Easiest and most amazing roast ever. Combine the ranch, italian dressing and brown gravy packets with a 1/2 cup of water and pour over roast in a crock pot. Sounds good
Showing posts with label American. Show all posts
Showing posts with label American. Show all posts
Monday, July 30, 2012
Chicken with Lime Butter
Hi Jan....sorry it has taken me sooooo long to get this recipe to you!!
6 boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp pepper
1/3 cup oil
1 lime, juiced
8 Tbs butter
1/2 tsp chives, minced
1/2 tsp dill weed
Sprinkle both sides of chicken with salt and pepper. Heat oil, add chicken cook 4 minutes, turn down heat to low. Turn chicken over cook 10 minutes more. Remove chicken (keep warm), discard oil. In same pan, cook lime juice over low heat until juice begins to bubble. Add butter and stir until sauce thickens. Stir in chives and dill weed. Spoon sauce over chicken.
Thanks so much taking us sailing! We had such a wonderful time. Dinner was yummy too! We'll see you in November, if not before!
Kris
6 boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp pepper
1/3 cup oil
1 lime, juiced
8 Tbs butter
1/2 tsp chives, minced
1/2 tsp dill weed
Sprinkle both sides of chicken with salt and pepper. Heat oil, add chicken cook 4 minutes, turn down heat to low. Turn chicken over cook 10 minutes more. Remove chicken (keep warm), discard oil. In same pan, cook lime juice over low heat until juice begins to bubble. Add butter and stir until sauce thickens. Stir in chives and dill weed. Spoon sauce over chicken.
Thanks so much taking us sailing! We had such a wonderful time. Dinner was yummy too! We'll see you in November, if not before!
Kris
Chicken and Cormeal Dumplings
re per serving
CARB GRAMS PER SERVING: 47
Nutrition Facts Per Serving:
- Servings Per Recipe: 2
- Calories: 369
- Protein(gm): 24
- Carbohydrate(gm): 47
- Fat, total(gm): 10
- Cholesterol(mg): 55
- Saturated fat(gm): 1
- Monosaturated fat(gm): 5
- Polyunsaturated fat(gm): 3
- Dietary Fiber, total(gm): 5
- Sugar, total(gm): 9
- Vitamin A(IU): 103
- Vitamin C(mg): 9
- Thiamin(mg): 0
- Riboflavin(mg): 1
- Niacin(mg): 7
- Pyridoxine (Vit. B6)(mg): 0
- Folate(µg): 81
- Cobalamin (Vit. B12)(µg): 1
- Sodium(mg): 582
- Potassium(mg): 681
- Calcium(DV %): 162
- Iron(DV %): 3
- Vegetables(d.e): 1
- Starch(d.e): 3
- Lean Meat(d.e): 2
- Fat(d.e): 1
Diabetic Exchanges
- 2medium carrots, thinly sliced
- 1stalk celery, thinly sliced
- 1/3cup fresh or frozen corn kernels
- 1/2of a medium onion, thinly sliced
- 2cloves garlic, minced
- 1teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1/4teaspoon ground black pepper
- 2chicken thighs, skinned
- 1cup reduced-sodium chicken broth
- 1/2cup fat-free milk
- 1tablespoon GF flour
- 1recipe Cornmeal Dumplings (see recipe below)
- Coarsely ground black pepper (optional)
1.In a 1 1/2- or 2-quart slow cooker, combine carrots, celery, corn, onion, garlic, rosemary, and 1/4 teaspoon pepper. Top with chicken. Pour broth over mixture in cooker.
2.Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.
3.If using low-heat setting, turn to high-heat setting (or if no heat setting is available, continue cooking). Transfer chicken to a cutting board; cool slightly. When cool enough to handle, cut chicken off bones; discard bones. Chop chicken; return to mixture in cooker. In a small bowl, combine milk and flour until smooth. Stir into mixture in cooker.
