Your Fav Chicken Recipe

One of the easiest ways I prepare chicken, is just to poke holes in it, and marinate it in italian dressing. I usually cut it up and throw it into a frying pan or just bake it in the oven. Either way, it is really good and REALLY easy, and then you can eat it over rice or whatever you like. Sorry, I do not have the nutritional info :blushing: I used to really like putting parmesan cheese as "breadcrumbs" and then frying it...but I don't do that anymore, because I don't like to fry things in oil...but I'm thinking maybe it would work in the oven also? Well...just trying to help out!!!

I like to put chicken in the crockpot...frozen chicken breasts (I use a large bag with about 12 breasts)-over top pour 2 cans of campbells fiesta cheese soup, lg jar of your fave. salsa (I like great value corn and black bean), and a can of corn or green giant mexicorn-drained. Cook all day on low. Serve it over brown rice. Makes 12 servings at about 215 calories each-not including rice. I also like a bit of sour cream on the top.

I assumed you are not a 12 person family so what do you do with the additional servings? Shouldn't cooked chicken be eaten within 2 days I believe? Freezing cooked chicken means wouldn’t change that "rule". Thanks.

400caloriesorless.com is a great web site one of my MFP friends recently told me about. We have cooked now 5 recipes and all have been fabulous. Last night we had Chicken Milanese and I put the recipe below. I highly recommend putting all of the recipes individually into MFP using the specific ingredients you are using. I have noticed some discrepancies there because I live in a very small town and can't get some of the specific brands. All but one of the recipes has actually been under what she has posted. (FYI: We have had spinach orzo, corn and zucchini, pita pepperoni pizza, and chicken and cheese tostadas. All super yummy!)

Chicken Milanese
4 servings
181 calories per serving - according to my entering it into MFP

4 3 oz boneless chicken breasts
1/4 t black pepper
¼ t salt
1/4 c seasoned bread crumbs
2 T grated parmesan cheese
Pam

Rinse chicken in water. Sprinkle chicken with salt and pepper. Combine bread crumbs and parmesan in a bowl and press chicken cutlets in to coat well. Spray a skillet with Pam and heat over medium heat and add the chicken and cook about 4-5 minutes per side or until browned.

Bump!

I like to put chicken in the crockpot...frozen chicken breasts (I use a large bag with about 12 breasts)-over top pour 2 cans of campbells fiesta cheese soup, lg jar of your fave. salsa (I like great value corn and black bean), and a can of corn or green giant mexicorn-drained. Cook all day on low. Serve it over brown rice. Makes 12 servings at about 215 calories each-not including rice. I also like a bit of sour cream on the top.

I assumed you are not a 12 person family so what do you do with the additional servings? Shouldn't cooked chicken be eaten within 2 days I believe? Freezing cooked chicken means wouldn’t change that "rule". Thanks.

ALSO, my crockpot says (and from what I've read) you shouldnt put frozen meat in there, it basically zaps the strength and will take 2x as long but yours cooks fully?

I always cook the meat from frozen. It's such a waste of time to defrost first and then to slow cook it.

I only cook on low and I'm away from home anways for 10 hours during the day anyways so cooking it a little longer is fine.

I like to put chicken in the crockpot...frozen chicken breasts (I use a large bag with about 12 breasts)-over top pour 2 cans of campbells fiesta cheese soup, lg jar of your fave. salsa (I like great value corn and black bean), and a can of corn or green giant mexicorn-drained. Cook all day on low. Serve it over brown rice. Makes 12 servings at about 215 calories each-not including rice. I also like a bit of sour cream on the top.

I assumed you are not a 12 person family so what do you do with the additional servings? Shouldn't cooked chicken be eaten within 2 days I believe? Freezing cooked chicken means wouldn’t change that "rule". Thanks.

ALSO, my crockpot says (and from what I've read) you shouldnt put frozen meat in there, it basically zaps the strength and will take 2x as long but yours cooks fully?

I always cook the meat from frozen. It's such a waste of time to defrost first and then to slow cook it.

I only cook on low and I'm away from home anways for 10 hours during the day anyways so cooking it a little longer is fine.

They actually say to sear your meat before placing it in a crock pot that you plan on cooking on low, because it sits too long at a low temperature and bacteria can be an issue.. I always sear my roasts when cooking on low.. any other meats I cook on high heat

What I had for dinner - chicken satay salad.
So easy. Grill (broil? I don't know. Grill in the oven anyway) a chicken breast in a non-stick dish, with salt, pepper and herbs.
Mix with some satay sauce.

Layer salad greens, some crunchy noodles (if you like), and then the chicken.
Without the noodles, it is around 350 cals (including some avocado, yum!).
With the noodles though it's around 600.

~Applesauce Chicken ~

--4 frozen chicken breast halves or thighs (I used 2 of each)
--1 1/2 cups of applesauce
--1 T dried onion flakes, or 1 yellow onion, chopped finely
--1 T apple cider vinegar
--1/4 tsp cinnamon
--1/2 tsp black pepper
--1/4 tsp red pepper flakes (optional, I used them, and added more to the adult servings)

The Directions.

A 3 or 4 quart crockpot is the best size for this, but I did use a 6 quart. If your pot cooks faster on the lower end of cooking time.


Put the frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to the applesauce). In a bowl, mix the applesauce, vinegar, and spices together. Pour on top of the chicken.

Cover and cook on low for 5-7 hours, or on high for 3-4.



