|Low-Fat Gourmet Chicken|
|by Eleanor Clark|
Jackie Eddy and Eleanor Clark have developed delicious recipes low in both fat and cholesterol that are certain to delight any palate.
Results 71 - 80 of 333 for pressed chicken
Cut chicken in 2 inch ... Sprinkle with sesame seeds. Bake at 250 degrees for 20 minutes; brush with glaze after 10 minutes. Serve hot or at room temperature.
Diced green chilies ... for this simmered chicken with a south ... stirring constantly until thickened. Stir in sour cream. Carve chicken and serve with sauce.
Shell and devein ... soy sauce and chicken broth. To shrimp ... Taste; add salt, if needed. Sprinkle with reserved cashews. Serve shrimp over brown rice.
Cut chicken into 1/2 inch ... carrots and green pepper. Combine remaining ingredients. Stir into skillet. Cover; simmer 10-20 minutes longer. Serve with rice.
Drain pineapple, reserve ... and salt. Arrange chicken in 3 quart ... thickens. Brush sauce over chicken. Bake in 450 degree oven for 30 minutes. Serves 4.
TO PREPARE THE ... Cut tips off chicken wings and separate ... and the chicken wings. Provide lots of napkins and a bowl for the bones. 4 to 5 servings.
Cut chicken into serving pieces ... minutes. May be prepared the day before. Reheat at 300 degrees for 15 to 20 minutes. Garnish with fresh sliced oranges.
1. Brown chicken on both sides ... mushrooms in casserole. Cover with wine or sherry. 3. Bake in moderate oven 1 1/2 hours (325-350 degrees). Serve over rice.
Place chicken in large pot ... add it back to broth. Add other ingredients. Bring to boil, simmer for at least 30 minutes. Add salt and pepper to taste.
Preheat oven to 350 degrees. Gently pull chicken skin away from ... garlic butter. Bake for 1 hour, basting every 20 minutes with remaining garlic butter.
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