Kitchen Hint of the Day!

Grilling Chicken Breast...............


Chicken breast, as all chicken, needs to be cooked to a safe temperature of 165°F, so you should use a meat or instant-read thermometer to check that the chicken is done. Insert it into the thickest part of the thickest piece, and just be careful the tip of thermometer isn't touching bone, which can give you a false reading. Enjoy the Chicken!

Soup Special of the Day...........CHICKEN SOUP WITH LIME AND CILANTRO

This week's Soup Special of the Day is a CHICKEN SOUP WITH LIME AND CILANTRO. A delicious twist for your Chicken Soup! The recipe is from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you can choose from Diabetic Recipes from; Main Course Recipes, Regional and Ethnic Cuisine, Salad Recipes, Sandwiches and Wraps, Vegetable Recipes, Vegetarian Recipes and more! Plus you can Diabetic News and Diabetes Management Tips. So Check one of my favorite sites out today! Enjoy and Eat Healthy in 2018!  https://diabeticgourmet.com/

CHICKEN SOUP WITH LIME AND CILANTRO

Ingredients

1 quart Homemade Chicken Broth or canned reduced-sodium chicken broth
1 whole chicken breast, skinned, boned, and split, or 2 skinless, boneless breast halves (about 3/4 pound)
3 tablespoons fresh lime juice
1/4 cup coarsely cilantro leaves

Directions

1 - Bring the broth to a simmer in a large saucepan.
2 - Add the chicken; cover and simmer over low heat until it is just cooked through, about 8 to 10 minutes.
3 - Remove and shred the chicken. Return it to the broth; add the lime juice and bring the soup to a boil.
4 - Ladle into soup bowls; sprinkle with cilantro.

Recipe Yield: Yield: 5 cups Serving size: 1 cup

NUTRITIONAL INFORMATION PER SERVING:

Calories: 102
Fat: 4 grams
Sodium: 126 milligrams
Cholesterol: 41 milligrams
Protein: 18 grams
Carbohydrates: 2 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipes/chicken-soup-with-lime-and-cilantro

Soup Special of the Day............Hearty Chicken Soup

This week's Soup Special of the Day is - Hearty Chicken Soup. It's Comfort Food Heaven with this week's recipe of Hearty Chicken Soup. Chicken, Vegetables, Noodles, and Spices join to make one delicious Soup! The recipe is from the CooksRecipes website which has a huge selection of recipes for all tastes, diets, and cuisines. Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Hearty Chicken Soup
This hot and hearty chicken noodle soup will help take the chill off a cold winter's day.

Recipe Ingredients:

1 tablespoon vegetable oil
2 medium yellow onions, cut into medium dice
1 whole chicken, about 4 pounds, breast removed and split; remaining chicken cut into 2-inch pieces
Kosher salt
2 bay leaves
1 large carrot, peeled and sliced 1/4 inch thick
1 celery stalk, sliced 1/4 inch thick
1/2 teaspoon dried thyme
2 cups (3 ounces) egg noodles
Freshly ground black pepper
1/4 cup minced freshly parsley leaves

Cooking Directions:
1 - Heat oil over medium-high heat in a large soup kettle. Add half of chopped onions and all chicken pieces (reserve breast). Sauté until chicken is no longer pink, 5 to 7 minutes. Reduce heat to low, cover and simmer until chicken releases its juices, about 20 minutes. Increase heat to high; add 2 quarts water (already boiling if you are in a hurry) along with the whole chicken breast, 1 teaspoon salt, and bay leaves. Bring to a simmer, then cover, reduce heat to low and barely simmer until chicken breast is cooked and broth is rich and flavorful, 20 minutes longer.
2 - Remove chicken breast from kettle; set aside. When cool enough to handle, remove skin from breast, then remove meat from bones and shred into bite-size pieces; discard skin and bones. Strain broth into a large bowl and discard any remaining chicken pieces and bones. Skim fat from broth and reserve 2 tablespoons. (Broth and meat can be covered and refrigerated for up to 2 days.)
3 - Return soup kettle to medium-high heat. Add reserved chicken fat. Add remaining onion, along with carrot and celery. Sauté until softened, about 5 minutes. Add thyme, broth and shredded chicken. Simmer until vegetables are tender and flavors meld, 10 to 15 minutes. Add noodles and cook until just tender, about 5 minutes. Adjust seasoning, adding salt, and pepper, stir in parsley and serve.
Makes 4 servings.
https://www.cooksrecipes.com/soup/hearty-chicken-soup-recipe.html

Soup Special of the Day.........Santa Fe Chicken Soup

I've got a good one for this week's Soup Special of the Day, Santa Fe Chicken Soup. This one just sounds like a Comfort Food Classic! Made using Chicken Broth, Chicken Breast, Pinto Beans, Mexican Style Corn, Tomatoes, and Rice. The recipe comes from the National Chicken Council and I came across the recipe on the CooksRecipes website (https://www.cooksrecipes.com/index.html). At the Cooks site you'll find a huge selection of recipes to please all tastes, diets, and cuisines so check it out today. Enjoy and Healthy in 2018!

Santa Fe Chicken Soup

Recipe Ingredients:
1 (49-ounce) can chicken broth
1 (10-ounce) package seasoned or unseasoned cooked chicken breast

1 (15-ounce) can pinto beans, drained and rinsed
1 (11-ounce) can Mexican-style corn, undrained
1 (10-ounce) can diced tomatoes with mild green chiles, undrained
1/2 cup quick cooking rice
2 to 3 tablespoons minced fresh cilantro
1 lime, thinly sliced

Cooking Directions:
In a large saucepan combine chicken broth, chicken, beans, corn and tomatoes with chiles. Bring to a boil over medium-high heat.
Add rice, reduce heat to low, cover and simmer 10 minutes until rice is tender. Stir in cilantro.
Spoon soup into bowls and garnish each serving with a slice of lime.
Makes 6 servings.
* Recipe and photograph courtesy of the National Chicken Council
https://www.cooksrecipes.com/soup/santa_fe_chicken_soup_recipe.html

