Lean Portola Valley Chicken Recipes

PORTOLA VALLEY CHICKEN

Steps:

• Combine soup, water, mayonnaise and curry powder. Mix well.
• Put rice in buttered 9 x 13" pan, then spinach, 1/2 the sauce, chicken and remaining sauce. Cover with cheese.
• Bake uncovered, 1 hour in 350°F oven.

NAPLES VALLEY CHICKEN

Steps:

• Brown chicken breasts in melted margarine, remove and set aside.
• Saute mushrooms and onions in the same pan until tender.
• Return chicken to pan.
• Add wine, bouillon, parsley, garlic powder, oregano, salt, and pepper.
• Cover chicken and simmer 40 minutes.
• Remove chicken.
• Blend flour and water into pan juices.
• Stir until thickened.
• Return chicken to pan.
• Heat through or refrigerate until serving time, then reheat.

ITALIAN RESTAURANT CHICKEN

Steps:

• Preheat oven to 325°. Sprinkle chicken with salt and pepper. In an ovenproof Dutch oven, brown chicken in oil in batches. Remove and keep warm., In same pan, saute onion, celery, carrot and garlic in pan drippings until tender. Add wine, stirring to loosen browned bits from pan. Stir in tomatoes, bay leaf, rosemary and chicken; bring to a boil., Cover and bake 50-60 minutes or until juices run clear. Discard bay leaf; sprinkle with basil.

LEAN PORTOLA VALLEY CHICKEN

Steps:

• Preheat the oven to 350 degrees. Spray an 11- by 7-inch baking dish with non-stick vegetable coating.
• In a saucepan over medium heat, melt the margarine. Add the flour and stir for 1 minute; do not brown. Add stock and milk and stir, using a wire whisk, until mixture comes to a boil. Add salt, garlic powder, pepper and curry powder and continue to cook for 1 minute. Remove from heat, stir in water and mayonnaise and set aside.
• Sprinkle the rice over the bottom of the baking dish. Layer the spinach evenly over the top. Cover the spinach with half of the sauce mixture, then the chicken, then the remaining sauce. Sprinkle the cheese over the top and bake, uncovered, for 1 hour.