Chicken Breast Recipes

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  • eemott
    eemott Posts: 46 Member
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    I use greek yogurt instead of sour cream...you'd never know the difference.
  • rel12345
    rel12345 Posts: 34 Member
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    bump
  • busymomsports
    busymomsports Posts: 6
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    BUMP
  • beccaboo2001
    beccaboo2001 Posts: 20 Member
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    All awesome ideas! I love grilling. I do like crockpot stuff too but sometimes it gives an odd aftertaste.
  • curvycarrie
    curvycarrie Posts: 56 Member
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    bump
  • julieorme
    julieorme Posts: 7
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  • pacosal
    pacosal Posts: 107 Member
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    bump
  • LMadams8519
    LMadams8519 Posts: 13 Member
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    bump
  • RobinV_Seattle
    RobinV_Seattle Posts: 191 Member
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    Bump!:heart:
  • watsonluann
    watsonluann Posts: 3
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    I cook mine with mrs dash with no salt, they taste fantastic, even hubby likes em.:bigsmile:
  • natalienora
    natalienora Posts: 67 Member
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    bump
  • babydocDO
    babydocDO Posts: 9
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    Here is my recipe for a Grilled Southwestern Chicken Salad. Just had this for dinner last night! =)

    2 thin sliced chicken breasts
    3-4 tablespoons thomemade taco seasoning (or store bought seasoning if you are in a hurry)
    1 bag salad mix
    12-14 cucumber slices
    15-20 cherry tomatoes
    1 can black beans
    1/3 cup frozen corn, thawed
    ½ onion, chopped
    1/4 cup of shredded cheese
    1/3 cup olive oil
    1 lime
    1 tablespoon honey
    1 teaspoon salt
    ½ teaspoon pepper
    1 teaspoon hot sauce

    Coat both sides of chicken breasts in taco seasoning. Grill over medium-high heat, about 8-9 minutes per side. When cooked through, remove chicken from grill and cut into cubes.

    In a large bowl, combine salad mix, cucumber, tomatoes, black beans, corn, onion, cheese and chicken. Mix.

    Salad Dressing: In a small bowl, squeeze juice from the entire lime. Add oil, honey, salt, pepper and hot sauce. Mix thoroughly.
    Add salad dressing to salad assortment. Mix and serve.

    Recipe for homemade taco seasoning:

    1 tablespoon Chili Powder
    1 teaspoon Garlic Powder
    ½ teaspoon Onion Powder
    ¼ teaspoon Crushed Red Pepper
    ¼ teaspoon Dried Oregano
    ½ teaspoon Paprika
    1 ½ teaspoons Ground Cumin
    1 teaspoon Salt
    1 teaspoon Black Pepper
    Mix all ingredients together in a small bowl. Save excess in Ziploc bag.
  • Marilyn2303
    Marilyn2303 Posts: 91 Member
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    Here's a family favorite of mine. I follow WW so count points. The recipe is 4.5 points. I don't know the calorie count but it's pretty low.

    Crispy Chicken
    Four 4 oz. Skinless, boneless chicken breasts
    1/4 C. Fat Free Ranch Dressing
    1 C. Corn flakes-Crushed
    Spices of choice (parsley, garlic powder, onion powder, etc)
    Pam
    Preheat oven to 375° F.

    Mix spices and corn flakes in a bowl and set aside. (I've used cornflakes without spices and it's still delicious)
    Dip Chicken in Fat Free Ranch Dressing. Roll chicken in corn flake mixture.
    Spray rack with pam. Put chicken on rack on a cookie sheet. Cook until chicken is done, about 45 minutes.

