Chicken Recipes Please?

This recipe is really low calorie and very easy to prepare.



Chicken with Garlic, Basil and Parsley


olive oil spray
1 tbsp dried parsley, divided
1 tbsp dried basil, divided
4 boneless, skinless chicken breasts
4 cloves garlic, sliced thinly
1/2 tsp salt
2 tomatoes, sliced


1) Preheat oven to 350 degrees F. Coat a 9x13" baking dish with olive oil spray.

2) Sprinkle parsley and basil evenly over the bottom of the dish. Arrange the chicken breast halves in the dish and sprinkle evenly with the garlic. Top with the tomato slices.

3) Bake covered in the preheated oven 25 minutes. Remove cover and bake 15 minutes, or until chicken juices run clear.


I think I found this recipe on Allrecipes.com, and I've also found that it tastes better if you brown the chicken in olive oil spray before baking and add a little grated parmesan cheese on top.

The other chicken recipe I Love is Spinach feta chicken breast.

butterfly chicken breasts

Sautee in a pan sprayed with pam - 1 or 2 cups of fresh chopped spinach, 2 tablespoons of chopped onion, 1 garlic clove minced.

then mix with crumbled reduced fat feta cheese and chop some kalamative olives - mix all together and stuff the chicken breasts.

place in baking dish sprayed with non stick spray and bake for 30-40 minutes until internal temp of chicken is 165 degrees F.


Hope you like it.

Jen, do you know the calories per serving for this recipe?

My favorite is for a whole chicken, it's actually really easy and so delicious! I did a mix of two recipes when I made it, because that's how I roll in the kitchen, feel free to do one or mix and match.

http://joannagoddard.blogspot.com/2012/04/best-roast-chicken-youll-ever-have.html
I did it with a little sage instead of thyme and lavender, since it's easier to find in my area and I like it better. The main secret is the lemon inside the bird. They're not kidding about the temperature or the fact that there's no trussing necessary.

http://www.epicurious.com/recipes/food/views/My-Favorite-Simple-Roast-Chicken-231348
Chef Thomas Keller is one of my favorites! He owns the French Laundry in California and Per Se overlooking Central Park in New York, among other successful restaurants. I added this one because it reiterates the cooking temp and offers another look at the time, plus he's a professional, so I liked getting his perspective.

On a regular day I'm more likely to make something (drumsticks or breast) with a good spice rub on it, or a lemon herb, or Joy of Cooking (my personal cooking bible offline) has a really great Mediterranean chicken recipe for chicken breast. There's so much you can do! I also love MFP's create a meal option to count calories.

We make chicken fajitas and use large romaine lettuce leaves instead of tortillas. It's become one of our favorite meals.

I also agree about checking out pinterest.com. Be prepared to be addicted!

bump

I have a good one. I just made it tonight. I have been making it for about 8 years. Haven't had it in a while.

Make a sauce with:

3 tbsp Tiger Sauce (it's where the hot sauce is. It is spicy, but not hot)
juice from an orange
1 tsp honey
2tbsp water.

Set aside.

Lightly bread chicken and pan sautee. I made homemade bread crumbs with whole wheat ritz crackers (8-10), sesame seeds (tbps), and 1 tbsp flour in a food processor. I used whole wheat flour. This will do enough for like 10 pieces)

When the chicken is done, add the sauce to the pan. Turn chicken a few times and servie. Goes with a grain like couscous or rice. We had steamed broccolli with ours. This is really very tasty. Just a tad on the spicy side. and a tad sweet. You can sautee the chicken straight up and skip the breading. We've done that too. Tiger Sauce is not always easy to find. Kroger and Foodland carry it I know. Not sure what you have.

bump!

I have a good one. I just made it tonight. I have been making it for about 8 years. Haven't had it in a while.

Make a sauce with:

3 tbsp Tiger Sauce (it's where the hot sauce is. It is spicy, but not hot)
juice from an orange
1 tsp honey
2tbsp water.

Set aside.

Lightly bread chicken and pan sautee. I made homemade bread crumbs with whole wheat ritz crackers (8-10), sesame seeds (tbps), and 1 tbsp flour in a food processor. I used whole wheat flour. This will do enough for like 10 pieces)

When the chicken is done, add the sauce to the pan. Turn chicken a few times and servie. Goes with a grain like couscous or rice. We had steamed broccolli with ours. This is really very tasty. Just a tad on the spicy side. and a tad sweet. You can sautee the chicken straight up and skip the breading. We've done that too. Tiger Sauce is not always easy to find. Kroger and Foodland carry it I know. Not sure what you have.