Pan Seared Oven Roasted Skinless Boneless Chicken Breast w/ Red Beans & Rice and Sliced Carrots

Dinner Tonight: Pan Seared Oven Roasted Skinless Boneless Chicken Breast w/ Red Beans & Rice and Sliced Carrots




To start my morning off I made a Ham, Cheese, and Egg Breakfast Sandwich and my morning cup of Bigelow Decaf Green Tea. I used Boar's Head Black Forest Ham, a slice of Sargento Ultra Thin Sharp Cheddar Cheese, Scrambled 1 medium size Egg, and used Healthy Life Whole Grain Bread. After Breakfast I did some cleaning around the house. Then after a light lunch I headed over to spend the afternoon with Dad. My Dad is not looking good at all. I don't know if he's going to recover from this, we can only pray and hope. Back home I did some laundry for Mom. So for dinner tonight I prepared a Pan Seared Oven Roasted Skinless Boneless Chicken Breast w/ Red Beans & Rice and Sliced Carrots.



While at Meijer a while back I came across some beautiful huge Chicken Breasts. They were so good the first time around I couldn't wait  to use them again. I prepared them like I did last week, Pan Seared Oven Roasted Skinless Boneless Chicken Breast. To season them I‘ll need McCormick Grinder Sea Salt and Peppercorn Medley along with Litehouse Poultry Herb Blend. I love the Litehouse Poultry Herb Blend it’s a blend of Herbs; Onions, Thyme, Sage, Marjoram, Spring Onions, Garlic, and Rosemary. I had the Chicken in the freezer so I laid it out overnight in the fridge to thaw.




To prepare; I preheated the oven on 400 degrees and I got my favorite skillet out, the Cast Iron

Skillet. Sprayed a light coat of Pam Cooking Spray w/ Olive Oil on it and added 1 tablespoon of Extra Virgin Olive Oil to it. Heated it on the stove on medium high. I then seasoned the Chicken

Breasts with my 3 seasonings. With the skillet and oil heated I added my Chicken. Browned both sides for 3 minutes. Transferred the skillet to the preheated oven. Baked for 15-20 minutes until a 165 internal temperature. And like the first time I made these, the Chicken Breast came out perfect! Moist and full of flavor. I served it with a side of JB’s Fat Boy Sticky Stuff BBQ Sauce. The Cast Iron Skillet is perfect to use when starting a dish on the stove and finishing in the oven!









For one side dish I prepared a can of Glory Foods Seasoned New Orleans Style Red Beans and Rice. First time I've tried this item and was really pleased! To prepare it just empty the contents into a medium sauce pan. Cover and bring to a boil. Stir and reduce heat. Simmered gently until hot and served. The Beans and Rice were both good with excellent seasoning. Another item for the pantry.









For a second side I heated up a can of Kroger Brand Sliced Carrots, same preparation as the Beans and Rice. i also had a couple of slices of Healthy Life Whole Grain Bread topped with I Can't Believe It's Not Butter. For dessert later a Skinny Cow Chocolate Truffle Ice cream Bar.








Healthy Life Original
100% Whole Wheat Bread
Compare Healthy Life Breads to other breads and you’ll know why Healthy Life Bread is the Answer!

* 35 Calories per Slice
* 5 Net Carbs
* Low Fat
* 98% Fat Free
* 0g Trans Fat

* No Saturated Fat
* No Cholesterol
* Excellent Source of Fiber
* Good Source of Calcium
* No High Fructose Corn Syrup
* No Artificial Colors or Flavors
* 14g Whole Grain Per Serving

Nutrition Facts
Serving Size 2 Slices (41g)
Servings Per Container 11
Amount Per Serving
Calories 70Calories from Fat 5
% Daily Value*
Total Fat 0.5g1%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 170mg7%
Total Carbohydrate 16g5%
Dietary Fiber 5g20%
Sugars 2g
Protein 5g

http://www.healthylifebread.com/pages/original/100-whole-wheat-bread.php#

Pan Seared Oven Roasted Skinless Boneless Chicken Breast w/ Golden Hominy and Cut Italian Green Beans

Dinner Tonight: Pan Seared Oven Roasted Skinless Boneless Chicken Breast w/ Golden Hominy and Cut Italian Green Beans




Another rainy night and early morning. For Breakfast I made one our favorites Skillet Potatoes and

Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. We really enjoy this for Breakfast. The afternoon the sun finally broke through for a while. Cleaned and straightened up the pantry after Breakfast. Went to the hospital to see a friend of mine. Back home took the leaf blower and cleaned around the deck and driveway. So for dinner tonight it's going to be a Pan Seared Oven Roasted Skinless Boneless Chicken Breast w/ Golden Hominy and Cut Italian Green Beans.



While at Meijer a while back I came across some beautiful huge Chicken Breasts. Perfect for what I

had in mind to do with them, Pan Seared Oven Roasted Skinless Boneless Chicken Breast. To season them I 'll need McCormick Grinder Sea Salt and Peppercorn Medley along with Litehouse Poultry Herb Blend. I love the Litehouse Poultry Herb Blend it's a blend of Herbs; Onions, Thyme, Sage, Marjoram, Spring Onions, Garlic, and Rosemary. I had the Chicken in the freezer so I laid it out overnight in the fridge to thaw.


To prepare; I preheated the oven on 400 degrees and I got my favorite skillet out, the Cast Iron

Skillet. Sprayed a light coat of Pam Cooking Spray w/ Olive Oil on it and added 1 tablespoon of Extra Virgin Olive Oil to it. Heated it on the stove on medium high. I then seasoned the Chicken Breasts with my 3 seasonings. With the skillet and oil heated I added my Chicken. Browned both sides for 3-4 minutes each. Transferred the skillet to the preheated oven. Baked for 15-20 minutes until about 165 internal temperature.











The Chicken Breast came out perfect! Moist and full of flavor. I served it with a side of JB's Fat Boy Sticky Stuff BBQ Sauce. The Cast Iron Skillet is perfect to use when starting a dish on the stove and finishing in the oven!










For one side dish I prepared a can of Allens Golden Hominy. I love Hominy with any meal! For those
that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size.










