Weight Loss Tips and Recipes in Philadelphia

MARY’S CHICKEN DISH

• 6 pieces boneless breast of chicken
• 4 tbsp. olive oil
• 2 tbsp. butter
• 1 clove garlic
• Breadcrumbs
• 2 eggs
• 1 bouillon cube
• 1 can chicken broth
• 6 slices of Mozzarella cheese

Dip boneless, skinless chicken breast in breadcrumbs and eggs. In a large skillet, heat

olive oil, butter, garlic and melt bouillon cube. Make sure to put heat on low so oil

doesn't burn. When oil is hot, brown chicken on both sides in oil, increase heat so

chicken gets nice and brown on both sides, lower heat and add chicken broth. Simmer

until hot. Add Mozzarella cheese to top chicken.

NO - PEEK SKILLET CHICKEN

• 2 tbsp. olive or vegetable oil
• 2 1/2 to 3 lb. chicken, cut into serving pieces
• 1 (14 oz.) can whole tomatoes, peeled, undrained
• 1 (4 1/2 oz.) jar sliced mushrooms, drained
• 1 garlic clove, minced
• 1 env. Lipton Recipe Secrets onion soup mix
• Hot cooked noodles

In a 12 inch skillet, heat oil and brown the chicken; drain. Stir in tomatoes, mushrooms

and garlic combined with soup mix. Simmer covered for 45 minutes or until chicken is

tender. Serve, if desired, over hot noodles. *Lipton Recipe Secrets beef mushroom

soup mix would be a delicious substitute in this recipe.

QUICK CHICKEN

• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 c. milk
• 5 lbs. cut up cooked chicken
• 1 pt. sour cream
• 1 pkg. Pepperidge Farm stuffing mix

Mix soups, sour cream and milk. Add chicken. Mix all ingredients and layer in baking

dish alternating with stuffing mix. Bake at 350 degrees for 1 hour.

SWEET & SOUR CHICKEN

• 1 frying chicken, cut up
• 1 tbsp. melted butter
• Dash of salt, pepper, ginger
• 3 celery stalks
• 1 can pineapple (chunk)
• 2 tbsp. brown sugar
• 3 tbsp. water
• 1 1/2 tbsp. soy sauce
• 1 tbsp. vinegar
• 1 tbsp. cornstarch
• 1 red pepper (optional)

Rinse chicken, place skin side up in oiled pan. Pour melted butter over chicken.

Sprinkle chicken with salt, pepper, ginger, diced celery. Bake chicken at 325 degrees

for about 20 minutes. Drain pineapple juice into cup. Blend in brown sugar, water, soy

sauce, vinegar, cornstarch. Pour mixture over chicken in pan. Top with pineapple

chunks and pepper.

CHICKEN CACCIATORE

• 1 pkg. chicken
• 1/4 c. butter
• 1/2 c. sherry
• 15 oz. can stewed tomato bits
• 1 (6 oz.) can mushrooms
• 1 pkg. Italian dressing mix
• 1/4 c. chopped green pepper
• 1 tsp. Italian seasoning
• Garlic powder, to taste
• Bayleaf

Boil chicken until done. Save water (use this to boil rice in). Cut chicken into tiny

squares. Brown in butter and sherry. Add tomatoes, mushrooms, Italian dressing mix,

green pepper and other seasonings. Bring to boil and simmer for one hour. Serve over

rice.

SUNDAY FRIED CHICKEN

• 1 whole chicken or any combo of chicken pieces
• 1 to 2 c. of flour for coating
• Salt and pepper to taste
• 4 tbsp. butter
• 4 tbsp. Crisco
• 2 beaten eggs

Wash and dry chicken parts. Combine salt, pepper, and flour and coat chicken. Dip

each piece in egg mixture and brown each side in hot, melted shortening and butter.

Lower heat and cook for about 15 minutes more on each side. Use heavy iron or

aluminum frypan if possible.

Remove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan

and return to heat. Add 3 tablespoons flour to pan and stir with fat until lightly browned.

Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until

thick. Put in gravy boat and serve with the chicken that you have arranged on a platter.

HONEY BAKED CHICKEN

• 3 or 4 lbs. chicken, cut up
• 1/2 c. margarine, melted
• 1/2 c. honey
• 1 tsp. salt
• 1/4 c. prep. mustard
• 1 tsp. curry

Pour over chicken. Bake at 350 degrees for 1 1/4 hours. Basting every 15 minutes.

BAKED CHICKEN

• 1/2 c. ketchup
• 1/2 c. mayonnaise
• 3 tbsp. minced onion
• Bread crumbs or crushed corn flakes
• 2 to 2 1/2 cut up chicken

Mix first three ingredients and dip chicken. Coat with crumbs or flakes. Bake on

greased pan or roll lined pan.

Bake at 375 degrees for 40 to 45 minutes.

BAKED CHICKEN BREASTS

• 8 chicken breast halves, skinned
• 8 slices Swiss cheese
• 1 can cream of chicken soup
• 1/3 c. white wine
• 1 c. Pepperidge herb stuffing mix
• 1/4 tsp. melted butter or margarine

Put chicken in very lightly greased baking dish. Top with cheese. Combine soup and

wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken.

Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8.

