Chicken Breast Recipes

Options
1…1415171920…26

Replies

  • sherrirb
    sherrirb Posts: 1,714 Member
    Options
    Dice up a couple jalapenos and mix with fat free cream cheese. Stuff into butterflied chicken breast, wrap with bacon and pin shut with toothpicks and bake.

    Sooo yummy!!
  • tyraskanks_
    tyraskanks_ Posts: 229
    Options
    Just put some pepper and some lemon juice on it... yummy! and moist
  • wonderfulboodad
    wonderfulboodad Posts: 36
    Options
    Sauteed Chicken with Spinach

    Ingredients

    1 teaspoon white-wine vinegar
    1 tablespoon minced shallot
    1/2 tablespoon butter
    1 tablespoon Dijon mustard
    1 teaspoon olive oil
    1 boneless, skinless chicken breast half (6 to 8 ounces)
    Coarse salt
    Ground pepper
    4 cups (about 2 1/2 ounces) baby spinach
    Directions

    Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook until browned, turning once, 8 to 10 minutes.
    Add 1/4 cup water. Reduce heat to medium-low; cover, and simmer until chicken is cooked through, 4 to 6 minutes. Transfer chicken to a plate; cover to keep warm.
    Make mustard sauce: Add minced shallot to same pan; cook over medium heat, stirring occasionally, until soft, about 3 minutes. Stir in mustard and vinegar; cook 1 minute. Remove from heat. Add butter; swirl pan until incorporated. Stir any accumulated chicken juices into sauce.
    In a medium bowl, toss spinach with half the mustard sauce. Place chicken on a serving plate; drizzle with remaining sauce. Serve spinach on the side.
    Cook's Note

    I steamed the spinach and did not add the salt.

    This recipe can be easily altered for four people. In step 1, cook 4 chicken breast halves in 1 tablespoon oil. In step 2, add 1 cup water. In step 3, use 1/4 cup minced shallot, 1/4 cup mustard, 1 tablespoon vinegar, and 2 tablespoons butter. In step 4, toss half the sauce with 10 ounces (1 large bag) spinach.
  • Sheri869
    Sheri869 Posts: 1,195 Member
    Options
    bump...this could be my new cookbook!! I Love Chicken And Always looking for new ways to cook it! And ALWAYS looking for Low Sodium recipes! Thanks for the Post!!!
  • usernamekelly1
    usernamekelly1 Posts: 1,941 Member
    Options
    Dice up a couple jalapenos and mix with fat free cream cheese. Stuff into butterflied chicken breast, wrap with bacon and pin shut with toothpicks and bake.

    Sooo yummy!!

    That sounds fantastic!!!!
  • coolraul07
    coolraul07 Posts: 1,606 Member
    Options
    *bump* for future reference
  • DaveHuby
    DaveHuby Posts: 175 Member
    Options
    For 2 chicken breasts
    Remove skin and trim if necessary.
    Cut into bite size chunks
    Spray with 10 sprays of the one cal olive or sunflower oil spray.
    Add one tablespoon of ground coriander, one tablespoon of ground cumin, a good grind of black pepper. Get in with your hands and massage everything together.
    Cover with film and rest for 20 to 60 minutes in fridge.

    Pre heat oven to 180 Celsius
    Get a frying pan, heat it well then quickly seal the chicken pieces on all Sides.
    Loosely wrap the sealed chicken in baking paper, put on baking tray in oven for 10 minutes.

    Succulent spiced chicken, no added salt. Also good cold with a salad or in a wrap.
    I tend to cook 4 and have dinner on day one and a wrap on day 2
  • lunajc201
    lunajc201 Posts: 16
    Options
    Bump
  • MysticRealm
    MysticRealm Posts: 1,264 Member
    Options
    bump
  • PerfectTwo8512
    PerfectTwo8512 Posts: 7
    Options
    bump
  • Aitm20
    Aitm20 Posts: 92 Member
    Options
    Bump
  • Thirstygirl
    Thirstygirl Posts: 122 Member
    Options
    YUM
    hey heres good option

    take 1 chicken breast and cut middle open in half, but dont detatch the whole chicken....

    fill the inside with light philadelphia cheese and use a cocktail stick to close over chicken

    cover in tin foil and put in over. -- amazing and extemely low in calories.

    chicken breat - 160 claories
    light philadelphia cheese - 40 calories
  • ladyrider55
    ladyrider55 Posts: 316 Member
    Options
    I use Mrs. Dash flavors and experiment with my spices to cut back on sodium. Salt is a thing of the past :smile: for me.
  • SandyAnnP
    SandyAnnP Posts: 251 Member
    Options
    Some great ideas here. :)

    bumpitty bump!
  • martha84m
    martha84m Posts: 3 Member
    Options
    Bump
  • aynhagenbarth
    aynhagenbarth Posts: 75 Member
    Options
    If you like buffalo chicken my favorite recipe ever is chicken breasts cooked with garlic and then pour on the frank's hot sauce. It's awesome on top of a salad or in a lettuce wrap
  • PinkyKiwii
    PinkyKiwii Posts: 512 Member
    Options
    so many great recipes in here...


    thanks everyone! :flowerforyou:
  • msteresao
    msteresao Posts: 114 Member
    Options
    bump
  • cad39too
    cad39too Posts: 874 Member
    Options
    bump
  • JanaCanada
    JanaCanada Posts: 917 Member
    Options
    LO CAL LEMON CHICKEN AND RICE WITH ARTICHOKES

    YIELD: 4 servings (serving size: 2 cups)



    Ingredients
    • Cooking spray
    • 1 pound skinless, boneless chicken breast, cut into 1/2-inch strips
    • 2 1/4 cups chopped onion
    • 1 cup chopped red bell pepper
    • 2 cups instant rice
    • 1/4 cup fresh lemon juice
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • 1 (14-ounce) can quartered artichoke hearts, drained
    • 2 tablespoons grated low-fat Parm or Romano cheese

    Preparation
    • Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken, chopped onion, and red bell pepper; sauté 5 minutes. Stir in rice, lemon juice, 1/4 teaspoon salt, black pepper, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in artichokes, and cook 1 minute or until thoroughly heated. Sprinkle with cheese.

Categories