Kelly,
I don't know if weather permits you to go outside and grill, but some of my fav WW recipes involve grilled chicken. I marinate chicken breasts on montreal seasonings(there are a ton of marinades on the spice isle),grill chicken and top with a slice of lowfat pepper jack cheese and a green chilie, then broil in oven just to brown the cheese. Another is Cesar Wraps, grilled chicken in lowfat tortilla with romaine lettuce and lowfat cesar dressing and alittle bit of red onion. I'll get back toya with some more, but here is a start!
Good luck,
Amy
another good one from cookbook
2 tsp olive oil
1 cup mushroom(s), fresh, sliced
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
1/2 cup wine, Marsala variety
1 1/4 cup canned beef broth, reduced-sodium, divided
1 1/2 Tbsp cornstarch
1. Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.
2. Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and sauté until golden, about 2 to 3 minutes per side.
3. Add wine to skillet; simmer 1 minute. Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes.
4. Dissolve cornstarch in remaining 1/2 cup of broth in a small bowl; add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute. Serve chicken with mushroom sauce spooned over top. Yields about 3 ounces of chicken and 1/3 cup of sauce per serving.
This post has been edited by Amy Jo: 04 April 2006 - 03:23 PM
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