Looking for Chicken Breast Ideas

NicoWoodruff

Here is a favorite recipe of mine, not even sure where I started doing this from: this is much tweaked from many sources)

Lemon Marinade (for Chicken or other protein dishes)

First start by gathering the ingredients for the marinade.

INGREDIENTS: (enough for a big batch would be)

4 Tablespoons Olive oil (or with butter or ghee substituted for some or all of that depending on your preferences)
4 Tablespoons Lemon Juice (I've done this with fresh lemon juice and processed and both come out great)
1 teaspoon each: basil, garlic (fresh or dried), and lemon pepper
quarter teaspoon salt
quarter teaspoon pepper

(If cooking fish or for fewer than 2 to 3 people cut the recipe in half.)

You can use this marinade with whatever meat you want to use. If you make more than you can use, separate some of it off and save if for something else. I often use 3 or 4 medium to large split breasts of chicken with the skin. Or a half Salmon. Or sliced pork tenderloin. You could use this marinade on almost anything including firm tofu.

INSTRUCTIONS:
Start by pouring the measurements of Olive Oil and Lemon juice into a bowl. Then measure the spices and salt/pepper into the oil and juice mixture and whisk together with a fork or whisk. The measurements on this are actually kind of important.. I've tried to eyeball it and it didn't come out nearly so good.

From there it depends on what you cook. Whether pork or chicken or fish start from thawed not frozen:

For pork or chicken (not fish): make enough marinade to turn the pieces of meat in the mixture several times (in the pan is fine) leaving a bit in the bottom of the pan for it to cook in. If you're cooking chicken and it has skin start with the skin side down. Cook in a preheated 350 degree Fahrenheit oven for 30 to 45 minutes (depending on how many pounds you're cooking) then flip and cook for 5 to 10 minutes more. It's done when no more dark pink and juices run clear. Remove from heat and allow to sit off the heat covered with foil for 4 minutes before serving. The reason for resting the meat covered after it's cooked is that it helps it retain it's juices and be moist and tasty, and helps assure it's cooked through.

For fish first grease the dish and place the fish skin side down if there's skin. Only make a small amount of marinade enough to lightly brush the meat side of the fish without allowing it to accumulate on the pan or below the fish/on the skin. Cook fish in a preheated 400 degree Fahrenheit oven for 15 to 28 minutes (depending on how many pounds your'e cooking. You do not flip. Fish is done when the skin on the bottom is crisp and the meat on top is opaque and flakes with a fork. Remove from heat and allow to sit off the heat covered with foil for 4 minutes before serving (optional) fish is more suited to serving immediately once it's done.

From there you can eat it up and/or use whatever leftovers in a myriad of recipes.

You can also draw off the cooked marinade in the bottom of the pan if any and use it as a concentrated broth in stocks/soups/stews.

kingny152

I like to STEAM mine. Leave the skin on or off. Bone in or out it dont matter it all comes out juicy, NO FAT!!! I perfer mine skinless just to cut out more fat. The only thing is I'm not sure on how many calories are in it. So I'm going with the grilled chicken thighs of 80 calories per 1 serving. But I would love to know the real calorie count. Please let me know. Thanks!

jesusislove1526

Bump! Great recipes!

cindy4mica

Asian Chicken Salad:

Baby romaine (or any other lettuce)
Grilled, boneless, skinless chicken breast, sliced or cubed
Mandarin oranges
Sliced water chestnuts
Chow mein noodles
Low-fat sesame ginger salad dressing



Salsa Chicken:

6 boneless, skinless chicken breasts
1 can Campbell's cheddar cheese soup
1 can (14-15 oz.) black beans, drained
1 jar salsa or 1 can (14-15 oz.) diced tomatoes with onions/celery
1 envelope chili or taco seasoning

Rinse off chicken & place in a baking dish. Top with soup, beans, salsa & seasoning mix. Mix around with a spoon until it's all blended and covering all of the chicken.

You can either make this in your crock pot on low for 6 hours, or in the oven. I covered it with foil at 350 for 2 hours, then dropped the temperature to 300 for a last hour, uncovered.

Serve over rice.

Makes 6 servings. 259 calories per serving (without the rice).

LovinLifeChik

Bump for later reference. Great recipes ideas everyone!

foxygirlact

Make shift Chicken Parmesan I dip my chicken in Parmesan and bake 30 min's at 350 covered. Take cover off and brown top for 5-10 mins and serve with homemade tomato spaghetti sauce.

mmmm, this sounds good, any idea how many calories are in this?

fionarama

I just grill mine, but sprinkle with some of those ready made herb sprinkles, there is a no salt one for chicken. get a variety of spices. serve with veges and brown rice which may be jazzed up with some pepper and garlic.
also do a spagetti dish, wholemeal spagetti, tinned chunk tomato with garlic and herbs, capsicums, mushrooms, brocoli and chicken.

lawson305

MARINATED::::

I am post-gastric bypass (2003) and have trouble with "dry and chewy" chicken; thus, a key to succulent chicken is to marinate it. A low fat yogurt marinade flavored with lemon, garlic, cumin and cilantro does a great job of keeping skinless chicken moist, succulent and full of flavor.

