This lighter version of an Italian favorite loses some of the fat but none of the taste. We recommend rice-shaped orzo pasta
with this saucy chicken entrée, but you can serve spaghetti or angel hair pasta instead.
The recipe may sound fancy, but it's not hard to make. Simply pound boneless chicken breast halves and top each with prosciutto
and mozzarella cheese. Roll up the chicken pieces, dredge in breadcrumbs, and bake.
Several online reviewers have commented that this is much like the classic recipe, Chicken Divan, but with broccoli florets
instead of spears. The creaminess comes from a fat-free white sauce, mayonnaise, sour cream and cream of mushroom soup.
Combine sun-dried tomatoes, canned tomatoes and red bell pepper in an easy homemade tomato sauce that you spoon over breaded
chicken and pasta. A number of online reviewers tell us that they could eat this tasty chicken every week.
Brocoli rabe is often used in Italian cuisine and is a leafy green vegetable with long stalks and clusters of broccoli-like
buds. It has a slightly bitter flavor which is balanced nicely here by the sauce of wine, broth and lemon juice.
Fill corn tortillas with a creamy mixture of green salsa, chicken and cream cheese. The crumbled queso fresco gives the dish
a more authentic Mexican flavor, but you can substitute Monterey Jack cheese.
Toss chicken tenders in a mixture of fish sauce, soy sauce and rice wine vinegar and sauté until it's done. Then serve the
chicken over fresh salad greens and top with chopped peanuts and lime wedges for a colorful Asian-style main dish salad.