Chicken, Chicken, and more Chicken!

Lyra89

Tell me one that was bigger? It examined mortality rates from 48 forms of cancer & other chronic diseases over 2 years in 65 counties in China, & correlated them with dietary surveys and bloodwork from 6,500 people, 100 from each county.

sherri85

bump all these idea's sound yummy : )

Rabid_Hamster

One of my favorites lately is my Low Carb Chicken Parmesan. Love it!

Ingredients:
1 egg
2 Chicken breasts, cut thin to 4 oz portion
1/2 grated parmesan cheese
1/2 almond flour
1 tbsp Italian seasoning (fresh herbs are better but not always available when I cook it)
1 t salt
1 t black pepper
1 tbsp olive oil
marinara/spaghetti sauce
mozzarella cheese slice

Directions:
Preheat oven to 350 degrees. Scramble the egg. Mix parmesan, almond flour, Italian herbs, salt, and pepper in a medium bowl. Dip chicken breast in egg then toss and coat completely in parmesan/flour mixture. Repeat for desired number portions. Let coated chicken rest for 5-10 minutes. (This lets the coating stick better). Meanwhile heat up a large frying pan with the olive oil to medium high heat. When the oil is hot enough, put each coated chicken into the pan for 2-3 minutes on each side, just enough to brown the coating. Remove chicken from pan and place on a cookie sheet. (I like to put mine on a rack on top of the cookie sheet, for added crunchy texture). Spoon marinara sauce to coat the chicken, then place mozzarella slice on top. Bake at 350 for 20 minutes and Enjoy!

Per 4 oz serving: 243 calories 12g fat 5g carbs 28g protein

Cupcake1015

mmm, bump. love chicken!

khuckaby1

Spice baked "fried" chicken

whole wheat flour (can use white if you want)
almonds ( I use cajun because I buy cajun trail mix and that is what is left at the bottom of the bag)
chicken
1% milk

Season 1 cup of flour with salt and pepper
Chop up the almonds and add them to the flour
Dip chicken in milk and then the flour mixture

Bake on 350 for about 25 minutes.

Really good! Especially for someone like that can't handle really spicy. It has just the right amount of kick to it. (I have also found that the wheat flour makes it crispier than white but I am not sure why?)

Raivynsblood

I really don't care for chicken. I get burned out on it really easily.

That said, my brother-in-law makes the BEST chicken on Earth! He marinates it in olive oil and fajita seasoning and then grills it. It stays juicy and delicious for days! I have gotten him to grill an entire bag of chicken for me in the past and then I had food for the week. I need to do that again, actually.

i believe ill be trying that soon.. :drinker:

randilynn113

I just made a light chicken spaghetti tonight for dinner which is a really popular southern staple...but, isn't neccesarily the healthiest in its original form.
You Need: (increase size to what you need; I cook for 1...so, all my recipes are scaled WAY down, size wise) but..so, you get the idea:

Chopped chicken breast
low sodium cream of chicken/mushroom soup
ww spaghetti noodles ( I use Fiber Gourmet LIGHT spaghetti-saves a TON in calories)
pepper, season salt, cayenne,-loads of black pepper
chopped celery, green pepper, and onion ( I occasionally add mini peppers as well) and chopped spinach if you need to up your veg
shredded low fat cheddar cheese

Mix all of the above together with low sodium chicken broth, smalal splashes at a time. Load into baking pan, top with additional shreded cheese. Bake at 375 for 25-35 minutes.

Eat and Enjoy. With my ingredients, I can eat an ENTIRE pan for under 600 calories! It's amazing and feels so decadent.

This sounds great! I think I will try it this weekend!

jfl613

LOL Forgot to list the chicken!!