Then for another side I prepared a can of Allens Cut Italian Green Beans. To prepare them just empty
the can into a small sauce pan and simmer until heated. I love the taste of these, just season with a bit of Sea Salt and it’s ready! I could have Beans every day and never get tired of having them.

Finally I baked a loaf of Pillsbury Italian Loaf Bread, family’s favorite baked bread. For dessert later a Jello Sugar Free Double Chocolate Pudding.















Allens Italian Cut Green Beans

Allens Italian Cut Green Beans contain fiber and are naturally free of cholesterol and saturated fats. Diets rich in vegetables such as Allens Italian Cut Green Beans may help lower the risk of heart disease, high cholesterol and some cancers.
Allens Italian Cut Green Beans:

* Heart healthy
* Heat and serve
* Cholesterol free
* Saturated fat-free
* Kosher

Ingredients: Italian Green Beans, Water, Salt.

Nutrition Facts
Serving Size 119 G
Servings Per Container 3.5

Amount Per Serving
Calories 30
Calories From Fat 0
% Daily Value
Total Fat 0 G 0
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 300 Mg 12
Total Carbohydrate 5 G 2
Dietary Fiber 2 G 7
Sugars 1 G
Protein 1 G





Allens Golden Hominy
For quality vegetables, there’s only one name to remember—Allens. We’ve been producing traditional classics and Southern-style favorites since 1926.

Ingredients
Prepared Yellow Corn, Water, Salt, Sodium Metabisulfite added to help promote Color.

Directions
Stove top: add contents to saucepan and gently simmer until hot.
Microwave: empty contents into a microwave safe dish and cover loosely. Heat on high power for 2 minutes, or until hot. Stir and serve.

Nutrition Facts
Serving Size 1/2 cup
Servings Per Container 3.5
Amount Per Serving                                       % Daily Value*
Calories 80 Calories from Fat 10
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 450mg 20%
Total Carbohydrate 16g 5%
Dietary Fiber   9%
Sugars 0g
Protein 2g

Leftovers: Skillet Chicken Lasagna

Dinner Tonight: Leftovers: Skillet Chicken Lasagna







Another beautiful Fall day out! Only a high in the low 60's but plenty of sunshine. Glad Dad is back home, he's had a few problems but nothing major. Did a couple of loads of laundry for Mom and then I hit the easy chair with remote in hand for an afternoon of College Football! For dinner tonight it's Leftovers. I heated up last night's Skillet Chicken Lasagna.





Last night I prepared a new recipe, courtesy of Ree Drummond, Skillet Chicken Lasagna. And it turned out to be one incredibly delicious dish! Well last night's dinner turns into tonight's Leftover Meal. Chicken and Bow Tie Pasta are great together anytime, but made even better with Marinara Sauce, Onions, Garlic, Seasoning, Ricotta, Mozzarella, and Parmesan Cheese. All this turns into one Comfort Food Special! So there was no way I was going to let these Leftovers go to waste. I took the leftovers and emptied them into a small sauce pan and heated them up on low until heated throughout. The outcome; the Leftovers are just as good the original meal from last night! If your looking for a new favorite meal for the family, look no further. I've left last night's post below that contains the prep of the meal and the original recipe and link.




I saw this recipe on the latest episode of Pioneer Woman and couldn't wait to give it a try! Pasta, Chicken, and Cheese, what's not to like? To make the dish I'll need the following; 12 ounces Bow Tie

Pasta, 2 tablespoons Extra Virgin Olive Oil, 2 boneless and skinless Simple Truth Chicken Breasts (sliced or diced), 1 tablespoon McCormick Grinder Italian Seasoning, McCormick Grinder Sea Salt, 1 medium Red Onion (diced), 2 Cloves Garlic (minced), 1 cup Swanson Low-Sodium Chicken Broth, 1 jar marinara Sauce (14 to 16 ounces), 1/2 teaspoon Red Pepper Flakes, 1 cup Sargento Reduced Fat Shredded Mozzarella Cheese (plus more if needed), 1/2 cup Low Fat Ricotta Cheese (plus more if needed), fresh chopped Basil or Cilantro, and 1/4 cup Kraft Reduced Fat Grated Parmesan (plus more if needed and for serving). I used some reduced fat ingredients to cut the fat, carb and calorie count. The original recipe along with the web link is at the bottom of the post.




To prepare the dish I started by cooking the pasta according to the package instructions; drained and set aside. Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some sea salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.






Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes. Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Shaved Parmesan Cheese and fresh chopped Basil on top.

And what a dish! Everything just comes together to make one Italian Comfort Food Dish. The Mozzarella, Ricotta, and Parmesan Cheese gives the dish such a creaminess and rich flavor. We have another "Keeper Recipe", courtesy of Ree Drummond (Pioneer Woman).










Skillet Chicken Lasagna
Recipe courtesy of Ree Drummond

Ingredients

12 ounces bow tie pasta

2 tablespoons olive oil
2 boneless, skinless chicken breasts, sliced or diced
1 tablespoon Italian seasoning or herbes de Provence
Salt
1 medium onion, diced
2 cloves garlic, minced
1 cup low-sodium chicken broth
1 jar good-quality marinara sauce (14 to 16 ounces)
1 teaspoon red pepper flakes
1 cup grated mozzarella cheese, plus more if needed
1/2 cup whole milk ricotta cheese, plus more if needed
1/4 cup grated Parmesan, plus more if needed and for serving

Directions

12 fresh basil leaves, cut into chiffonade or chopped, plus more if needed and for serving

Cook the pasta according to the package instructions; drain and set aside.

Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.

Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes.

Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top.

Recipe courtesy of Ree Drummond

http://www.foodnetwork.com/recipes/ree-drummond/skillet-chicken-lasagna.html

Blackened Chicken Alfredo Pasta w/ Wheat Bread

Dinner Tonight: Blackened Chicken Alfredo Pasta w/ Wheat Bread

Had Breakfast and then off to Walmart and Kroger, stocked up on sale items from both stores. There was a steady and bitter cold wind blowing all day, which made it feel that much colder. It still amazes me the difference in prices between Grocery Stores. It's even more amazing that some shoppers don't even notice! Stocked up on a lot of can items that were on sale. Got home and got some laundry out of the way and straightened up the pantry. For dinner tonight I prepared a Blackened Chicken Alfredo Pasta w/ Wheat Bread.