Does this taste like Chinese orange chicken?

All the above recipes look and sound delicious!!! Perhaps add some spinach to the recipe? Worked for Popeye and its a vary good source of Iron

I am sooo looking forward to making chicken now!! Yummy!

We make chicken fajitas and use large romaine lettuce leaves instead of tortillas. It's become one of our favorite meals.

I also agree about checking out pinterest.com. Be prepared to be addicted!

what a cool idea, using lettuce instead, that would totally cut down your calories! i am doing that from now on!!!!

Oh man do I got this:

Creamy Cucumber chicken (makes 6 servings)
1-1.5 lbs boneless skinless chicken breasts
4 medium green onions (diced)
3 teaspoons dried mint flakes
½ teaspoon ground cumin
½ teaspoon (white or black) pepper
300g/1cup grated cucumber (seeded)
2 teaspoons white sugar (optional)
Jasmine rice (1/4cup dry= one serving of about 180 calories, you decide how much to cook.)
1. Preheat oven to 350F
2. Cut chicken breasts so that there are 6 pieces of about equal size. Wrap each piece in tin foil (to keep the chicken moist and put on a baking sheet. Bake at 350F for 20-30 min or until done.
3. Wash rice twice to get rid of dust, then measure out 1 part rice to 1.5 parts water. Bring water with rice to a boil with a pinch or two of salt. Let simmer on low for 15-20 min or until water is gone.
4. Mix yogurt, onions, spices, and grated cucumber together and split into 6 portions. Refrigerate until chicken is ready.
5. Pour sauce over chicken and eat with rice.

Chicken is about 170 calories per serving with 1/6 the sauce
Rice is whatever the calories are on the bag.


Feta and Roated Red Pepper Stuffed Chicken
Makes: 6 servings Serving Size: 1 4oz chicken breast Prep Time: 30 minutes, Cook time: 30-60 min. Total time: About 1-1.5 hours depending on how fast you work

6 4-ounce boneless, skinless chicken breasts (about 1.5 lbs)
16oz jarred roasted red peppers, finely chopped
4 oz feta cheese
4 garlic cloves, minced
2 tsp Lemon Pepper
1-2 tablespoons paprika
2-3 tablespoons cornstarch
Salt to Taste
Tooth picks
Cooking spray

1. Preheat oven to 350 degrees.
2. Place each chicken breast between 2 sheets of plastic wrap (or just pound it on a cutting board); flatten to 1/4 inch thick using a meat tenderizer. Set aside. [Warning, chicken may explode before flattening]
3. In a medium bowl combine roasted red peppers, goat cheese, lemon pepper, parika, and garlic. Spread 1-2 tbsp or whatever fits of this mixture on one side of the pounded chicken breast. You will have left overs. Roll breast and secure the seam with a toothpick. Repeat procedure for remaining 3 chicken breasts.
5. Coat a medium glass or ceramic baking dish with a lid with cooking spray and place chicken in dish seam side down.
6. Mix corn starch into the remaining cheese/pepper mixture. (If the corn starch gets lumpy, mix it with enough water to get a very milky white liquid and then mix into the mixture). Pour the cheese/pepper mixture over your chicken breasts. It will become a sauce once the chicken breast release some water in the cooking process.
7. Bake for 30 minutes or until chicken is done.
6. To serve, remove toothpicks.

Per serving: About 186 calories, 7g carbs, 1g fiber, 26g protein

bump !

The other chicken recipe I Love is Spinach feta chicken breast.

butterfly chicken breasts

Sautee in a pan sprayed with pam - 1 or 2 cups of fresh chopped spinach, 2 tablespoons of chopped onion, 1 garlic clove minced.

then mix with crumbled reduced fat feta cheese and chop some kalamative olives - mix all together and stuff the chicken breasts.

place in baking dish sprayed with non stick spray and bake for 30-40 minutes until internal temp of chicken is 165 degrees F.


Hope you like it.

^^^^ Cooked this tonight. Soooooo good!

Toss 2-4 chicken breasts in crock pot. Add 2 c salsa of your choice, 1 can black beans (drained) and frozen corn (anywhere from half to whole bag). Cook on low 6-8 hrs.

Serve over brown rice.

I take the chicken out at the end and shred. I have also added green chiles and a little shredded cheese when you plate it up. Yummy and filling!

^^^^ Throwing this in the crock pot in the morning!