Lime Pepper Chicken

• 1/3 cup lime juice
  
• 3 tablespoons olive oil
  
• 1 teaspoon lime zest
  
• 2 minced garlic cloves
  
• 1 teaspoon basil
  
• 1 teaspoon black pepper
  
• 1/2 teaspoon salt
  
• 6 boneless, skinless chicken breasts
  

Mix juice and oil with spices, marinate chicken several hours or overnight.  Grill over gas or hot coals.

Italian chicken and broccoli impossible pie

Makes an extra-large casserole: halve the recipe for a family-sized pie.

• 1 1/2 cut nonfat cottage cheese
  
• 2/3 cup grated Parmesan
  
• 3 cups cooked cubed chicken
  
• 2 cups cooked chopped broccoli
  
• 2 1/2 cups shredded mozzarella cheese
  
• 2 teaspoons oregano
  
• 1 teaspoon ground garlic
  
• 2 teaspoons parsley 
  
• 16 oz can tomato paste
  
• 2 cups skim milk
  
• 4 eggs
  
• 1 1/3 cup Bisquick
  
• 1/2 teaspoon pepper

Grease casserole dish. Put cottage cheese on bottom, top with Parmesan, then broccoli. Blend spices with tomato paste, add to chicken and stir to coat. Mix milk, eggs, Bisquick and pepper; beat with wire whisk. Pour over chicken.  Bake for 30 minutes at 400 degrees or until golden brown and crust is firm. Serves 12-16.

Saucy Chicken Casserole

I made this for the first time last night and the family loved it.  Great flavor. Next time I'm going to try reduced fat soup and milk for the sauce and see if I can cut some calories. The sauce makes a great gravy:  serve with rice or biscuits.

• 4 boneless, skinless chicken breasts
  
• 1/4 cup butter
  
• 1/2 cup flour
  
• 1/2 large vidalia onion, chopped
  
• 1 can green peas
  
• 1 can cream of mushroom soup
  
• 2/3 cup evaporated milk
  
• 1/2 teaspoon salt
  
• 1/8 teaspoon pepper
  

Heat oven to 425 degrees. Melt butter in casserole dish.  Dredge chicken pieces in flour. Bake chicken uncovered 20 minutes, then turn pieces and bake for 15 minutes more.  Remove from oven, reduce heat to 350.  Top chicken with chopped onions and peas.  Combine soup, milk, salt and pepper, pour over chicken.  Cover and return for oven for 20 minutes or until hot and bubbly. 

Low Calorie Buffalo Chicken

Another adaptation from Sparkpeople. 177 calories and 7 grams of fat.

• 2 pounds boneless, skinless chicken breasts, cut into strips
  
• 1 6 oz. container nonfat yogurt
  
• 2 packs Shake 'n Bake
  
• 2 tablespoons butter
  
• 1/2 cup hot sauce
  

Marinate chicken pieces in yogurt in refrigerator for 2-3 hours. Cover with Shake 'n Bake and place on greased baking sheet. Bake in preheated 450-degree oven for 15 minutes. Turn chicken over and bake for 10-15 more. While chicken is cooking, microwave butter and hot sauce together until butter is melted; stir. Pour a small amount of sauce in serving dish; place chicken pieces on top. Drizzle with the reset of the hot sauce until each piece is covered. Serve with reduced-fat ranch dressing, if desired.

Chicken Pot Pie

An easy, make-ahead, all-in-one supper. I use ready-made crusts.

• 2 1/2 cups cooked chicken (I poach a couple of boneless chicken breasts, then saute with the onions and garlic, but any will do.)
  
• 1 cup sliced carrots
• 2 cups green peas
• 1 clove garlic, minced
• 1 tablespoon butter or margarine
• 1/2 cup diced onion
• 1 1/2 cups milk
• 2 tablespoons corn starch
• 1 teaspoon thyme leaves
• 1 teaspoon salt
• 1/4 teaspoon pepper
• double pastry pie crust, deep dish

Cook peas and carrots until tender. Melt butter in skillet, saute onions and garlic until tender. Stir corn starch into milk until smooth, cook over medium heat until boiling, stirring constantly. Boil for one minute. Remove from heat, mix in thyme, salt and pepper In mixing bowl, combine chicken, peas, carrots, onions and milk mixture. Pour into pie crust, top with other crust and seal. Cut four slits in top crust. Bake on cokie sheet for 35 minutes at 375 degrees.

Simon & Garfunkel Chicken

Worth the effort for a special occasion.

• 4 skinless boneless chicken breasts, cut in halves longways
• 1 cup butter
• 8 slices mozzarella cheese
• 2 tablespoons chopped parsley
• 1/4 teaspoon sage
• 1/4 teaspoon rosemary
• 1/4 teaspoon thyme
• 1/2 cup flour
• 1 egg, beaten
• 1/2 cup dry bread crumbs
• 3/4 cup white wine
• Salt and Pepper to taste

Pound chicken breasts flat. Spread each piece with a teaspoon of butter and sprinkle with salt and pepper. Top with cheese and, starting at the narrowest end, roll up and secure with toothpick. Dredge in flour, then dip in egg and coat with crumbs. Melt the rest of the butter and add the spices. Put the chicken rolls in a casserole dish, pour herbed butter over chicken and bake at 350 for 30 minutes. Pour wine over chicken and return to oven for 30 more minutes. Baste frequently with herbed butter/wine mixture.

Easy Chicken and Stuffing Casserole

Great when you want to prepare a fancy-looking dish quickly. Easy and delicious! Substitute low-fat soup and skim milk for the soup and sour cream to reduce the calories; you'll barely notice.

• 4-6 boneless, skinless chicken breasts
• 1 can cream of mushroom soup
• 1/3 cup sour cream
• 1 package Stove Top Stuffing

Mix studding with water and seasonings according to package directions. Place chicken in greased casserole dish. Mix soup and sour cream, pour over chicken. Top with stuffing. Bake at 350 degrees for 35 minutes.

Lemon Marinated Flank Steak

A flavorful but low-calorie marinade great for grilling beef, outside or on the George Forman. Also good for boneless chicken breasts.

• 1/2 onion, minced, or 4-5 green onions
• 1/2 cup lemon juice
• 2 tablespoons sugar
• 2 tablespoons soy sauce
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon olive oil

Mix all ingredients and shake. Pour over meat and marinate several hours or overnight. Grill meat until desired doneness. If you like, you can saute the onions in a little olive oil and serve with the meat.

Pizza Chicken Italiano

One of my most frequently prepared dishes. I classify this in the Really Useful and Great for Kids categories. I making this frequently when I take meals to families at a time of death, illness, birth of a baby, etc. Kids who dislike the usual casserole-type dishes often love this! It's easy, and, if you're like me and get the big bag of frozen chicken breasts from Sam's, you usually have all the ingredients on hand.

• 4-6 boneless, skinless chicken breasts
• 1 can tomato sauce
• 1/2 onion, minced (or 1 tablespoon dried)
• 3 cloves garlic, minced (or 1 teaspoon dried)
• 1.5 teaspoons oregano
• 1 teaspoon parsley
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 4-6 slices mozzarella cheese

Place chicken in lightly greased casserole dish. Combine sauce with all ingredients except cheese, pour over chicken. Top with cheese slices. Bake at 425 degrees for 35 minutes.