THERE ARE MANY FOODS THAT ARE PROVEN TO REDUCE AND/OR PREVENT YOUR CHANCES OF GETTING BREAST CANCER AS WEI CAN’T ALL BE RECIPIENTS OF THE LUCKY GENE POOL SEW CHECK IT OUT!! I MAKE THIS AT LEAST ONCE PER WEEK!! 🙂
QUICK, EASY AND HEALTHY BRIDE’S CHICKEN
BRIDE’S CHICKEN RECIPE
If you wish to prepare this chicken recipe, you will need to have the following:
8 chicken breasts halves, skinned and boned
12 tsp. salt
1/8 tsp. pepper
1/2 c. butter, divided (YES real butter but if you want to use a substitute)
1/2 lb fresh organic mushrooms, sliced
1 – 14 oz. can organic artchoke hearts, drained and halved (not in a marinade)
1 tsp. dried whole tarragon, crushed
3 tbsp. Organic wheat flour (at your discretion)
1 1/2 c. diluted chicken broth
1/2 c. dry sherry
1 tbsp. chopped fresh parsley
1.Sprinkle chicken with salt and pepper. Melt 1/4 c. butter in a large skillet over medium-high heat. Add chicken and cook 4 minutes on each side or until browned. Transfer chicken to a 13×9 baking dish. Reserve drippings in the skillet
2.Add remaining 1/4 c. butter to skillet. Cook over medium-heat until butter melts. Add mushrooms and saute until tender. Remove mushrooms from skillet, again reserving drippings in skillet. Place mushrooms and artichoke hearts on top of chicken. Sprinkle with tarragon.
3.Add flour to drippings and stir until smooth. cook over low heat for 1 minute, stirring constantly. Gradually add broth. Cook over medium heat, stirring constantly until mixture is thickened and bubbly. Remove from heat and stir in sherry.
4.Pour sauce over chicken. Sprinkle with parsley. Bake, uncovered, at 375° F. for 45 minutes or until chicken is done.
5.Yields 8 servings
WEIGHT WATCHERS BRIDES CHICKEN=MORE BREAST CANCER FREE
4 ORGANIC SKINLESS CHICKEN BREASTS
1/4 cup BALSAMIC VINEGAR
4 TBLSPNS OF ORGANIC APRICOT SPREAD
1/2 ENVELOPE OF ONION SOUP MIX OR 1/4 OF AN ORGANIC CHOPPED RED ONION SPRINKED WITH GARLIC SALT
MIX ALL OF THE ABOVE INGREDIENTS IN A BOWL AND USE AS A MARINADE FOR THE CHICKEN BREASTS
COOK ON YOUR GEORGE FORMAN GRILL
STEAMED SPINACH WITH GARLIC, LEMON AND EXTRA VIRGIN OLIVE OIL:
1 TBSP OF EXTRA VIRGIN OLIVE OIL
1/2 OF A SQUEEZED LEMON
1 CLOVE OF MINCED GARLIC
1.Heat skillet on MEDIUM-HIGH. Add oil and garlic; cook 10 seconds.
2.Add spinach with water that clings to leaves after rinsing.
3.Cover and cook 2-3 min, just until all leaves wilt. Season to taste with salt and pepper.
SEASONED LIMA BEANS
olive oil based cooking spray
1/2 medium organic onion, finely chopped1 1/2 cups organic chicken broth
1 (16 ounce) bag of organic lima beans
1.Heat a large saucepan over medium heat, and spray with cooking spray. Saute onions until soft and translucent. Pour in chicken broth, and bring to a boil. Add lima beans, and enough water just to cover. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, until beans are tender.