How To Prepare
1. Preheat oven to 350°.
2. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add onions and mushrooms; sauté 10 minutes. Stir in thyme and garlic. Cool mixture 10 minutes; stir in and 1/4 teaspoon pepper.
3. Cut a slit through thickest portion of each breast half to form a pocket. Stuff each with 1/4 cup mushroom mixture. Sprinkle chicken with remaining 1/4 teaspoon pepper. Place flour in a shallow dish. Place egg whites in a shallow dish. Dredge chicken in flour. Dip in eggs; dredge in potato flour.
4. Heat oil in skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Place pan in oven. Bake at 350° for 15 minutes or until a thermometer registers 165°.
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Mushroom-Stuffed Chicken
How To Prepare
1. Prepare grill.
2. Combine 1 teaspoon mustard, oil, and next ingredients in a small bowl; brush evenly over chicken. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done.
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Grilled Chicken with Mustard
How To Prepare
1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 1/4 teaspoon chipotle chile powder evenly over chicken; add chicken to pan. Cook for 6 minutes on each side or until done, and remove from heat.
2. Combine cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well. Serve with chicken.
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Chicken Breasts with Tomato, and Cucumber Salsa
How To Prepare
In a shallow dish or bowl, combine flour and ground black pepper. Coat chicken breasts with flour mixture. Brown chicken in a large skillet over medium heat on all sides. Remove from skillet, and drain on paper towels.
In the same skillet, combine the tomatoes, water, maple syrup, vinegar and Worcestershire sauce. Season with chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.
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Chicken Breasts Pierre
How To Prepare
Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
Drain oil from skillet. Sprinkle chicken with paprika and sugar free maple syrup. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with pepper.
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Chicken and Red Wine Sauce
