Chicken......Again????

24

Replies

  • autumny70
    autumny70 Posts: 127 Member
    Throw a couple of frozen boneless skinless breasts or thighs in the Crock-Pot. (I didn't even thaw them out) Add a can of Ro-Tel Hot, a can or two of beans (I like black beans) and a can or two of corn (I always use reduced sodium canned stuff). Sprinkle with taco seasoning (I make my own w/o salt) and turn on low. Go to work, come home later and voila! You can drain the liquid and make burritos or just scoop into a bowl and top with sour cream or chopped avocado. The batch I made on Sunday was light on the chicken and heavy on the corn and beans, 206 calories per one cup serving.
  • mjwarford
    mjwarford Posts: 35 Member
    Garlic Brown Sugar Chicken
    Brown Sugar, 4 tsp unpacked
    Chicken Breast, no skin, 12 ounces
    Garlic, 1 clove
    Butter, salted, 2 tbsp
    Pepper, black, 1 dash
    This makes four servings, 3 oz per person
    1. Melt the butter in a frying pan
    2. Brown the garlic in the butter
    3. Add chicken breasts to garlic and butter and cook thoroughly, adding pepper as you like it.
    4. When chicken is fully cooked add brown sugar on top of each breast
    5. Allow the brown sugar to melt into the chicken (about 5 minutes)
    6. Serve with your favorite carb, and veggie or salad. We usually have rice or noodles and carrots or green beans.
  • Annie83uk
    Annie83uk Posts: 128
    i like poached chicken with lemon zest and a bay leaf, we have that most days
  • choochoobell
    choochoobell Posts: 147 Member
    Bump
  • lowdog5
    lowdog5 Posts: 33
    WOH!.....What a response!......I saw so many ideas I don't know where to start!....Thank you to everyone who posted!!!!! My Legs/Thighs/Wings/Breast THANK YOU!.. :)
  • NRSPAM
    NRSPAM Posts: 961 Member
    BBQ chicken nachos! They're amazing!!! Put the chicken in the crockpot with about 1/2 bottle of bbq sauce, I like Sweet Baby Ray's, it's the best! Let it cook on low for about 6 hours, then shred with 2 forks. It should fall apart easily. Add some more sauce to taste. Use the baked tostitos and some reduced fat cheddar, and maybe some light sour cream. Top the chips with bbq chicken first, then the cheese. You can stick them in the microwave for about 20 seconds to melt cheese, or stick in oven. (microwave for me) Trust me, you'll love them. Also, you can use the leftover chicken to make pulled bbq chicken sandwiches. Just put the chicken on a bun, and done. :))) Almost forgot, I also like buffalo bleu chicken sandwiches. Get the chicken breasts and cook them however you want. Boiling them is the healthiest way, I think. Top with buffalo sauce, I like Moore's, then top with reduced fat bleu cheese crumbles, and a little ranch or bleu cheese dressing. Put on a bun. You can also top with some lettuce. Sooooooo good! :D
  • NRSPAM
    NRSPAM Posts: 961 Member
    One more! http://tastykitchen.com/recipes/main-courses/spicy-bean-and-rice-burritos/ Thought posting the link would just be easier. I added chicken to this. It is amazing!!!! Yumm! Plus, my new love is chipotles in adobo!!!!
  • Ginoo
    Ginoo Posts: 56
    This is my all time favorite recipe ... very yummy!!!

    Gingered Chicken with Mango Recipe

    • Olive oil
    • 2 cloves fresh garlic, crushed
    • 2 pounds chicken breast fillets, skinned
    • 1 cup peeled and diced mangoes
    • 1/4 cup dark brown sugar (I use two sweetners instead)
    • 1/4 teaspoon freshly ground cloves
    • 2 teaspoons ground ginger
    • 1/4 teaspoon nutmeg
    • 1 teaspoon soy sauce
    • Salt and freshly ground pepper to taste

