chicken breast ideas
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Lately, I've been making chicken stuffed with feta cheese and some spinich that's been sauteed in garlic, and bake....its AMAZING! I throw a little seasoning on the outside too...
Wow. I want to try this over the weekend. It sounds amazing. Thanks!1 -
My favorite is BBQ grilled, but I also LOVE Mexican food, so I've been throwing chicken breasts in the crockpot in the morning, adding some salsa and letting it cook while I'm at work. When I get home it's ready to go and I either top a plate of mixed greens and veggies with it or I make fajitas.
Can I ask what kind of salsa you use and how much? Like a jar of Pace or something, or do you use fresh? This sounds really simple and I'd love to try it. Just set the crock pot on high and leave it?0 -
im not that good of a cook...need ideas of what to do with chicken breast...
Dude chicken breast can get so boring. I hooked this up this week, i could live on it.
Lebanese Schwarma
2.5 lbs of thinly cut skinless boneless chicken breast
½ cup of lemon juice
3 tablespoons of white vinegar
1 head of garlic, crushed
2 tablespoons of olive oil
1 to 1.5 teaspoons of salt (or to taste)
½ of crushed/powder oregano (or thyme)
1 teaspoon of paprika
½ teaspoon of ginger powder
A pinch of nutmeg powder
Have them butterfly the chicken and marinate it overnight or 8 hours
Grill on medium heat for 13 minutes.
Forget about it! You can add this to a kale salad with tahini dressing, or basmati rice, or make your own gyro sandwich with it.
That sounds amazing-I will have to try it.0 -
rub with olive oil and coat with cajun spice leave in fridge for at least twenty minutes. Grill until nice and golden. You can let this go cold and slice thinly and put in salad, or leave whole and use in a hamburger. Its really yummy0
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Thomas Keller's Chicken Breasts with Tarragon. I have made it several times and it's always fantastic.
http://www.seriouseats.com/recipes/2012/08/thomas-kellers-chicken-breasts-with-tarragon.html0 -
im not that good of a cook...need ideas of what to do with chicken breast...
Dude chicken breast can get so boring. I hooked this up this week, i could live on it.
Lebanese Schwarma
2.5 lbs of thinly cut skinless boneless chicken breast
½ cup of lemon juice
3 tablespoons of white vinegar
1 head of garlic, crushed
2 tablespoons of olive oil
1 to 1.5 teaspoons of salt (or to taste)
½ of crushed/powder oregano (or thyme)
1 teaspoon of paprika
½ teaspoon of ginger powder
A pinch of nutmeg powder
Have them butterfly the chicken and marinate it overnight or 8 hours
Grill on medium heat for 13 minutes.
Forget about it! You can add this to a kale salad with tahini dressing, or basmati rice, or make your own gyro sandwich with it.
Stolen.0 -
Thanks for all the ideas...looks like I'm set for a while haha0
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I make chicken pizzas!
Flatten some chicken breasts so they're very thin. Cover with tomato paste, top with your favourite pizza toppings - I like capsicum, mushrooms, olives, feta and semi-dried tomatoes. Cook in a moderate oven (I always use baking paper under it, makes for easier lifting and cleaning) for as long as it takes to brown, et voila!1 -
bump
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If you can find lemon grass paste and chili paste- mix a table spoon of each and put in a large Ziplock bag with 1-2 boneless skinless chicken breasts (you can even cube them up for faster cooking) Add them to the bag and close it tightly. Squish everything up so the paste is distributed well. Let it sit in the fridge for at least 30 min. Then bake at 350*F on a cookie sheet that is lined in foil (no cleanup!) sprayed with non stick spray, or cook in a pan on the stove w/ non stick spray. You can make a few bags at once and freeze them to cook later.
I portion out the chicken i buy into bags and add different seasonings to each one. (Garlic and pepper, Italian herbs, BBQ sauce, Rosemary, even just plain salt and pepper.) Getting the Value size/Max Pack of chicken saves money, and you will have plenty of individual portions frozen and ready to go. Just pull one out the night before and let it thaw in the fridge.
If you cut the chicken into cubes before seasoning and freezing you can dump it right into a pot of soup still frozen! I put the whole ones in too, and remove once they are cooked, chop it up and put it back in the soup.0 -
hello! here's a chicken dish i love to make:
Ingredients:
1 boneless, skinless chicken breast
1 medium carrot, peeled and sliced
1 cup chopped cauliflower
10 slices of zucchini, with each slice cut into quarters
1/4 of an eggplant, sliced and cut into quarters
2 small shallots, sliced
1 tbsp whole grain mustard
2 tsp dijon mustard
1/2 tbsp olive oil
fresh thyme
fresh rosemary
black pepper
First, steam the cauliflower and carrots, but not all the way. they should still be quite firm. This will cut down on cooking time in the oven. Set aside.
Mix mustard and olive oil and herbs together. toss the remaing vegetables and place in a roasting dish. Coat the chicken in the mustard mixture and place on top of vegetables. Coat the cauli and carrots but don't add yet. Bake at 220C (just over 400F) for about 15 minutes. Add the carrots and cauliflower and bake a further 10-15 minutes (until the chicken is cooked through)
This meal is 276 calories. Usually this amount of veggies is a bit too much for me, so you could add another chicken breast and make 2 meals, or eat the rest of the veggies later. Enjoy!0 -
Last night I baked chicken breasts then when they were cooked I spooned on a couple of tablespoons of pasta sauce, broke up a piece of light laughing cow cheese over top and served it on 1/2 a whole wheat pita and it was delicious!!1
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Miam! Sounds great!This is originally a wing recipe, but the sauce is so good I changed it for chicken breasts.
