Chicken Italian Low Salt Low Fat Recipes

LIGHTER CHICKEN AND DUMPLINGS

Steps:

• In a large saucepan or Dutch oven, stir together the cream of chicken soup, chicken broth, and milk. Bring to a simmer over medium heat.
• Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken strips, onion and celery. Sautee until chicken is cooked through, and onions are tender. Transfer the chicken mixture to the soup pot, and mix well. Reduce heat to low, and simmer for 30 to 45 minutes. Season with celery seed and black pepper.
• To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt. In a small bowl, mix together 1/2 cup of milk and 2 tablespoons of oil. Pour into the dry ingredients, stirring just until moistened.
• Drop tablespoonfuls of the dumpling mixture into simmering chicken stew. Cover pot tightly, and bring to a boil. Simmer for another 12 to 15 minutes - without peeking! Ladle into bowls, and serve hot.

LOW SALT ITALIAN CHICKEN AND RICE

Steps:

• Preheat oven to 400 deg.
• in 9x12 or similar pan (i used a round deep dish pizza pan) mix water, rice, peppers, onions and tomato sauce.
• evenly place chicken strips over top of rice mix making sure they are half in and half out of the rice mix. almost like the chicken pieces are swimming.
• evenly pour diced tomatoes over top of entire dish.
• sprinkle garlic powder, mrs dash, cilantro, salt substitute and pepper evenly over entire dish.
• bake uncovered for 35 minute.
• sprinkle both cheeses over the top then sprinkle on the parsley and bake for another 10 minute.
• optional: sprinkle on more parmasagn cheese if desired at the table. another idea is add some mrs dash extra hot seasoning to spice it up.

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.