I need a recipe for chicken breast
Replies
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Try seasoning and searing the outside really good in a pan before baking it. It makes like a "crust" so the moisture stays in. All I eat is chicken and seafood. Lot of experience with chicken breast.0
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I marinate mine in Dale's sauce (bad with the sodium but I just drink extra water and it eventually flushes out) and sprinkle with garlic and onion powder and I let it marinate for several hours...bake and eat! There is flavor on the outside and insude....Yum Yum!0
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Shake n' Bake has some really great new flavors, like glazed BBQ, Buffalo and Herb Parmesan. Good and easy.0
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Brine over night. Pound flat so it cooks quicker and more evenly. Season with fresh ground pepper or whatever you like. Pan fry in a little oil or none if you have a well seasoned cast iron pan. Use in sandwiches, salads, or serve with sauce of your choice.0
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I got some great ideas from this thread-Thank you!!!0
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I cut them in bite size pieces, then cook them in teriyaki sauce. with stir fried vegetables on the side. Yummy!0
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The best chicken breast I have ever had and made was marinated in italian dressing (the cheapest one is fine)! It comes out juicy, seasoned and absolutley delcicious. Very easy and simple way to marinate your chicken.0
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Someone had said to cook the chicken to 180 degrees always. If you cook it to 180 degrees, it will be tough and leathery. 160 is what I shoot for, and when it hits 160, I pull it and cut into it and make sure the juices are clear. If they are, you're good to go. 180 is way too hot. The FDA recommends that because they don't want to get their butts sued..but what you're looking for is...well, the chicken being done. If you cut into it and the juices aren't clear -- if you see pink or red, it's not done yet. If they're clear, you're fine.0
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I put Dijon mustard on the chicken breast, make sure there's some all around and then put some romarin on top. A little bit of water in the oven plate and hop in the oven. Water will evaporate and the chicken stays juicy. Yummy !0
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So not the "lowest" calorie, per se, but it's like the only thing I cook that doesn't suck.
1/2 c butter
4 cloves of garlic, minced
3/4 c bread crumbs
1/2 c freshly grated parmesan cheese
1 1/2 c shredded cheddar cheese
1/4 tsp parsley
1/4 tsp dried oregano
1/4 tsp ground black pepper
1/8 tsp sea salt
6 skinless, boneless chicken breast halves pounded thin
Preheat oven to 350 degrees. Melt butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes. In a shallow bowl, mix the bread crumbs, parmesan, cheddar, parsley, oregano, pepper and salt. Dip each chicken breast in the garlic butter to coat, them press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 baking dish. Drizzle any remaining butter and top with any remaining bread crumb mixture. Bake 30 minutes in the preheated over or until chicken is no longer pink and juices run clear.
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Simplest, yummiest chicken tacos...cooking at my house as we speak
3lb chicken breast
1pkg ranch dressing mix (powdered)
1pkg taco seasoning
1can chicken broth
Combine in crock pot, plug and go.
If I use frozen chicken breast I cook on high for several hours, or if they are defrosted, I go with low.
Once cooked, pull the meat from the crock, shred with a fork and return to the liquid...serve with tortillas and fixings for chicken soft tacos 0 -
Here is a recipe that is soooo easy!!! You can have it with brown rice and one of your favorite veggies and voila!!!
Salsa Chicken:
Ingredients
4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese (I use the 2% reduced fat)
2 tablespoons sour cream (optional) (I use fat free)
Directions
1.Preheat oven to 375 degrees F (190 degrees C)
2.Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
3.Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4.Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.0 -
I love trying new recipes and this one's one of my favourites. My boyfriend doesn't like East Indian food, but LOVES this recipe.
Epicure's Tandoori Chicken
Epicure's tasty Indian-inspired spice blends offer the known benefits of turmeric. Enjoy this easy dish barbecued or baked, hot or cold – only 4 ingredients and 5 minutes to prep!
Makes 4 servings
Cost Per Serving: 2.90
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients
2 Tbsp (30 ml) lemon juice
1/4 cup (60 ml) low-fat plain yogurt
1 Tbsp (15 ml) Epicure's Tandoori Seasoning
4 boneless, skinless chicken breasts
Instructions
1. Whisk first 3 ingredients in a large mixing bowl or baking dish. Add chicken, coat, cover and marinate in fridge for at least 30 minutes or overnight.
