| This recipe is really easy to put
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| | sprinkled two cups sharp cheddar cheese
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| together and the soup really adds a lot
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| | over the chicken.
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| of flavor. I would recommend cooking low
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| | You may want low fat chicken recipe with
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| fat chicken for your family at home or
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| | artichokes. I would like to share this
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| even a special party.
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| | recipe here.
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| Low fat chicken recipe #1:
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| | Low fat chicken recipe #2:
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| Ingredients #1:
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| | Ingredients #2:
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| 2 (6 ounce) packages stuffing mix
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| | 4 skinless, boneless chicken breasts
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| 4 cups cubed cooked chicken
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| | 1 13.75-oz can water-packed artichoke
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| 2 (10.75 ounce) cans condensed cream of
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| | hearts, drained
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| celery soup, undiluted
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| | 2 cups sliced mushrooms
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| 1 cup milk
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| | 1 garlic clove, minced
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| 2 celery ribs, chopped
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| | 1 tsp dried oregano
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| 1 teaspoon dried minced onion
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| | 1 15-oz can diced tomatoes
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| 1/4 teaspoon salt
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| | Freshly ground black pepper
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| 1/4 teaspoon pepper
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| | Directions #2:
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| Directions #1:
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| | 1. In a large nonstick skillet coated
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| 1. Prepare stuffing mix according to
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| | with nonstick cooking spray, sauté
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| package directions; set aside. Place the
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| | chicken breast for 5 minutes, turning
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| chicken in a greased 13-in. x 9-in. x
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| | once. Remove chicken and place in a glass
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| 2-in. baking dish. Combine the soup,
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| | baking dish.
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| milk, celery, onion, salt and pepper
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| | 2. Empty drained can of artichokes into
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| until blended; pour over chicken. Top
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| | dish over and around chicken.
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| with stuffing. Bake, uncovered, at 350
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| | 3. Preheat oven to 350 degrees. Add
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| degrees F for 30-35 minutes or until
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| | mushrooms, garlic and oregano to skillet
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| bubbly.
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| | and gently sauté for 2 minutes. Add
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| 2. I doubled this recipe and baked it in
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| | tomatoes and simmer for 10 minutes. Empty
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| a 12x20 steam table pan for a bingo
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| | mushroom mixture over chicken breast and
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| crowd, and they gobbled it up! I added 1
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| | bake in oven for 20 minutes, or until the
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| large chopped fresh onion, combined it
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| | chicken breasts have reached an internal
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| with the celery and sauteed both in
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| | temperature of 165 degrees. Season with
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| butter before adding it to the recipe.
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| | freshly ground black pepper and serve
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| Also, before I added the soup mixture, I
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| | with noodles or rice.
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