Quick and healthy chicken breast recipes!

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2

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  • Katiekat1182
    Katiekat1182 Posts: 83 Member
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    These all sound delish!!
  • aweightogo
    aweightogo Posts: 24
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    Wow! these look really good. Can't wait to try some of them.
  • Mamakatspokane
    Mamakatspokane Posts: 3,098 Member
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    I'm sooo hungry now! They all look great! Thanks!
  • boobee32
    boobee32 Posts: 450 Member
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    I baked chicken last nite with the cornflakes for the breading. It was DELISH!!! First time i had done it, Added a bit of parm. cheese and lemon pepper to cornflake mix - baked for about 20 minutes. Very crunchy and yummo
  • lindzbindz
    lindzbindz Posts: 20
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    bump
  • rymattsmom
    rymattsmom Posts: 369 Member
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  • gingermoon
    gingermoon Posts: 239 Member
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    If you like spicy food, then this one will be right up your alley!
    Freezes very well!

    20 Minute Chicken Creole

    Nutritional Info
    Fat: 4.5g
    Carbohydrates: 20.7g
    Calories: 255.4
    Protein: 33.3g

    Ingredients:
    nonstick cooking spray as needed
    1 lb. boneless, skinless, chicken breast, cut into 1-inch strips*
    1 can (14 oz.) tomatoes, cut up**
    1 cup low-sodium chili sauce
    1-1/2 cups green peppers, chopped (1 large)
    1/2 cup celery, chopped
    1/4 cup onion, chopped
    2 cloves minced garlic
    1 tablespoon fresh basil or 1 teaspoon dried
    1 tablespoon fresh parsley or 1 teaspoon dried
    1/4 teaspoon crushed red pepper
    1/4 teaspoon salt
    Directions
    1.Spray a deep skillet with nonstick spray coating. Preheat pan over high heat.
    2.Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat.
    3.Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes.
    4.Serve over hot cooked rice or whole wheat pasta.
    ** To cut back on sodium, try low sodium canned tomatoes.

    Yield: 4 servings--Serving Size: 1-1/2 cup.
  • chezkie
    chezkie Posts: 55 Member
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    This is one of my weekday winners:

    Stuffed 'Philly' Chicken wrapped in Bacon
    4 Chicken Breasts
    8 Teaspoons of Philadelphia Extra Light Soft Cheese with Garlic and Herbs
    4 Bacon Rashers or 4 Slices of Parma Ham

    Cut a pocket into your chicken breasts and put 2 teaspoons of the soft cheese within each pocket and spread evenly. Wrap one slice of bacon or parma ham tightly around each chicken breast (seal with a cocktail stick or skewer if necessary) and bake in the oven for 25-30 minutes. Easy peasy and super tasty.
  • ErinMarie25
    ErinMarie25 Posts: 733 Member
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    I just made this last night! It was wonderful!

    Spinach stuffed chicken breast
    1 (10 ounce) package fresh spinach leaves
    1/2 cup sour cream ( I used fat free)
    1/2 cup shredded pepperjack cheese ( I used mild cheddar)
    4 cloves garlic, minced (I left this out, even though I LOVE garlic, b/c I didn't want it to be too spicy for family, I'd add it next time)
    4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
    1 pinch ground black pepper
    8 slices bacon (I used turkey bacon)- I wouldn't leave this step out (I almost did), but, it really makes the flavor sooo good.

    Directions

    Preheat the oven to 375 degrees F (190 degrees C). (I set my oven on 400)
    Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic. ( I sauted mine with pam)
    Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
    Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.
    Nutritional Information

    Amount Per Serving Calories: 357 | Total Fat: 20.5g | Cholesterol: 114mg

    As far as the calories, I didn't add them up, but, when I entered everything on here under recipes it came up at 299 per serving.

    I MUST MAKE THIS. SOON.
  • lkm111
    lkm111 Posts: 629 Member
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    Garlic Lemon Dill Grilled Chicken Breasts

    4 chicken breasts
    4T butter (light ok), melted
    1 t Onion powder
    1 t salt
    1 t dill weed
    1/4 pepper
    2 garlic cloves, crushed
    Juice of 2 lemons

    Score chicken lightly with knife and butterfly if breasts are really thick. Place all ingredients in glass dish or ziploc bag and mix. Reserve about 1/4 cup for basting. Marinate chicken 20 minutes to an hour, turning twice. Grill 6 minutes per side or until juices run clear.

    My family asks for this recipe again and again and again..... :)
  • strivingfor130
    strivingfor130 Posts: 221 Member
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    BUMP!
  • toots99
    toots99 Posts: 3,794 Member
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    Saving to reference later!
  • elsa11170
    elsa11170 Posts: 82 Member
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    Chicken Dijon
    This recipe serves: 4
    Ingredients
    1 tablespoon olive oil
    1/2 onion, finely chopped
    1 clove garlic, crushed
    4 chicken breasts, boneless, skinless, (about 4 ounces each), cut into 1-inch strips
    1 dash salt
    1 dash black pepper
    1/2 cup low-sodium chicken broth
    2 teaspoons Dijon mustard
    Cooking Instructions
    1. Heat the olive oil in a non-stick skillet over medium heat. Add the onion and cook until the onion becomes tender, about 4 minutes. Add the garlic and cook 1 minute more.

    2. Turn the heat up to medium-high. Season the chicken with salt and pepper and add it to the skillet. Saute the chicken until it is golden brown on all sides, about 4 minutes.

    3. Quickly add the chicken broth and stir with a wooden spoon to release any caramelized bits that are stuck to the pan. Cook until the chicken broth has reduced by half. Stir in the mustard.

    4. Serve with Skinny Mashed Potatoes or Rice Pilaf .

    Serving Size: 1 chicken breast
    Nutritional Information
    Number of Servings: 4
    Per Serving

    * Calories 168
    * Carbohydrate 2 g
    * Fat 5 g
    * Fiber 0 g
    * Protein 27 g
    * Saturated Fat 1 g
    * Sodium 154 mg
  • barbosa22
    barbosa22 Posts: 178 Member
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  • rachelblank427
    rachelblank427 Posts: 180 Member
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  • ginastnly
    ginastnly Posts: 35
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    I am so trying some of these recipes...the stuffed chicken sounds wonderful!!
  • wahlflower
    wahlflower Posts: 9 Member
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    We put ours in the crock pot in the moring with a jar of Salsa Verde (regular salsa works too) and they shred up so easy. We use it for sandwiches, tacos or just by itself.

    We kind of do the same thing but will put them in some chicken stock. Once they are cooked well and shred easily, we drain it and mix it with a small amount of bbq sauce. We then saute up some onions, using a small amount of olive oil. We put it on the Orowheat sandwich thins bread and have sandwhiches out of it.

    Both are delicious.
  • babygurl1
    babygurl1 Posts: 196 Member
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  • brookeybaby_00
    brookeybaby_00 Posts: 142 Member
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    I baked chicken last nite with the cornflakes for the breading. It was DELISH!!! First time i had done it, Added a bit of parm. cheese and lemon pepper to cornflake mix - baked for about 20 minutes. Very crunchy and yummo

    It's really good too if you dip the chicken breast in a light for FF ranch dressing before the cornflakes. Super moist and yummy!
  • sunlover67
    sunlover67 Posts: 158 Member
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    bump:flowerforyou:

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