Ingredients:

• 1½ lb chopped cooked chicken
• 1 cup sour cream
• 1 (10.75-oz) can Cream of Chicken soup
• 1 (10.75-oz) can Cream of Celery soup
• 1 box cornbread stuffing uncooked (Stove Top or Pepperidge Farm)
• 1 cup chicken broth
• 4 Tbsp melted butter

Instructions:

• Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
• Spread chicken in the bottom of the dish. In a separate bowl, mix together the cream of chicken soup, cream of celery soup and sour cream. Spread over the chicken.
• Sprinkle the uncooked stuffing over the soup mixture, (note: if herb packet is not mixed with stuffing mixture, top stuffing with herb packet). Mix together the broth and the melted butter and pour evenly over all.
• Bake, uncovered, for 30 minutes.

Prep 8 minutes  Cook 12 minutes  Total e 20 minutes Calories345kcal

INGREDIENTS

• 4 thin cut boneless skinless chicken breasts
• 1/3 cup all purpose flour
• 1 tablespoon lemon pepper seasoning or more to taste
• salt to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon chopped parsley

INSTRUCTIONS

• Mix together the flour, lemon pepper seasoning and salt to taste. Pour the flour mixture onto a plate or into a shallow bowl.
• Heat the olive oil in a large pan over medium high heat.
• Dredge the chicken breasts in the flour mixture, turning to coat evenly.
• Place the chicken in the pan and cook for 5-6 minutes per side or until done.
• Remove the chicken from the pan and place on a plate. Cover to keep warm.
• Melt the butter in the pan, and whisk in the lemon juice. Season with salt to taste.
• Spoon the sauce over the chicken. Sprinkle with parsley and serve.

242 Cal PREP TIME:15 mins COOK TIME:5 mins TOTAL TIME:20 mins

YIELD: 4

INGREDIENTS

• 1/4 cup low sodium soy sauce or use gf soy sauce*
• 1 cup chicken broth*
• 1 tablespoon cornstarch
• 2 tablespoons mirin
• 1 tablespoon sugar
• 2 teaspoons sesame oil
• 1 tablespoon canola oil divided
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 pound chicken breast, sliced very thinly
• 2 cups zucchini, cut 1/4 inch thick half moons (from 1 large zucchini)
• sesame seeds and scallion for garnish, if desired

INSTRUCTIONS

• In a large bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.
• In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side. Set aside on a plate.
• Repeat with the second half of the chicken and an additional teaspoon of oil. Remove the chicken to the plate.
• Add in the remaining 1 teaspoon oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
• Stir the garlic and ginger well and add in the sauce, whisking well. Cook the sauce 1 minute, then add in the zucchini and cook for 2 minutes more, until thickened and the zucchini is tender crisp. Remove from heat, add in the chicken and stir well to coat. Garnish with sesame seeds and scallions if desired.