Family friendly ideas for chicken breasts

bump.... yummy yummy

what is the teriyaki sauce you use? Could you name the brand + also the type. Is it the sweet teriyaki sauce ?

bump

i recently made crab stuffed chicken. I'm quite sure it's my wife's favorite dish I've ever made.

1 8 oz package imitation crab
1 8 oz cream cheese (softened)
1 package of lipton savory herb with garlic soup mix
4 large chicken breasts (thicker the better)
2 eggs
1/4 cup flour
3/4 cup bread crumbs
3 tbsp vegetable oil
~ 8 wooden toothpicks
frying pan
9 x 13 baking dish

1. mix cream cheese, soup mix, and crab meat. May want to cut crab into smaller pieces.
2. Allow chicken to thaw or cook enough to cut through. Cut pocket into each.
3. pore flour, eggs, and bread crumbs each into a separate bowl to bread the chicken
4. stuff cream cheese mix into chicken, close with toothpicks
5. coat chicken with flour, eggs, bread crumbs.
6. put oil in frying pan and heat at medium. I coated one, put it in frying pan, coated next one, placed in pan, then flipped the first, repeat. When the breasts are browned on each side, place in baking dish.
7. bake chicken in oven at 350 uncovered for 15 minutes.

I found I only used half the crab mix for the recipe, so I put the rest in the fridge and then I add a large spoonful to each serving. I find half a chicken breast fills me, so I count it as 8 servings. Even with using original cream cheese (what I had at the time), it still comes out to about 375 calories per serving.

bump

saving this thread!

I like the parmesan chicken, you just dip the chicken in egg, then a mixture of breadcrumbs and parmesan, then bake at 375 til done, you can fry them in a little olive oil, but obviously healthier to bake, even fried they are under 300 cals per serving.

bump

I mainly do two things with boneless, skinless chicken breast. Both are so simple and easy even I can do it, and I can barely pull off successfully boiled water.

1) Grilled chicken salad, or a grilled chicken salad wrap (both prepared the same way, just sometimes I want a wrap, sometimes I want a salad.

Trim the chicken breasts, then cover with saran wrap. Pound them out with a mallet (or whatever heavy thing you have laying around) not so much to make them thin as it is to just make them a relatively uniform thickness so they will cook evenly. Garlic salt, onion powder, white pepper and cayenne to taste. Then put them in a zip lock bag, add a small amount of olive oil and squeeze in a lime or two. Let that sit in the fridge for ~30 mins or so to marinate. Then grill the chicken (I use a gas grill outside most of the time, but if it's raining or something I'll cook it inside on a grill pan. Be warned: LOTS of smoke from the lime juice if you go the indoor route, so if your hood vent doesnt work very well...be prepared to deal with the smoke detector you are going to set off).

Then I cut that into strips. While the grill is still hot, roast some red bell pepper (either on the grill or just on the eye of your stove...if you dont have a gas stove, I dont know what you can do for the roasted peppers other than prepare them beforehand in the over), and then slice the peppers. Add in a small amount of feta and romaine lettuce. I either serve it as a salad w/ a tbsp of light creamy caesar dressing, or roll it up into a wrap.

2) Baked/fried chicken.

Again, trim the fat off the chicken breasts and pound them out to an even, consistent thickness. Coat chicken LIGHTLY in fat free greek yogurt, and toss it in a crunchy bread-crumb of your choice (I've used damn near everything, panko breadcrumbs, home made breadcrumbs, frosted flakes, ground up rice crispies, etc) and bake until done. This more or less satisfies my craving for fried chicken. Calories are higher than the lime chicken I make, but like I said it's more of a craving satisfaction thing than anything...and its a heck of a lot healthier than pulling out the crisco and making some proper southern fried chicken.

BUMP!

bump

bump

What great ideas! I love Chicken!

Bumpity bump bump

I don't have kids myself- but I think they would be hard pushed not to enjoy these:

Creamy chicken & pesto crepes: Serves 4 (Based on 1 filled crepe per person)

For the savoury crepes: (makes 1 per person)
-50g plain white flour
-50g wholemeal flour
-1 egg, beaten
-250ml skimmed milk
-Salt & Pepper
-1 cal spray oil.

For the chicken filling
- 4 Chicken breasts, skinless & boneless, cut into strips
- 4 tbsp extra low fat cream cheese (1 tbsp pp, I used philadelphia)
- 2 tbsp Green Pesto (I used reduced fat green pesto from Asda)
- Dash water.
- Chopped veggies of choice- I like to use spinach, courgette (zucchini), and/or mushrooms.
- Crushed black pepper.
- Garlic granules/ crushed garlic (if you like it garlicky- beaing in mind there is some in the pesto).

- 4 tbsp grated low fat cheese of choice (For topping)

Combine the pancake ingredients in a large bowl and mix well. This mixture will keep for up to 3 days in a fridge.

In a medium hot non stick pan, spray 10 sprays oil per pancake and ladle in quarter of the mixture. Cook for about 4-5 mins or until cooked through.

Repeat the process, set pancakes aside.

In another pan- sautee the sliced chicken & veggies until cooked through. Add the cream cheese & pesto, add a little water if it's too thick. Season well.

Spoon quarter of the mixture into a pancake, roll up like an enchilada. Put into a baking tray. Repeat process.

Sprinkle the top of each crepe with cheese. Bake in oven for 10-15 mins until golden and bubbling.

Serve with a green side salad.



Calories per portion- approx 360 (Based on MFP recipe calculator, but will vary on brands used).

bump!