Chicken Breast Recipes
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These recipes are making me hungry lol BUMP!!!0
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some sour cream and ginger and soy sause. mix it up with the chicken and bake 20 mins. great strong flavours and delicous.0
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Bump0
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I made cream cheese chicken last night and it was amazing. Plugged it into mfp and it was less that 350 calories.
really simple, all you do is half chicken breasts, and then beat them so they are thin. Sautee mushrooms, and/or whatever veggies you want. Add cream cheese to the veggies once they are cooked. Then spread the mixture on the chicken and roll them up.
Mix 1/4 cup of dijon mustard and half a cup of brown sugar and dip the rolled chicken.
Cook 15-20 mins and enjoy
Delicious!0 -
Bump! :happy:0
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Bump for later0
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bump...:flowerforyou:0
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bump0
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Not sure if anyone suggested this yet but I only buy fresh chicken as it is very low in sodium compared to buying frozen chicken.0
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I'll bump0
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The healthiest and least dried out way of preparing chicken breast is poaching it.
Try poaching fresh (don't use frozen) breasts in water or stock with grated up ginger and garlic, spring onions and a bit of soy sauce. shred it and add to soba noodles with a mirrin, seseame oil, rice wine vinegar, crushed garlic, fresh spring onions and some ketchup manis.
i blanch brocolini and julienne carrots and mix it in with it.0 -
bump0
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Er why0
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Not sure if anyone suggested this yet but I only buy fresh chicken as it is very low in sodium compared to buying frozen chicken.
How / why?!0 -
Bump! Love chicken0
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Not sure if anyone suggested this yet but I only buy fresh chicken as it is very low in sodium compared to buying frozen chicken.
How / why?!PARMIGIANO-REGGIANO-CRUSTED CHICKEN
INGREDIENTS
• 1/2 cup flour
• 2 eggs
• 1 1/4 cups grated Parmigiano Reggiano cheese or other freshly grated Parmesan Cheese (Kraft in bag is good)
• 4 boneless, skinless chicken breasts, halved and pounded 1/4-inch thick
• 2 tablespoons extra virgin olive oil (EVOO), divided
Serves 4
PREPARATION
Place the flour on a plate. In a shallow bowl, beat the eggs; place cheese on another plate. Working with one cutlet at a time, coat the chicken with the flour, then egg and then cheese, pressing to adhere. Transfer to a plate.
In a large nonstick skillet, heat 2 tablespoons EVOO, two turns of the pan, over medium heat. Add the chicken and cook, turning once, until deeply golden, 10 minutes.Put your chicken breast on some tinfoil then cover it in a few slices of tomato, a few slices of carrot, some sliced onion, and a tiny bit of garlic. Wrap it all up like a little parcel and pop in the oven for 40 mins. It keems all th moisture in the chicken and helps it to absorb the flavours. Not sure if it's low in sodium but it tastes DELICIOUS! lol
Thanks! So many wonderful ideas, I really need to get back to this thread more often!:drinker:0 -
Bumping so I can steal recipes0
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You can put it in your food processor to make stuffed peppers.
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