    Heat the oil in a heavy frying pan. Add the garlic and saute for a few minutes.
    Then, add the chicken fillets. Cook for about 15 to 20 minutes until the chicken is cooked through. Meanwhile, in a medium-sized bowl, combine the mango with the sugar, cloves, ginger, and nutmeg. Pour the mixture over the cooked fillets and gently mix to cover the chicken pieces. Add soy sauce, salt, and pepper to taste. Cook for about 10 more minutes.
  • silverlining84
    silverlining84 Posts: 330 Member
    Easy Crockpot Salsa Chicken

    Ingredients:

    -Boneless, skinless chicken breasts (thawed) - 5lbs
    -Salsa - 16oz jar
    -No sodium diced tomatoes (not drained) - 28oz jar

    Directions:

    -Put all ingredients in a crock pot
    -Cook on high for 3-4 hours or low for 6-7 hours
    -Shred chicken with a fork
    -Enjoy!

    I eat this plain, on whole wheat rice, or in a wrap
  • Ginoo
    Ginoo Posts: 56
    Another yummy one.

    Chicken Fingers

    Boneless, skinless chicken breast
    1 egg

    Seasoning:
    2 cups corn flakes, crushed
    1 tbsp parmesan cheese
    seasoning

    Preheat oven to 400F

    Cut chicken breasts into thin strips
    In bowl mix seasoning ingredients
    Break egg and place in shallow, wide dish

    Dip chicken strip in egg, and then in the seasoning mix (repeat until strip is covered by seasoning) and repeat with each strip

    Place chicken strips on lightly greased pan or cookie sheet. Place in oven for 30-40 minutes. Cooking times vary based on the size of the chicken strips.
  • Shetchncn1
    Shetchncn1 Posts: 260 Member
    My basic is Grilled Chicken Breast (boneless skinless) sliced thin, Sprinkled with cheese (melted) / 1/2 cup fresh salsa ( the kind where you only see the veggies not the sauce kind) and baked scoops. I've had it A LOT so I am thankful for your post :)
  • meidie1980
    meidie1980 Posts: 267 Member
    very simple, but delish mainade your chicken in yoghurt with a couple of tbs of lemon juice.
  • baileysmom4
    baileysmom4 Posts: 242 Member
    I like to marinate chicken breasts or pork tenderloin in sweet italian dressing or any other kind of italian. Then grill.
  • srenea9
    srenea9 Posts: 142
    I just made some Lemon chicken last night.

    Took 2 breasts, pounded them out. Then sprinkle some salt, tiny bit of Italian seasoning & pepper on both side, add some minced garlic & half of a squeezed lemon. I pan "fried" it in a tiny bit of olive oil.

    It was really good & easy.
  • seaya5
    seaya5 Posts: 4
    Jerk Chicken
    2 TBS yellow mustard
    juice of 1 lime
    juice of 1/2 lemon
    3 habenero peppers
    1 TBS cider vinegar
    1 TBS chopped cilantro
    2 scallions sliced

    In a blender or small food processor, combine the ingredients above and puree to liquify.

    Then add:
    1 TBS dried rosemary
    1 TBS dried thyme
    1 TBS dried basil
    1 TBS mustard seeds
    1 tsp salt
    1/2 tsp ground black pepper

    and blend to make the Jerk paste/marinade.
    Marinate 4, 100 gram chunks of chicken breasts for a couple of hours or overnight.
    Prepare the grill and cook the chicken breasts for aprox. 4-5 minutes per side depending on thickness. Try not to move them around too much. The rub will make a crust on the chicken. The inside temperature should be 160 dg/f.
    Serve with Citrus Cabbage Slaw

    Only 142 calories, 5.7 carbs and 24g protein.
  • amanda3588
    amanda3588 Posts: 422 Member
    Chicken and Cheese Skillet - my specialty!

    Marinate chicken breasts with olive oil, red pepper flakes, black pepper, chopped garlic and parsley for at least 2 hours.

    Quarter a large onion and dice up a green pepper - large chunks work the best.

