Recipe Talk

BAKED CHICKEN BREASTS in garlic/tomato sauce

2-3 boneless chicken breast halves

1 small onion chopped

4 cloves garlic, chopped

1 15oz can diced tomatoes

2 tbsp chopped parsley

2 tsp oregano

Sauté onion and garlic in olive oil; add tomatoes-do not drain-and herbs; pour over uncooked chi cken breasts, cover with aluminum foil and bake 30 minutes at 350 degrees.

Squash Medley

2 medium zucchini

2 medium yellow squash

1 medium red pepper

1 jalapeno

1 medium onion

2 cloves garlic

1/2 cup cilantro

1/2 tsp. salt

2 tbs. olive oil

Slice the zucchini, squash, jalapeno and onion. Cut the red pepper into strips. Dice the garlic and chop the cilantro.

Heat the olive oil in a wok or skillet. Sauté the onions, garlic, jalapeno and red pepper until tender. Add zucchini and squash. Sauté for 5 minutes. Add salt and cilantro and continue to sauté until zucchini and squash are tender, but not soggy.

Total Fat - 6.7 g
Saturated Fat - .9 g
Calories - 121
Cholesterol - 0 mg
Sodium - 317 mg
Fiber - 3.75 g
Carbohydrates - 11 g
Protein - 3 g

Chicken and Zucchini Skillet
This combination is absolutely delicious, and it's quick and easy to prepare.

INGREDIENTS:

1 tablespoon olive oil

4 boneless chicken breast halves, without skin

salt and pepper

Creole or Cajun seasoning

2 to 3 tablespoons flour

1/2 cup chicken broth

4 medium zucchini squash, thinly sliced

4 to 6 plum tomatoes, sliced

salt and pepper

6 ounces fresh Mozzarella cheese or slices

PREPARATION:

In a large skillet over medium heat, heat olive oil. Sprinkle chicken with salt, pepper, and seasoning, then dust lightly with flour. Brown the chicken in the hot skillet, turning to brown both sides. Add chicken broth.

Cover the skillet and simmer for 10 minutes (less if the chicken breasts are thin). Add zucchini; cover and simmer for 5 minutes. Add sliced tomatoes and sprinkle with a little salt and pepper; simmer, uncovered, for 5 to 10 minutes longer, or until chicken is cooked through. Top with cheese slices, cover, and simmer for about 1 minute longer. Serves 4.

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Zucchini, Chicken, and Rice Casserole

A chicken casserole recipe from Dottie, with chicken, rice, zucchini, and other vegetables and cheese.

INGREDIENTS:

4 tbsp. vegetable oil, divided

2 cups onions-chopped

1 garlic clove-minced

3 cups zucchini-diced

2 cups mushrooms-sliced

3 cups chicken-cooked & diced

1 cup uncooked brown or white rice

2 1/2 cups chicken broth or water

1 1/2 tsp. fresh thyme (or 1/2 tsp. dried)

1/2 tsp. rosemary

1/2 cup grated Parmesan cheese

salt and pepper

2 cups chopped tomatoes

1/4 tsp. chili powder

PREPARATION:

Heat 3 tbsp. of the oil in a large saute pan, and saute 1 cup of the onions with the garlic for 2 minutes. Add the zucchini and mushrooms, and saute for 3 minutes more. Combine the vegetables with the chicken, rice, broth, and spices, and the cheese.

Mix and season to taste with salt & pepper. Place this mixture in a greased 9x13 baking dish. Heat the remaining 1 tbsp. oil, and saute the remaining cup of onions for 3 minutes. Add the tomatoes and chili powder. Season to taste with salt and pepper. Spoon the topping over the rice and chicken mixture. Bake at 350 degrees for 1 hour. Serve hot.

Casserole is quick to prepare and can be made up in advance and held until ready to cook in oven.