| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry, Lowfat | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Chicken breast cut into strips |
| 1/3 | c | Water |
| 2 | tb | Teriyaki sauce (or soy sauce) |
| 2 | tb | Minced onion |
| 2 | tb | Dried parsley |
| 1/2 | ts | Garlic powder |
| 1/4 | ts | Garlic salt |
| 1/8 | ts | Cayenne pepper |
| 1/2 | c | Fat free cream cheese |
INSTRUCTIONS
In non-stick wok pan, or large non-stick skillet combine all ingredients (accept fat free cream cheese). Cover and simmer over very low temperature (simmer). Turn chicken after 2 minutes. Continue simmering and turn chicken frequently until chicken is fully cooked (loses all of pink color when cut). Approximately 10 minutes total cooking time. Add cream cheese, stir until melted. Serve with your favorite vegetable and potato. Chicken recipe serves six. busted by sooz Posted to recipelu-digest Volume 01 Number 168 by James and Susan Kirkland <[email protected]> on Oct 26, 1997
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