Chicken Rollatini

 Mushrooms, 2 diced
 Kirkland Signature - Frozen Chicken Tenderloins, 16 oz
 94% or 95% FF (Godshall's/ Jenny-O) turkey bacon, 1 Slice (chopped in small pieces... bacon bits would also work)
 Sargento - Light String Cheese, 1 stick chopped
 onion, 1 tbs chopped or diced
 Garlic Cloves, 4 Medium Cloves crushed and minced
 Fat Free Ricotta Cheese, 1/8 c (or 2 tbs)
 Stonewall Kitchen - Maple Chipotle Grille Sauce, 2 tbs
 salt & pepper as you like
 dried parsley flakes or any other herbs/seasonings

Preheat oven to 350

1.) Coat pan with cooking spray

2.) Sautee the bacon bits, garlic, and onion until brown or to your liking (you may need oil... i used a nonstick pan, no oil)

3.) In a small bowl mixing bowl combine the sautéed mixture with the cheese, salt, pepper, and other seasonings

4.) Place equal amt of filling on each fillet.

5.) Roll each "stuffed" fillet, and place seam side down on a baking sheet or foil (spray oil or grease if you'd like)

6.) Brush tops of ea fillet w/ grilling sauce & bake for 20 +/- minutes

Per Serving: 4 oz of chicken before stuffed 161 Calories

_________________________________________

Balsamic Honey Glazed Chicken

Ingredients
• 16 oz. chicken tenders (or four 4 oz breast filets, cut into 1” strips)
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper

Directions
Combine all ingredients in a large mixing bowl, cover and allow to marinate in the refrigerate for 1 hour.
Add all ingredients to large skillet, cook on medium heat until chicken is cooked through, about 10-15 minutes.
Delicious served over a bed of brown rice. To serve as an appetizer, combine 2 tablespoons honey and 1 tablespoon balsamic vinegar for dipping.

Per Serving 4 Oz Chicken: 181 Calories

NOLA_Meg

Tell me one that was bigger? It examined mortality rates from 48 forms of cancer & other chronic diseases over 2 years in 65 counties in China, & correlated them with dietary surveys and bloodwork from 6,500 people, 100 from each county.

I'm not going into a long evaluation of the study. I just want to mention a couple things:
1. They pooled the blood samples. They put every patient's blood together in order to have enough to measure every (109) nutrtional indicator.
2. China has the highest rate of stomach cancer in the world.

The author makes good points that could lead to interesting, better designed epidemiologic studies. However, there's a a reason he wrote a book. Have you seen any million-copy selling books on the Bogalusa Heart Study or the Nurse's Study...No? because the researchers publish articles that aren't based on 347 indicators and 8000 correlations due to a poorly designed study.

Xaspar

I like mine with a little Indian flare.

Soak one chicken breast in water and kosher salt for a couple hours.
Cut into small bite-sized pieces.
Using a good non-stick skillet, toss in the chicken , add a dash of cumin, a bigger dash of curry, some dried minced onions, some onion powder and some garlic powder. When it is just about to be cooked through, throw in a cup of frozen peas and carrots. A boullion cube, or better than boullion, and a bit of water. Before serving, sprinkle in a little flour or corn starch to make a gravy and serve over rice. (I use minute rice).
You can garnish with wasabi peas, or lightly salted peanuts, chinese crispy noodles, coconut shreds, golden raisins, pineapple, etc.

ChristineDiet

I just made a chicken teriyaki stir fry - it was delicious. Basically chicken strips, no skin, no fat, bag of prawns too, pack of pak choi, bag of spinach, mixed oyster mushrooms, 4 carrots (peeled and thinly sliced), bamboo shoots, bean sprouts, 4 garlic cloves, 1 red chilli (more for me - but less cos kids eaten it), bottle of teriyaki sauce (or any Chinese sauce you like), I had my as it came but the rest of the family had theirs with egg noodles.

Enjoy. x

marylynn04

bump!

docturtle

Last night I made Herb Chicken BLT:

Marinade boneless chicken in olive oil, balsamic vinegarette, and fresh basil.

Grill for about 5 minutes on each side.

Grill sourdough bread.

Mix fresh basil with mayo. and spread on sourdough toast.

Stack chicken, bacon, tomato, and lettuce.

I served with sweet potatoe fries and honey mustard.

marriedwith

I got this from the Biggest looser cook book. I love it.

Pecan Chicken.

Chop pecan till they look like bread crums or close to it

Take a chicken breast (if thick, smash it till it is thinner)

Dip the chicken in egg then coat the chicken in the pecan. make sure the breast is covered with pecans.

