Ingredients

6 skinless, boneless chicken breast halves

1/4 cup butter

1 (.7 ounce) package dry Italian-style salad dressing mix

1/2 cup white wine

1 (10.75 ounce) can condensed golden mushroom soup

4 ounces cream cheese with chives

1 pound angel hair pasta (optional)

Directions

Preheat oven to 325 degrees F (165 degrees C).

In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9×13 inch baking dish. Pour sauce over.

Bake for 60 minutes in the preheated oven.

Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta. (if desired)

Don’t know who Grandma Bogie is, but this sounds good to me. Doesn’t say it has mozzarella cheese on it, but it looks like it to me.

Ingredients

1/2 cup grated Parmesan cheese

1/4 cup dry bread crumbs

1 teaspoon dried parsley

1/4 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon ground black pepper

3 tablespoons margarine, melted

6 skinless, boneless chicken breast halves

Directions

1. Preheat an oven to 400 degrees F (200 degrees C). Spray 9×13 inch baking pan with cooking spray.
2. Combine Parmesan cheese, dry bread crumbs,  parsley, paprika, salt, and pepper in a shallow bowl. Dip chicken breasts into melted margarine, then coat with bread crumb mixture. Place in prepared pan.
3. Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutritional Information

Amount Per Serving

Calories: 226

Total Fat: 10.3g

Cholesterol: 73mg

Sodium: 353mg

Total Carbs: 3.9g

Dietary Fiber: 0.4g

Protein: 27.8g

Ingredients

1/2 cup plus 1 tablespoon all-purpose flour, divided

1/2 teaspoon salt

1/2 teaspoon pepper

6 boneless skinless chicken breast halves (4 ounces each)

1/4 cup butter, cubed

1 cup chicken broth

1 cup heavy whipping cream, divided

3 tablespoons lemon juice

1/2 pound fresh mushrooms, slice

Directions

In a large resealable plastic bag, combine 1/2 cup flour, salt and pepper; add the chicken, a few pieces at a time. Seal bag and shake to coat.

In a large skillet, cook chicken in butter for 8-9 minutes on each side or until a meat thermometer reads 170°. Remove chicken; cover and keep warm.

Add broth to the drippings. Bring to a boil over medium heat; stir to loosen browned bits from pan. Simmer, uncovered, for 10 minutes or until broth is reduced to 1/3 cup. Stir in 3/4 cup cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes.

Combine remaining flour and cream until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through. Yield: 6 servings.

Nutritional Facts1 serving (1 each) equals 403 calories, 26 g fat (15 g saturated fat), 148 mg cholesterol, 509 mg sodium, 13 g carbohydrate, 1 g fiber, 30 g protein.

Ingredients

1/2 teaspoon seasoned salt

1/4 teaspoon pepper

6 boneless skinless chicken breast halves (6 ounces each)

1/4 cup chicken broth

3 tablespoons lemon juice

1-1/2 teaspoons minced garlic

1-1/2 cups (12 ounces) sour cream

2 teaspoons minced fresh parsley

Hot cooked brown rice, optional

Directions

Combine the seasoned salt and pepper; rub over chicken. Place in a 3-qt. slow cooker.

In a small bowl combine chicken broth,  lemon juice and garlic. Pour over chicken. Cover and cook on low for 4-5 hours or until meat is tender.

Remove chicken and keep warm. Stir in sour cream and parsley; cover and cook for 15 minutes or until heated through. Serve chicken with sauce and rice if desired. Yield: 6 servings.

Nutritional Facts1 chicken breast half with 1/3 cup sauce (calculated without rice) equals 309 calories, 14 g fat (8 g saturated fat), 134 mg cholesterol, 509 mg sodium, 4 g carbohydrate, trace fiber, 36 g protein.

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)

1/4 cup chicken broth

3/4 teaspoon lemon-pepper seasoning

1/2 to 1 teaspoon dried thyme

1/4 teaspoon garlic powder

Directions

Flatten chicken to 3/8-in. thickness; place in a skillet. Add broth; bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Turn chicken; sprinkle with seasonings. Cook 3-5 minutes longer or until juices run clear. Yield: 4 servings.

