Chicken

My favorite way to cook chicken is to use curry (I like LOTS), salt, pepper, some garlic powder and then cover both sides in some light brown sugar Bake in the oven in a baking dish.
It may sound weird but the curry brown sugar combo is delish

My favorite way to cook chicken is to use curry (I like LOTS), salt, pepper, some garlic powder and then cover both sides in some light brown sugar Bake in the oven in a baking dish.
It may sound weird but the curry brown sugar combo is delish

yummy!! sounds awesome!!

I ususally just stick it in the crockpot and then shred andput in the fridge to use with differnt meals

You can buy these marinades called "Grill Mates" by McCormick--they are in the aisle with the packets of stuff (like taco seasoning, etc..its not with the seasonings). Anyway, they are DELICIOUS and make the chicken really tasty and moist. Lately, because we don't want to add the calories in the marinade (they call for olive oil, etc), we've just been using the dry mix to season the chicken and its still fantastic, plus it doesn't really add any calories the way the actual marinade would. We've been cooking them on a tiny little gas grill on our deck (one of the ones where you buy those little camping propane bottles to power it), which is really easy and requires no clean up. I used to use the george foreman grill inside but it is so messy and hard to clean that the outside tiny gas grill is way easier. Then I pair the chicken with whole grain brown rice, make with chicken broth instead of water and seasoned with the ranch packets (hidden valley or whatever brand, the packets you buy if you want to make your own ranch dressing or dip, I just use the dry mix for seasoning) to give the rice some extra flavor without adding many calories.

Baked chicken:

Season with fresh garlic, corse black pepper, chicken seasoning, a little soya sauce, leave to marinate for about half hour if possible. Cut up half red, green peppers, half of onion, I tend to use red, dice 2 fresh toms. Put chicken into roasting tin, need to be slightly deep, surround chicken with cut peppers etc, mix 1/3 cup water, 1 tablespoon olive oil and 1 tea spoon mustard (French grainy if you can, just my preference mind you!), mix and pour over chicken. Cover with foil or lid, in oven gas marked 6 for about 1 hour 15 minutes or until cooked, served with brown rice and mixed vegatables, or mashed potatoes.

We use lots of different spices on ours. Tony Chachere's is great as well as Cavinder's (sp?) greek seasoning. Lemon pepper is good as well. We convection roast ours so all the juices are sealed in and it is amazing! Something else I've done is place cooked rice (white or brown; you could also use minute rice) and top with a raw chicken breast, salsa and corn for crunch. Cover it and bake for oh about 20-30 minutes until the chicken is done. YOu can uncover the last few minutes and add some cheese if you like. It is really tasty. Also, grill it with some BBQ sauce. The kind we use only has about 25 calories for 1/4 cup. Good luck!! Remember, variety (in your food) is the spice of life!!!

Chicken fajitas:

cut the chicken into strips and grill/pan cook them until they are cooked and no longer pink-remove from pan.
Spray pan with Olive oil spray or use the reg. oil. add strips of peppers-I use red, yellow, orange and green, and sliced sweet onion. sautee for a few min. add cooked chicken to pan 1/4 cup to 1/2 cup water and fajita seasoning-cook for a couple of min or until well blended with spices.

I usually serve this with corn tortillas or on a bed of brown rice.

Steam it!

Lay Boneless Skinless Chicken Breasts in a large piece of foil. Sprinkle Blue Cheese crumbles on top. Seal the foil around the chicken so no steam can escape. Put about an inch or so of water in the bottom a 9x13 pan put foil with chicken over pan ( I guess you could put it in the pan too) Not sure on the exact time and temp to bake. I think I did mine at 350 for 45 min. I did not have blue cheese once so I used Mozzerella. Super juicy chicken with no additives.