Prep Time: 4 hours
Cook Time: 12 minutes
Total Time: 4 hours, 12 minutes

Ingredients:
•1 cup plain low fat or non-fat yogurt
•2 tsp cumin
•1 tbsp lemon juice
•1 garlic clove, crushed
•1 tbsp chopped cilantro
•4 boneless, skinless chicken breasts, tenderloins removed

Preparation:
Combine yogurt, cumin, lemon juice, garlic and cilantro in a small bowl. Place chicken breasts in a glass baking dish or in a resealable plastic bag. Spoon yogurt mixture over the chicken and coat. Cover dish, or seal bag, and marinate in the refrigerator for 4 hours. Spray grill or broiler pan with nonstick cooking spray. Grill or broil chicken breasts 5-6 minutes each side, until a meat thermometer registers a minimum of 165 degrees.

Serves 4.

Per Serving: Calories 192, Calories from Fat 65, Total Fat 2.9g (sat 1.1g), Cholesterol 86mg, Sodium 137mg, Carbohydrate 5.1g, Fiber 0.1g, Protein 36.1g

Kymmu

There are so many replies I have not read them all. Sorry if this has been posted already.
I think the breast meat, having such low fat can easily dry out. so I like to poach them sometimes for a change.
If you boil some water in a large pot, then simmer. Add a little ginger root, peppercorns as salt. put the breast meat in and turn the cooker off. Keep the pot lid on. They will cook gently in the flavoured water and be absolutely succulent.
Enjoy!

Lorianny

4 large chicken breast
taco seasoning
lowfat cream of mushroom soup (1 can)
1 cup of salsa

sprinkle taco seasoning on chicken, then cover with soup, then top it off w salsa, Cover and bake at 350 until done

Lowfat and delicious...I actually found the recipe on MFP, You can mix in 1/2 cup of lowfat sou rcream after it comes out of the oven, But I omitted that and its still great

jbond80

Bump, 's all these reciepes!

tlskls0693

I like to cut boneless chicken breast up and put in with about a 1/2- 1 tablespoon of oil. I use fresh tomatoes or canned add garlic and italian seasoning serve over healthy pasta. My family loves this.

fatnomo100

Bump!

Crashley04

One of my faves-

BBQ Chicken:
Boneless skinless chicken breast (I use the Tyson packs with 3 in them)
1 can Diet Root Beer
1 cup Ketchup
1/2 cup finely diced onion
spices: I use salt, pepper, garlic powder and red pepper flake

Brown the chicken in skillet with a little Olive Oil on Med heat. While chicken is browning mix all other ingredients, and once it's browned at them to the skillet. Cover and cook on Med about 30 min, until chicken is done. Remove cover and cook until sauce thickens to your desired consistency. I serve this with steamed broccoli, cauliflower and carrots and whole grain rice. Delicious!

kellyc3

bmp

CoderGal

Combine spices in this recipe http://indianfood.about.com/od/chickendishes/r/butterchicken.htm
mix with yogurt
chop up chicken breast
instead of doing everything in the frying pan I put it in oven at 400 until liquid turns creamy.

Finish by Sprinkling with garamasala

I don't think I'll ever get sick of this one.

I'm also becoming a big fan of chipotle spices on stir fry chicken.

Smansfield1

I love Orange Chicken, I make brown rice to go with it rather than white rice. Here is my recipe: http://www.howdoesshedoit.com/12638.orange-chicken

I also love this website howdoesshedoit.com because it has a meal planner and then turns it into a shopping list for you. I am always forgetting ingredients I need.

Let me know how you like it!

alisma73

Cook chicken, cut into chunks and greek yoghurt and garam masala spice, let marinade for a while and great with iceberg lettuce. x

sonjawi

3-4 Chicken breast, 1 jar of Salsa to taste medium or hot, 2 Tbsp of Chili Sauce (Heinz or whatever you prefer) , Salsa Ranchero (can be found in a can in the hispanic food isle). Put it all together in the slow cooker, 2 hours on high and 3 on low or 7-8 on low. Serve with rice and baked beans.

AviaBatyah

I love your family photo/ profile pic!!

Thanks dear. That's my 2 boy's and me on a old fence where we live

lovesthebeach

Pound chicken out to 1/2 inch thickness. Marinate for 15 minutes in 2 tbs Kens fat free sun dried tomato salad dressing. Heat up BBQ grill to 350. Put chicken on grill for 6 min on one side. Meanwhile in a medium bowl add a diced medium tomato, 1 tbs kens sun dried tomato dressing 1 tsp basil, fresh is best, dried is good too, and 1/2 cup of mozzarella cheese mix up. Place a sheet of foil on grill, flip chicken to second side onto foil and top each piece with mixture. Grill with cover shut for 8 minutes.
..

darece

Bump

mpena1980

bump for later!

sandram82

bump

JayneWilson1963

bump for later

0namission

I am currently in LOVE (& quite monogamous) with Club House seasonings. My favourite at the moment, Is Lemon Pepper Spice, its FANTASTIC on Chicken, and CALORIE FREE.... and I like it on Salmon, Haddock, Sole, & Cod too.

Another GREAT spice if you're looking for cool ideas is actually Club House Vegetable Spice in your scrambled eggs in the morning YUM! AND.... the interesting flavour kicks your taste buds up a knotch, keeping you from feeling the need to put ketchup or other condiments on the eggs... as some people do. I've even got my BF saving caloires by eating his eggs without ketchup now!

is Club House Spice like...Canadas version of Mccormicks?

cori314

bump

luvmydoggies

bump

claresusan

Have cut down on my red meat intake completely since starting on MFP, great ideas for chicken! Thanks to all who have contributed to this thread!

LeSsOvMe

Bump