Was POINTS® Value: 12
Now POINTS® Value: 4
Level of Difficulty: Easy
Don’t succumb to traditional, artery-clogging wings. Simply bake them in a tangy rub and then dip them in lightened-up dressing.
- fat-free sour cream
- fat-free skim milk
- ground ginger
- soy sauce
- honey
- garlic powder
- Dijon mustard
- tidbits
- pineapple chunks in juice
- pepper
- boneless skinless chicken breast halves
- soy sauce
Curried chicken summered in coconut milk and tomatoes. Good with rice and veggies.
- garlic
Heart attack time!
- chicken
- Salt to taste
- onion powder
Can be easily doubled
- small chicken thighs
- .water
- cayenne
- ground ginger
- soy sauce
- dry sherry
basic chicken salad mix
- cooked chicken
- celery
- toasted almonds or apples
Baked chicken
- broiler/frier chicen
To make sure that the breasts cook at the same rate, purchase two similarly sized whole breasts (not split breasts) with skins fully intact. Whole chicken breasts weighing about 1 1/2 pounds work best because they require a cooking time long enough to ensure that the skin will brown and crisp nicely. If you do not own a broiler pan, use a roasting pan fitted with a flat wire rack. This recipe can easily be increased by 50 or 100 percent. If you do increase it, just make certain not to crowd the chicken breasts on the broiler pan, which can impede the browning and crisping of the skin.
- rosemary
- lemon zest
When making this dish, be sure to place the vegetables on top of the chicken after sautéing; that way, they won’t be crushed by the meat and will render their juices to the chicken. If you like, you can substitute two medium leeks for the onion in this recipe. To prepare leeks, trim the dark green leaves and root end, keeping the base intact. Quarter each leek lengthwise and rinse thoroughly. Rice pilaf makes a nice accompaniment. You can make this dish in a smaller sauté pan, but you will then need to brown the chicken in batches.
- chicken
- pepper
- carrots
- mushrooms
- fresh thyme
- white wine