Throw Together Stuffing

Ingredients:
1  (12 oz.) pkg. seasoned whole-wheat stuffing mix (Pepperidge Farm)
2  (14 oz). cans low-sodium chicken broth
Nonstick cooking spray
2 stalks of celery chopped
2 shallots, finely chopped
1/4 c. chopped fresh sage
1/2 c. pecan pieces
2 Tbs. fresh thyme leaves
1/4 c. dried cherries

Directions:
1. Place the stuffing mix and broth in a large bowl.  Let stand about 15 minutes.  Meanwhile, coat a large skillet with cooking spray.  Heat on medium.  Add celery, shallots, sage, and thyme.  Cook for about 6 minutes, or until softened.
2. Stir the vegetable mixture into stuffing mixture.  Add the pecans and dried cherries, and transfer the mixture to a 2-qt. square baking dish.  Cover wth aluminum foil and place in the refridgerator overnight.
3. Bake the next day at 400 F for about 45 minutes or until heated through.  Let stuffing stand at least 15 min. before the meal begins.  Makes 8 servings.

Pan Seared Chicken with Garlic Sauce

Ingredients:
1 tsp paprika
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp table salt
1/4 tsp black pepper
1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
1 tsp olive oil
12 medium garlic clove(s), halved
1 cup(s) fat-free chicken broth, reduced-sodium, divided

Directions:
Preheat oven to 450°.
Combine first 5 ingredients in a small bowl. Sprinkle both sides of chicken with herb mixture.
Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken, and cook 2 minutes on each side. Add garlic and 3⁄4 cup broth. Place pan in oven. Bake at 450° for 10 minutes or until chicken is done and garlic cloves are soft.
Remove pan from oven. Transfer chicken to a platter; keep warm. Add remaining 1⁄4 cup broth to pan. Mash garlic with a fork. Cook garlic mixture over medium heat 2 minutes or until thoroughly heated; stir. Serve garlic sauce over chicken. Yield: 4 servings (serving size: 1 chicken breast and 2 tablespoons garlic sauce). 3 pts each