Looking For Chicken Recipe For 2

how much time do you have? what about using the crock pot? i use a package of chicken gravy with the requisite amount of water, 2 chicken breasts (even frozen is okay) put them into my little crock pot. i let it cook for a few hours (3-4, maybe?). you can also do it with a package of taco seasoning (i use a can of ro*tel when i do the taco).

i shred it (you could also eat whole) and have it with wild rice (or brown rice with the taco chicken) and something green (or black beans). simple. very little mess. delicious.

Click here, there are a bunch!

\http://recipes.sparkpeople.com/recipes.asp?food=italian+chicken&anyall=ALL&c1=0&c2=0&c3=0&c4=0&c5=0&calories=0&prep_time=0&total_time=0&sort=number_of_ratings

or, go to www.eatingwell.com

You could always season it with Mrs. Dash. It is sooo good. I like to use the mrs. dash and then cut it up and put it on salad. That is if you are using chicken breasts.

I've made this before and it was yum!

Sicilian Chicken
Put chicken in a baking dish spread 2 tbsp of ricotta cheese on top the chicken breast. sprinkle 1 tbsp of parm. or romano cheese on top. spoon spinich (frozen, thawed, and well drained) on top of chicken and cheese.
Cover with foil and bake 350 for about 25 minutes.
Meanwhile in a small saucepan, heat spaghetti sauce. Then spoon 2 tbsp of sauce on plates, then place chicken on plate over the sauce. Spoon any remaining sauce over chicken breast.

Per serving
171 Calories
6g fat
2g saturated fat
54mg cholesterol
323mg sodium
7g carb
0g fiber
23g protein

I've made this before and it was yum!

Sicilian Chicken
Put chicken in a baking dish spread 2 tbsp of ricotta cheese on top the chicken breast. sprinkle 1 tbsp of parm. or romano cheese on top. spoon spinich (frozen, thawed, and well drained) on top of chicken and cheese.
Cover with foil and bake 350 for about 25 minutes.
Meanwhile in a small saucepan, heat spaghetti sauce. Then spoon 2 tbsp of sauce on plates, then place chicken on plate over the sauce. Spoon any remaining sauce over chicken breast.

Per serving
171 Calories
6g fat
2g saturated fat
54mg cholesterol
323mg sodium
7g carb
0g fiber
23g protein

Sounds awesome - I'm going to have to try that this weekend!

For what it's worth, the following recipe was on Rachel Ray today. Although it is made w/green beans, she mentioned that asparagus could be used in their place.

I know you said you were looking for a recipe for two, but this sounds so good, you could use the remainder for lunches or a dinner later in the week. The seasoning sounds like something that might appeal, based on what you said about liking Italian. You might need to "tweak" things a bit if you are concerned about using to much oil for in preparation.

Here is the recipe:


Warm Provencal Chicken Salad
Ingredients
1/2 to 2/3 cup EVOO – Extra Virgin Olive Oil
2 pounds baby white or gold potatoes, halved
4 small onions, sliced 1/2-inch thick wedges
8 to 10 cloves garlic
1 pound trimmed green beans or asparagus, halved
1 pint grape or cherry tomatoes
1/2 cup black pitted Nicoise olives
8 pieces boneless, skinless chicken thighs or 4 pieces boneless, skinless chicken breast
1 shallot, coarsely chopped
A small handful of sage leaves
A small handful of tarragon
A couple of sprigs fresh marjoram or 2 teaspoons dried
1 cup flat-leaf parsley, loosely packed
2 tablespoons Dijon mustard

4 cups arugula
Baguette
Yields: Serves 4
Preparation
Heat oven to 450˚F.
Place potatoes, onions and crushed garlic in a bowl and toss with just enough EVOO to coat, a couple of tablespoons. Season liberally with salt and pepper, place on baking sheet and place in oven. Roast 45 minutes, turning once.
Place green beans or asparagus in bowl with tomatoes and pitted olives, dress with a little EVOO, salt, pepper and place on baking sheet. Roast 30 minutes.
Meanwhile, heat a cast-iron skillet or griddle or grill pan over medium-high heat. Coat chicken lightly in EVOO and season with salt and pepper. Cook chicken 12 minutes, turning once, then thinly slice on an angle.

While chicken cooks, place shallot, herbs and mustard in food processor and season with salt and pepper. Pulse chop to finely chop the mixture then stream in about 1/4 to 1/3 cup EVOO to form a pesto-like sauce. Scrape sauce into a large, shallow bowl.
Pile roasted vegetables, potatoes, onion, tomatoes, olives and arugula into a bowl. Top salad with sliced chicken and serve with crusty baguette.

This is my favorite at the moment....

http://www.myfitnesspal.com/topics/show/49298-hungry-girl-chicken-cordon-bleu

Here's what we had today - works best with left over chicken (faster but if you have fresh just grill the chicken first, chop it up and you're good to go! I use lots of fresh rosemary and what ever else I have on hand for this - it's also great with fresh spinach - just add it when the mushrooms are almost cooked!

226 calories if you cut it into six servings - this is great reheated to I pack the left overs for next weeks lunch - it also freezes pretty well!

This is my recipe - I use don't really measure so don't feel obligated to any of this- it was based on what I had on hand!

http://caloriecount.about.com/chicken-mushroom-frittata-recipe-r347677


Chicken and Mushroom Frittata - with onions cheese and rosemary. Six servings.

Ingredients 2 cups cooked chicken
2 cups mushrooms - sliced
1 cup chopped onions
2 tbsp olive oil
1 tsp butter
4 eggs
2/3 cup 1% milk
1 tsp chopped rosemary
1/3 cup cherry tomatoes - sliced (optional)
1/2 cup shredded cheese
1 tsp pesto (optional)


Directions

1.Pre-heat Oven to 400 F. Place cast iron skillet or casserole dish in oven.


2.Heat olive oil and butter in a skillet and add onions and mushrooms. Loosely cover pan and simmer until cooked through and water absorbed. Add chicken and chopped rosemary.


3.Whisk eggs and milk until combined, whisk in pesto if using.


4.When oven is ready, remove casserole (or skillet) and spray with oil. Add chicken mixture, sprinkle on cheese, then pour egg mixture over the top. Gently swirl to distribute egg mixture and top with the sliced tomatoes. Return to the oven for 15 minutes. It is done when the center is set.


5.Let cool for about ten minutes, then slice into six pieces.



Read more: http://caloriecount.about.com/chicken-mushroom-frittata-recipe-r347677#ixzz0i6CunDg5