I love getting Recipe Emails from various websites and food brands. I've found many a recipe from the emails including tonight's dinner,  Blackened Chicken Alfredo Pasta. I got this recipe from the Zatarain's Email, and it's a good one! Chicken and Pasta is good together no matter what, but you Blacken the Chicken and add Alfredo Sauce to the Pasta, and as one famous Cajun Chef says"Bam"! To prepare it I'll need the following; boneless skinless chicken breast halves,ZATARAIN'S® Big & Zesty Blackened Creole Seasoning, Blue Bonnet Light Stick Butter, 2% Milk, Water, and a Package of Kroger brand Alfredo Pasta and Sauce. The recipe called for a package of ZATARAIN'S® Alfredo Pasta Dinner Mix but I couldn't find one at Walmart or Kroger earlier today.

Then preparing it was easy! To start I coated the chicken on both sides with Blackened Creole Seasoning. Heated a Cast Iron Skillet on high heat for about 5 minutes, until very hot. Reduce heat to medium-high. Melt butter in skillet. Add chicken; cook 5 minutes per side or until cooked through. Remove from skillet; keep warm. I cleaned the skillet for the Alfredo Pasta.  Mix the Milk, Water and Pasta Dinner Mix in the skillet. Bring it to a boil, stirring occasionally. Reduce the heat to low; cover and simmer 15 minutes or until pasta is tender, stirring it occasionally. Remove from heat. Let stand 5 minutes. Cut the chicken into strips. Serve with the Pasta. Then get ready to enjoy one delicious Blackened Chicken dinner! The Zatarain's Blackened Creole Seasoning is my favorite for Blackening, Spicy with some nice heat, but not overpowering. And the Alfredo Pasta and Sauce was spot on, perfect seasoning and fantastic flavor. The original recipe is at the bottom of the post, and it's another one of those keeper recipes! I also had a couple of slices of Klosterman Wheat Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.






Blackened Chicken Alfredo Pasta Recipe

Recipe Description

Want a new spin on chicken in the kitchen? This New Orleans restaurant favorite can be whipped up in 30 minutes. Zatarain’s Big & Zesty Blackened Creole Seasoning and Zatarain’s Alfredo Pasta Dinner give this dish a tasty kick – a meal made easy at home.


Ingredients

Serving Size: 1-cup

2/5 pound boneless skinless chicken breast halves
4/5 teaspoons ZATARAIN'S® Big & Zesty Blackened Creole Seasoning
4/5 tablespoons butter
3/5 cups milk
2/5 cup water
2/5 package ZATARAIN'S® Alfredo Pasta Dinner Mix


Directions

* Coat chicken on both sides with Blackened Creole Seasoning. Heat large heavy skillet on high heat 5 minutes or until very hot. Reduce heat to medium-high. Melt butter in skillet. * Add chicken; cook 5 minutes per side or until cooked through. Remove from skillet; keep warm. Carefully clean skillet.
* Mix milk, water and Pasta Dinner Mix in skillet. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 15 minutes or until pasta is tender, stirring occasionally.
* Remove from heat. Let stand 5 minutes. Cut chicken into strips. Serve with pasta.


Nutritional information
(amount per serving)
Calories: 328
Sodium: 1164mg
Fat: 12g
Carbohydrates: 26g
Cholesterol: 81mg
Protein: 29g
Fiber: 1g

http://www.mccormick.com/Zatarains/Recipes/Main-Dishes/Blackened-Chicken-Alfredo-Pasta

It's all about the Chicken!

Oven-roasted rosemary and lemon chicken

For quite sometime on Tuesdays on my blog it's been Seafood of the Week. So to change it up on Tuesday's it will be, It's all about the Chicken! I'll feature differnt types of Chicken, Cooking Methods, and Chicken Dishes. It's time to give the Poultry some free pub. Hope you enjoy it!


Chicken is the most common type of poultry in the world, and was one of the first domesticated animals. Chicken is a major world wide source of meat and eggs for human consumption. It is prepared as food in a wide variety of ways, varying by region and culture. The prevalence of chickens is due to almost the entire chicken being edible, and the ease of raising them. In the developed world chickens are usually subject to intensive farming methods.




Modern varieties of chicken such as the Cornish Cross, are bred specifically for meat production, with an emphasis placed on the ratio of feed to meat produced by the animal. The most common breeds of chicken consumed in the US are Cornish and White Rock.

Chickens raised specifically for food are called broilers. In the United States, broilers are typically butchered at a young age. Modern Cornish Cross hybrids, for example, are butchered as early as 8 weeks for fryers and 12 weeks for roasting birds.

Capons (castrated cocks) produce more and fattier meat. For this reason, they are considered a delicacy and were particularly popular in the Middle Ages.




Edible components:


* Main -
Breast: These are white meat and are relatively dry.

A chicken breast, wing, leg and thigh fried

Leg: Comprises two segments:
The "drumstick"; this is dark meat and is the lower part of the leg,
the "thigh"; also dark meat, this is the upper part of the leg.
Wing: Often served as a light meal or bar food. Buffalo wings are a typical example. Comprises three segments:
the "drumette", shaped like a small drumstick,
the middle "flat" segment, containing two bones, and
the tip, sometimes discarded.


* Other -
Chicken feet: These contain relatively little meat, and are eaten mainly for the skin and cartilage. Although considered exotic in Western cuisine, the feet are common fare in other cuisines, especially in the Caribbean and China.
Giblets: organs such as the heart, gizzards, and liver may be included inside a butchered chicken or sold separately.
Head: Considered a delicacy in China, the head is split down the middle, and the brains and other tissue is eaten.
Kidneys: Normally left in when a broiler carcass is processed, they are found in deep pockets on each side of the vertebral column.
Neck: This is served in various Asian dishes. It is stuffed to make helzel among Ashkenazi Jews.
Oysters: Located on the back, near the thigh, these small, round pieces of dark meat are often considered to be a delicacy.
Pygostyle (chicken's buttocks) and testicles: These are commonly eaten in East Asia and some parts of South East Asia.


