Really Good Chicken Recipes

This looks good. I think it's women pleasing too How many calories is in one thigh? I wasn't able to find it on the website. Thanks

I coat boneless skinless chicken breast with Progresso breadcrumbs (just put them in a ziplock and shake) and bake. Last time I added a little parmesan cheese on top at the end.

Bumpity bump, I'm hungry!

Low Calorie Sesame Chicken Kabobs
1 1/2-2 pounds of boned, skinless chicken breasts
1/4 cup of soy sauce
1/4 cup of Russian reduced-calorie salad dressing
1 tablespoon of sesame seeds
2 tablespoons of lemon juice
1/4 teaspoon of ginger
1/4 teaspoon of garlic powder
1 large green pepper, cut into 1 inch pieces
2 onions, cut into eights
3 small zucchini or yellow squash, cut into 3/4 inch pieces
1 pint of cherry tomatoes (optional)
Cut breasts into 1inch pieces. Place chicken in a container to marinade. Combine next 6 ingredients in a jar; cover tightly and shake vigorously. Pour over chicken; cover and marinate in the refrigerator 4 hours or more. Remove chicken from marinade, reserving marinade. Slide chicken and vegetables on skewers coated with vegetable spray. Grill kabobs until done (15-20 minutes) on medium coals. Turn and baste often with marinade.


Low Fat Chicken with Mushroom Sauce

Flattening the chicken breasts makes for fast and evenly cooked meat, which is succulent and tender. The creamy yet low fat sauce takes a matter of minutes to prepare while the chicken is kept warm in the oven. You could replace half the chicken broth with red or white wine if you like.
Ingredients:
• 4 boneless, skinless chicken breasts
• 4 tbsp all purpose flour
• 1/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tsp canola oil
• 8 ounces cremini mushrooms, sliced
• 1/2 cup onion, finely chopped
• 1 cup fat-free, reduced sodium chicken broth
• 1 tsp cornstarch
• 1 tsp Dijon mustard
• 1/4 cup reduced fat sour cream
Preparation:
Flatten chicken breasts by placing between 2 sheets of plastic wrap and pounding them with a rolling pin or meat mallet.
Mix flour and seasoning in a shallow dish; dredge chicken breasts in flour, shaking off excess flour.
Heat oil in a large nonstick skillet over a medium-high heat. Sauté chicken for about 5-6 minutes each side until golden on the outside and no longer pink in the middle. Remove from skillet, cover and keep warm.
Add mushrooms and onion to skillet and sauté gently until softened. Add broth, followed by cornstarch mixed in a 1/4 cup of water. Cook until bubbly and thickened, about 3 minutes. Stir in mustard and sour cream, and cook until heated through, about 2 minutes more.
Spoon sauce over chicken breasts and serve with steamed vegetables and either couscous or whole grain rice.
Serves 4
Per Serving: Calories 243, Calories from Fat 55, Total Fat 6.2g (sat 1.8g), Cholesterol 88mg, Sodium 420mg, Carbohydrate 11.4g, Protein 35.6g


Low Fat Lemon Glazed Chicken

Ingredients:
• 4 skinless boneless chicken breast halves
• 4 tbsp honey
• Juice and zest of 1 large lemon
• 1 garlic clove, crushed
• 1 tbsp Dijon mustard
• 1 tsp freshly ground black pepper
Preparation:
Combine honey, lemon juice and zest, garlic, mustard and black pepper in a glass dish. Place chicken breasts in marinade, coating both sides with mixture. Cover and marinate for at least 2 hours, preferably longer.
Preheat oven to 400 degrees. Place chicken breasts in a baking dish and spoon marinade over them. Roast for 25 minutes. Serve with a wild rice blend and steamed vegetables.
Serves 4.
Per Serving: Calories 262, Calories from Fat 20, Total Fat 2.2g (sat 0.6g), Cholesterol 98mg, Sodium, 113mg, Carbohydrate 20.8, Fiber 1.3g, Protein 39.8g



Low Fat CHicken & Mushrooms

Ingredients
• 6 boneless skinless chicken breast halves (4 ounces each)
• 1/4 teaspoon paprika
• 1/2 pound fresh mushrooms, sliced
• 1 tablespoon butter
• 1/2 cup sherry or chicken broth
• 3 green onions, chopped
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup shredded part-skim mozzarella cheese
Directions
• Arrange chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes.
• Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken.
• Bake 10-15 minutes longer or until a meat thermometer reads 170°. Top with cheese. Bake for 3-5 minutes or until cheese is melted. Yield: 6 servings.


Nutritional Analysis: One serving (1 chicken breast half) equals 198 calories, 6 g fat

bump for tomorrow

bump :-)