Tag Archives: chicken breasts

Chicken Florentine Casserole

Some meals are just extra special and this is definitely one of them ! The perfect portion of pasta, chicken and veggies all covered in a scrumptious sauce and layers of cheese. You just can’t go wrong !

Chicken Florentine Casserole
Chicken Florentine Casserole

4 servings
270 calories per serving

1 lb. boneless skinless chicken breasts, cut into bite size pieces
2 T flour
8 oz. FiberGourmet penne pasta (without FiberGourmet, you have to add 80 calories per serving)
2 T low fat balsamic vinaigrette dressing
1 c chicken broth
2 oz. light cream cheese, cubed
10 oz. frozen chopped spinach, thawed, and drained well (press it down in a sieve to get a lot of water out)
1 c shredded part skim mozzarella cheese
3 T grated parmesan
Salt and pepper to taste
½ t garlic powder

Preheat oven to 375 degrees. Cook pasta according to package directions. Heat dressing in a skillet. Mix chicken with flour and add to skillet and cook 3-4 minutes or until browned. Add broth and cream cheese and cook until cheese is melted. Add the spinach, garlic powder, salt and pepper and heat 1 minute. Remove from heat. Mix drained pasta with skillet mixture and spoon half of it into a 2 quart casserole dish. Top with ½ the mozzarella then add the rest of the chicken mix. Finally top with the remaining mozzarella and the parmesan. Bake 20 minutes to heat through and melt the cheese.

Chicken Stuffed with Garlic Cream Cheese

Adding cheese and fresh herbs transforms regular chicken thighs into a restaurant worthy dish. You can really change these up by just adding different herbs to the cream cheese. I always use fresh herbs for a crisp, fresh flavor. But dried herbs will do in a pinch !

Chicken Stuffed with Garlic Cream Cheese
Chicken Stuffed with Garlic Cream Cheese


6 servings
247 calories per serving

6 4 oz. boneless skinless chicken thighs
3 cloves garlic, minced
12 t fat free cream cheese
7 basil leaves, chopped
Pam
Salt and pepper to taste

Preheat oven to 350 degrees. Heat small skillet and add Pam. Saute garlic 2 minutes. Add garlic and basil to cream cheese. Chicken thighs are usually folded over in the package. If they are not, or if you are using chicken breasts instead, then you will need to make a deep slit in the meat so that later you can stuff them. Sprinkle the chicken with salt and pepper and place in a baking dish sprayed with Pam. Cool 35 minutes. Remove and carefully place 2 t of the cream cheese mix in the pocket (either the folded over section or the slit that you cut). Put chicken back in the over and bake another 5 minutes or until done throughout. Cool 5 minutes then serve.

Chicken and Sausage

The flavors in this dish remind me of a chicken and sausage casserole that my Mom used to make in the winters. This is a very filling meal – real comfort food ! 🙂

Chicken and Sausage
Chicken and Sausage

4 servings
360 calories per serving

2 t oil
½ pound turkey sausage, casing removed and crumbled up
2 boneless skinless chicken breasts (10 oz. total)
Kosher salt to taste
Pepper to taste
1 onion, diced
1 lb. potatoes, quartered
3 ribs celery cut into 1 inch pieces
1 c chicken broth
2 T red vinegar
1 T chopped parsley

In a Dutch oven or large soup pot, heat oil then add sausage and cook 5 minutes. Remove to plate. Season chicken with salt and pepper and add to pan and cook until golden, about 6 minutes, flipping half way through. Move to plate. Add onion and celery and cook 5 minutes, then add potatoes and season with salt and pepper and cook 15 minutes. Add sausage back to pot and then chicken and broth. Bring to a boil them cover, reduce heat to low and simmer 10 minutes or until potatoes are done. Take off the lid and bring back to a boil and cook until liquid equals only ½ c. Place chicken on a platter and add vinegar and parsley to pot and stir. Then add the rest to the platter with a slotted spoon.

South of the Border Chicken

This is one of those PERFECT meals. Some meals are just spiced perfectly, cook up perfectly time and time again, and deserve a place in the Hall of Fame of recipes – this is one of those. If you love Mexican inspired dishes, you have to give this one a try !

South of the Border Chicken
South of the Border Chicken

4 servings
289 calories per serving

12 oz. boneless skinless chicken breasts
¼ t pepper
¼ t salt
2 t oil
1 medium onion, chopped
2 cloves garlic, minced
1 c fat free beef broth
1 8 oz. can tomato sauce
1 15 oz. can black beans, rinsed and drained
1 4.5 oz. can chopped chilies
1 t chili powder
½ t ground cumin
3 c hot cooked rice
Pam

Sprinkle chicken with salt and pepper and place in a hot skillet sprayed with Pam. Cook 5 minutes or until they begin to brown then set aside and keep warm. Heat oil and add onion, garlic and 2 T of the broth. Cook 6 minutes or until tender then add tomato sauce, beans and the rest of the broth and mix well. Add the pepper, chili powder, cumin and chicken and bring to a boil the reduce heat and simmer 15 minutes. Serve over rice.

Related Posts with Thumbnails