* By-products -
Blood: Immediately after slaughter, blood may be drained into a receptacle, which is then used in various products. In many Asian countries, the blood is poured into low, cylindrical forms, and left to congeal into disc-like cakes for sale. These are commonly cut into cubes, and used in soup dishes.
Carcase: After the removal of the flesh, this is used for soup stock.
Chicken eggs
Heart and gizzard: in Brazilian churrascos, chicken hearts are an often seen delicacy.
Liver: This is the largest organ of the chicken, and is used in such dishes as Pâté and chopped liver.
Schmaltz: This is produced by rendering the fat, and is used in various dishes.

Baked Buffalo Chicken Breast Sandwich w/ Baked Potato

Dinner Tonight: Baked Buffalo Chicken Breast Sandwich w/ Baked Potato




It's been a cloudy and rainy day today but at least it's warm out! For dinner I prepared one of my favorite Chicken dishes; Baked Buffalo Chicken Breast Sandwich w/ Baked Potato. I love finishing the Chicken off in the oven and the flavor and heat of the Kroger Wing Sauce along with the Litehouse Light Bleu Cheese Dressing. If you want about 5 minutes before your Chicken is done you can add a slice of Swiss or Provolone Cheese to it and let it melt over the Chicken Breast



To prepare my Chicken I needed 3 (4 ounce) Boneless Skinless Chicken Breasts, 6 Tablespoons favorite Litehouse Lite Bleu Cheese Dressing/Dip, and Aunt Millie’s Light Whole Grain Buns . To start I Preheated the oven to 400°F. Then Sprayed large non-stick skillet and 8×8″ baking dish with Pam cooking spray. Added the chicken to skillet & cooked 4-5 minutes each side until browned. Placed the chicken in dish and poured Wing Sauce over chicken and baked (uncovered) 20 minutes. I served it on an Aunt Millie’s Light Whole Grain Bun and topped it with some Litehouse Light Bleu Cheese Dressing. I made 3 Chicken Breasts 2 for dinner for myself and Mom and 1 for lunch tomorrow.
Wing Sauce (I used Kroger Wing Sauce), and 1/2 Cup

To go with the Baked Buffalo Chicken Breasts I had a Baked Potato seasoned with Sea Salt and Ground Black Pepper and topped with I Can't Believe It's Not Butter and a dab of Daisy Reduced Fat Sour Cream. For dessert/snack later some slices of Kraft 2% Sharp Cheddar along with Ritz Whole Grain Crackers.





Baked Buffalo Chicken Breasts

Ingredients
3 (4 ounce) Boneless Skinless Chicken Breasts
Sea Salt and Black Pepper, to taste
4 Tablespoons favorite Wing Sauce (I used Kroger Wing Sauce)
Swiss or provolone Cheese (Optional)
1/2 Cup Lighthouse Lite Bleu Cheese Dressing/Dip
Aunt Millie’s Light Whole Grain Buns




Directions
* Preheat oven to 400°F.
* Spray large non-stick skillet and 8×8″ baking dish with cooking spray.
*Season Chicken and add chicken to skillet & cook 4-5 minutes each side until browned. Place chicken in dish and…
* Pour Wing Sauce over chicken and bake (uncovered) 25 minutes.
* If you add a slice of Swiss or Provolone Cheese, top the Chicken with a slice about 5 minutes before the Chicken is done.
* Serve with Bleu Cheese Dressing and Serve on Aunt Millie’s Light Whole Grain Bun.

Baked Buffalo Chicken Breast Sandwich w/ Baked Crinkle Fries

Dinner Tonight: Baked Buffalo Chicken Breast Sandwich w/ Baked Crinkle Fries

What better way to heat up a cooold and windy day than some Baked Buffalo Chicken Breast! I love this recipe for Chicken Breasts. The Kroger Wing Sauce gives it fantastic flavor with nice heat, not over powering but you know there's Wing Sauce on it! For dinner I prepared Baked Buffalo Chicken Breast Sandwich w/ Baked Crinkle Fries.



To prepare my Chicken I needed 2 (4 ounce) Boneless Skinless Chicken Breasts, 6 Tablespoons favorite Wing Sauce (I used Kroger Wing Sauce), and 1/2 Cup Litehouse Lite Bleu Cheese Dressing/Dip, and Aunt Millie's Light Whole Grain Buns . To start I Preheated the oven to 400°F. Then Sprayed large non-stick skillet and 8×8″ baking dish with Pam cooking spray. Added the chicken to skillet & cooked 4-5 minutes each side until browned. Placed the chicken in dish and poured Wing Sauce over chicken and baked (uncovered) 20 minutes. I served it on an Aunt Millie's Light Whole Grain Bun and topped it with some Litehouse Light Bleu Chesse Dressing. I made 2 Chicken Breasts 1 for dinner and 1 for lunch tomorrow.



To go with the Baked Buffalo Chicken Breasts I baked some Ore Ida Crinkle Fries. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.




Baked Buffalo Chicken Breasts

Ingredients
2 (4 ounce) Boneless Skinless Chicken Breasts
Sea Salt and Black Pepper, to taste
4 Tablespoons favorite Wing Sauce (I used Kroger Wing Sauce)
1/2 Cup Lighthouse Lite Bleu Cheese Dressing/Dip
Aunt Millie's Light Whole Grain Buns


Directions
Preheat oven to 400°F.
Spray large non-stick skillet and 8×8″ baking dish with cooking spray.
Season Chicken and add chicken to skillet & cook 4-5 minutes each side until browned. Place chicken in dish and...
Pour Wing Sauce over chicken and bake (uncovered) 25 minutes.
Serve with Bleu Cheese Dressing and Serve on Aunt Millie's Light Whole Grain Bun.

Baked Buffalo Chicken Breasts w/ Sautéed Asparagus, Quinoa/Brown Rice Medley,...

