Category: Main Dishes

This is so good with brown rice and a veggie!

2 chicken breast halves, skinless and boneless
1 T. margarine or butter
1/2 tsp. cornstarch
1/4 tsp. ground mustard
1/4 C. orange juice
2 T. orange marmalade
1 T. soy sauce

1. Melt margarine over medium heat in skillet.
2. Cook chicken in margarine about 15 minutes, turning once, until no longer pink.
3. While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in orange juice, marmalade and soy sauce, mixing well.
4. Place chicken on plate and cover to keep warm.
5. Discard extra juices in skillet.
6. Pour orange mixture into same skillet.
7. Heat over medium heat to boiling, stirring constantly.
8. Continue boiling 1 minute, until thickened.
9. Pour over chicken breasts.

Makes 2 servings.

This is our favorite chicken dish. Sometimes I cut the chicken breasts into strips to please the kids at the table.

1/4 C. fat-free ranch dressing
3/4 C. wheat cracker crumbs
1 T. fresh thyme leaves, chopped,or 1 tsp. dried
1 tsp. paprika
4 chicken breast halves (about 1 lb.), skinless and boneless

1. Heat oven to 425°. Spray baking dish with non-stick cooking spray.
2. Pour dressing into small bowl.
3. Mix cracker crumbs, thyme and paprika in a separate small bowl or plastic bag.
4. Dip chicken breasts into dressing; coat with crumb mixture.
5. Place chicken in baking dish.
6. Bake 35 to 40 minutes, or until golden brown and juices run clear.

3/4 lb. chicken breast, cut into chips
1 small onion, chopped
1 T. oil
1 C. broccoli, thawed
1 C. green beans
1 carrot, in julienne strips
1 – 13 3/4 oz. can chicken broth
1/2 tsp. basil leaves
1 1/2 C. Minute instant brown rice
1/4 C. Parmesan cheese, optional
Pepper

Cook and stir chicken and onion until browned. Add broccoli, peas, carrots, broth, basil and pepper. Bring to boil. Stir in rice. Return to boil. Reduce heat. Cover. Simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir in 1/4 cup Parmesan cheese, optional.