Monday, July 30, 2007

Buttery Herbed Chicken

We made this dish and the Summer Squash with Basil and Tomatoes a few nights ago and loved them! I was so proud that I even took a picture!!! These recipes are from my Cooking Light, Super Fast Suppers Cookbook, and they really are Super Fast!

Buttery Herbed Chicken

Prepare 3 cups cooked rice by using 1 extra large bag boil-in-bag rice (or 3 small bags) and cook according to package instructions using fat-free, less sodium chicken broth instead of water. Start the rice first and let it cook while you prepare chicken. (I did the microwave instructions and it turned out great!)

2 Tablespoons butter, softened
1/4 tsp. dried italian seasoning
1/4 tsp salt
1/4 tsp pepper
2 tsp olive oil (EVOO)
1 lb chicken breast tenders
3 cups hot cooked long grain rice

Combine butter and the next 3 ingredients in a small bowl. Heat oil in a large nonstick skillet over medium high heat. Add chicken, and cook 4-5 minutes on each side or until done. Remove pan from heat, add butter mixture, and toss to coat chicken evenly. Serve immediately over rice. 4 servings, 6 WW points per serving.


1 comment:

dawn said...

Love the pictures!

I think this blog is going to be a big HIT!