Chicken Breast Recipes

colleenb52

Bump! : )

hooahmama

My son is an amazingly picky eater, and boneless, skinless chicken breasts are one of the few proteins he will eat. To give him a bit of variety, we do one of two things - one is your standard diet chicken parm - a couple of tablespoons of marinara (or in his case, the squeeze contadina pizza sauce) a light sprinkle of parm, and a light sprinkle of mozz.

For the second, after preparing the breast, we heat 2 Tablespoons of sugar free orange marmalade in the microwave for 30 seconds and then baste the chicken in the sauce. He likes it, and I have found that the sugar free actually warms to a sauce better than the full sugar version.

MichelleV1990

bump, thanks!

Hearts_2015

Sun Dried Tomato & Basil-Stuffed Chicken Rollatini

(SERVES 4)

* 4 skinless, boneless chicken breasts
* 8 slices sun-dried tomatoes (in olive oil)
* 1⁄4 cup fat-free ricotta cheese
* 3 tsp.kosher salt, divided
* 1⁄2 cup finely chopped fresh basil
* 2 egg whites, beaten
* 1⁄2 cup whole-wheat Panko bread crumbs
* 1 tsp. black pepper
* 1⁄2 tsp. garlic powder
* Nonstick cooking spray


1. Preheat oven to 350 degrees F. Butterfly chicken breasts, then pound between clear wrap until they’re about 1⁄4- inch thick.

2. Stir together sun-dried tomatoes, ricotta cheese and 1 teaspoon salt. Spread 1⁄4 of cheese mixture onto each chicken breast, then sprinkle basil on top. Roll up chicken breasts, tucking in loose pieces. Secure with toothpicks.

3. Pour beaten egg whites into a flat dish. Mix breadcrumbs, remaining salt, pepper and garlic powder in a second flat dish.

4. Dry rolled chicken breasts with a paper towel and place in egg whites, coat-ing completely. Then roll chicken in bread-crumb mixture until covered.

5. Place chicken in a baking dish coated with nonstick cooking spray, leaving space between each breast. Bake for 45–50 minutes or until internal temperature reaches 165 degrees F. Let stand for 10 minutes before serving to help keep chicken moist.

Nutrition Facts (per serving): 215 calories, 31 g protein, 18 g carbs, 3.2 g fat, 2 g fiber

http://www.muscleandfitnesshers.com/recipes/sun-dried-tomato-basil-stuffed-chicken-rollitini

>> Besides providing lots of lean protein, chicken breast is a good source of the mineral selenium, which we know is critical for muscle strength and boosting the metabolism through better thyroid function.

>> Whole-wheat Panko bread crumbs can be hard to find. Look for them in select health-food stores, or use regular Panko or American whole-wheat breadcrumbs. You could also try wheat germ for additional health benefits or grated Parmesan cheese to drop the carbs.

Jennifer Celeste is an IFBB bikini competitor who attended the OC Culinary Art Institute and is currently training under the executive chefs at two of Orange County’s top-rated restaurants. She can be reached at modelchef@yahoo.com.

Hearts_2015

"Fried" Buttermilk Chicken

Marinating the chicken overnight in a flavorful buttermilk mixture adds flavor as well as moisture. Panko breadcrumbs make this dish extra crispy, but you can use regular breadcrumbs or even crushed baked potato chips.

(Serves 6)
Marinade:
1 cup buttermilk
1/2 small onion, cut into wedges (about 1/2 cup)
2 tbsp chopped parsley
1 garlic clove, minced
1 tsp red wine vinegar
1 tsp light brown sugar
1 tsp salt
1/2 tsp ground pepper

Chicken:

1 lb chicken tenders
1/2 cup panko breadcrumbs
1/2 cup shredded Parmesan cheese
1/4 cup chopped chives
Butter-flavored nonstick cooking spray

1. Combine all marinade ingredients in a blender until smooth (about two minutes). Place chicken in a glass baking dish or a large zip-top plastic bag and pour marinade over it, stirring to mix well. Cover and marinate in refrigerator for at least four hours or overnight.

2. Combine panko, Parmesan and chives in a shallow baking dish. Remove chicken from marinade and wipe off excess moisture. Dredge chicken in panko mixture and press mixture firmly into chicken. Coat a baking rack with cooking spray, and place chicken on rack over a baking sheet. Refrigerate for 30 minutes (this helps coating adhere to chicken). Meanwhile, preheat oven to 425 degrees F.

3. Remove chicken, rack and sheet from refrigerator and coat chicken with cooking spray. Bake for 20-23 minutes or until chicken is golden and cooked through. Serve warm with lemon wedges or fat-free ranch dressing.

