Country Swiss Chicken Thighs

Chicken Recipes 'To-Go'

Chicken And Cheese Recipes

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Ingredients:

12 oz package country pride boneless, ski, nless chicke
2 tbsp all-purpose flour
1/2 tsp paprika
3 tbsp margarine or butter
4 small red new potatoes, cut into inch thi, ck slices
4 cup coarsely shredded cabbage (about 3/, 4 pound)
1/2 cup apple juice
1/2 tsp caraway seed
1/2 tsp salt
1/4 tsp pepper
1/2 cup shredded swiss cheese (2 ounces)

Instructions:

Mix flour and paprika. Coat chicken thighs with flour mixture. In a
12-inch skillet melt margarine. Add chicken and potatoes. Cook
chicken thighs about 4 minutes on each side or until chicken is
lightly browned. Add cabbage to skillet, placing cabbage around
chicken pieces.

Pour apple juice over; sprinkle with caraway, salt, and pepper. Bring
to boiling. Reduce heat and simmer, covered, about 2() minutes or
until chicken is tender and no pink remains. Sprinkle with Swiss
cheese and serve. Makes 4 servings. Microwave Directions: Coat
chicken thighs as directed above. Omit margarine or butter. In a
12x71/2x2-microwave-safe baking dish place the coated chicken thighs.
Add potatoes and cabbage. Pour apple juice over cabbage layer;
sprinkle caraway, salt, and pepper over all. Micro-cook, covered, at
100% power (high) for 15 to 17 minutes or until chicken and potatoes
are tender, giving dish a half-turn twice. Sprinkle with Swiss cheese
and serve.

Nutrition information per serving: 503 calories, 40 g protein., 25 g
carbohydrates., 27 g fat, 134 mg cholesterol,, 534 mg sodium, and 3 g
dietary fiber.

From the files of Al Rice, North Pole Alaska. Feb 1994

Servings: 1

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Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success." Jean-Anthelme Brillat-Savarin (1755-1826)