    Makes: 4 hearty portions
  • chamorita79
    chamorita79 Posts: 35 Member
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    my favorite chicken recipe is picante chicken

    4 lbs chicken breasts
    1 c. chunky salsa
    1/4 c. dijon mustard
    2 tbsp fresh lime juice

    preheat oven to 375. line a casserole dish with tin foil. mix the salsa, dijon mustard and fresh lime juice and put mixture on top of chicken breasts. cover with tin foil. bake at 375 for 40 minutes. After 40 minutes remove tin foil from top and allow to cook uncovered 10-15 minutes or until center of largest chicken breast reaches internal temp of 170 degrees. Top with two tbsp of light sour cream.

    Yummy!!
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
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    Lightened-up Chicken Enchiladas
    Lightened-up-Chicken-Enchiladas-by-Laurie-Simply-Scratch-410x273.jpeg

    Prep Time 35 Minutes
    Cook Time 15 Minutes
    Servings 4

    Ingredients

    2 Tablespoons Olive Oil
    1 whole Small Onion, Diced Small
    ½ whole (red, Green Or Orange) Bell Pepper, Diced Small
    2 cloves Fresh Garlic, Peeled And Minced
    ¼ cups All-purpose Flour
    1 teaspoon Cumin
    1 Tablespoon Minced Chipotle Peppers In Adobo Sauce
    1-½ cup Low Sodium Chicken Broth
    ¼ cups Water
    1 Tablespoon Adobo Sauce (optional)
    ¾ teaspoons Kosher Salt
    ⅛ teaspoons Black Pepper, More Or Less To Taste
    2 whole Grilled Chicken Breasts, Shredded In A Large Bowl
    8 whole Whole-wheat Tortillas
    ½ cups Grated Muenster Cheese

    Your Favorite Enchilada Toppings, For Serving: Salsa, Sour Cream, Chopped Fresh Cilantro, Etc

    Recipe Description
    Chicken enchiladas lightened up with grilled chicken, whole wheat tortillas and a broth-y chipotle sauce that is to die for!

    Lightly spray the bottom of a 13×9 baking dish and set aside. Preheat your oven to 400 F.

    In a large skillet over medium heat add the two tablespoons of olive oil.
    Add diced onion and peppers and cook, stirring occasionally, until the onions are translucent and the peppers are soft, about 5 minutes.
    Add in the minced garlic and cook for one minute. Add in the flour, cumin and the tablespoon of diced chipotle peppers, stir.

    Whisk in the broth and water. Add in the tablespoon of adobo sauce if desired and simmer over medium heat until the sauce has thickened. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, taste and adjust seasonings.

    Put the shredded grilled chicken in a bowl. Add a cup of the “enchilada sauce” to the shredded chicken.
    Measure and spread 1/4 of a cup of the sauce in the bottom of the prepared pan.

    Wrap the 8 whole wheat tortillas in a damp paper towel and microwave for one minute.
    Spoon a little of the chicken mixture down the center of each tortilla, then tuck and roll each tortilla and place it seam side down into the baking dish.
    Pour and spread the remainder of the sauce over top of the enchiladas and top with the half cup of grated Muenster cheese.

    Bake, uncovered, in your preheated 400 F oven for 15 minutes or until the cheese has melted and bubbly.

    Serve two per person topped with a dollop of sour cream, your favorite hot sauce and torn cilantro. Other delicious toppings like sliced olives, salsa, green onions and pickled jalapeños would be fantastic too!

    Enjoy!

    http://tastykitchen.com/blog/2012/10/lightened-up-chicken-enchiladas/ Great step by step instructions!
  • ReinasWrath
    ReinasWrath Posts: 1,173 Member
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    I like to chop up some chicken tenderloins and put them in a tortilla with some plain no fat greek yogurt, diced tomatoes and low fat shredded cheese =] Very good and offers up a nice amount of protein =]
  • Davina_JH
    Davina_JH Posts: 473 Member
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    bump I need this :)
  • Skchers
    Skchers Posts: 35 Member
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    I use Mrs.Dash seasoning then bake it.
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
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    Oven-Baked Chicken Fingers

    IMG_2923resized.jpg

    One trick for getting extra crispiness when you’re baking these instead of frying: bake them on a wire rack so the air can circulate above and below the chicken fingers — that way you won’t have mushy spots where they sat on the baking sheet.

