Chicken brest ideas?

head_in_rainbows
head_in_rainbows Posts: 290 Member
in Recipes
Hi guys! I am looking for some good recipe for a chicken brest. It has to be diet friendly but also not spicy and cannot be fried or maked. I am on diet (who else isn't here!) and it comes with restrictions. This time I am also going to eat with my mother who for health resons can only eat cooked food and it cannot be too spicy. Any sugestions?

Replies

  • mcedes02
    mcedes02 Posts: 56 Member
    2 of my favs: Marinate in italian dressing (light or fat free) and bake or just bake w/some your fav seasonings and a little Mccormicks grill mates Mesquite. Simple yet tasty!!!
  • head_in_rainbows
    head_in_rainbows Posts: 290 Member
    Thanks for a sugestion . I will certainly used it later but this time it cannot be baked. That's my problem. It has to be cooked :(
  • leanne9876
    leanne9876 Posts: 301 Member
    Which way does it need to be cooked ?
  • head_in_rainbows
    head_in_rainbows Posts: 290 Member
    I mean that it cannot be baked or fried or rosted or smoked. The only way my mom can it is by boailing (Boiling – Blanching – Braising – Coddling – steaming - Poaching – Pressure cooking – Simmering -Stewing and so on) :( I'm out of ideas :(
  • Nyranee
    Nyranee Posts: 57
    steamed chicken is not yummie and I am a big fan of steaming ... however if it needs to be steamed (not cooked in water) then I would work with herbs.

    take chickenbreast put salt, pepper, majoran on both sides and steam it
    or
    take chickenbreast put salt, pepper, mint on both sides and steam it
    or
    take chickenbreast put salt, pepper, garlic on both sides and steam it with lemon slices on top
    or
    put it on a skewer chicken, bellpepper, onion, cicken, bellpepper, onion, chicken etc and put salt pepper on top and steam it
    or
    put it on a skewer chicken, bellpepper, onion, cicken, bellpepper, onion, chicken etc and put salt, pepper oregano on top and steam it

    guess you get the idea ...

    alternative grill all of the above

    if you really want to cook it in liquid then make a vegetable fond and cook it in there
  • divalivious
    divalivious Posts: 213 Member
    Spray baking dish with pam
    I roll breast in the pam then sprinkle with crack pepper (I have a grinder with a pepper, mince garlic, onion bits in it for seasoning)
    Put some shredded Gouda on top
    Cover with foil
    Toss in oven @ 350-375 for 30 mins
    For the last 5 mins will uncover so the cheese can bubble.
    Its super easy and yum
  • jazilee
    jazilee Posts: 2 Member
    have one I had for dinner just tonight - is very friendly to the tummy and to being played with - and I noticed that you seem to only have "boiling" for a method of cooking.

    what about an outdoor grill?

    boiling takes out SO many nutrients from the food as well as the flavor -

    you can get a vacuum sealer that has bags that will hold up to boiling water you can hold onto a lot more of that flavor and more of the nutrients.

    like Nyranee sugests - herbs are friends - fresh ones pressed to the meat - or inside of -

    cooking inside of a heat resistant pouch will allow you to use marinades & such while boiling.

    head over to food network - look up the recipe for "ranch chicken sandwich" from Ree Drummond - the founder of Food Network - the marinade is wonderfully light in flavor - and it's low carb, low fat (as long as you don't use the cheese or bacon) and you can adjust the acid and heat in the recipe by how much honey, pepper flakes, and lemon juice you use. (less or more)

    WITH the bacon (and I used extra thick, brown sugar cured bacon) & extra cheese it came out to 423 calories per serving - and I know thats wrong because it's really hard to input bulk items sometimes into the recipe program. (you have measurements for tablespoons & cups but the program has only grams & teaspoons) - I did some guessing there.

    I could give you more recipes if I knew why you were limited to boiling for cooking method
  • Kittenkiss
    Kittenkiss Posts: 2 Member
    I just came across this link at Cooking Light for 100 easy chicken recipes:
    http://www.cookinglight.com/food/quick-healthy/easy-chicken-recipes-00412000068136/

    I haven't looked at them all but maybe you can find something there.

    Apparently Eating Well also has some good chicken breast recipes:
    http://www.eatingwell.com/recipes_menus/recipe_slideshows/boneless_chicken_breast_recipes
  • head_in_rainbows
    head_in_rainbows Posts: 290 Member
    My mom has a neurological condition and part of the treatment includes strict diet and boiling is the only methode of cooking allowed. It does work for her and she does feel much better if she sticks to it but how many times can a person it chicken and broccoli/cuccini/squash/etc stew? That's why I asked for your help guys.

    Do you have any good recipies for chicken/fish/meat that does not involve baking/frying/roasting ect and only boiling (Boiling – Blanching – Braising – Coddling – steaming - Poaching – Pressure cooking – Simmering -Stewing and so on)
  • shabaity
    shabaity Posts: 792 Member
    steamed broccoli the chicken in whatever form you like and top those with spaghetti sauce
  • mdmcmillen
    mdmcmillen Posts: 97 Member
    Make a chicken cordon blue!

