Monday, July 09, 2007
Chicken fried Rice
2 tbsp nonfat chix broth
3 cups cooked brown rice
1 1/2 cups cubed, cooked chix breast
3 tbsp low sodium soy sauce
2 tsp curry powder
3/4 cup chopped green onion
3/4 cup egg substitute
Spray large skillet or wok with nonstick spray. Add chicken broth and heat over med. high heat. Add cooked rice, chicken, soy suace, curry powder and green onions to skillet and cook, stirring frequently, until ingredients are heated through. Pour egg substitute over rice mixture and cook, stirring frequently, until cooked through. Serve immediately or store fried rice in plastic freezer bags; reheat in microwave oven 1 to 2 minutes per serving.
2 lb. bonless, skinless chicken breast
3 tbsp marg. or butter, melted
2 tsp worcestershire sauce
1/2 cup dried bread crumbs--italian style
1/3 cup grated parmesan cheese
cut chix into 1 inch cubes. Combine chicken, melted marg. and worcestershire in a 1 quart freezer bag to make a marinade. Combine the bread crumbs and cheese in a second freezer bag. Tape the two bages togther label and freeze.
To prepare for serving. thaw and remove chicken. Shake them in the bread crumb bag to coat, few at a time. Preheat oven to 450 arrange chicken on greased cookie sheet. Bake for 7 to 9 minutes or until no longer pink in the center.