Today's Menu: Baked Buffalo Chicken Breasts w/ Sauteed Asparagus, Quinoa/Brown Rice (with Garlic) Medley, and Whole Grain Bread

Today is my Mom's 85th Birthday! I had a dozen Roses delivered to her and a while back I bought her a Heart Shaped Pendent Circled by small Roses and this year I gave her a matching Bracelet. I can never do enough for my Mom. I don't know if I would have been able to defeat cancer twice and survive a very serious accident without her. She's my best friend, she's my Mom! For dinner I prepared Baked Buffalo Chicken Breasts w/ Sauteed Asparagus, Quinoa/Brown Rice (with Garlic) Medley, and Whole Grain Bread.First time fixing the Baked Buffalo Chicken Breasts and preparing the Uncle Ben's Quinoa/Brown Rice (with Garlic) Medley.


To prepare my Chicken I needed 2 (4 ounce) Boneless Skinless Chicken Breasts, 4 Tablespoons favorite Wing Sauce (I used Kroger Wing Sauce), and 1/2 Cup Litehouse Lite Bleu Cheese Dressing/Dip which will be served as a side for dipping the Chicken. To start I Preheated the oven to 400°F. Then Sprayed large non-stick skillet and 8x8" baking dish with Pam cooking spray. Added the chicken to skillet & cooked 4-5 minutes each side until browned. Placed the chicken in dish and poured Wing Sauce over chicken and baked (uncovered) 20 minutes. I served it with Bleu Cheese Dressing. You can adjust the amount of Wing Sauce or Hot Sauce you use depending on the amount of Heat you like. The Chicken came out moist and with the right amount heat I like! The Litehouse Bleu Cheese Dressing just added that much more flavor!



For side dishes I prepared Sauteed Asparagus, Quinoa/Brown Rice (with Garlic) Medley, and Whole Grain Bread. To prepare the Asparagus using a skillet, saute over medium high heat, heat 1 tablespoon Extra Virgin Olive Oil and  add 1-2 finely chopped garlic cloves (depends on how much garlic you like) add the trimmed Asparagus. Sprinkle with Sea Salt and Pepper. I cooked the stalks about 7 minutes. When finished I sprinkled them with Shredded Parmesan Cheese. The Quinoa/Brown Rice (with Garlic) Medley was from Uncle Ben and was the first time I tried it and loved it! Easy to prepare, just heat in a microwave and it's ready. I also had Aunt Millie's Light Whole Grain Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding.







Baked Buffalo Chicken Breasts

Ingredients
2 (4 ounce) Boneless Skinless Chicken Breasts
4 Tablespoons favorite Wing Sauce (I used Kroger Wing Sauce)
1/2 Cup Lighthouse Lite Bleu Cheese Dressing/Dip


Directions
Preheat oven to 400°F.
Spray large non-stick skillet and 8x8" baking dish with cooking spray.
Add chicken to skillet & cook 4-5 minutes each side until browned. Place chicken in dish and
Pour Wing Sauce over chicken and bake (uncovered) 25 minutes.
Serve with Bleu Cheese Dressing.

Chicken & Rice and Mushrooms w/ Boiled Carrots and Baked Cheesy Bread

Today's Menu: Chicken & Rice and Mushrooms w/ Boiled Carrots and Baked Cheesy Bread

Happy Labor Day everyone! Not much going on today it's been raining since late last night. I decided to go with Chicken & Rice and Mushrooms w/ Boiled Carrots and Baked Cheesy Bread. I fried a single Chicken Breast in Extra Virgin Olive Oil. It was seasoned with a light coat of Flour, Parsley and McCormick Grinder Sea Salt and Black Peppercorn. I also added a half a seasoning pack of Swanson's Chicken Flavor Booster. I then fried it about 4 1/2 minutes per side. Came out with a nice brown crust and the breast was flavorful, moist and tender.

Served it on a bed of Uncle Ben's Roasted Chicken Ready Rice. Love this Uncle Ben's Ready Rice. Just microwave for 90 seconds and you have your Rice. I added Sauteed Mushrooms to the Rice. I sautéed the Mushrooms in the skillet with fried chicken. Also prepared a side of Boiled Carrot Slices along with Baked Cheesy Bread. To make the bread I used 2 slices of Healthy Life Whole Grain Bread. I buttered both pieces with I Can't Believe It's Not Butter and topped them with Sargento Shredded Artisan Mozzarella & Provolone Cheese. Then baked at 400 degrees for about 8 minutes. For dessert later a single serving cup of Jello Sugar Free Dark Cherry Jello.

Chunky Baked Potato Soup w/ Ham & Chicken Breast Sandwich on Whole Grain Bread

Today's Menu:  Chunky Baked Potato Soup w/ Ham & Chicken Breast Sandwich on Whole Grain Bread

A light dinner tonight, I had Chunky Baked Potato Soup along with a  Ham & Chicken Breast  Sandwich. I used Campbell's Chunky Baked Potato with Cheddar and Bacon Bits Soup. Thick and hearty Soup with chunks of Baked Potato along with Bacon Bits and Cheddar Cheese. It's one of best canned soups out there.

Along with the Soup I made a Ham & Chicken Sandwich. I used Kroger Brand Private Selection Hickory Ham and Slow Roasted Chicken Breast. The Ham is only 60 calories and 2 carbs while the sliced Chicken Breast is 50 calories and 1 carb per serving. I topped it with a slice of one of my new favorite sliced Cheese Private Selection Buffalo Monterey/Jack Cheese, Lettuce, and Kraft Reduced Fat Mayo w/ Olive Oil. Served it on a Healthy Life Whole Grain Bread. The meal was light but filling and delicious! For dessert a Jello Sugar Free Chocolate Pudding. I have to be at the Hospital at 7:00 am for some blood work, I have an over protective family doctor. He is very thorough though.