Nutritional Analysis:One serving equals 129 calories, 2 g fat (trace saturated fat), 66 mg cholesterol, 218 mg sodium, trace carbohydrate, trace fiber, 26 g protein. Diabetic Exchange: 3 lean meat.

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 cup milk

1 envelope garlic and herb pasta sauce mix

1 teaspoon dried thyme

1 teaspoon dried parsley flakes

Hot cooked fettuccine

Directions

Place chicken in a 3-qt. slow cooker. Combine the soup, milk, sauce mix, thyme and parsley; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with fettuccine. Yield: 4 servings.

Editor’s Note: This recipe was tested with Knorr Garlic Herb Pasta Sauce Mix.

Ingredients

1. 3/4 teaspoon salt
2. 1/4 teaspoon black pepper
3. 1/4 teaspoon cayenne pepper
4. 1/8 teaspoon paprika
5. 1/4 teaspoon garlic powder
6. 1/8 teaspoon onion powder
7. 1/4 teaspoon dried thyme
8. 1/4 teaspoon dried parsley
9. 4 boneless, skinless chicken breast halves
11. 2 tablespoons butter
12. 1 tablespoon olive oil
13. 2 teaspoons garlic powder
14. 3 tablespoons lime juice

Directions

1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Nutritional Information

Amount Per Serving

Calories: 220

1. Total Fat: 10.7g
2. Cholesterol: 84mg
3. Sodium: 555mg
4. Total Carbs: 2.4g
5.     Dietary Fiber: 0.3g
6. Protein: 27.7g

Ingredients

1. 4 boneless skinless chicken breast halves (4 ounces each)
2. 1 jar (12 ounces) chicken gravy
3. 4 teaspoons Dijon mustard
4. 2 to 3 teaspoons honey
5. Hot cooked rice, optional

Directions

1. In a large skillet coated with cooking spray, cook chicken over medium-high heat for 5 minutes on each side. Combine the gravy, mustard and honey; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until chicken juices run clear. Serve with rice if desired. Yield: 4 servings.

Nutritional Facts1 serving (prepared with fat-free gravy and 2 teaspoons honey; calculated without rice) equals 165 calories, 2 g fat (trace saturated fat), 72 mg cholesterol, 717 mg sodium, 7 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Ingredients

1. 1 tablespoon butter
2. 1 teaspoon minced garlic
3. 1/3 cup minced onion
4. 1 (14.5 ounce) can diced tomatoes with juice
5. 1/2 teaspoon sugar
6. 1/4 cup heavy cream
7. salt and pepper to taste
8. 1/3 cup fine dry bread crumbs (for low carb use crushed pork rinds)
9. 2 tablespoons freshly grated Parmesan cheese
10. 1 egg, beaten
11. 2 tablespoons milk
12. 3 (5 ounce) skinless, boneless chicken breast halves
13. 3 tablespoons olive oil
14. 3/4 cup shredded Mozzarella cheese
15. 1 tablespoon freshly grated Parmesan cheese

Directions

1. Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm
2. Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.
3. Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.
4. To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.

Ingredients

1. 6 boneless skinless chicken breast halves (4 ounces each)
2. 3/4 cup prepared pesto, divided
3. 1/2 teaspoon salt
4. 1/4 teaspoon pepper
5. 12 slices Italian bread (1/2 inch thick), toasted
6. 1 jar (12 ounces) roasted sweet red peppers, drained
7. 1/4 pound fresh mozzarella cheese, cut into six slices

Directions

1. Flatten chicken to 1/4-in. thickness. Spread 1 tablespoon pesto over each chicken breast; sprinkle with salt and pepper. Grill chicken, covered, over medium heat for 3-5 minutes on each side or until no longer pink.
2. Spread 3 tablespoons pesto over six slices of toast; layer with red peppers, chicken and cheese. Spread remaining pesto over remaining toast; place over top. Yield: 6 servings.
3. Eliminate the bread to have a low carb dish.