    Throw the chicken onto an electric skillet for about 5 - QP minutes, then add the veggies. When chicken is fully cooked, add a slice of cheese and let melt. My favorite is stacking the chicken on top the veggies so the melted cheese makes the veggies gooey and delicious. Voila, easy meal.
  • 3dogsrunning
    3dogsrunning Posts: 27,167 Member
    I'll start out with the recipe that my husband said was the best chicken I ever made him

    http://www.skinnytaste.com/2012/04/cheesy-jalapeno-popper-baked-stuffed.html

    This is another runner up. I started with this recipe, now we omit the sauce and put the taco seasoning on it (still heat it in the frying pan as directed). I use the homemade taco seasoning linked on the page. Awesome on salad, rice, in a wrap, whatever

    http://danicasdaily.com/the-best-spicy-shredded-chicken-recipe/

    Our basic chicken - heat a frying pan that can go in the over with a little oil. Season chicken breast, we use just salt and pepper, or add cayenne, or get fancy with other mixes like a greek or italian, when the pan is nice and hot, put the chicken in about 3 minutes per side (should be nice and brown on outside if pan is hot enough), then put into the oven for another 10-15 depending on thickness. this keeps the chicken nice and moist.
  • acpgee
    acpgee Posts: 7,994 Member
    Coca Cola Chicken (an easy version of teriyaki)

    Brown some chicken pieces with garlic. Toss in a small can of coke (regular, not diet) and several lashings of soy sauce. Simmer uncovered for 40 minutes until chicken is done. Turn occasionally and add a little water if necessary if sauce is reducing too quickly during cooking. When chicken is about done, turn up the heat and boil furiously to reduce the sauce to a syrupy caramelized mass.
  • TabbyOne
    TabbyOne Posts: 6
    Thanks for this suggestion. I'm terribly picky but I'm going to do a twist on your suggestion which I wouldn't 'have thought of except for your post.
    2 parts raw honey
    2 parts lemon juice
    1 part balsamic vinegar

    Marinade any meat for approximately 2 hours and cook either on the stove, in the oven, or on the grill (my favorite)! I make boneless skinless thighs this way several times a week. SO GOOD
  • CEHayes73
    CEHayes73 Posts: 221 Member
    I make this spicy peanut sauce and use half as a marinade for boneless chicken breasts or thighs, and reserve the other half for warming up and pouring over chicken on a bed of rice or pasta and/or veggies. Like a peanut satay sauce made with stuff I have in my pantry.
    4tbsp. peanut butter
    4tbsp. hot water
    2tbsp soy sauce
    1tbsp. brown sugar
    1/2 tbsp. lemon juice
    1/4 tsp. cayenne pepper (or to taste)
    Whisk together the PB and hot water until it becomes smooth. Add the rest of the ingredients and whisk. Taste and adjust
    seasoning to your taste. Enjoy!
  • eena830
    eena830 Posts: 22 Member
    Bump
  • babynew
    babynew Posts: 613 Member
    Hmmm,alot of these ideas and sauces, marinades can be used with tofu & or veggie stirfry,like the spicy peanut sauce for instance. Id sub coconut aminos for any soy though, its better for you, and less sodi ;)
  • michbou
    michbou Posts: 8 Member
    i just put frozen chicken breasts in a crock pot and add a jar of salsa - cook it for 5-6 hours. you can also add black beans and corn.
    so good! could put in a tortilla
  • 3dogsrunning
    3dogsrunning Posts: 27,167 Member
    Hmmm,alot of these ideas and sauces, marinades can be used with tofu & or veggie stirfry,like the spicy peanut sauce for instance. Id sub coconut aminos for any soy though, its better for you, and less sodi ;)

    If you go to my shredded chicken link, the link for the homemade seasoning takes you to a vegetarian recipe that calls for the seasoning.