2. Preheat oven to 350° C (175° F). Roast chicken 30 minutes or, for an authentic, fire-touched taste, slowly grill on a barbecue over medium heat for 10–15 minutes per side.
Per Serving : Calories 230, Fat 5 g (Saturated 2 g, Trans 0 g), Cholesterol 85 mg, Sodium 230 mg, Carbohydrate 11 g (Fibre 1 g, Sugars 8 g), Protein 33 g.
Tips: Serving Suggestion: Serve with a fresh green salad, warmed naan bread and prepared Epicure's Tzaziki for dipping.0 -
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there's a bunch of healthy recipes on my blog! healthy chicken parmesan, italian chicken, jalapeno lime chicken... etc...
aguiltlessglutton.wordpress.com0 -
Bumping for later, all of these sound great!0
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It's all in the chicken you buy!!! This trick forever changed the way I view chicken (my sister, too)....avoid the chicken in a bag. If you buy the kind in the flat packaging, it cooks up MUCH better!!! No kidding, night and day. Also, cooking in the oven vs. stovetop will help, too.
Here's a few ways I like to make them....
drizzle with olive oil, then shake adobo seasoning and Tony's more spice all over. Bake 375 about 30 min or until cooked through.
drizzle with oil, and cover with Montreal Chicken seasoning. Broil with the door slightly ajar so you can watch. Cook about 5 min. per side.
Put in slow cooker with a bit of water and taco seasoning. cook on low all day, then use it in tacos, burritos, encheladas, or over salad.
dip chicken breast tenders in peanut sauce and sautee in olive oil, then add stir fry veggies. Cook until heated through.
HTH!0 -
I really like browning chicken breasts in a pan on the stove, covering them with salsa and simmering it until the chicken is done. Take out the chicken, shred the chicken and place back into the salsa. serve over rice of your choice.. very delicious 0
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I saw this recipe on AllRecipes.com that was submitted by Reynolds wrap. When I tried it, I was so thrilled and the chicken was incredibly tender and flavorful. Only 226 Calories using the ingredients I used...and only took 22 minutes in the oven!
Ingredients:
1 sheet (12x18-inches) Aluminum Foil
1 (4 ounce) boneless skinless chicken breast
2 TBSP BBQ Sauce (I used Stubb's cuz it's my fav and only 30 cals)
Frozen whole kernel corn
Chopped green bell pepper (I used red, but whatever you prefer)
(I added sliced plum tomatoes)
Directions:
Preheat oven to 450 degrees F or grill to medium-high.
Center one chicken breast half on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil.
Spoon barbecue sauce over chicken. Top with vegetables.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. .
Bake 18 to 22 minutes on a cookie sheet in oven OR GRILL 12 to 15 minutes in covered grill.
I served mine over rice...I made this 4 days in a row and was still excited to eat this, even on the last day!0 -
Brine it. This will seal in the moisture. This works on all cuts of chicken & turkey.
Dissolve 1-1/2 tablespoons of unionized table salt (or 1/4 cup of kosher salt) This will make enough brine for 4 chicken breasts. If you are making more of less, adjust the amount of brine accordingly. You can brine in a shallow, covered baking dish or a large zip lock bag. Make sure to brine for at least 45 minutes - 1 hour. Don't over do it.
There are two basic methods for cooking: dry heat and moist heat. Dry heat methods include baking, roasting, grilling, sauteing, and deep frying. Moist heat methods include microwaving, poaching, baking in parchment, steaming, and slow cooking. This is the rule: when cooking chicken breasts with dry heat, use high heat and cook for a short period of time. When using moist heat, use low heat and cook for a longer period of time. Now when I say longer, that doesn't mean hours. Grilled chicken breasts cook in 8-10 minutes, while poached breasts cook in about 15 minutes. And here's another tip: when cooking with dry heat, pound the chicken breasts to an even thickness so they will cook evenly.0 -
Hi,
The most important thing about cooking chicken breasts is that you need to get the internal temperature to around 160 degrees to fully cook it without it being dry. Using a digital thermometer to monitor the temperature is the best way to ensure you do not have a dry piece of meat. I like to marinate overnight using either teriaki sauce or italian dressing. This gives the meat lots of flavor and doesn't add a lot of calories. Cook in the oven at around 375 degrees. Good luck! Deb S.