~Pineapple Chicken~

--enough chicken for 4
--20 oz can of pineapple chunks
--1/4 cup soy sauce (Tamari wheat free or La Choy are gluten free)
--1 t red pepper flakes



The Directions.


put the chicken into the crockpot. I used frozen breast tenders. Drain the pineapple, and add the chunks with the soy sauce and the red pepper flakes.


cook on low for 4-6 hours, or on high for 3-4.


The cooking time will depend on how thick your pieces of chicken are, and if they are frozen or not.

My fav on wings:

1/2 cup balsamic vinegar
1/2 cup EVOO
1 pkt Hot Taco Seasoning Mix

Mix this up and marinade wings for at least an hour, then bake or grill.

Awesome flavor without all the sugar in most BBQ sauce.

One of the easiest ways I prepare chicken, is just to poke holes in it, and marinate it in italian dressing. I usually cut it up and throw it into a frying pan or just bake it in the oven. Either way, it is really good and REALLY easy, and then you can eat it over rice or whatever you like. Sorry, I do not have the nutritional info :blushing: I used to really like putting parmesan cheese as "breadcrumbs" and then frying it...but I don't do that anymore, because I don't like to fry things in oil...but I'm thinking maybe it would work in the oven also? Well...just trying to help out!!!

I marinate in italian dressing too. I just tried a raspberry dressing tonight and it was great. I like it more than the italian. I did pan fry it though. I am slowly moving from fried to baked but it will not happen overnight :blushing: Im going to try apple juice and cinnamon marinade this week.

I entered each ingredient into MFP and he is what I got:

Raspberry Chicken- pan fried

4 oz of chicken breast
Drew's raspberry dressing and quick marinade- enough to cover chicken
vegetable oil- enough in the pan to just cover the bottm of the chicken not immerse it.

195 calories per serving of 4 oz.
carb- 1
fat- 16
protein- 13
sodium- 21
fiber- 0

I only marinated the chicken for about an hour so the chicken only soaked up about a tbls of the dressing which accounts for 30 of the calories. Since I pan fried 120 calories is from the oil alone. This can also be baked and be just as great with even less calories. I dont eat veggies but for those who do (everyone else in this world) this would be great with side of veggies or over a salad.

I always cook the meat from frozen. It's such a waste of time to defrost first and then to slow cook it.

I only cook on low and I'm away from home anways for 10 hours during the day anyways so cooking it a little longer is fine.
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I put frozen meat in the crock pot all the time and have done so for years. It cooks just fine and we have never had any problems with it at all. Such a TIME SAVER!

I make a chicken dish about 5 times a week. These are our family favorites (the calorie content is relatively low depending upon accessories):

1) Lemon Pepper Chicken - cut a breast in half and sprinkle lemon pepper seasoning over both sides. Bake for 30 mins on 400.

2) Oven Fried Chicken - cut a breast in four pieces. In a ziploc bag, add 1/4 c flour, garlic powder and paprika. Toss chicken in flour mixture. Place chicken on a greased, tin foil covered cookie sheet. Refrigerate for at least 30 minutes. Put a small pat of light butter on each piece of chicken. Bake in oven for 45 minutes on 400.

3) Honey Fried Chicken - Butterfly chicken breast. Salt and pepper each side. Coat each side with dijon mustard. Bake for 30 minutes on 400. Drizzle honey over cooked chicken.

4) Marinated Chicken - marinate in either teriyaki seasoning, steakhouse marinade, or italian dressing.

5) BBQ Chicken - boil chicken for 30 minutes. Coat with BBQ sauce (I always use KC Masterpiece.) Bake for 30 minutes on 400.

That's all I can think of so far. You can always do chicken soft tacos, grilled chicken, etc. Hope this helps.

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I think I found this recipe on here. It's spinach stuffed chicken breasts. Unfortunately, I can't seem to find what I printed out, and don't know the nutrition facts off the top of my head :ohwell:

Pound your chicken breast into an even depth (usually a half inch)
Sprinkle both sides with your fav herbs (I chose italian herb combo)
Microwave 1 bag of baby spinach (from those salad bags, I think they're 9oz) until wilted
Mix with 1/2 cup of low fat or fat free sour cream (makes enough for 4 chicken breasts)
Scoop 1/4 of mixture into each breast
Wrap chicken and secure with toothpicks
Bake for...35 minutes on 350 (I think...or however long it takes to bake chicken at 350. You'll know because the spinach will look a little browned if it's popping out)

I also wrapped each breast with a strip of center cut bacon which added just a little extra punch of flavor.

Ok, so I know this wasn't the perfect recant of the recipe, but it's worth a shot! You can't really mess it up too much.

Laughing Cow Chicken Cordon Bleu - it's really easy and fast to whip up. I usually make it with Italian Bread Crumbs instead of Shake and Bake.

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=239871

Ingredients
4 - 4 oz B/S chicken breasts
4 wedges laughing cow cheese (any flavor)
4 servings extra lean ham (maybe Deli Select)
1/2 package shake N bake



Directions

Pound each to about 1/4 inch thickness.
Spread one wedge of cheese on top of each breast
(last night I used the garlic & herb). Then put on 2
to 3 slices ham. Roll up the chicken and secure with
toothpicks. Place on a baking tray and sprinkle with
Shake N Bake. Bake at 400 for about 35 to 40 minutes.

5 points

Number of Servings: 4

Recipe submitted by SparkPeople user DEBBSMITH_08.

Number of Servings: 4

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 217.3
Total Fat: 5.2 g
Cholesterol: 80.8 mg
Sodium: 1,232.9 mg
Total Carbs: 7.1 g
Dietary Fiber: 0.0 g
Protein: 32.0 g