Family friendly ideas for chicken breasts

Gotta try some of these - they look goooooooood!

I make something similar to lettym62.

I spray a baking pan with Pam and bake chicken breasts (thighs work also). about 10 - 15 minutes before it is finished cooking I pour salsa over the chicken and return to the oven until finished. I steam up a veggie and if I decide to make rice I use the extra salsa from the pan to top the rice. It is an easy meal and everyone loves it.

bump...love me some chicky

Sometimes we eat stuffed chicken breasts for supper.. super YUMMY! For the stuffing, mix all... fat free cream cheese, a little shredded cheese, a little taco seasoning, some salsa. Then butterfly the chicken breasts and stuff them (wrap them around the stuffing and hold chicken in place with a toothpick. Lay the chicken in a pan and pour some more salsa over top of them. Then bake until chicken is done... soooo yummy. Or you can go with Italian themes, and use the cream cheese with italian seasoning and shredded mozzarella, and a little marinara sauce mixed in and then put a little marinara sauce over the chicken to bake. Or you could go Asian, and add curry, etc... so many different options with this! And all soooo yummy!

Herbed Chicken Nuggets
Makes 4 servings
Amount Per Serving Calories: 309 | Total Fat: 9.7g | Cholesterol: 174mg

Ingredients
4 skinless, boneless chicken breasts
2 eggs, beaten
1 tablespoon water
1 teaspoon chopped fresh parsley
1/2 teaspoon dried thyme
1 pinch crushed red pepper flakes
1/2 cup dried bread crumbs, seasoned
1/2 cup wheat germ
1 teaspoon dried basil
1 teaspoon ground black pepper
1 tbsp oil

Directions
Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray.
Trim any fat from chicken and cut into 1 inch cubes.
In a bowl beat the eggs with the water and add the chicken.
Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and ground pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and the chicken pieces to coat.
Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F (220 degrees C) for 10 minutes, turn the pieces and cook for an additional 5 minutes.

****Obviously using cooking spray instead of the oil with make these even healthier!****


Apple Chicken Quesadilla Recipe

INGREDIENTS
4 Flour tortillas (approximately 8-inches wide)
1 cup cooked, shredded or chopped, chicken meat
1/4 lb cheddar or Monterey jack cheese, sliced or grated
1 apple, sliced
1/4 cup salsa

1 Heat a large skillet on medium high heat. Place one tortilla in the skillet. Flip it a couple of times with a spatula, then let it sit in the pan heating up until air pockets form and parts of the tortilla begin to puff up. Flip it again.

2 Place cheese slices on half of the tortilla, at least 1/2-inch from the edge of the tortilla. Add chicken pieces on top of the cheese. Fold the tortilla over like an omelette, and press down on the folded tortilla with the spatula. Lower the heat to medium. At this point, if you have enough room in your skillet, you can add a second tortilla to the pan to begin to heat it up.

3 When the cheese inside the quesadilla has melted, remove the quesadilla to a cutting board. Open it wide and layer on apple slices and salsa. Fold the tortilla back again, and cut it into 3 triangles, as if you were cutting a pie. (You don't have to cut the quesadilla into triangles, it just makes it easier for kids to eat.)
4 Repeat with the remaining tortillas.
Makes 12 quesadilla triangles.
http://simplyrecipes.com/recipes/apple_chicken_quesadilla/

EASY and QUICK!
Marinate chicken in Italian dressing for at least 20 minutes (overnight is best) and grill. I use the foreman grill in the winter.

OR- pour olive oil on chicken and sprinkle with italian seasoning then grill. Both easy, quick and yummy!

Chicken & Corn Enchiladas w/ Verde sauce

These are just guidelines - tweak and add/subtract to your own taste. The corn is quite tasty in these and it is a great use for left-over rotisserie or other cooked chicken:

Heat ~ 1tsp- 1Tbst oil (depending on pan, less for a non-stick)
Sautee on med-med hi heat the following: corn kernels (I used fresh off the cob), onion, mushrooms, with a sprinkle of salt
When veg are soft, add chopped zucchini, chopped garlic (1-2 cloves), 1 can chopped green chiles and ~1tsp ground cumin, black pepper, additional salt to taste. Cook for just an additional few minutes until zucchini just starts to soften.
Add chopped cooked chicken (a lot or a little, again to taste) and ~ 1/8 - 1/4 cup chicken broth - this deglazes the pan and helps keep the chicken moist.
Use the above filling in thin corn tortillas (softened with a little bit of water & a few seconds in the microwave).
Put filled tortillas in a pan, top with Trader Joe's verde salsa (1 jar for a 9x9 square pan).
Sprinkle on some cotija cheese or cheddar cheese.
Warm in a 325 degree oven for 20-30 minutes and enjoy.

I LOVE grilling chicken

sometimes i marinate it with Kraft fat free italian dressing and put some garlic on top. So good when it gets a little blackened from the grill

-also throwing veggies on the grill (just throw down some tin-foil and kinda wrap it up) is good like yellow, red , and green peppers with onions, and maybe some corn IS so yummy just put less than a serving of butter and a dash of seasoned salt. or if you like corn on the cob just put some smart balance butter on some and dash some salt and pepper on them. wrap it in tin foil and throw it on the grill with the chicken. Since it has a little more sodium then i like i cut mine in half and serve them that way.

-if you really are craving some bread get sister schuberts wheat rolls (in freezer section). they're a lesser evil of the roll and bread family. I usually just have one but when i go home my dad insists on having some type of bread with dinner so i just trick him into eating healthy!

enjoy!

bump