Bake chicken at 325 till cooked. The thicker the chicken the longer it will take to cook. I could eat this every night its so good.

bumpity - yummy this sounds great!

CurveAppeal86

This is my husbands favourite recipe I make:

Ingredients

Marinade:
1/4 cup pure maple syrup
3 tbsp grainy Dijon mustard
2 tbsp minced fresh dill
2 tbsp freshly squeezed lemon juice
1 tbsp olive oil
1 tbsp balsamic vinegar
2 tsp grated lemon zest
1 tsp minced garlic
1/4 cup each salt and freshly ground pepper

4 large boneless, skinless chicken breasts (about 1 1/2 lbs / 680 g)


Directions

* Whisk together all marinade ingredients in a small bowl. Arrange chicken breasts in a glass or ceramic baking dish that's just large enough to hold the chicken breasts in a layer. Pour marinade over chicken. Turn pieces to coat both sides with marinade. Cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day.

* Preheat oven to 350*F. Remove plastic wrap and transfer casserole dish to middle oven rack. Bake, uncovered, for about 35 minutes, or until chicken is no longer pink in the centre.

* Spoon sauce from bottom of pan over chicken and serve immediately.

Tip: Do not use a large casserole dish, such as a lasagne pan, for this recipe. It's too big and will cause the marinade to spread too thinly and likely burn while the chicken is baking. The marinade also makes a great salad dressing when you add an extra tablespoon of balsamic vinegar and olive oil.

Makes 4 servings.

Recipe courtesy of "Eat, Shrink, and Be Merry!" by Janet and Greta Podleski

EchoOfYourPast

I make chicken differently all the time.....tonight...pan-fried in olive oil with garlic and onion....throw in fresh spinach when its cooked. The other night we used buffalo chicken shake and bake. U can stir fry it with any type of veggies..throw some soy sauce and sesame oil in. Cook up some Japanese noodles ...make a marinara sauce and add chicken...grilled, baked or pan fried..... Roasting a whole chicken with the skin on..then pull skin off..will be sooo juicy! Chicken fried rice is gr8....leave out the butter and use only a bit of olive oil.

surfinma1

Both my husband and I love this receipe!

Chicken Chardon

Original Recipe Yield 8 servings

Ingredients
8 skinless, boneless chicken breast halves
1 egg
salt and pepper to taste
2 teaspoons garlic powder, divided
1 cup bread crumbs
1/2 cup grated Parmesan cheese
1 pound sliced fresh mushrooms
1/4 cup butter, melted
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh parsley




Directions
1. Preheat the oven to 375 degrees F (190 degrees C).

2. In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder.
In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese.
Set aside.

3. Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into
the bottom of a 9x13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even
layer in the bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread
crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle
with parsley.
4. Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.



Nutritional Information

Amount Per Serving Calories: 281 | Total Fat: 11.6g | Cholesterol: 113mg

It is just so good!

Tucky15

THE BEST CHICKEN MARINADE I'VE MADE SO FAR.....

STICKY GARLIC...

4 tbsp tomato sauce
4 tbsp worcestershire sauce
2 tbsp runny honey
2 tbsp English or French mustard
3 crushed cloves of garlic
1 breast of chicken - diced small

Mix all ingredients together, put in fridge for at least an hour, over night if you can... I put them on skewers and grill for approx 20 mins or until golden, turning occasionally. They are to die for, especially with new baby potatoes and salad hmmmmm



Enjoy

Cat_from_Chicago

I LOVE this thread. I'll slowly but surely try them all.

I also love the chick who doesn't eat animals but cooks them, hahaha

frumpytofit

I stuff chicken breasts with Laughing Cow Garlic & Herb cheese and bake. Delicious and the whole family begs me to make it.

Need to try this....bump

rachleb

The easiest (and very tasty) chicken for me to cook only needs one ingredient: Grub Rub! It is a seasoning that is a tenderizer, seasoning, and marinade in one! It is gluten free and contains no MSG (though it does contain some salt and sugar if you are watching that). I rub it into chicken breasts (sometimes I let it 'soak in' for about 10 mins in the fridge) and then grill them. Delicious, tender chicken every time!

