Chicken......Again????

michellekicks

Go boneless chick Breast and then shred it !!! Serve to taste!

I like to do this by thin slicing it while frozen... then when you're cooking it it will fall apart like pulled pork... add teriyaki sauce or gravy or whatever you like

michellekicks

I just bake it with a variety of marinades or just olive oil with Italian seasoning sprinkled on. You could use pesto sauce too, which is nice.

Or, slice up the breast into chunks while frozen and then pan fry them with some Italian seasonings and mushrooms. Toss with steamed, chopped asparagus and shredded cheese. YUM!

betancourta229

Bump

MissyPoo2013

Bump.

joyce0624

bump!

peasgarden

bump i love chicken!

baileybiddles

Umm.. why so much chicken? What about fish, prawns, crabs, lobster, yabbies, oysters, mussels, calamari, octopus, cuttlefish, sea urchin, eel, pork, wild boar, beef, lamb, veal,croc, alligator, elk, emu, ostrich, turkey, llama, kangaroo, buffalo, frogs, snails, etc etc.. then there are all the vegetarian versions. I'd go nuts eating the same meat all the time.

Well, I guess it's a good thing that you didn't post this thread then. Since the OP is interested in chicken, THAT'S why so much chicken. why comment on a chicken thread if you aren't interested in chicken? I just don't get it.

OP, I have a pretty simple, quick recipe for you. It's basically a chicken quesadilla scramble, just the insides of a quesadilla without the added calories of a tortilla.

1 boneless skinless chicken breast, cubed
Frozen or fresh peppers and onions, as much or as little as you prefer
Garlic salt, cumin and chili powder to taste

Toss the chicken in a pan on the stove, lightly oiled. Add your seasonings to taste. Let it cook through.
Add the peppers and onions and let them cook until tender. IF YOU USE FROZEN, note that you'll want to drain your pan before serving as they will create quite a bit of excess moisture that you don't want to serve on your plate.
Drain your pan if necessary and toss your mixture onto a plate.

I like to top mine with 2 tbsp of mild salsa and 1/4 cup of finely shredded mexican cheese. Absolutely delicious. The beautiful thing about this recipe is that it's extremely versatile and you can add or take away anything that you like. I gave this recipe to one person who said she added sauteed mushrooms to it and she loved it that way. This takes less than 10 minutes to throw together and is very filling. The portions above are for ONE person.

ETA: Approx 450 calories per serving depending on how many veggies you use. Sounds like a lot but you will be full for quite some time after eating this.

miracle4me

http://www.bbcgoodfood.com/recipes/9582/honey-mustard-chicken-pot-with-parsnips

numnumnum

This sounds tasty thanks

janiesue101

Bump!

emsgrace546

bump!! these are all great suggestions; they sound delicious!

nancye610

Bump

Jennlc033

bump

fatbitt

http://www.halfbakedharvest.com/healthy-chipotle-chicken-sweet-potato-skins/

This is sooo good, it's sweet potato skins with chipotle chicken and spinach on top. You aren't using the whole sweet potato and you dont need nearly as much cheese as they suggest, also when we made them we used the canned chicken in water for a quick recipe while cooking the potatoes in the microwave. It's a quick meal that is so flavorful, easily under 500 cals for two skins and super easy!

Enjoy!

gmthisfeller

2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground cayenne pepper
1 tablespoon ground black pepper
4 skinless, boneless chicken breast halves

Directions

In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).

Preheat grill, or broiler, for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.

Lightly oil the grill grate, or broiler pan. Place chicken on the grill or broiler pan, and cook for 6 to 8 minutes on each side, until juices run clear.

avskk

I roast leg quarters with lemon and rosemary -- cover with foil for the majority of cooking time, uncover for the last 10 minutes to get a crisp skin. It's simple, but delicious and versatile (for instance, tonight I'm reheating one of the quarters in the oven with thick-sliced portabella mushrooms and fresh thyme).

Another tasty, easy way to dress up chicken is by slow-cooking it on a bed of onions for 8 hours or so with a drizzle of honey, loads of garam masala, and about 1/3 cup extremely dark beer. Sweet potato chunks are a good addition here, too.

Livin4me1969

bump

tlab827

My favorite way to have chicken.

Bake your chicken breast with a little olive oil, salt and pepper.

Then... wait for it...

Put them in your food processor and once they are shredded add

- Mayo, I like the real stuff or you could use light, or greek yogurt.
- Chopped walnuts
- Diced Onion
- Diced Celery
- Halved seedless red grapes
- Diced Green Apple
- Dash of nutmeg

(Measurements vary depending on the amount of chicken you are making.)

Bam! Chicken Salad, nom nom nom.

loveisblind1

Delicious Greek Style Lemon Chicken: http://greekfood.about.com/od/poultrydishes/r/kotopouloskorth.htm

For something different, an easy Chinese chicken and mushrooms: (Moo Goo Gai Pan): http://redcook.net/2010/05/26/moo-goo-gai-pan/

Chinese Mushroom, Chicken, and Zuchinni recipe: http://rasamalaysia.com/mushroom-chicken/

marketing13

Hi - Do you mind sharing the taco seasoning recipe???

Throw a couple of frozen boneless skinless breasts or thighs in the Crock-Pot. (I didn't even thaw them out) Add a can of Ro-Tel Hot, a can or two of beans (I like black beans) and a can or two of corn (I always use reduced sodium canned stuff). Sprinkle with taco seasoning (I make my own w/o salt) and turn on low. Go to work, come home later and voila! You can drain the liquid and make burritos or just scoop into a bowl and top with sour cream or chopped avocado. The batch I made on Sunday was light on the chicken and heavy on the corn and beans, 206 calories per one cup serving.

sanndandi

bump cause I can always use more inspiration for yes, chicken...again!!

marketing13

So many great ideas here. I eat chicken all the time.

Honey mustard chicken - 2 tbsp. newman's honey mustard dressing, texas pete or franks to taste, slather on bake till done. I serve with my "creamed hot spinach" - box frozen spinach thawed 2 wedges laughing cow cheese (pick your flavor) banana pepper rings from jar plus a little juice, texas pete, mortan's roasted garlic salt all mixed together then cook till heated (or nuke if you want).

super easy greek chicken - package gia russo greek salad (publix has in deli area near hummas), thawed spnach chicken breasts cut into strips- mix together, put in baking dish, 20 mins 400 degrees, super is served.

spinach chicken roll ups - thawed frozen spinach, laughing cow original wedges plus spices, thin chicken cutlets (or pound your own breast) fill and roll, bake till done.

A1 is also great on chicken. I like to marinate in Italian dressing first, then brush on A1, top with ham and cheese. It's like a chicken cordon blu.

cagletb

we love this and with any left over its good to make chicken enchiladas with the next day.

cagletb

ok that didn't work the ay I thought......was in response to the salsa chicken

A_Healthier_Me2013

love all these recipe ideas