need some chicken excitement

This one is super-easy: http://www.mccormick.com/Recipes/Main-Dish/Rosemary-Baked-Chicken-with-Potatoes.aspx

I use boneless, skinless chicken breasts instead of the chicken thighs and that cuts out a lot of the fat. I usually end up cooking it for a total of 35-40 minutes (this will depend on chicken breast size).

Then I just portion it out into tupperware and stack in the fridge for reheating all week.

I like to marinade my steak/chicken, preferably for a day or two. I am willing to add the extra calories for some good flavor. I cook a whole package of breasts at once on the foreman grill and store them in the fridge for a couple days. I make salads, brown rice, veggies etc all with the chicken. I always have something to grab and go quickly for lunch and it keeps me from going out with everyone where I work.

Key West Chicken:

Ingredients

* 3 tablespoons soy sauce
* 1 tablespoon honey
* 1 tablespoon vegetable oil
* 1 teaspoon lime juice
* 1 teaspoon chopped garlic
* 4 skinless, boneless chicken breast halves

Directions

1. In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
2. Preheat an outdoor grill for high heat.
3. Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

I substitute Olive Oil for the vegetable oil and grill it on my George Foreman grill. Also I will usually marinate the chicken at least overnight so it can pull in a lot of the marinade.

I made this recipe earlier this week. It's AMAZING. I will be making it again! It calls for ranch dressing, I used light.

http://allrecipes.com/Recipe/Tender-Chicken-Nuggets/Detail.aspx

I cut my chicken breast into strips and grill them with mesquite seasoning. Then I chops them up in bite sized pieces and toss them in buffalo sauce.. yummy! Good for wraps, salads, pr mix with mayo (light or reduced fat, of course!) and make a buffalo chicken salad sandwich!

Oh yeah! A nice coating of hot wing sauce is the ticket! It saved my Super Bowl Sunday and a couple of weekends since.

YUMMY TO SCHEY76 RECIPE

I make a batch of chicken every week and keep it in the fridge so I have it on hand for sandwiches, salads, wraps, etc...
I vary the seasonings each week, here are some of what I've done. Basically season and/or marinate.. bake and then broil fo rthe last 5 min or so. All have turned out wonderfully!

- lemon pepper
- marinate in Light Balsamic Vinegarette
- Old Bay & a spritz of lime juice
- marinate in half salsa, half light italian dressing

I have this in the crock pot right now...

BBQ PULLED CHICKEN

16 oz. chicken breast, skinless, boneless, raw
1 cup barbecue sauce
1/2 cup teriyaki sauce
12 Arnold Select Sandwich Thins

Please first three ingreients in crockpot and cook on low about 6 hours. Shred chicken with a fork and add more sauce if needed. Place on sandwich thin.

Makes 12 servings @ 71 calories/serving

I buy the skinless, boneless chicken breast and season them with different spices. Italian seasoning, with pepper, salt, garlic and lemon is yummy. I always broil my chicken and almost all of my meats. It is healthier than frying and taste better too.