Spice up your chicken....

Do you ever get tired of fixing chicken the same old way? 
Here are a few options you may not have tried....


Bake them.
Place the breasts on a sheet of foil or parchment paper. Try one of these two toppings:

• Halved cherry tomatoes, sliced fennel and lemon wedges for Mediterranean flavor
• Shredded mustard greens, zucchini strips, thyme and a splash of apple juice for a Southern take

Bake in a 425°F oven for about 20 minutes.

Use a spice rub.
Grind dried spices in a spice grinder or in a clean coffee grinder. Our favorite combinations are:

• Rosemary, parsley, oregano and lemon zest
  
• Cumin, paprika, chili powder, oregano and a pinch of cayenne

Massage the mixture into the chicken breasts, then refrigerate for at least 4 hours, or up to 12 hours. Broil, grill or sauté chicken breasts for about 20 minutes over medium-high heat.

Pound them flat.
Arrange the breasts between two sheets of plastic wrap, then pound them to 1/4-inch thickness with a heavy saucepan or rolling pin. Spread one of these two mixtures over the breasts:

• Frozen, chopped spinach, dill and Dijon mustard
  
• Chopped, fresh arugula leaves, diced tomatoes and rosemary

Spray a casserole dish with nonstick cooking spray. Roll up the breasts with the filling inside and place the rolls seam-side-down in the casserole dish. Bake at 425°F for about 30 minutes, basting them twice with a splash of cranberry juice.
 
Try a stir-fry.
Cut the breasts into strips. Spray a wok with nonstick cooking spray, then sauté minced garlic, shredded ginger and chopped scallions over high heat. Add the chicken strips, some vermouth and a splash of reduced-sodium soy sauce; stir-fry for 2 minutes. Toss in sliced carrots, broccoli florets or watercress; continue stir-frying until the chicken is cooked through.

For more ideas visit Weight Watchers website . . . .