Here are some quick and easy chicken recipes.

ORANGE CHICKEN

6 boneless, skinless chicken breasts
1 pkg. dried onion soup mix
2 cups orange juice
1 T. cornstarch

In a nonstick pan combine 1 1/2 cups orange juice and soup mix. Add chicken and cook over med-high heat, 4 minutes on each side until chicken is no longer pink. Remove chicken onto serving platter. Blend cornstarch with remaining juice and pour into skillet. Cook until mixture thickens slightly. Pour over chicken.

1 chicken breast = 4 points





OVEN FRIED CHICKEN NUGGETS

4 boneless, skinless chicken breasts, cut into 1" cubes
1/3 cup fat-free Italian salad dressing
1/3 cup seasoned bread crumbs

Mix chicken with salad dressing and let stand 30 minutes. Roll chicken pieces in bread crumbs. Arrange on baking sheet sprayed with cooking spray. Spray top of chicken lightly with cooking spray. Bake at 475 about 8 minutes.

Serves 4. 1/4 of chicken = 4 points




CHICKEN PARMESAN

4 boneless, skinless chicken breasts
1/4 cup egg substitute
1/2 cup seasoned bread crumbs
2 cups spaghetti sauce
1/2 cup grated mozzarella cheese
3 T. dried parsley

Flatten chicken breasts. Dip into egg, then into crumbs to coat.

Spray skillet with Pam and brown chicken on both sides. Add spaghetti sauce. Reduce heat, cover and simmer 10 minutes. Sprinkle with cheese and parsley and simmer until cheese melts.

1 chicken breast = 7 points




CRANBERRY CHICKEN

6 boneless, skinless chicken breasts
1 can whole cranberry sauce
1 pkg. onion soup mix
1 bottle fat-free Catalina salad dressing

Place chicken in bottom of pan. Mix remaining ingredients and pour over chicken. Cover with foil and bake at 325 for 1 1/2 hours.

1 chicken breast = 4 points




GLAZED ITALIAN CHICKEN

6 chicken breasts
1 can Italian Tomato Soup
2 T. water
2 T. vinegar
1 T. brown sugar
1 T. Worchestershire sauce

Place chicken in cooking dish. Combine remaining ingredients and pour over chicken. Cover with foil and bake at 375 for 30 minutes. Uncover and bake 15 minutes more.

1 chicken breasts = 4 points




CURRIED CHICKEN BREASTS

6 boneless, skinless chicken breasts
1/2 cup plain non-fat yogurt
3 T. lemon juice
1 T. soy sauce
2 tsp. curry powder

Combine yogurt, lemon juice, soy sauce and curry. Pour over chicken and let sit at room temperature 30 minutes or in refrigerator for several hours. Bake at 375 for 40 minutes.

1 chicken breast = 3 points