    (Chickpea tacos)
  • acpgee
    acpgee Posts: 7,994 Member
    Quinoa Flake Chicken

    Marinate chicken pieces for a few hours in buttermilk with garlic salt. Dredge with quinoa flakes. Place on a baking tray and spritz with olive oil. Bake at 200C for around 40 minutes for thighs. Breasts will be done in around 30. Very crunchy and takes care of my KFC cravings.
  • cmurphy252
    cmurphy252 Posts: 279 Member
    Bump
  • jqh23
    jqh23 Posts: 311 Member
    Greek chicken - grill boneless, skinless chicken breasts (blsl) and sprinkle with fresh lemon juice & lemon&pepper seasoning. Slice into strips and fill honey wheat pita with chicken, homemade tzatiki sauce (see below) with tomato slices and romaine lettuce.
    Tzatiki sauce - Deseed and chop 1 medium cucumber & blend with chopped fresh dill (about 1/4 cup) with salt/pepper to taste. Fold into 1 cup of greek yogurt. Chill before serving.

    Buffalo chicken salad - cubed boneless, skinless chicken breasts, 1/2 cup greek yogurt, 1/2 cup of franks buffalo sauce (caution: HOT, reduce amount of hot sauce if you do not want something so spicy), 2 chopped celery stalks, 1/2 cup of chopped cilantro, garlic powder, salt/pepper to taste. Good on a WW bun or rolled on a romaine lettuce leaf.

    Crockpot tex mex chicken - 4 blsl chicken breasts, 1 cup of orgfanic salsa, 1 cup canned organic corn, 1 cup canned organic black beans. Cook on high for 3-4 hours, or low for 6 hours. Chicken will shred. You can enjoy this over a bed of quinoa, brown rice, in an ezekial or WW tortilla, or rolled up in a romaine lettuce leaf.

    Chicken Salad - blsl chicken shredded or cubed, homemade ranch (greek yogurt + ranch seasoning http://www.gimmesomeoven.com/homemade-ranch-seasoning-mix/), celery and onion

    Chicken spendini - marinate in italian dressing,dip in WW breadcrumbs

    Hummus coated chicken - brush on hummus, dip in WW breadcrumbs, bake

    Chicken pasta primavera - shredded carrots, shredded zuchini, spinach, peppers and onions sautted in garlic and tossed with cubded/shredded chicken and then tossed with WW pasta (add feta cheese for sweetness, or not)

    Italian stuffed chicken - spinach & part skim mozzarella cheese sautted together, stuffed into a tenderized butterflied piece of chicken breast, rolled and held together with a toothpick and topped with a vegetable pasta sauce & then baked. Can be served with WW pasta, spaghetti squash or on it's own with a salad on the side.


    .
  • jqh23
    jqh23 Posts: 311 Member
    PARMESAN CHICKEN BAKE

    INGREDIENTS:
    6 chicken breasts
    ... 1 C light mayonaise or greek yogurt (I have done 1/2 of each as well)
    1/2 c fresh parmesan cheese, plus more for the top
    1 1/2 tsp seasoning salt (This is NOT regular table salt. It is a mixture of seasonings)
    1/2 tsp pepper
    1 tsp garlic powder
    DIRECTIONS :
    1. Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan. Lay the chicken inside the pan.
    2. Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out.) Sprinkle on a bit more fresh parmesan over all the chicken.
    3. Bake uncovered for 45 minutes. This dish is even better the next day, so just reheat in the microwave!
    **Some have commented that this dish was way too salty. Please be sure you are using fresh parmesan cheese, not the stuff from a can. Also, use seasoning salt, NOT table salt. I have made this many, many times and have never had trouble with the salt level. If you are worried, use less but please don't make substitutes
    Ohh YUM!
  • okiebug27
    okiebug27 Posts: 22 Member
    These sound sooooooo yummy!! Thank you!! .....bump!
  • emmarosegibson
    emmarosegibson Posts: 36 Member
    Breaded chicken breasts - 50g of quinoa, 25g of grated Parmesan, lemon zest, 2tbsp chives and 2 tbsp of parsley mixed in a bowl. 1 egg whisked, 50g flour, 2 chicken breasts cut into strips. Dip each strip in flour then egg then the quinoa mixture and put on baking tray, bake in oven 15 mins on 180. Served with salad and homemade tomato salsa which was 10 cherry tomatoes chopped, half tsp dried chilli flakes, 1 tbsp olive oil and 1 tsp red wine vinegar. Was fab

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