Today's Menu:   Chicken & Black Beans and Rice w/ Cornbread

Black Beans and Rice! It just sounds like a comfort food. i used my favorite Black Bean and Rice mix, Grandma Maude's. Grandma Maud's is easy to fix and makes one delicious dish. Just boil your water, add your mix, boil and simmer for about 30 minutes and your done. Plus it's only 100 calories and 20 carbs! I've left the full recipe at the end of the post. I added seasoned boiled chicken breast's to dish also. I seasoned the breast's with Sea Salt, Ground Black Pepper, and roasted ground Cumin. I boiled the chicken until done and I also added a packet of Swanson Chicken Flavor Boost as it was boiling. I shredded the chicken and added it to the Black Bean and Rice just as it was getting done. I served it with aside of the leftover Cornbread I had for dinner the other night. For dessert/snack later I'll be having Ruffles Reduced Fat Potato Chips alinong woth reduced fat Hidden Valley Ranch Dip that I made earlier.


Grandma Maud's Black Beans and Rice

Ingredients:

1 Packet of Granma Maud's Black Bean and Rice
1 Tablespoon of Butter
Optional Meat, Ground Hamburger, Chicken, Seafood

Instructions:

1) Bring 3 cups of water and 1 tablespoon of margarine or butterto a boil in a sauce pan.

2) Stir in contents of package. Continue boilingover medium heat, stirring occasionally, for 15 minutes.

3) Cover, reduce heat and simmer for an addtional 15 minutes. Stir well and let cool for 5 minutes before serving.

* Note * If adding any meat to the dish add it to Rice just as it is done.

Nutrition Facts
Serving Size
1
/4 cup (29g) Dry Mix
Servings Per Container about 6
Amount Per Serving
Calories 100 Calories from Fat 5
% Daily Value*
Total Fat 0g  0%
Saturated Fat 0g  0%
Trans Fat 0g
Cholesterol 0mg  0%
Sodium 470mg  20%
Total Carbohydrate 20g  7%
Dietary Fiber 4g  16%
Sugars 2g
Protein 5g

Chicken Wrap for Lunch

Lunch: Chicken Wrap


Had a healthy and delicious lunch this afternoon. I had a Chicken Breast leftover from the other night so I warmed it up for my wrap. I then sliced it into thin pieces and placed them in the wrap. The wrap I used was a new one and one I'll be using quite often from now on, the Flatout Light Flatbread. It's 100% Whole Wheat and it's only 90 calories and 16 carbs! These would make a great Thin Crust Pizza, looking forward to making that. I left the link and info for the Flatbread at the end of the post. I added Fat Boy JB's Sticky Stuff Sauce to the Chicken to give that delicious BBQ taste and added Shredded Lettuce and sliced Black Olives also. This made one delicious lunch! 

Flatout Flatbread Light Original

NEW Even Better Taste!
90 Calories
High Fiber
60% Less Net Carbs than sliced bread
100% WholeWheat
Low Fat
0g Sugar
The Best Life Diet Approved
Whole Grain approved, 8g or more per serving
INGREDIENTS: WATER, WHOLE WHEAT FLOUR, OAT FIBER, WHEAT GLUTEN, SOYBEAN OIL, contains less than 2% of each of the following: MALTITOL, WHEAT PROTEIN ISOLATE, SODIUM ACID PYROPHOSPHATE, BAKING SODA, YEAST, PRESERVATIVES (POTASSIUM SORBATE, SODIUM PROPIONATE, SORBIC ACID), FUMARIC ACID, WHEAT FLOUR, CELLULOSE GUM, GUAR GUM, CALCIUM SULFATE, XANTHAN GUM, SALT, ANNATTO COLOR, CALCIUM PEROXIDE, L-CYSTEINE, ENZYMES.CONTAINS: WHEAT AND SOYBEANS. MANUFACTURED IN A FACILITY THAT ALSO PROCESSES PRODUCTS CONTAINING MILK AND CHEESE.


http://www.flatoutbread.com/

Cajun Buttermilk Chicken w/ Mashed Potatoes & White Peppered Gravy...

Dinner Tonight: Cajun Buttermilk Chicken w/ Mashed Potatoes & White Peppered Gravy and Green Beans



Well as they say on the Food Network "Winner, winner chicken dinner". There's a whole lot going on with this Chicken Breast! I marinated my Chicken For 4 hours in a Buttermilk, Egg Beater, Cajun Seasoning, and Frank's Red Hot Sauce. I mixed all the ingredients together in a Hefty Zip Lock Bag and added the Chicken making sure it well coated and let it marinate in the fridg. I removed the Chicken from the bag while shaking off the excess mixture. Then I dredged the marinated breast in a mixture of flour, sea salt and coarse black pepper. I pan fried my Chicken in Extra Virgin Olive Oil making sure it done through out. While my Chicken was frying I Sauteed my Baby Bella Mushrooms, fried the Turkey Bacon, and toasted my Bread. To assemble this piece of work take the toast and top it with the Chicken Breast then top the Chicken with a slice of Sargento Ultra Thin Swiss Cheese, Turkey Bacon, and the Sauteed Mushrooms. Everything blends to make one delicious Chicken Breast! I left the recipe at the bottom of the post.

For sides, like you need any with that chicken breast, I had Idahoan Mashed Potatoes that I topped with Pioneer White Peppered Gravy. The gravy was a last second idea, it was leftover from breakfast this morning. I also had some leftover Green Beans. I've been on a Green Bean binge lately. Seems that I can eat them with every meal! Everything together makes a fantastic Chicken Dinner! For a dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn and sit back and enjoy the Final Four tonight, Go Buckeyes!



Cajun Buttermilk Chicken

Ingredients:

*Recipe is for 4 servings

4 6-ounce boneless, skinless Chicken Breasts
3⁄4 cup Buttermilk
2 eggs, or Egg Beaters equivalent
1 tablespoon Cajun spice mix
5 Dashes of Frank's Hot Sauce, or to taste
Sea Salt and Pepper, to taste
Flour, amount depending on size and amount of the Chicken
4 slices Sargento Ultra Thin Swiss Cheese
4 Slices Turkey Bacon
Baby Bella Mushrooms
4 Slices Healthy Life Whole Grain Bread

Directions:
*Mix together the buttermilk, eggs, hot sauce and spices until blended.

*Clean and trim chicken breasts. Place into marinade.

*Marinate for 4 hours.

*Dredge the marinated breast in a mixture of flour, salt and black pepper.

*You can bake, pan fry, or deep fry the chicken.

