Once again, I received this from The New U Clinic where I go for my monthy appointments.

It says:

Yes, chicken thighs are higher in fat than chicken breasts, but they are also higher in Iron and zinc, and their texture can be perfect for those having difficulty tolerating drier white meat.

Once you master this method of simmering chicken, experiment by using different sauces and complimentary ingredients.

8 boneless skinless chicken thighs (1 1/2 -2 pounds)

vegetable cooking spray

1 cup chicken broth

Cut each thigh into four pieces. Brown pieces in non stick skillet that has been lightly coated with vegetable cooking spray. Add broth, cover and simmer until the chicken is very tender, about 25-30 minutes. Stir in 3/4 cup of one of the sauces listed below and a complimentary ingredient, season with salt and pepper if needed, then simmer 2-4 minutes, until sauce is bubbling and slightly thickened.

SAUCES:

marinara sauce(low fat and low sugar version)

salsa

hot wing sauce

low fat caear salad dressing

low fat creamy garlic dressing

low fat sesame ginger dressing

COMPLIMENTARY INGREDIENTS:

mushrooms or baby spinach

15 oz. can rinsed black Beans

chopped celery

sliced artichokes and a few black olives

sliced roasted red pepper

fresh snow peas

Serves 8 (small wt loss surgery portions of 1 thigh each)

82 cal

17 g Protein

Leftovers freeze well.

I use mostly chicken thighs now, they go down so much better than the breast does. Thanks for the great ideas!

This recipe sounds awesome. I will try it this weekend. Thanks for taking the time to send it!:hungry::mad:

Your welcome!!!

I made this with the marinara and spinach and chicken breast (cuz they were already thawed out). Very good and tender! I poured the rest of the jar of marinara over it at the end, and served it over rice. I'm sure it would be great over spaghetti, too! (My son is a super-athelete - carbs and chicken are his staple diet.)

This recipe is going in my book of favorites! So easy to make, too.

Hugs,

Donna

I have made this several times now and my family loves it. I use the hot wing sauce and just pull out a couple of pieces for our 4yr old (without the sauce). I eat this all the time because it goes down so well. Thanks for this recipe.

I've made this twice with marinara, spinach and mushrooms and served it over whole wheat penne pasta. Very easy and tasty!