    INGREDIENTS

    1/2 pound chicken cutlets, pounded thin and cut into strips
    1 egg, lightly beaten
    1 cup panko - Trader Joe's brand is excellent/low cost
    1 tbsp garlic powder


    DIRECTIONS

    Preheat your oven to 400 degrees.

    Place the beaten egg on one plate for breading, and the panko on another plate. For each chicken strip, dip it first in the egg, and then in the panko, and place it on a wire rack over a baking sheet (like what you would use to cool cookies). If you don’t have a rack, just place the chicken directly on a baking sheet, but you will need to turn them halfway through baking. Sprinkle the garlic powder across the chicken fingers.

    Bake the chicken fingers for about 10 minutes, and then increase the heat to 450 degrees and bake for another 10 minutes.

    http://www.sugarlaws.com/oven-baked-chicken-fingers-with-honey-mustard
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
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    Chicken Marsala

    pic5eSAiL.jpg?iecachebust=1360540376468

    Serving Size 4

    Ingredients:

    4 boneless skinless chicken breasts, cutlets thin slice (1/4 pound)
    1/2 teaspoon salt
    1/2 teaspoon fresh coarse ground black pepper
    2 teaspoons olive oil
    2 cups fresh mushrooms, sliced
    2 teaspoons all-purpose flour
    1/4 cup Marsala wine
    1/4 cup reduced-sodium chicken broth

    Directions:

    1 Sprinkle chicken with salt and pepper.
    2 Heat oil in a large nonstick skillet over medium-high heat.
    3 Add chicken and cook through, about 3 minutes on each side.
    4 Transfer chicken to a platter and keep warm.
    5 Add mushrooms to skillet and cook, stirring frequently, until browned, about 3 minutes.
    6 Sprinkle mushrooms with flour, stirring to blend.
    7 Add the Marsala and broth; bring to a boil.
    8 Let the mixture simmer until it is slightly thickened, about 5 minutes.

    http://www.food.com/recipe/weight-watchers-chicken-marsala-294720

    Nutrition Facts

    Weight Watchers Chicken Marsala
    Serving Size: 1 (246 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value

    Calories 227.1
    Calories from Fat 35
    15%
    Total Fat 3.9 g
    6%
    Saturated Fat 0.7 g
    3%
    Monounsaturated Fat 2.0 g
    10%
    Polyunsaturated Fat 0.6 g
    3%
    Trans Fat 0.0 g
    0%
    Cholesterol 68.4 mg
    22%
    Sodium 377.5 mg
    15%
    Potassium 503.0 mg
    14%
    Magnesium 45.2 mg
    1%
    Total Carbohydrate 4.4 g
    1%
    Dietary Fiber 0.4 g
    1%
    Sugars 1.1 g
    4%
    Protein 28.8 g
    57%
    Here's a family favorite of mine. I follow WW so count points. The recipe is 4.5 points. I don't know the calorie count but it's pretty low.

    Crispy Chicken
    Four 4 oz. Skinless, boneless chicken breasts
    1/4 C. Fat Free Ranch Dressing
    1 C. Corn flakes-Crushed
    Spices of choice (parsley, garlic powder, onion powder, etc)
    Pam
    Preheat oven to 375° F.

    Mix spices and corn flakes in a bowl and set aside. (I've used cornflakes without spices and it's still delicious)
    Dip Chicken in Fat Free Ranch Dressing. Roll chicken in corn flake mixture.
    Spray rack with Pam. Put chicken on rack on a cookie sheet. Cook until chicken is done, about 45 minutes.

    Makes: 4 hearty portions
    Sounds tasty and simple to make, thanks for sharing your recipe! I've got the Ranch dry packet, wonder if mixing it with some plain yogurt and a smidgen of milk to think it down might work? I'll give it a try and if anyone's interested in the results let me know.

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