SICILIAN CHICKEN

• 1 tbsp. plus 1 tbsp. saffron ace
• 1 lg. onion, sliced
• 1 lg. green pepper, sliced
• 1/2 c. fresh mushberries, sliced
• 1 1/2 lbs. boneless chicken cubed
• 18 oz. can tomato sauce
• 16 oz. tomatoes, chopped drained
• 1 tsp. Worcestershire sauce
• 1 tsp. oregano
• 1/2 tsp. basil
• 1/4 tsp. garlic powder
• Lite salt and pepper to taste

Heat oil in large nonstick skillet. Add onions green pepper and mushrooms. Cook until

slightly tender. Add chicken. Cook, turning chicken frequently until pinkness is gone.

Add remaining ingredients.

Cover and simmer for 5 to 10 minutes until heated through. Serve over rice. Makes 4

servings (1 protein, 2 vegetables per serving).

ROAST CHICKEN WITH ALMONDS

• 10 chicken breast halves
• Salt and pepper
• 1 (5 1/2 oz.) pkg. slivered almonds
• 1 (10 1/2 oz.) can cream of mushroom soup
• 1 (10 1/2 oz.) can cream of chicken soup
• 1/4 to 1/2 c. dry white wine, or water or other liquid
• Parmesan cheese

Spread chicken in very lightly greased baking dish. Cover with 2/3 of the almonds. Mix

soups with wine. Pour over chicken and almonds. Sprinkle Parmesan cheese on top

and then sprinkle remaining almonds over. Bake at 350 degrees for 2 hours

uncovered. Serves 8 to 10.

WALDORF CHICKEN

• 6 chicken breasts, boned and skinned
• 1 c. unsweetened apple juice
• 1/4 tsp. ground ginger
• 1 tbsp. cornstarch
• 2 c. unpared red apples, chopped
• 2 stalks celery, sliced
• 3 tbsp. raisins
• 1 tbsp. sliced green onion
• 1 tbsp. lemon juice
• 1/4 tsp. salt, opt.

Place chicken, 1/2 cup apple juice, and lemon juice, salt and pepper in non stick skillet.

Heat to boiling, cover and simmer for 20 minutes or until chicken is tender and done.

Remove chicken. Mix remaining apple juice and cornstarch. Stirring constantly. Add

remaining ingredients. Arrange chicken on plate. Top with sauce.

CHICKEN A LA KING

• 1/4 c. chopped onion
• 2 tbsp. chopped green pepper
• 2 tbsp. margarine
• 1 can cream of chicken soup
• 1/2 c. milk
• 1 1/2 c. cooked, cubed, chicken or turkey
• 2 tbsp. diced pimiento
• Dash red pepper

Cook onion and green pepper in butter until tender. Add soup and milk. Add chicken

and remaining ingredients. Heat and serve on toast or cooked rice. Serves 4.

ORIENTAL CHICKEN

• 1 chicken breast, quarter, cut into slivers
• 1/2 c. onion, sliced
• 1/2 c. carrots, sliced
• 1/2 c. mushrooms, sliced
• 1 tbsp. peanut oil
• 1 garlic clove
• 2 tbsp. low, sodium soy sauce

Heat oil in a large skillet or wok. Saute all ingredients except soy sauce over high heat.

Stir fry for 13 minutes and lower heat to medium and cook until chicken is cooked

through and legs are tender and crisp about 10 minutes. Toss with soy sauce.

CHICKEN YUM YUM

• 1/2 pt. sour cream
• 8 chicken breasts boned
• 8 slices ham
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 can cream of mushroom soup
• 1/4 c. sherry cooking wine, opt.

Bone chicken, wrap in slice of ham. Mix other ingredients together. Place chicken in

baking dish and pour other ingredients over top. Bake about 2 hours at 325 degrees.

(Yum Yum!!)

CHICKEN IN ORANGE SAUCE

• 4 chicken breast halves
• 1/4 c. flour
• Salt and pepper
• 4 tbsp. margarine
• 1 1/2 c. orange juice

Coat each half breast with seasoned flour. Melt margarine in pan and saute each side

over medium heat until lightly browned. Add orange juice and cover. Cook about 15 to

20 minutes more on reduced heat until done.

Serve over rice, if desired, with the sauce. Serves 4.

CHICKEN AND RICE

• 3/4 c. rice
• 2 cans cream of chicken soup
• 1 pkg. Lipton cup soup cream of chicken
• 2 c. water
• Chicken pieces, about 2 lbs.

Mix rice, soups, water and put in greased 13 x 9 pan. Place chicken pieces on top and

cover with foil. Bake at 325 degrees for 90 minutes. Remove foil and let brown 15 to

20 minutes more.

Can be made the day before and refrigerated until you bake it.

CHICKEN PIPLAF

• 1 1/3 c. Minute Rice
• 1 envelope onion soup mix
• 1 can cream of mushroom soup
• 1 1/2 c. boiling water
• 4 tbsp. melted butter
• Sprinkle pepper and salt
• 4 pieces chicken

Combine all ingredients in an ovenproof dish. Brush chicken with melted butter and

sprinkle with salt and pepper.

Arrange on top of casserole mixture. Cover with aluminum foil and bake 1 hour and 15

minutes until chicken is done. Can be fixed ahead of time, and then baked.

POTTED CHICKEN WITH PEPPERS AND MUSHROOMS

• 4 chicken breasts
• 3 green peppers
• 2 (3 oz.) cans mushrooms
• 1 lg. onion
• 4 potatoes
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 tsp. paprika
• Oil for browning
• 1 c. water

Brown chicken and remove from pot; brown peppers sliced and remove from pot.

Brown onions and mushrooms together; add peppers and chicken, plus seasoning and

water. Cover and cook on slow flame after first boil, for 2 hours.

Remove chicken, should be soft. Add peeled potatoes in large chunks and cook for

additional 15 to 20 minutes until done in gravy.

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