This recipe is so easy for the BBQ and always taste fantastic. All you need is 3 chicken breasts and slice them into strips about 1/2" wide. Other ingredients are: 2 tbl spoons of olive oil 2 tbl spoons of lemon juice 1 tbl spoon of basil Now put your chicken into a bowl, add all the ingredients and stir them up. Let them marinate for about 20-30 minutes. Warm that bbq up. After marinating the chicken is ready to grill. Only takes about 5 minutes to cook. We enjoy the chicken with a nice greek salad and some rice. Who says low fat food has to have no taste. This I am sure everyone will enjoy. Eduardo Live Well, Enjoy Life, Be Passionate http://www.dietresourcesenter.com

Angel Chicken 6 skinless boneless chicken breast halves 1/2 cup butter 2 (0.7 oz) pkgs. Good Seasons Italian salad dressing mix 2 (10 3/4 oz) cans condensed golden mushroom soup 1 cup dry white wine 8 oz. tub cream cheese with chives & onion Hot cooked angel hair pasta Place chicken in a 3 1/2 to 4 quart electric crockery cooker. In a medium saucepan, melt the butter. Stir in the dry Italian salad dressing mix. Stir in mushroom soup, white wine, and cream cheese until combined. Pour over the chicken. Cover and cook on LOW heat setting for 4 to 5 hours. Serve chicken and sauce over hot cooked pasta. Makes 6 servings King Ranch Chicken 1/4 cup butter 1 medium red pepper seeded and diced 1 large onion, chopped 2 cans (4 oz dr.wt.) sliced mushrooms, drained 1 (10 3/4 oz) can cream of mushroom soup 1 (10 3/4 oz) can cream of chicken soup 2 (16 oz) jars Pace picante sauce (mild or medium) 4 cups grated cheddar cheese and Monterey Jack cheese blend 1 tsp chili powder (mild) 1 tsp. garlic powder 20 corn tortillas, torn into bite size pieces 3 cups cubed cooked chicken (can buy chicken breast and just boil until cooked) Preheat oven to 325 degrees. Grease 13x9" pan; set aside. In large saucepan, melt butter and sauté onions and red pepper until tender. Add mushrooms and sauté additional 2 minutes. Add soup and seasonings, Pace picante, and chicken. Heat and stir until well blended. Spoon some of the sauce (just enough to barely cover the bottom of the 13x9" pan. Over this, scatter 1/3 of the torn tortillas, 1/3 of the sauce, then 1/3 of the cheese; repeat twice, with cheese on top. Bake 40 minutes or until hot and bubbling. May cover with foil if the cheese over browns. Serves 8 to 10 Serve with salad and rolls.

2 eggs 2 one-half egg shells of Chicken broth 2 +++ white flour Pinch of baking powder Mix together. Form into all and let rest. Roll out dough to 1/4 inch thick. Slice to whatever size you want. Cook in pot of boiling chicken broth.

This sounds similar to a Chicken Spaghetti a friend used to make whenever she invited me to dinner because I loved it but think hers had Cream of Mushroom soup in it. Know it had Velveeta and peas. Will have to tinker with it. Thanks. RL`