4.Using two spoons, drop Cornmeal Dumplings dough into four mounds on top of hot chicken mixture. Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) If desired, sprinkle each serving with coarse pepper.
Cornmeal Dumplings
- 1/4cup GF flour
- 1/4cup GF cornmeal
- 1/2teaspoon baking powder
- Dash salt
- 1egg white
- 1tablespoon fat-free milk
- 1tablespoon canola oil
1.In a medium bowl stir together flour, cornmeal, baking powder, and salt. In a small bowl combine egg white, milk, and oil. Add egg mixture to flour mixture; stir just until moistened.
Chicken Cordon Bleu
Chicken Cordon Bleu
Beau Gustafson
This lightened version of Chicken Cordon Bleu remains tres délicieuse despite a modest amount of butter. Fix mashed potatoes and a side of green beans while the chicken bakes.
Yield: 4 servings (serving size: 1 rolled chicken breast half)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 297
- Calories from fat: 30%
- Fat: 9.9g
- Saturated fat: 4.4g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 1g
- Protein: 45.5g
- Carbohydrate: 3.8g
- Fiber: 0.5g
- Cholesterol: 125mg
- Iron: 1.9mg
- Sodium: 619mg
- Calcium: 94mg
Ingredients
- 1/4 cup fat-free, less-sodium chicken broth
- 5 teaspoons butter, melted $
- 1 large garlic clove, minced
- 1/2 cup dry breadcrumbs
- 1 tablespoon grated fresh Parmigiano-Reggiano cheese
- 1 teaspoon paprika
- 4 (6-ounce) skinless, boneless chicken breast halves$
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 4 thin slices prosciutto (about 2 ounces)
- 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
- Cooking spray
Preparation
- Preheat oven to 350°.
- Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.
Chicken Cordon Bleu
TOP-SELLERS
CHICKEN CORDON BLEU
Chicken Cordon Bleu is a reader-submitted recipe that has been tested for performance and photographed by the Live Gluten Freely™ Kitchen Editorial team.
Prep Time
15
Minutes
15
Minutes
Total Time
1 Hr
1 Hr
Makes
6
Servings
6
Servings
Ingredients:
- 6 boneless skinless chicken breasts
- 1 tablespoon butter
- 2 cups Rice Chex® cereal
- 1 teaspoon garlic salt
- 2 teaspoons dried basil leaves
- 1 egg
- 1/2 cup milk
- 6 slices gluten-free sliced cooked ham
- 6 slices gluten-free Provolone cheese
- 1/2 cup Bisquick® Gluten Free mix
Preparation Instructions:
- Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 to 1/2 inch thick.
- Heat oven to 375°F. Grease 13x9-inch (3-quart) glass baking dish with butter.
- In food processor, place cereal, garlic salt and basil. Cover; process until finely ground like flour. Set aside. In small bowl, beat egg and milk; set aside. Layer 1 piece of ham and 1 piece of cheese on each chicken breast. Roll up and secure each with a toothpick so that cheese and ham is enclosed within chicken. Coat each rolled chicken breast with Bisquick mix, then egg mixture, and then cereal mixture. Place in baking dish.
- Bake 35 to 40 minutes. Serve with cheesy mashed potatoes and your favorite vegetable or salad.
Nutrition Information
1 Serving
Amount Per Serving
- Calories: 360
- Calories from Fat: 140
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 140mg
- Very Lean Meat: 5
- Sodium: 840mg
- Total Carbohydrate: 18g
- Protein: 38g
- Sugars: 3g
- Dairy: 1c
- Fats & Oils: 1tsp
- Meat & Beans: 4oz-eq
- Carbohydrate Choice: 1
- Starch: 1
- Fat: 2 1/2
Percent Daily Value* (include footnote *Percent Daily Value are based on a 2,000 calorie diet.) Within the % Daily Values, nutrient information should be included for Vitamin A, Vitamin C, Calcium and Iron.
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