Toppings for chicken breasts.

We do chicken all the time too, but we do put tons of different things on it. Not only to spice it up a bit but with kids at home we all like things to look a little different at night!

Here are some of the things we do...

cook and onion in 1tsp olive oil until caramelized(about 20 min on med low) and then add in about 2 tbsp balsamic vinegar, S&P and then top the chicken

We top often with Salsa, Homemade Bruschetta (light version), Guacamole, Spinach and Garlic, BBQ (a little goes a long way) and Sometimes even just using different spice blends!

Hope that helps!

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Brushetta Chicken (Mix of tomatoes, balsamic vinegar, very little olive oil, and a pinch of salt. Reduce on the stove until it thickens. YUM!)

Balsamic Chicken (Take Balsamic Vinegar, and simmer on stove to reduce (which enhances the flavor), then drizzle over chicken on a bed of sauteed onions and peppers)

Try Poaching the Chicken and make Chicken Salad - mix with chopped celery (and any other veggies you like), hard boiled egg, a little bit of mayo with olive oil, green onion, with salt/pepper to taste. Delicious on a bed of romaine lettuce or on toast.

Try baking the chicken. Marinade it in Greek Yogurt, then roll in a crushed mixture of total cereal (or wheaties) parmesan cheese and some italian seasoning. (Or mix the cereal with dry ranch dressing mix - equally delicious) Bake at 350.

Buffalo Chicken - put the boneless skinless chicken in the crock pot. Cover with your favorite hot sauce, and a packet of dry ranch seasoning. Cook on low for 6-8 hours or high for 3-6 hours. Shred the chicken once cooked, and serve as a lettuce wrap.

Make a Chicken BLT (grilled or poached works great) - Make some turkey bacon, slice some tomatoes, and build the BLT. I like making a BLT salad, with toasted pita bread on the side. For the 'dressing' I take a small amount of mayo with olive oil, and whisk it with white vinegar, salt, pepper, and then add in chopped tomatoes and cucumbers. It makes the dressing more runny and has a tangy taste. Then crumble the bacon over the top.

Serve with your favorite pasta sauce or make your own Marinara sauce - In a pan, take a tablespoon of olive oil, then add one chopped onion and cook until translucent. Add three cloves of minced/chopped garlic (or more if you really like it!) and stir in for 30 seconds. If you like, add chopped mushrooms (or any veggies you like - green pepper/zucchinni/eggplant are great) Then add, two small cans of tomato paste, and four small cans of tomato sauce. Add a few tablespoons of sugar (optional), and salt/pepper to taste. I also add 2-4 tablespoons of Italian seasoning.

Make naked tenders (like my kid's favorite - BWW's) - poach or grill the chicken (if you don't want to cut the chicken into smaller portions - chicken tenderloins work great here), then serve with dipping sauces of your choosing.

We eat chicken A LOT. I love poaching some each week to eat as additional protein, on sandwiches, salads, or by it self.

Go to SkinnyTaste.com - I love Gina's crockpot recipes!

I love chicken curry. Also, I will mix a bit of honey and spicey mustard and top it. Really good

Onion, multicolor bell peppers, pepper, mr dash seasoning with no sodium.

I was going to say chicken bras.

ROTEL tomatoes and green chilies. mmmm

Swiss cheese and mushrooms!

This is a good recipe too...I use low fat cream cheese.

Dijon Chicken

½ cup chicken broth
6 Tbsp. French’s Dijon Mustard with Chardonnay
1/3 cup cream cheese spread,softened
1Tbsp. fresh minced herbs(parsley,chives,or basil)
1 Tbsp. oil
4 (6 oz.) boneless skinless chicken breasts
1 tsp. minced garlic

Mix broth, mustard, cream cheese and herbs until well blended; set aside.
Cook chicken in hot oil in nonstick skillet until browned on both sides,about 15 minutes.
Stir in mustard sauce and garlic.Simmer over medium heat 3 to 5 minutes until sauce thickens slightly
and flavors are blended.

Chicken breasts and a can of rotel poured over. Bake until chicken is 170 degrees. You can add some shredded cheese on top after they are done baking. Yummy and very easy!

I like to cut a pocket in the breast and add some kafir lime leaves and then bake it. It gives a really nice, fresh taste with no added calories. Generally, I prefer putting "toppings" in a pocket, since it flavors the meat more.

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We make chicken 3-4 times a week and its mostly grilled. in extra virgin olive oil and 1 or more of the following

Basted in bar-b-que sauce
marinated in italian dressing

More frequently (and for less sodium) we baste it in extra virgin olive oil and 1 or more of the following
lemon pepper seasonning
montreal steak seasonning
Mrs Dash (original or the hot stuff)
cut fresh garlic or garlic powder
cumin

Then we grrill it on high on both sides for 5 minutes and then move it to the top rack on medium and baste it there... 10 mintues on each side. That ends up with tender juicy flavorful chicken.

Pound out a breast and roll up with fresh spinach and pepper jack cheese.

So far away from lunch time. Ill try some of these myself.