Lowfatitaliandressingchicken Recipes

Steps:

• place breasts in a ziplock bad and dump italian dressing on top.
• let marinade in the refrigerator for at least 2 hours.
• in the meantime combine all of the rub ingredients.
• without wiping off excess dressing, sprinkle rub on one side of chicken and place on grill season side down.
• sprinkle other side of chicken and cook indirectly for 10-12 minutes each side or until done.

Steps:

• In a jar with a tight-fitting led, combine all ingredients. Chill several hours or overnight. Shake well before serving.

Steps:

• NOTE: I cut chivken breasts horizontally as I like thinner chicken breasts.
• RINSE chicken and pat dry; rub with Italian herbs.
• In bowl, combine breadcrumbs and feta cheese.
• NOTE: I used the back of a fork to break down feat cheese into much smaller pieces.
• DREDGE chicken breasts into breadcrumb mixture making sure both sides are coated.
• I used Health Griller (lightly sprayed)but you can also make this on the stovetop in a lightly oiled fry pan.
• COOK about 6 minutes until golden brown.
• Place chicken breasts on flat tray.
• Spoon canned tomatoes over top of chicken breast and cover with mozarella cheese; place under griller until tomato sauce is hot and cheese has melted
• NOTE: I used Canned tomatoes with Basil and Garlic for more flavouring; can use any type pasta sauce too -- is simply up to you! :).
• NOTE: Can heat up canned tomatoes or tomato sauce before you put it in the chicken -- I just spoon it out of the can for ease.
• NOTE: These freeze well.
• NOTE: Depending on the size of your chicken breasts, you may have to adjust for more or less breadcrumb/feta combination.
• ENJOY!

Steps:

• In a 4-quart saucepan, combine chicken broth and tomato juice.
• Bring to a boil over medium high heat.
• Add sliced turkey tenders and reduce heat to medium.
• Cover and simmer for 5 minutes.
• Remove turkey and reserve in a separate bowl.
• Add cauliflower florets.
• Stir, cover and cook for 5 minutes.
• Add broccoli florets, tomatoes, mushrooms, pearl onions, gnocchi, garlic oregano.
• Stir, cover and cook for 5 minutes.
• To serve, divide stew among 4 large soup bowls and serve immediately with a sliced tomato salad topped with nonfat dressing.

Steps:

• Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin.
• Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
• Sauté the chicken over high heat, about 3 flip add shallots and cook 3 more minute. on other side. Remove chicken to a warm platter and keep warm.
• Quickly add the chicken broth to the pan and stir with a wooden spoon to release any yummy bits that may be stuck to the pan. Cook until the broth has reduced by half. Add the lemon juice and capers. Pour the sauce over the chicken, sprinkle with parsley and serve.

Steps:

• Remove any clinging fat from the chicken and discard; wash and pat dry.
• Lay chicken between sheets of waxed paper- I save cereal box liners for this purpose; gently pound with the fleshy part of your fist (or a meat mallet) to flatten slightly.
• Rub all over with Italian dressing& let it sit while measuring out the remaining ingredients.
• Combine bread crumbs and seasonings on a piece of wax paper.
• Spray a large non-stick frying pan with cooking spray and place over medium heat.
• When hot, dredge dressing coated breasts through the bread crumb mixture and sauté until golden, about 5- 8 minutes per side.
• Spoon some spaghetti sauce on top of each breast, sprinkle with Parmesan& top with mozzarella; cover pan and continue to cook over medium heat until sauce is hot and cheese melts, about 3-5 minutes.