Chicken Breasts with Garlic

Last Edit December 22, 1999

From D:

Low fat cooking centers around chicken and turkey breast fillets. These are one-two pan dinners in less than 30 minutes.

Elephant garlic devotees are passionate about their garlic - especially when fresh from the farms in Gilroy.

Use 12 ounces chicken - either fillets or stir-fry pieces
Or
Turkey breast fillets
1 large yellow onion, sliced
1-2 cloves Elephant garlic, sliced
2-4 cloves regular garlic, sliced
1 Cup baby carrots, chopped up if desired
1 Cup green beans
Canola oil
Spicy salt substitute
Lemon Pepper

Place 2-3 Tablespoons Canola oil in a heavy fry pan at medium high heat. When melted, drop in garlic and onion slices and cook until transparent, stirring occasionally. Add carrots. Add chicken and brown both chicken and carrots. Stir occasionally. Use additional tablespoon of Canola oil if desired. Season with salt-substitute - Mrs. Dash spicy version - and lemon pepper. Add green beans and cover, continue cooking until beans are ready. Serve with brown rice.

Dinner Variation: Use whole baby carrots, with broccoli and cauliflower florets. Orange, green and white.

Dinner Variation: Use sliced potatoes, whole baby carrots, green beans - brown potatoes along with the chicken. Add a light dash of seasoned salt. Skip the rice.

Dinner Variation: After the carrots are nearly cooked in the original recipe, add sliced Patti-Pan squash and sliced baby zucchini squash. Season with Mrs. Dash salt substitute - spicy. Cover the pan. Cook until squash is tender - about 5 more minutes.