3/4 cups chicken broth
2 teaspoons lemon zest
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
1 teaspoon sugar
20 ounces (4 5-ounce) uncooked boneless skinless chicken breast
1/2 teaspoon table salt
1/2 teaspoon black pepper
2 teaspoons olive oil
8 ounces mushrooms, sliced
14 ounces canned artichoke hearts, without oil, drained and halved
5 ounces spinach, baby leaves

Combine the broth, zest, lemon juice, cornstarch, and sugar in a small bowl; set aside.

Sprinkle both sides of each chicken breast with salt and pepper.

Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat.

Add the chicken and cook until browned and almost cooked through, about 3 minutes on each side.

Transfer to a plate; keep warm.

Heat the remaining 1 teaspoon oil in same skillet.

Add mushrooms and cook until browned, about 6 minutes.

Add the artichoke hearts and spinach and cook, stirring often, until the spinach is wilted, about 2 minutes.

Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute.

Add the chicken cook until heated through, about 1 minute.

Yields 1 chicken breast with 3?4 cup vegetable mixture per serving.

4 servings

Weight Watcher Pointsplus Value: 6

2 pounds uncooked boneless skinless chicken breast, very thinly sliced
1 pound(s) scallion(s), cut into 1-inch pieces
27-1/2 oz canned artichoke hearts, without oil
1/2 cup(s) Asian stir-fry sauce
4 cups cooked linguini
1 spray cooking spray

Warm a large, nonstick pan coated with cooking spray over high heat.

Add chicken, scallions, and artichokes and stir-fry until chicken is firm and opaque, about 10 minutes.

Add sauce and cook until hot, about 2 minutes more.

Spoon chicken mixture over noodles.

Yields about 1 1/3 cup chicken and vegetables and 2/3 cup noodles per serving.

Servings: 6

Weight Watchers PointsPlus: 8

1 large egg
1 tablespoon water
1/3 cup dried Italian bread crumbs
3 tablespoons parmesan cheese
Garlic powder to taste
1/8 teaspoon black pepper
1 pound uncooked boneless, skinless chicken breast (4 breasts, 1/4 pound each)

Preheat oven to 400 degrees.

Spray a 1-quart shallow baking dish with nonstick spray.

Beat the egg with the water in a shallow bowl.

Combine the breadcrumbs, cheese, garlic powder, and pepper in a bowl. Pour onto a sheet of wax paper.

Dip the chicken breasts first in the egg mixture and then lightly coat on both sides with the breadcrumb mixture. Shake off the excess. Place chicken pieces in the baking dish.

Bake until cooked through, golden, and crisp-edged, about 30 minutes. Check to make sure it doesn’t overcook.

One breast per serving.

Serve with marinara sauce.

5 WW plus points

12 ounce boneless chicken breasts
2 slices ham luncheon meat
2 ounces mozzarella
Crushed pork rinds
3 tablespoons grated Parmesan cheese

Preheat oven to 350.

Mix rinds and Parmesan.

Pound chicken breasts flat.

Sprinkle with salt, pepper, garlic, and onion powder.

Place 1/2 slice ham and some mozzarella on each breast.

Roll up and dip in rind-Parmesan mixture.

Place in baking dish seam down, and bake 20-25 minutes.

3 boneless chicken breasts
1/2 package Hidden Valley dry Ranch Dressing
3 slices bacon
1 cup shredded cheddar cheese

Lay chicken breasts in bottom of casserole dish.

Sprinkle dry dressing mix on top.

Lay bacon across, and top with cheese.

Cover with foil.

Bake at 350 for 45 minutes.

Remove foil and bake open additional 15 minutes.

12 ounces chicken breasts
1 tablespoon butter
3 thin ham slices
1/2 cup cheddar
1/2 cup cream
Salt, pepper, garlic powder
1/4 t liquid smoke

Pound chicken and then saute in butter till done.

Add ham slices to pan and warm. Remove chicken and ham.

Melt a little butter in pan, add cream, seasonings, and liquid smoke.

Add cheese and stir till melted.

Put ham slice on each chicken breast and pour sauce over top.

Creamy tender chicken. Great for all occasions.

3 pounds chicken breast
1/4 cup flour
1/4 cup melted butter
2/3 cup evaporated milk
1 can cream of mushroom soup
1 cup (4oz.) grated Velveeta cheese
1/2 tsp. salt
1/2 tsp. pepper
1 cup onion, sliced
1/4 mushrooms, sliced
Dash paprika

Coat chicken with flour; arrange in single layer in 9 x 13 pan with melted butter.

Bake, uncovered in 425 degree oven for 30 minutes.

Turn over.

Bake 15 to 20 minutes more.

Remove from oven.

Reduce heat to 325 degrees.

Pour off excess fat.

Combine evaporated milk, soup, cheese, salt, and pepper.

Arrange onions and mushrooms over chicken.

Pour soup mixture over.

Sprinkle iwth paprika.

Cover with foil and bake 15 to 20 minutes.

Servings: 6 | Prep Time: 1 hour

8 chicken breasts, cooked
2 cans cream of chicken soup
1 cup sour cream
1/4 to 1/2 cup chicken broth
2 tubes of Ritz crackers, crumbled
3 tablespoons poppy seeds
1 stick butter, melted

Cook and cube the chicken and place in a greased 9×13 Pyrex dish.

Make a sauce by whipping the soup, sour cream, and broth.

Pour over the chicken.

Cover well with crumbled Ritz crackers.

Top with the 3 tablespoons poppy seeds.

Drizzle 1 stick of melted butter over the top.

Bake at 350 degrees, uncovered, 35 to 40 minutes, or until lightly browned and bubbly.