Honestly, I think 160 is much higher than you really need to go, and that helps contribute to the dryness. Chicken breast has very little fat anyway (I believe some cultures actually refer to it as 'wood meat'), so unless you're very careful, it turns to cardboard. There's really no need to go much over 145 - basically, when you cut it, it needs to be a solid color all the way through, no translucence at all, and all the juices have to be clear. Don't cook it any longer than needed to achieve that.
Marinades can help, but of course, be careful about the amount of sugar, salt, and fat in the marinade - you don't want to totally undo the benefits of eating chicken by using a marinade that adds lots of junk calories.
My favorite chicken recipes are almost all curries - they're fantastic. And since they're mostly spices with a tiny bit of olive oil and some yogurt to thicken, they tend to be very healthy - but watch how much rice you have with it! Don't buy anything in a bottle, there a a million easy curry recipes online. Get some coriander, some cumin, some turmeric, and some garlic, and you're more than halfway there. (Garam masala is always nice too, and don't forget cardamom (my favorite spice) and clove!)
Seriously though, look for recipes that actually have you build the spice blend yourself, not recipes that say things like "Add 2 teaspoons of curry powder." It's really easy to make your own, and you can tailor it to your tastes. And there are a MILLION different types of curry recipes, so saying "I don't like curry" is like saying "I don't like soups or stews or chowders" - there are probably some that you do like, if you hunt around a little bit.
Sorry, this was a bit of a ramble - good luck! (And don't overcook your chicken!!!)0 -
bumping, thank you everyone!0
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I haven't read through all the replies so I'm not sure if it's been mentioned yet...
My fav recipe for chicken is:
Crockpot needed!
Slice an onion into thick slices and layer on the bottom of the crock pot. Add in half a bottle of your fav BBQ sauce... layer chicken on top (I usually use skinless, boneless) and than empty the rest of the bottle of sauce on top of the chicken. Put on low and cook for about 6 hours. Stir than put on high for 30-60 mins.
Once it's done you can serve up the whole chicken breast or you can shred it! When I shred it I use some for sandwiches (think pulled pork but with chicken, so yummy) I also use it to add to stir frys and salads.0 -
I LOVE THIS TOO! nom nom nomI haven't read through all the replies so I'm not sure if it's been mentioned yet...
My fav recipe for chicken is:
Crockpot needed!
Slice an onion into thick slices and layer on the bottom of the crock pot. Add in half a bottle of your fav BBQ sauce... layer chicken on top (I usually use skinless, boneless) and than empty the rest of the bottle of sauce on top of the chicken. Put on low and cook for about 6 hours. Stir than put on high for 30-60 mins.
Once it's done you can serve up the whole chicken breast or you can shred it! When I shred it I use some for sandwiches (think pulled pork but with chicken, so yummy) I also use it to add to stir frys and salads.0 -
My guess is that your heat is too high and you overcook it. I prefer to grill my chicken, and I just put a little salt and pepper on them you can also pan sear them, using just a bit of olive oil.
My husbands little sister always begs me to make balsamic chicken EVERY time she is over. Take salt, pepper, and thyme and coat the chicken breast lightly. Put about a tablespoon of olive oil in a pan and heat up, cook chicken in the pan, usually 10-12 minutes a side, depending how thick your chicken is. Then in the same pan heat some balsamic vinegar, honey, and a little brown sugar to make a sauce. I usually use the sauce as a dipping sauce, but you can put it over the chicken too.
Try using a medium heat instead of high heat. It will take a bit longer, but it will be a lot tastier.0 -
I LOVE THIS TOO! nom nom nomI haven't read through all the replies so I'm not sure if it's been mentioned yet...
My fav recipe for chicken is:
Crockpot needed!
Slice an onion into thick slices and layer on the bottom of the crock pot. Add in half a bottle of your fav BBQ sauce... layer chicken on top (I usually use skinless, boneless) and than empty the rest of the bottle of sauce on top of the chicken. Put on low and cook for about 6 hours. Stir than put on high for 30-60 mins.
Once it's done you can serve up the whole chicken breast or you can shred it! When I shred it I use some for sandwiches (think pulled pork but with chicken, so yummy) I also use it to add to stir frys and salads.
Lol, what doesn't taste great with a bottle of barbeque sauce poured on top of it? I'd eat wood chips if they were cooked in BBQ sauce! But how many calories does the sauce add? (I was assuming we were trying to come up with healthy recipes, although this one does sound very tasty!)0 -
stuffed chicken breast: http://allpatchedupquilts.blogspot.com/2012/07/stuffed-chicken-breast.html0
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