3 skinless, boneless chicken breasts or 6 split breasts
dash sea salt
1 teaspoon dried oregano
2 garlic cloves, minced
1 teaspoon olive oil
¼ cup water
3 tablespoons lemon juice
Wash chicken. Pat dry with paper towels. Cut breast in half if using whole breasts.
Season chicken with salt, pepper, and half of the oregano and garlic.
Heat oil in a large skillet. Brown chicken pieces on all sides. Sprinkle with remaining oregano and garlic and place in crockery. Add water to skillet and stir. Pour over chicken pieces.
Cover and cook on low for 8 hrs. Add lemon juice for last hour of cooking.
Preparation time: 15 minutes
Cooking time: 8 hours
Per serving (1 split breast)
150 calories (kcal)
4g total fat (24% calories from fat)
1g saturated fat
Trace dietary fiber
Michelle B. can be reached at email@example.com.
8 chicken thin cutlets (about a pound)
4 slices prosciutto cut in half
1 teaspoon crushed rosemary
1 teaspoon granulated garlic
¼ cup whole wheat flour
2 tablespoons olive oil
Ground black pepper — to taste
½ cup vegetable broth
Top each cutlet with a half a slice of prosciutto and a little rosemary and granulated garlic. Roll up cutlets, closing with a toothpick. Dust with flour. Saute in olive oil briefly on all sides. Add broth, a little black pepper and left over rosemary and garlic. Simmer over low flame for about 20 minutes, flipping rolls occasionally.
Serving Idea: Serve over a bed of wild brown rice and vegetables. Pour pan juices over it.
Preparation time: 5 minutes
Cooking time: 20 minutes
Per serving (1 rolled cutlet)
135 calories (kcal)
6g total fat; (39% calories from fat);
1g saturated fat
1g dietary fiber
Myra Pinkham can be reached at MaKaAP@aol.com.