Super foods for immune: chicken

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Super foods for immune: chicken
SUPER FOODS FOR IMMUNE: CHICKEN
Before cooking chicken, regardless of the recipe, cut away the skin and all visible fat. Be sure to remove the skin before cooking, before the fat seeps from the skin into the chicken.
CHICKEN BOUILLON
4 chicken breasts
2 qts. water
1/3 tsp. garlic powder
1/4 tsp. white pepper
Remove the skin and all visible fat from the chicken breasts. Place in large pot with water and bring to a boil. Let boil 2 minutes, reduce heat to medium. Add garlic powder and white pepper. Cook 2 minutes more, stirring constantly. Then, put on low heat and cook for 30 minutes. Remove chicken from liquid, and let liquid cool. Skim fat off the top.
The liquid is your chicken bouillon to use in other recipes. Slice the chicken breasts and use in sandwiches, or dice and combine with minced celery and cucumber, pureed in a blender, and you have a chicken salad.
Makes 2 quarts.
SIMPLE BAKED CHICKEN
1 chicken breast 1 cup applesauce (approximately)
apple or pineapple juice (optional)
For a quick, simple, chicken dinner, cut away the skin and all visible fat from chicken breast. Coat the bottom of a pan with applesauce (no sugar added), about 1/4 inch high. Put chicken in pan, and bake, at 350° until tender. If you like, you can pour a little apple or pineapple juice over the chicken before you bake it.
Serves 1.
CHICKEN RATATOUILLE
1 lb. mushrooms
1 lb. eggplant
1/2 lb. zucchini
1 lb. tomatoes
4 chicken breasts
1 tsp. white pepper
1 bay leaf
2 tsps. onion powder
1 tsp. garlic powder
1 tsp. oregano, crumbled
Cut mushrooms into halves, eggplant and zucchini into 3-x-l-inch fingers. Slice and crush tomatoes, keeping pieces and juice together. Skin chicken, cut away visible fat and sprinkle both sides with white pepper. Place chicken in shallow roasting pan or large, ovenproof skillet. Bake at 450° for 20 minutes, or until lightly browned. Remove chicken and pour off drippings. Reduce oven temperature to 350°. In roasting pan, combine undrained tomatoes, eggplant, zucchini, mushrooms, bay leaf, onion and garlic powders and oregano. Place chicken breasts on top of vegetable mixture, spooning some of the sauce over breasts. Cover and bake 30 minutes. Uncover and bake until chicken is fork-tender, about 15 minutes.
Serves 4.
*76\80\8*

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