MS04

bump

Hearts_2015

bump

KenziesMomma11

You don't NEED chicken

I've had the best success since giving up land animals, and I didn't even do it for weight loss!

You don't NEED to be pushy....

tracym22

Bump. I'm always looking for new chicken recipes, thanks:happy:

_hi_hat3r_

I can only eat chicken with bbq sauce

tracym22

Recipe name Chicken Chasseur
Number of servings 3

Ingredients Calories Carbs Fat Protein
Generic - Raw Chicken Thigh, No Skin, No Bone, 486.0 g 608 0 27 0
Generic - Olive Oil 1 Tsp, 1 tsp 40 0 5 0
Generic - Shallots, 40 g 8 1 0 1
Asda - Tomato Puree , 15 g 13 2 0 1
Tomato - Medium, Raw on the Vine, 1.5 medium tomato (123g) 33 8 0 2
Generic - Dry White Wine, 0.5 glass (250ml) 83 0 0 0
Garlic - Raw - 1 Clove, 1 clove/4 grams 4 1 0 0
Spices - Thyme, dried, 1 tsp, leaves 3 1 0 0
Spices - Tarragon, dried, 1 tsp, leaves 2 0 0 0
Fresh - Flat Mushroom, 1 Lrge 13 0 0 0
Oxo - Chicken Stock, 250 ml 23 3 0 1
Add Ingredient
Total: 830 16 32 5
Per Serving: 277 5 11 2

Cook on the hob in a shallow casserole, uncovered. Brown chicken first, add tomato puree then everything else except sliced mushroom and spices. Cook for 20ish mins add mushrooms, 10 mins then stir spices. I usually have new or mashed potatoes and greens.
Hope this is ok, first time i've tried to add a recipe!

maryjaquiss

Bump because I have an amazing steamed chicken recipe I'll put up when I get home

amandataylor0819

My current fave chicken recipe:

Marinate a chicken breast in fat free italian dressing (i actually ran out and used some ff ceasar italian dressing and like it better) - you can marinate it for as long as you want...I usually let it sit in the dressing covered with foil in the fridge all day...then dredge it in some italian bread crumbs...fold chicken over a piece of low fat string cheese and bake for 30 minutes @ 400 degrees, turning 1/2 way through...YUM, I even have my co-worked hooked on it..

Gardening_Geek

Camping season is upon us, and this may not be the BEST calorie-wise recipe, but it is the best chicken camping recipe EVER.

No mess, easy clean up -- everything goes in the garbage or gets cleaned and recycled! This recipe is best when made the night before and left in the fridge overnight. Put it on ice in the cooler and take out 10 minutes before you cook it to allow the oil to melt.

Campfire Chicken Roast
Ingredients:
Chicken Portion:
1pkg boneless chicken thighs (approx 6 pieces)
Garlic
Greek seasoning
Salt & pepper
Olive or Sunflower oil

Vegetables:
Carrots
Potatoes
broccoli
cauliflower
brussel sprouts (opt.)
Olive or Oil
Salt and Pepper
Greek Seasoning
Garlic

Extras:
2 super sealable plastic baggies (the zipper zip lock ones work best)
Disposable tin roasting pan
1 bottle of beer

Directions:

Vegetables:
Cut all washed and peeled veggies into bite size portions.
Put in one baggy. Drizzle oil over top (probably a tbsp -- more if you have lots of veggies). Chop garlic (however much you want) and add to veggies. Add salt and pepper and greek seasoning to taste.
Close bag and shake it so all the veggies get some seasoning and garlic. Put in fridge.

Chicken:
Place your chicken thighs in the ziploc bag. Add garlic, oil (2-4 tbsp depending on amount of chicken) and seasonings (greek, salt, pepper). Close baggy, mash ingredients around in bag so that the chicken gets a good covering of seasonings.

Cooking:
Put chicken in the tin roasting pan. Put vegetables around the chicken. You could also put the chicken on top of the vegetables. Make sure you get most of the oil out of the bag. Add approx 1/2 bottle of beer, enough to cover approx 1/2 the chicken (do not submerge the chicken!). Cover with tin foil. Put on camp fire grate. Drink and have a good time, checking occasionally and keeping the fire going.

Cook time: approx 45 mins, depending on fire heat