    Pound out a chicken breast until it's flat.
    Place sliced ham, and low fat swiss inside the chicken, then roll it up.
    Top with pre-made Stove Top Stuffing
    Bake in oven on 400 until it's cooked.

    Enjoy :)
  • kk1964
    kk1964 Posts: 46
    I often put chicken breasts, chopped tomatoes, onions mushrooms, garlic and anything else you fancy in the slow cooker and let it cook for 4 - 6 hours then serve.. the meat is amazingly tender and full of the juices from the tomatos...
  • 3LittleMonkeyMom
    3LittleMonkeyMom Posts: 259
    Hi guys! I am looking for some good recipe for a chicken brest. It has to be diet friendly but also not spicy and cannot be fried or maked. I am on diet (who else isn't here!) and it comes with restrictions. This time I am also going to eat with my mother who for health resons can only eat cooked food and it cannot be too spicy. Any sugestions?

    I like all in one bowl meals. Here is my favorite. :)

    chicken tenderloins cut into smaller chunks (4 to 6 oz per person)
    1/2 cup of cooked quinoa per person
    1 to 2 cups of spinach per person
    julienned carrots (1/2 cup per person)
    Laughing Cow Cheese

    Spray pan with Pam. Cook the chicken in whatever spices you like. Add carrots for 1 min., then add quinoa until warm. Turn off burner, and add spinach just until wilted. Melt the laughing cow cheese into the mixture and serve.


    You can put ANYTHING in this. Substitute rice for quinoa, pork for chicken, add avocado...whatever. Just have fun with it and suit it to your tastes. Good luck. :)
  • Looser5555
    Looser5555 Posts: 33
    bump
  • wewon
    wewon Posts: 838 Member
    Chicken breast has a tendency to dry out when cooked, so I put mine in a brine for 3 hours and then grilled it.

    It was something different and not a lot of effort.
  • wewon
    wewon Posts: 838 Member
    I mean that it cannot be baked or fried or rosted or smoked. The only way my mom can it is by boailing (Boiling – Blanching – Braising – Coddling – steaming - Poaching – Pressure cooking – Simmering -Stewing and so on) :( I'm out of ideas :(

    Okay, I didn't see these restrictions.

    Disregard my grilling suggestion.
  • OliveCarsey
    OliveCarsey Posts: 78
    Use the pressure cooker and lightly sprinkle some lemon pepper (not spicy my 8 yr old ASD son will eat it and he can't tolerate anything spicy) on it. I usually put mine in a foil pan with an inch of water, add the lemon pepper than cook on the grill- comes out moist and is so good, if using the grill method flip chicken every few minutes.
  • Csitri
    Csitri Posts: 132 Member
    bump for later
  • karawRN
    karawRN Posts: 311
    My favorite chicken right now:

    Boneless skinless chicken breasts
    I packet of dry italian seasoning
    parmesan cheese
    garlic powder
    shredded cheese

    mix the dry italian seasoning, parmesan cheese, garlic powder, and shredded cheese together. Dip the chicken into the mix and bake at 350 for 20-30 minutes :)

    its has such good flavor. I usually cut the chicken breasts in half and dip them into the mix :)
  • leanne9876
    leanne9876 Posts: 301 Member
    I cook my chicken breast in the oven but I put it in an oven bag, so it's like it's boiling in it's own juices.
    You could try that but add some water or spices to it.
    I usually have mine with with vegetables and a bit of homemade gravy. I make my gravy with beef stock cubes and water sometimes a bit of garlic or onion and mushrooms.
  • cramernh
    cramernh Posts: 3,335 Member
    My mom has a neurological condition and part of the treatment includes strict diet and boiling is the only methode of cooking allowed. It does work for her and she does feel much better if she sticks to it but how many times can a person it chicken and broccoli/cuccini/squash/etc stew? That's why I asked for your help guys.

    Do you have any good recipies for chicken/fish/meat that does not involve baking/frying/roasting ect and only boiling (Boiling – Blanching – Braising – Coddling – steaming - Poaching – Pressure cooking – Simmering -Stewing and so on)


    I think had you made it specific in your first post to start the thread, the suggestions would have been better - so please understand its no one's fault for offering ideas that were based off of what they read.

    Is your mom under the care of an RD as well? Im surprised they didnt give your mother the necessary information as they usually give tons of recipe ideas. I would highly suggest your mother get in contact with the RD (hopefully there is one assigned to her case) and make him/her give some recipe suggestions.

    To be honest, this is extremely easy as any recipe can be modified. Unfortunately, no one here is going to offer any suggestions that will be suitable because everyone's definition of 'spicy' is going to differ.

    I would definitely suggest you pull up Google, and research her condition and have the search tie it to recipe suggestions.

    I believe I know which neuro-condition you are hinting at (I work in healthcare ), but Im going to be dead honest with you: you are better of modifying recipes on your own where only you know the specifics of what your mother can or cant have.

    We would be risking messing with any medications your mother is taking and therefore its a line that has to be drawn... someone could recommend an idea here but it could be a detriment to your mother....