Ingredients
4-6 boneless skinless chicken breast.
1 tablespoon corn starch
1-1/3 cups soy sauce
1/3 cup Mirin rice cooking wine* (or other white wine)
1/2 cup honey
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2-3 tablespoons Sriracha chili sauce* (or other hot chili sauce); omit chili sauce altogether for mild, sweet wings
Directions
Preheat oven to 375 degrees. Cut chicken wings into sections at their joints, discarding the tips. Arrange wing pieces in a single layer in baking dish that has been coated with cooking spray. In small bowl, combine cornstarch with 1 tablespoon water. In separate bowl, whisk together the soy sauce, Mirin, honey, garlic, ginger, chili sauce, and cornstarch mixture. Pour sauce over chicken wings. Bake uncovered for 1 hour and 15 minutes; turning wings over in pan every 25 minutes. Remove from oven and leave in baking dish for 10 minutes. The sauce will thicken as it cools. With tongs, roll each wing in the sauce to coat it completely; place on platter and serve.
*Mirin cooking wine and Sriracha chili sauce are usually found in the Asian aisle of your grocery store.
Nutritional Information. For 2 wing sections (or one whole wing), 74 calories, 2.5g fat, 10.5g carbs, 8.1g sugars, 3.6g protein, 9g fiber; Weight Watchers PointsPlus: 2 (or 1 point per wing section).0 -
Homemade tandoori chicken with mint yoghurt sauce in a pitta, yum! 0
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New to myfitnesspal.com. The way I make it is cut in thin strips add chicken seasoning pound with hammer. Then soak in low fat ranch dressing the longer the better. Cook on G forman grill for 10 mins or until done. Dip in ranch or bbq . Thanks SK we eat this at least 2 times a week.0
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1 lb of chicken breast
1 package of taco seasoning
1 can of cream of mushroom
1 cup of salsa
mix all in a crockpot on low for 8 hours or so. shred the chicken and put the concoction over rice. It is very good!! My kids and husband love it. And I love it cause it took me 5 minutes to prep.0 -
steam it, melt 1 tsp. low fat oleo, mix with 2 T hot sauce, dash black pepper, pour over breast when done0
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Bump0
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Chicken lok lak is a favourite of mine.
https://refugeekitchen.com/2017/07/30/chicken-lok-lak/0 -
Weber's Beer Can Chicken seasoning adds a lot of flavor to plain chicken breasts. I sprinkle it on and either grill the chicken on the BBQ or else cook it in a pan with half a tablespoon of olive oil and half a tablespoon of earth balance or butter. Cook until browned on both sides, and then I add a half cup of chicken broth and simmer for a few minutes. Serve with a salad, vegetables, rice or potatoes as you prefer. Even the chicken haters in my house will eat this.0
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I have chicken breasts marinating in teriyaki sauce right now for supper tonight. I just pound them with a meat mallet so they are the same thickness and let them marinate in the refrigerator in a gallon zip loc bag with teriyaki sauce. I will grill them on my George Forman grill. We are having baked sweet potatoes and green beans with them.
Really easy and you can buy ready made sauces in different flavors or make your own.1 -
Bump
lol..did you try all the recipes?
Tonight I had kebabs...chicken breast cut into cubes, marinated for just five minutes in soy sauce, tons of pre chopped garlic and real maple syrup. Put it on a stick, grill it. Grilled peppers and onions with it. Dipping sauces : extra of the garlic maple soy, and another one is 1/2 c real mayo, 1/2 c sour cream, add chopped rosemary and garlic to taste. This is my favorite dinner ever.
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I love this one: pound chicken breasts flat, saute onions, garlic,scallions in olive oil, add chopped spinach, dill, salt, pepper & cook another minute, mix in feta & ricotta cheese. put mixture on chicken breast & roll up. dip in egg & bread crumbs & bake seem side down. Really good. You can make up your own "stuffing" I've also baked it in cream of mushroom soup1
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Yesterday - my sister prepared bacon wrapped chicken breasts with cream cheese filling ... Amazing.
Recommend all variations of this dish.0 -
Bump
lol..did you try all the recipes?
Tonight I had kebabs...chicken breast cut into cubes, marinated for just five minutes in soy sauce, tons of pre chopped garlic and real maple syrup. Put it on a stick, grill it. Grilled peppers and onions with it. Dipping sauces : extra of the garlic maple soy, and another one is 1/2 c real mayo, 1/2 c sour cream, add chopped rosemary and garlic to taste. This is my favorite dinner ever.
hahaha...i tried a lot of them... some i have saved0 -
I made this MFP recipe yesterday .... Caprese Chicken ... I adjusted the recipe by using the marinade on the chicken (rather than on the broccoli) and served this with roasted veggies, corn on the cob and broccoli. The kids loved it!
https://blog.myfitnesspal.com/caprese-chicken-roasted-broccoli/
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I like to cut mine into pieces and marinate it in sofrito and sazon for about a day, and then pan fry it with some onion the next day (without oil) and eat it with yellow cauli rice & beans 0
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My favorite stir fry, it's way better than any take out I've ever had. I use chicken breasts, served over white rice and include canned baby corn in the veggie mix.
https://www.dinneratthezoo.com/honey-garlic-chicken-stir-fry/0
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