Tag Archives: chicken breast

Chicken Saute with Peppers & Goat Cheese

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This was unusual but very tasty.

This is 3 Weight Watcher Freestyle Points (4 servings)

Ingredients:

1 1/2 T. flour

12 oz. boneless skinless chicken breasts, cut into chunks

2 t. olive oil, divided

2 peppers, cut into strips

1 medium onion, thinly sliced

2 cloves garlic, minced

1 c. marinara sauce

1/4 c. water

Sliced fresh basil

4 T. Feta cheese, in chunks

Directions:

In a zip loc bag, mix together the chicken, flour, salt and pepper.

Heat 1 t. oil in a pan. Add the chicken and cook until lightly browned and cooked through. Remove from heat.

In same pan, add 1 t. oil. Add peppers and onions and toss to coat. Cover and cook, stirring occasionally, until tender and lightly browned (about 12 min).

Add garlic and sauté for a few seconds. Stir in tomato sauce and water. Bring to a simmer.

Return chicken to pan. Heat through. Remove from heat and add basil. Mix to combine. Sprinkle feta cheese on top before serving.

Serve over rice. 1/4 c. of Basmati Rice is 5 Weight Watchers Freestyle points

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Chicken Parmigiana in a Pouch

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Here’s another really easy “pouch” recipe! These are so easy that absolutely no skill is required!

Ingredients:

1/2 lb. asparagus, washed and trimmed

Olive oil to taste

1 garlic clove, minced

1 chicken breast

Shredded mozzarella cheese

1/2 c. tomato sauce

Fresh basil leaves

Parchment paper

Directions:

Preheat the oven to 400.

Place asparagus in a mixing bowl and coat with olive oil. Add some salt and pepper, and the minced garlic. Mix well. Place it on the bottom of a piece of parchment paper large enough to fold over into a pouch.

Place the chicken breast on top. Season with salt and pepper. Top with the tomato sauce, mozzarella and basil leaves.

Fold up the pouch and place it in a baking sheet.

Bake in the oven for about 30 minutes or until the chicken registers 165 internal temperature.

 

Slow Cooker Wild Rice & Chicken Soup

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This is a delicious meal for a cold winter’s night. It makes a lot, though, so, unless you’re feeding a huge crowd, you may want to half it or freeze the leftovers. I’m freezing them, so we’ll see how they hold up.

Ingredients:

1 to 1/2 lb. boneless, skinless chicken breasts

6 c chicken stock

1 c wild rice

3 cloves garlic, minced

1 onion, diced

3 carrots, peeled and diced

3 stalks celery, peeled and diced

1 lb. sliced mushrooms

Fresh snipped thyme (about 5 sprigs)

Fresh snipped rosemary (about 2 sprigs)

1/2 c. half and half (if desired)

Seasonings: salt, pepper, bouillon, Italian seasonings

Directions:

Salt and pepper the chicken breasts. Place them in the crock pot.

Add all the other ingredients except the mushrooms and half and half.

Cook on low for about 6 hours.

Add the mushrooms and cook for about 30 minutes.

Shred the chicken breasts and return to the pot. If desired, add the half and half.

Adjust the seasonings as needed.

If it’s too thick, add more broth or water or half and half.