*As Chicken is frying toast the bread, sautee the mushrooms fry the Turkey Bacon

*Top the toast with the Chicken, Swiss Cheese, Bacon, and Mushrooms. Eat!

Grilled A&W Root Beer BBQ Sauce Marinated Chicken Breasts w/ Smothered Hash Browns,...

Today's Menu: Grilled A&W Root Beer BBQ Sauce and Crushed Pineapple Marinated Chicken Breasts w/ Smothered Hash Browns, Grilled Asparagus, and Crescent Rolls



Sunny and 60 degrees out! Cleaned up the grill and fired it up to grill some A&W Root Beer BBQ Sauce and Crushed Pineapple Marinated Chicken Breasts! Love grilling and Chicken tastes even better when you grill it. I used Miller Amish Boneless Chicken Breasts and Marinated them in A&W Root Beer BBQ Sauce and Dole Crushed Pineapple and refrigerated them for about 3 hours. It was the first time I had ever used the A&W Sauce. It was a sweet sauce with a hint of Root Beer, a very good and tasty sauce! I grilled them about 22 minutes flipping them twice. They came out moist and delicious. The sauce really provides a great flavor and with the added Crushed Pineapple they were too good.

For sides I had Grilled Asparagus, Smothered Hash Browns and Pillsbury Reduced Fat Crescent Rolls. The asparagus was Meijer Brand frozen Grilled Asparagus which I always keep a supply of on hand. I used Simply Potatoes Hash Browns that I seasoned with Sea Salt and Ground Black Pepper. I pan fried them in Extra Virgin Olive Oil and topped them with fresh grated Dutch Smoked Gouda Cheese, one of my favorite cheese! Plus I baked a can of Pillsbury Reduced Fat Crescent Rolls. I actually forgot I had them and found them buried in the back of the fridge and they I about a week before expiration so I wanted to use them before that. For dessert later a Slice of Pillsbury Nut Quick Bread. I made this earlier to day adding extra Almond Pieces, Pecan Pieces and Walnut Pieces. Topped it with a scoop of Breyer's Carb Smart Vanilla Ice Cream.                           





A&W Root Beer BBQ Sauce
 Enjoy the smooth, creamy flavor of AW root beer on the grill. The taste of AW will add an unexpected, layered richness to your BBQ. Whether basting, marinating or dipping, you'll savor every bite.

Chicken and Homestyle Flat Dumplings w/ Carrots and...

Today’s Menu: Chicken and Homestyle Flat Dumplings w/ Carrots and Whole Grain Bread


Another Winter's day around here but inside it was healthy and hearty comfort food at it’s best! I used Reames Homestyle Flat Dumplings Easy to fix seasoned with Sea Salt and Ground Pepper boiled for 20 – 30 minutes in 3 parts Swanson Chicken Stock and 1 part Water. The Noodles are 170 calories and 35 carbs. Along with the noodles I used Miller’s Amish Chicken Breasts. I boiled the Chicken seasoning it with Sea Salt, Pepper, Thyme, and Ground Smoked Cumin. After the Chicken was done I pulled each breast apart into small pieces. I added the Chicken to the boiling Noodles with about 15 minutes of boiling time left. As that was finishing up I boiled the Mini Carrots and had Healthy Life Whole Grain Bread for my sides.

For a dessert/snack later tonight I’m having Kroger Naturally Preferred Black Bean and Corn Organic Salsa with Chip‘ins Pop Corn Chips. if you haven’t tried these Chips yet it’s time to give them a try! Seasoned with Sea Salt and only 120 calories and 22 carbs per serving, which is about 20 chips.

Good Earth Herb Crusted Chicken w/ Mushroom Risotto

Dinner Tonight: Good Earth Herb Crusted Chicken w/ Mushroom Risotto and Whole Grain Bread.


I hadn't had this in a while so I thought it was time, Good Earth Herb Crusted Chicken w/ Mushroom Risotto. All the Good earth Products are delicious! Easy to make, low calorie, and low carb these are great! I also like their Shrimp and Pasta Dinner. I used Miller's Amish Chicken Breasts for the Chicken. Makes a good healthy and hearty meal! I left the directions and nutrition info at the end of the post. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.


YOU WILL NEED
1 Tablespoon Olive Oil for Risotto
1 3/4 Cups Water • 1/2 Cup Milk
1 Lb Uncooked Boneless Skinless Chicken Breasts
2 Tablespoons Vegetable Oil for Chicken

READY IN ABOUT 30 MINUTES!
RISOTTO
1. Heat 1 tablespoon olive oil in 2-quart saucepan over medium-high heat 1 minute. Add Rice; cook and stir 1 minute. Stir in water, milk, Wine Sauce and Risotto Seasoning. Heat just to boiling. Reduce heat. Cover; simmer 20 minutes without stirring. Uncover; simmer about 5 minutes, stirring frequently, until most of liquid is absorbed.
While risotto is cooking, continue with step 2.

CHICKEN
2. Cut each chicken breast into 3 or 4 slices, holding knife at an angle. Empty Seasoned Panko Crumbs into medium bowl or food-storage plastic bag. Coat chicken with crumbs.

3. Heat 2 tablespoons vegetable oil in 10-inch nonstick* skillet over medium-high heat. Carefully add chicken to hot oil; cook 3 to 5 minutes on each side or until deep golden brown and centers are no longer pink.

SERVE
4. Remove risotto from heat. Let stand uncovered until ready to serve (sauce will thicken as it stands). Serve chicken with risotto. Refrigerate leftovers.

*If using skillet without nonstick finish, increase oil to 3 tablespoons.

Nutrition Facts
Serving Size 1 serving (42g)

Amount Per Serving
Calories from Fat 100
Calories 300

% Daily Values*
Total Fat 12g     18%
      Saturated Fat 2g     10%
      Polyunsaturated Fat 4g    
      Monounsaturated Fat 4g    
      Trans Fat 0g    
Cholesterol 55mg     18%
Sodium 540mg     22%
Total Carbohydrate 25g     8%
      Dietary Fiber 1g     4%
      Sugars 2g    
Protein 23g