Easy chicken recipes

Coat a chicken with egg beaters or an egg and roll it in crushed up frenchs french fried onions. the recipe is on the can. delish!

We just take Chicken breasts and put the pampered chef rub that we like and sprinkle that on it on both sides, and put it on the grill...in 15 min or so we have 4 chicken breast, 2 for supper, and 2 for lunch the next day for(one each for each of us )
Easy and quick and good eating my chicken breast for lucnh now PLUS low cal!!!

This is one of my favorite meals. I use yellow corn tortillas to make it gluten free but you can use regular tortillas.

3 boneless skinless chicken breasts
1/2 - 3/4 can of black beans
1 can of corn (or 2 cups frozen corn thawed)
2 cups salsa
4-6 cups shredded cheese
8-10 tortillas

Seasonings for chicken
2 tbs Olive oil
Garlic powder
Salt
Pepper



Cook chicken and shred
I cook it in a skillet a cup of water, and the seasonings for chicken, on medium high heat for about 15-20 minutes...until cooked through.

Preheat oven to 400 degrees.

In a medium sized bowl combine beans, corn, salsa, then mix in chicken

Line a greased 8x8 baking dish with one layer of tortillas, spread half of chicken mixture over tortillas, top with cheese, repeat. Top final layer of tortillas with cheese and bake until cheese melts (about 15 minutes ).

Top with lite sour cream and green onions if desired.

Once you make it the first time its really easy and usually only takes 30 minutes to make.

I cook my chicken in a pan with lemon pepper seasoning. It's so yummy and I add vegetables with it, very filling as well!

Honey Mustard Chicken (serves as many as you wish)

1 chicken breast for each person. Get a sheet of foil for each chicken breast. Spread each with a tsp of grain mustard. Put the chicken breast on, and spread on another tsp of mustard. Squeeze the juice of 1/2 a lemon over each, and put a couple of slices of lemon in, as well) Wrap up the foil into a parcel.
Bake at 180°C for 30 minutes. Then open the parcels and add 1/2 tsp honey to each. Bake for a further 5 minutes or so.

INDONESIAN CHICKEN:
2 chicken breasts
MARINADE:
1/2 tsp sesame oil
1/2 tsp grated ginger
1 clove garlic, chopped
grated zest/juice of 1 lemon
1/2 tbsp Chinese 5-spice powder (I cut this down a bit)
One and 1/2 tbsp soy sauce
1/2 tsp paprika
SAUCE:
1 tbsp peanut butter
1 tsp grated coconut (I used dessicated)
1 tsp honey
1 tsp chilli powder
60 ml water

Mix marinade ingredients Marinade chickenfor about 1 hour (or more if possible)
Put coconut in a pan with peanut butter, honey & chilli. Add water. Whisk until smooth (unless you used crunchy peanut butter!!!) Bring to boil & then simmer
Grill the chicken breasts, until cooked, brushing with the marinade. (If you wish you could cut the chicken into chunks, & make brochettes with peppers & onions.)
Serve with sauce & salad. And rice too, if you wish.

CHICKEN SALTIMBOCCA
2 boneless, skinless chicken breasts
2 slices lean parma ham (or similar)
75g ricotta cheese
2 cloves garlic, chopped
2 tbsp fresh mixed herbs, chopped (or 1 tbsp dried herbs)
seasoning

* Preheat oven to 220°C.
* Mix the ricotta, garlic, herbs & seasoning in a bowl.
* Cut a deep slit in each chicken breast to make a pocket. Divide the ricotta mix in two, and stuff into the slit.
* Wrap the parma ham around the chicken breast, folding the ends under. Secure with cocktail sticks, if necessary.
* Place on a baking sheet, lined with parchment (or straight onto a non-stick baking sheet if you're like me.)
* Bake in oven for 20-25 minutes, or until cooked through

TURKEY (but would work with chicken) & Mushroom Ragout

250g turkey escalope/breast fillet 75ml chicken stock
1 chopped garlic clove 2 tbsp red fat crème fraiche
1/2 tbsp mustard 1 onion, finely chopped
100g mushrooms, sliced 1/2 tsp cornflour mixed with 1/2 tbsp water

* Cut the turkey into strips. Spray a pan with fry-light & cook the strips over a moderate heat for 4 - 5 minutes
* Add the garlic, onions & mushrooms. Season & cook for a further 4-5 minutes
* Pour in the stock & bring to boil. Then stir in the crème fraiche and mustard. Bring back to the boil, & stir in the cornflour mix. Simmer, stirring, for another 4-5 minutes until thickened and smooth.
* Serve sprinkled with parsley.

MARRAKESH CHICKEN
Slash 2 chicken breasts and put in a baking dish. Slice 1 lemon into thick slices and put into the slashes. Mix together 100g natural yoghurt and a tbsp harissa paste. Slather onto the chicken. Bake at 200°C for 30 minutes.

Cut up a courgette, onion and red pepper. Spray with FryLight or similar. Bake in oven for 30 minutes also.

Make up 60g of raw weight cous-cous. Serve vegetables with cous cous, topped with chicken & any juices. Add parsley to cous cous, if you have any. I didn't.

I stuff chicken breasts too.. usually with a little steamed spinach, laughing cow or goat cheese, season the outside and bake.
Also will marinate chicken breasts in salsa and italian dressing and bake. Or season with Old Bay and lemon juice and bake.

Also check out www.hungrygirl.com and skinnytaste.com.. lots of good recipes on there too!

Editing: Coincidentally just found this while surfing the web...
http://www.cookinglight.com/food/quick-healthy/easy-chicken-recipes-00412000068136/