|Low Fat Cookbook (DK Living)|
|by Sue Kreitzman|
Representing outstanding value for money, this stylish paperback series has been created for anyone with a busy lifestyle.
51 - 60 of 213 for low sodium chicken
Put chicken in 9 x ... burning. If top becomes too brown, cover with foil. NOTE: Layer of frozen, thawed broccoli may be added if desired. Serves 6 to 8.
Combine chicken breast halves and ... and yogurt, stirring until well blended. Add remaining ingredients. Heat over medium heat, just until hot through.
Mix marinade ingredients ... with lid. Add chicken breast and marinate ... Drain chicken and broil over charcoal or in kitchen broiler for about 30 minutes.
In roasting pan, heat oil. Fry garlic. Add chicken and brown both ... minutes. Remove chicken pieces and thicken broth on stove. Serve over rice. Serves 6 to 8.
Heat oil in ... medium-high heat. Add chicken and brown. Add ... cook 10 minutes, or until noodles are tender. Add in parsley and serve. Yield 4-6 servings.
Cube chicken and thread onto ... appetizers. Meat may be frozen in the marinade. Serve with rice, crisp salad, crunchy crusted bread and chilled with wine.
Combine flour, basil, ... Mix well. Dredge chicken in flour mixture. ... until reduced to a glaze, spoon over chicken. Sprinkle with chopped fresh parsley.
Cut chicken into 1 1/2 ... chicken and vegetables are done. Serve with brown rice, cooked in low salt chicken broth with a bay leaf added to pot. Serves 4.
Spray 10 inch ... 1 minute. Add chicken, garlic powder ... Sprinkle with peanuts. Garnish with green onion and sweet red pepper strips, if desired. Serves 4.
Remove skin and all visible fat from chicken legs. Arrange skin ... Pour over chicken and sprinkle with chives. Garnish with snow peas, if desired. Serves 4
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