Chicken and Chicken

Chicken Patties
1 lb. ground chicken breast
1/2 cup bread crumbs
1/3 cup chopped green onions
2 cloves garlic, minced
1 tsp. dried thyme
1/2 tsp. dried sage
1/4 tsp. salt
1/4 tsp. ground black pepper
1 tsp. olive oil
2 cups non-fat chicken broth

1. Mix together the chicken, bread crumbs, garlic, green
onions, thyme, sage, salt, and pepper in a large bowl. Form
into 8 patties and place them, covered, in the fridge for
about 1/2 hour.

2. Spray a large fry pan with cooking spray and half the oil.
Cook 4 of the patties for 6 minutes on each side, or until
brown and no longer pink inside. Move these to a plate.
Cook the other 4 patties in the remainder of the oil and
move these to the plate.

3. Pour the chicken broth into the fry pan and bring to a
boil. Reduce heat and simmer until the broth is reduced to
half the amount you started with. Spoon this broth over
the patties when serving.

1 patty is 79 calories, 2 gm. total fat, 32 mg. cholesterol,
111 mg. sodium, 0.4 gm. fiber.


Chicken Salsa
4 boneless, skinless chicken breasts, thawed
1/2 cup non-fat chicken broth
1/2 cup onions, chopped
1 cup carrots, chopped
1 tomato, chopped
1 tsp. minced garlic
1/2 cup salsa

1. Spray a fry pan with cooking spray and cook the chicken
for about 2 minutes on each side.

2. Add the chicken broth and bring to a boil.

3. Add everything else. Cover and cook for 4-5 minutes or
until chicken is cooked through.

Makes 4 servings.
1 serving is 199 calories, 4 gm. total fat, 73 mg. cholesterol,
192 mg. sodium, and 1.6 gm. fiber.