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Chicken and Poultry


Alice's Brocolli Chicken Prueff
Alice's Italian Herbed Chicken
Almond Chicken Crisp
Auntie Deneen's Grilled or Baked Beer Basted Cajun Chicken
Baked Cajun Chicken
Baked Chicken Chimichangas
Buffalo Wings
Chicken and Noodles
Chicken and Cheese Casserole
Chicken Breast Stroganoff
Chicken Breasts with Corn Salsa
Chicken Broccoli Divan
Chicken In Mushroom Gravy
Chicken Fricassee with Green Peppers and Tomatoes
Chicken Marsala
Chicken Pasta Salad
Chicken Pot Pie
Chicken Pot Pie
Chicken Pot Pie
Chicken Scallopine
Chicken Spaghetti
Chicken Tetrazinni
Chicken Veggie Packet
Complete Turkey and Dressing Dinner
Cottage Cheese Chicken Enchiladas
Crispy Oven-Fried Chicken
Chicken Dinner
Easy Chicken & Biscuits
Easy Chicken Fingers
Easy Chicken Santa Fe
Fruited Chicken Thighs
Garlic Roasted Chicken
Golden Crispy Chicken
Gooey Chicken Wings
Grandma's Country Chicken Cheddar Casserole
Greek Turkey Burgers
Grilled Chicken Caesar Wrap
Honolulu Country Club Hoisin Chicken
Hurry Curry Turkey
Italian Chicken Sandwiches
Low Fat Chicken Parmesan
Melanie's Crusty Chicken
Mexican Turkey Burgers
No-crust Curry Chicken Pot Pie
Pineapple-Grilled Chicken
Raspberry Chicken
Roast Sticky Chicken
Roasted Italian Chicken and Vegetables
Salsa Chicken
Sticky Chicken
Sticky Wings
Stuffed Chicken Breast
Swiss Chicken
Texas Butt Chicken
Turkey Cheese Puff Sandwich
Roasted Italian Chicken and Vegetables

16 baby carrots -- halved lengthwise
12 tiny new potatoes -- halved
1/3 cup fat-free Italian salad dressing
1 teaspoon dried Italian seasoning -- crushed
4 small skinless boneless chicken breast halves
nonstick cooking spray
12 cherry tomatoes (or yellow or red pear shaped cherry tomato)

Preheat oven to 375. Add a small amount of water to a 2 quart saucepan; bring to boiling. Add carrots and potatoes; return to boiling. Cook, covered for 8 minutes. Stir together salad dressing, Italian seasoning, and 1/8 tsp pepper in a bowl. Rinse chicken and pat dry. Spray a 9 x 9 x 2" baking pan with nonstick cooking spray. Brush chicken with half of the dressing mixture. Place chicken in baking pan. Bake, uncovered for 10 minutes. Drain vegetables and toss with remaining salad dressing mixture. Pour over chicken. Return to oven and bake about 5 minutes more or until chicken is tender and no longer pink. Place chicken on a serving platter. Toss tomatoes with vegetables. Arrange vegetables around chicken; brush chicken and vegetables with pan drippings.

Serving Size 4