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Leaf-wrapped chicken


  • 4 skinless boneless chicken breasts
  • 8-12 vine leaves, rinsed
  • 2 egg substitutes
  • 3 tbsp. lemon juice
  • 1 c. chicken broth
  • 1 tbsp. dill
  • salt and black pepper to taste


  1. Preheat oven to 400 degrees F.
  2. Season each chicken breast with salt and pepper to taste.
  3. Wrap each breast in 2-3 vine leaves. Wrap again in baking paper and once again in foil.
  4. Bake for 20 minutes.
  5. While the chicken is baking, mix lemon juice to egg substitutes in mixing bowl.
  6. Heat chicken broth in a small pan.
  7. Once hot, mix broth into egg mixture.
  8. Return to pan and heat over medium-low heat until thick (do not boil or eggs will scramble).
  9. Stir in dill and remove from chicken broth from heat.
  10. Once chicken is done baking, remove foil and baking paper.
  11. Place chicken onto plates to serve and top with sauce.




“Unfried” Chicken Fried Rice


  • 1 Tbsp. oil
  • 1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 chicken bouillon cube
  • 3 Tbsp. soy sauce
  • 2 cups frozen vegetable blend (peas and carrots)
  • 2 cups MINUTE White Rice, uncooked
  • 1 egg scrambled


  1. HEAT oil in large skillet on medium-high heat.
  2. Add chicken; cook and stir 5 min. or until chicken is cooked through.
  3. Scramble egg on one side of pan.
  4. ADD bouillon cube, 2 cups water, soy sauce and vegetable blend; stir.
  5. Bring to boil.
  6. STIR in rice; cover.
  7. Reduce heat to low; cook 5 min.
  8. Stir.
  9. Season with additional soy sauce.

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