What to do with chicken breast?

I was browsing on www.skinnytaste.com today for chicken cause its my fav thing...I'll list some recipes here for you and you can modify them to your needs. I haven't tried any yet but dang do they sound and LOOK delish!!!!(also visit her site )


Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

Servings: 3 Serving Size: salad with 2 chicken tenders
Calories: 397.6 Fat 11.0g Protein: 26.8g Carbs: 32.5g Fiber: 4.4g Sugar: 10

Ingredients:

*6(about 12 oz)chicken tenderloins(you can make your own from the breasts)
*6 Tbsp Sweetened Shredded Coconut
*1/4 Cup Panko Crumbs
*2 Tbsp crushed Cornflake crumbs
*1/3 Cup egg substitute or egg whites
*pinch salt
*olive oil spray
*6 Cups mix baby greens
*3/4 Cup shredded carrots
*1 Large Tomato, sliced
*1 small Cucumber, sliced

Vinaigrette
*1 Tbsp Oil
*1 Tbsp Honey
*1 Tbsp white vinegar(balsamic would work too)
*2 Tsp Dijon Mustard

Whisk all vinaigrette ingredients; set aside.

Preheat oven to 375.

Combine coconut flakes,panko, cornflake crumbs, and salt in a bowl. Put egg whites or egg beaters in another bowl.

Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.

Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evening between each plate. Which chicken is ready slice on the diagonal and place on top of greens. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 Tbsp each.


Healthy Baked Chicken Nuggets
Servings: 4 Serving Size: 1/4th of nuggets
Calories: 164.9 Fat: 4.6g Protein: 22.1g Carbs: 7.7g Fiber: 0.9g Sugar: 0.1g

Ingredients
*16oz(2 large)skinless boneless chicken breasts, cut into even bite sized pieces
*Salt and pepper to taste
*2 Tsp olive oil
*6 Tbsp whole wheat Italian Seasoned Breadcrumbs
*2 Tbsp Panko
*2 Tbsp grated parmesan cheese(you could easily omit this)
*Olive Oil Spray

Preheat oven to 425. Spray a baking sheet with olive oil spray.

Put the olive oil in one bowl and the breadcrumbs, panko, and cheese in another.

Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bkae 8-10 minutes, Turn over then cook another 4-5 minutes or until cooked through.


Grilled Chicken and Spinach Salad with Balsamic Vinaigrette
Servings: 4 Serving Size: 1/4th
Calories 183.1 Fat: 8.1g Protein: 17.5g Carbs: 11.7g Fiber: 3g Sugar: 1.7g

Ingredients:
*4 boneless skinless chicken breasts(3 oz each)
*7 oz bag baby spinach
*few thin slices of red onion
* 1/2 sweet red bell pepper, sliced into strips
*1 1/2 cups grape tomatoes, sliced in half
*1 carrot, sliced into ribbons

For the Marinade:
*2 Tbsp fresh squeezed lemon juice
*1 Tsp dried oregano
*1 Tsp garlic, crushed
*kosher salt to taste
*fresh ground black pepper to taste

For the White Balsamic Vinaigrette:
*1/4 Cup basil leaves
*3 Tbsp White Balsamic Vinegar
*2 Tbsp chopped shallots
*1 Tbsp water
*2 Tbsp extra virgin olive oil
*pinch salt and freshly ground black pepper

Directions:
Combine the marinade ingredients - lemon juice, oregano, garlic puree, salt and pepper and pour over chicken, let it marinade in the fridge a minimum of 2 hours, but preferably 4-6 hours or longer.

Place all the vinaigrette ingredients in a blender and blend until smooth. Set aside.

Preheat an indoor or outdoor grill to medium-high, make sure your grates are clean and lightly oiled to prevent sticking. When the grill is hot, lay the chicken on the grill. Cook the chicken until well browned on both sides and firm, but not hard to the touch. Transfer to a plate when done.

Divide spinach, onions, carrots, tomatoes, and peppers on 4 plates. Top with the chicken and drizzle with balsamic dressing over each.



All these recipes are from www.skinnytaste.com.

Chicken enchilada soup.... make it without cheese.

Chicken salad

Lemon pepper chicken

bumping for later!

Apply heat.

Chicken nuggets?

This made me think of another thing I do! Little bit of Mrs. Dash lemon pepper + Mrs. Dash Garlic and Herb, and Whole Wheat Flour. You can do as much flavoring as you want proportionate to your flour. Dip the chicken in egg whites, coat them, dip again, coat once more. Bake at 375 for 25 minutes! no added salt and comes out awesome!!

I've been recently doing it with rice and wild raspberry salad dressing. Tastes like sweet n' sour chicken to me. :-)

Ohh this sounds good! Im going to have to try!

Not sure about the kosher part, but today I boiled chicken breast, cut it into pieces and shredded it when cool. I layered long grain brown rice, the chicken, the steamed broccoli, repeat and on top a mixture of sauteed onion, celery, cream of chicken soup & a cuip of skim milk and baked for 30 minutes. It made 7 almost 9 oz servings at 315 cals.

I usually grill it in a skillet (with alittle pam spray) and put on brown rice - though I am a pretty plain eater

put it on a tortilla with lettuce, a little cheese, and some low fat ranch