Vegetable cooking spray
1/2 cup fat free milk
1 tablespoon vegetable oil
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
6 boneless skinless chicken breast halves, uncooked, completely trimmed of fat
1 medium onion, finely chopped
2 stalks celery, coarsely chopped
1 (10 ounce) package frozen sliced carrots
1/2 teaspoon dried sage, crushed
1/4 teaspoon ground pepper
2 (13 3/4 ounce) cans 100% fat free chicken broth
Heat oven to 325 degrees F. Coat a 2 1/2-quart casserole
with cooking spray.
In a medium bowl, combine milk and oil. Gradually stir in flour, baking powder, and salt. Mix well into a dough consistency and set aside.
Place chicken breasts in bottom of casserole. Cover chicken with onion, celery, and carrots. Evenly sprinkle sage and pepper over vegetables; pour broth over dish.
Using the dough mixture, form 2-inch balls and drop into casserole. Cover tightly and bake for 1 1/2 hours.
1/2 cup fat free milk
1 tablespoon vegetable oil
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
6 boneless skinless chicken breast halves, uncooked, completely trimmed of fat
1 medium onion, finely chopped
2 stalks celery, coarsely chopped
1 (10 ounce) package frozen sliced carrots
1/2 teaspoon dried sage, crushed
1/4 teaspoon ground pepper
2 (13 3/4 ounce) cans 100% fat free chicken broth
Heat oven to 325 degrees F. Coat a 2 1/2-quart casserole
with cooking spray.
In a medium bowl, combine milk and oil. Gradually stir in flour, baking powder, and salt. Mix well into a dough consistency and set aside.
Place chicken breasts in bottom of casserole. Cover chicken with onion, celery, and carrots. Evenly sprinkle sage and pepper over vegetables; pour broth over dish.
Using the dough mixture, form 2-inch balls and drop into casserole. Cover tightly and bake for 1 1/2 hours.
6 servings, Each serving in PEP Counts =
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