NUTRITION FACTS (per serving): 92 calories, 23 g protein, 15 g carbs, 2 g fat, 2 g fiber, 50 mg cholesterol, 612 mg sodium, 3 g sugar

http://www.muscleandfitnesshers.com/recipes/indulge-without-bulge-baby-its-cold-outside-these-tasty-dishes-will-keep-your-insides-warm

deedog007

bump

Hearts_2015

Stovetop Chicken & Rice Soup

Nothing says cozy like a steaming bowl of chicken and rice soup

(SERVES 4)

*4 boneless, skinless chicken breast halves
* 1 cup chopped celery, leaves included
* 1 cup chopped onion
* 1 cup chopped carrots
* 1 cup sliced fresh mushrooms
* 1⁄2 cup uncooked long-grain rice
* 2 14-1⁄2-oz cans Swanson’s no-fat chicken broth
* 2 tbsp chopped fresh Italian parsley
* 2 bay leaves
* 4 cloves garlic,chopped
* 1⁄2 tsp dry or fresh thyme
* Chopped zucchini, parsnips, turnips or potatoes (if desired)
* Grated Romano cheese to taste

1 / Wash and cut chicken breast halves into bite-size pieces. Wash and chop celery, onion and carrots, and slice mushrooms.

2 / Place all ingredients in a large pot. Bring to a boil, then simmer uncovered for an hour, stirring occasionally.

3 / Remove bay leaves and serve.

Nutrition Facts (per serving): 186 calories, 28 g protein, 11 g carbohydrate, 3 g fat, 2 g fiber

http://www.muscleandfitnesshers.com/recipes/chicken-rice-soup

k8es

I love to season mine with a little McCormick's Montreal Steak seasoning and throw it on my George Forman Grill for about 10 minutes

Here are links to a couple of other Chicken breast threads

http://www.myfitnesspal.com/topics/show/528920-help-for-boneless-skinless-chicken

http://www.myfitnesspal.com/topics/show/249119-easy-chicken-recipes-for-the-oven?error_user_id=1669990&error_username=k8es

choochoobell

Bump!

kidakiwi04

bumpity bump bump bump

gastankerdriver

Cut into strips, grill chicken breast in a sauce pan with a tablespoon of italian dressing. Add diced onions or bell peppers to the mix, if you wish. Cook a tortilla. Put salsa, lettuce and tomato on it and it makes a decent fajita that is relatively low in calories. Depends on how you count the italian dressing. (most of it burns off anyway.)

theresabell67

Bump

Hearts_2015

I love to season mine with a little McCormick's Montreal Steak seasoning and throw it on my George Forman Grill for about 10 minutes

Here are links to a couple of other Chicken breast threads

http://www.myfitnesspal.com/topics/show/528920-help-for-boneless-skinless-chicken

http://www.myfitnesspal.com/topics/show/249119-easy-chicken-recipes-for-the-oven?error_user_id=1669990&error_username=k8es

:flowerforyou: Thank you for sharing those links, that was kind of you! Plus your ideas some yummy!

I was bumping up a couple other threads I'd seen for those searching for particular recipes.:happy:

Fitness4Paul

Bump For sure bump

XXXMinnieXXX

Bump. Great ideas x

Hearts_2015

Cut into strips, grill chicken breast in a sauce pan with a tablespoon of italian dressing. Add diced onions or bell peppers to the mix, if you wish. Cook a tortilla. Put salsa, lettuce and tomato on it and it makes a decent fajita that is relatively low in calories. Depends on how you count the italian dressing. (most of it burns off anyway.)

Sounds yum, thanks!:happy:

kayms13

Lots of great ideas. Thanks!

soniyamas

Bump

tmarie2715

Marinade it in a little oil, soy sauce, garlic and chilli then serve it with plain steamed veg and a baked sweet potato or, organic black beans! You can do the same with a good fish fillet like salmon or a plain white fish too!

Avoid the soy sauce! Or get a low sodium soy sauce. Soy sauce is the worst w/ sodium!!

Seriously. Did anyone even read the OP, or did they just read the title and throw in their 2 cents?

CHBLISS

bump

marla_jones

bump
Always like to read and try healthier chicken recipes!

sabrinaioana

Bump!

missymarea

Bump

choochoobell

Bump

TheUnwritten

Probably my favorite way of cooking it.

1 chicken breast diced
1-2 tbsp extra virgin coconut oil
Seasoning of your choice
a couple of squirts of Sriracha hot sauce

Let the coconut oil get hot in a pan and toss in the chicken. When the chicken is just about done add some sriracha. The amount varies it depends how much heat you want. The flavor is just amazing in my opinion. You got the spicy taste from the sriracha and that little sweetness of coconut from the oil.

LittleElephant

Yum yum yum

boopsiegrl

bump glad to see this ate enough chicken I am clucking and its beginning to taste like rubber:sad:

Monkeymomma05

bump

carlene1965

bump

CarrieAnne22

bump...thanks for all the great new ideas!