    Can you be extremely specific - more than what you have indicated here? Make an easy list of what she CAN have.... it is much easier to mentally handle it that way....

    Take care...
  • firekymmie
    firekymmie Posts: 1
    I like to put Old Bay seasoning on chicken and either grill or bake it. It comes out juicier if you bake it. It's simple and different and really good.
  • therealangd
    therealangd Posts: 1,861 Member
    I poach chicken a lot. I'll use it in salads, soups or stir fries, plain with some starch and a veg.

    I don't have recipes, I just make whatever comes to mind.

    Just pick a recipe and switch out the fried or baked chicken with poaching.

    You can alter almost any recipe to suit your tastes.

    I use www.allrecipes.com a lot.
  • LittleNicci
    LittleNicci Posts: 284 Member
    because Im *literally* allergic to EVERYTHING I know how to cook chicken many different ways

    do you have a george foreman? or an outside grill? do you have a crockpot?

    message me and i'll copy and paste a bunch of recipies for you if you'd like :-)
  • shabaity
    shabaity Posts: 792 Member
    we do mushroom chicken in the crock pot sometimes the chicken canned green beans with new potatoes and cream of mushroom soup (skim any fat off the top before serving)
  • toaster6
    toaster6 Posts: 703 Member
    Chicken (serves four):

    Nutrition per serving: 128 calories, 3 g total fat, 9 g carbohydrates, 16 g protein, 45 mg cholesterol, 150 mg sodium

    Ingredients:
    - 4 Small chicken breast halves (12 oz. total)
    - 1 medium apple, cored
    - 1/2 cup apple juice
    - 1 clove garlic minced
    - Dash black pepper
    - Either 3/4 teaspoon fresh tarragon or 1/2 teaspoon crushed dried tarragon
    - 1/2 teaspoon instant chicken bullion granule
    - 1/4 cup sliced green onion
    - 1 tablespoon cold water
    - 1 1/2 teaspoon corn starch

    Combine the apple juice, tarragon, bullion granules, garlic, and pepper in a large skillet and bring to a boil. Add chicken, reduce heat, and cover. Simmer for about 7 minutes. Turn chicken, add apple slices and green onions.Cover and simmer until chicken is tender and no longer pink (about 4-5 minutes). Remove the chicken and apple slices with a slotted spoon and set to the side (cover to keep warm. In a small bowl, combine the water and cornstarch and add to liquid remaining in the skillet, cooking and stirring for about 2 minutes. Spoon sauce over chicken and apple slices and serve.


    Fish (Serves four):

    Nutrition per serving: 249 calories, 2 g total fat, 29 g carbohydrates, 28 g protein, 60 mg cholesterol, 390 mg sodium

    Ingredients:
    - 1 pound orange rough or red snapper fillets, fresh or frozen (about 1/2 in. thick)
    - 14 oz reduced sodium chicken broth
    - 2 teaspoons finely shredded lemon peel
    - 1/8 teaspoon black pepper
    - 1 pound fresh asparagus spears (trimmed and cut in half)
    - 1 medium yellow sweet/ bell pepper cut into thin, bite-sized strips
    - 4 teaspoons cornstarch
    - 2 teaspoons snipped chives
    - 2 cups couscous or rice

    If using frozen fish, thaw. Rinse fish and pat dry with paper towel and cut into 4 serving- size pieces. In skillet, combine 1 cup of the broth, the lemon peel, and black pepper-- bring to a boil and reduce heat. Carefully add fish and asparagus. Cover and cook over medium- low heat for 4 minutes. Add pepper strips, cover and cook for about 2 minutes or until fish flakes easily with fork. Using slotted spoon, remove fish and veggies and cover to keep warm. In a small bowl combine remaining broth and the cornstarch and stir into liquid remaining in the skillet. Cook and stir until thickened and bubbly. Cook 2 minutes more and stir in chives. Place fish over couscous or rice and top with sauce.

    Hope one of those recipes helped.
  • kdpooh63
    kdpooh63 Posts: 4 Member
    Split breasts, skin removed covered in mixture of soy sauce, water (enough to dilute the saltiness of the soy sauce) , garlic and onion. Cover with foil, and cook in oven on 350-400 degrees for 1-1/2 hrs. So tender and flavorful! Falls off the bone! Or you could cook it for lestt time if you don't want it falling off the bone. Serve juice over rice, if you like. :smile:
  • _Sara_A_
    _Sara_A_ Posts: 113 Member
    Pineapple Chicken

    2 Chicken Breasts
    2 Carrots, sliced
    1/2 green bell pepper sliced
    5 garlic cloves
    1 tbsp canola oil
    1 can Pineapple Tidbits
    1/2 cup milk
    1/2 onion

    Cut Chicken into pieces and marinate in pineapple juice. Put oil in frying pan and saute chopped onions and garlic cloves. Toss chicken into frying pan and brown. Add carrots, when cooked add green peppers and pineapple.

    221 Cal 24 Carbs 5 Fat 20 Protein
  • tnladyvol
    tnladyvol Posts: 245
    BUMP

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