7 Quick and Skinny Sauces for your Chicken Recipe
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Category: |
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Ingredients: |
Ingredients: CHICKEN CHIANTI
Blend 8 oz can Italian stewed tomatoes with 1 cup red wine and 1 small diced yellow onion. Serve with orzo and garlic sauteed string beans.
ROYAL RASPBERRY CHICKEN
Whisk 1/3 c raspberry jam with 2 T sherry vinegar and 1 t dried mint. Serve with couscous and steamed carrots.
PEKING CHICKEN
Stir together 1/3 c hoisin sauce 3 T apple juice, 1 t rice wine vinegar, and a crushed clove of garlic. Serve with brown rice and steamed brocoli.
ROMAN CHICKEN WITH ARTICHOKES
Mix 1 t grated lemon rind and 1/2 c chopped artichoke hearts into 1/3 c fat free Ceasar salad dressing. Serve with sauteed kale and baked acorn squash.
CREAMY CHICKEN MADRAS
Blend one 8 oz can of creamed corn with 1/4 c chicken broth and 2 t curry powder. Serve with wild rice and sauteed cherry tomatoes.
MARMALADE MUSTARD CHICKEN
Whisk 1/3 c orange marmalade together with 2 T Dijon mustard and 2 T orange juice. Serve with elbow noodles and steamed sugar snap peas.
CHICKEN SANTA FE
Blend 1 c salsa with 1 T fresh lime juice and 2 cloves of crushed garlic. Serve with light sour cream, black beans and sauteed mixed peppers.
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Directions: |
Directions:When time and calories are of the essence, stir any of these sauces together, pour it over four 4 oz boneless, skinless chicken breasts in a non metalic casserole dish and bake (uncovered) at 375º for 30 minutes or until chicken is just cooked through. |
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