Love this one. The recipe calls for chicken quarters, but I just use boneless/skinless thighs and it's delicious.

allrecipes.com/recipe/chicken-with-chipotle/

I just took a few 4 oz. boneless skinless thighs this morning and am marinating them in 2 T of Trader Joe's Soyaki sauce. After work I'll throw them on the grill pan until they're cooked through - great with brown rice and stir-fried veggies!

This may sound silly.. but I LOVE chicken.. however the thought of not cooking it enough freaks me out. how long should I bake a pan of 4 frozen chicken breast in the oven?

They are boneless, skinless, chicken breast. About 4" long? What is the proper way to thaw chicken? I am fine with every other meat.. it is just chicken that scares me.

Bump

This recipe is so good ... it only takes about 10 minutes to put together and is done cooking in less than 45 minutes. The original recipe is from "Real Simple".

Chicken with White Beans and Tomatoes
Serves 4
2 cans (15.5 oz) cannellini beans, rinsed
1 pint grape tomatoes
4 sprigs fresh thyme
4 sprgs fresh oregano, plus leaves for garnish
2 garlic cloves, smashed
1/4 teaspoon crushed red pepper
2 tablespoons olive oil (not extra virgin ... save that for salad dressing)
salt and black pepper to taste
1/2 cup white wine
8 bone-in, skin-on chicken thighs ( about 3 pounds total)

Heat the oven to 425 degrees Farenheit. In a 9x13 inch (or some other large) baking dish, toss the beans and tomatoes with some of the thyme and the oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, 1/4 teaspoon black pepper. Add the white wine to the dish.

Pat the chicken dry and place on top of the bean mixture, skin-sid up. rub with the remaining tblespoon of oil; season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and the rest of the thyme (strip the leaves off the stems).

Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the reserved oregano leaves.

This is great with some country bread to soak up the delicious sauce. Served with a green salad it makes a complete dinner.

Nutrition per 2 pieces chicken thighs and 1/4 of the beans ....
Calories 624 Fat 35g Sat Fat 9g Cholesterol 168 mg
Sodium 808 mg
Proetin 51 g
Carbohydrate 22 g Sugar 2 g Fiber 6 g
Iron 5 mg Calcium 85 mg

This meal is also great as a left over the next day if you are cooking for 2 you can still make the whole recipe.

This is a favourite of ours. I freeze it in meals for 2. 6 servings of 2 pcs.

THAI THIGHS

Preheat oven to 375.

T-tablespoon, t - teaspoon, c - cup

12 chicken leg quarters or thighs
Approx. 2 lbs carrots sliced thin

SAUCE
½ c minced scallions
4 cloves minced garlic
6 T T&T low sodium hoisin sauce
4 T peanut butter
2 T minced ginger
2 T low sodium soy sauce
2 T sesame oil
2 T lemon juice
1 t sriracha hot sauce

Cut leg quarters into legs and thighs, and trim excess fat, while cooking carrot in water until just tender. Save the water to make the rice. Combine sauce ingredients (food processor is handy, garlic to hot sauce). Spread carrots in two baking pans. Add about ½ cup of carrot water. Arrange chicken on top and spread about 1T sauce on each piece until gone. Bake for 45-50 minutes at 375. Garnish with scallions.
Use the carrot water to make the accompanying rice if needed or use cauliflower rice to save calories.

Calories 418 . Sodium 297 mg . (for 2 pcs chicken and carrots)

Wow, these are great ideas. I needed inspiration! Going to try the chipotle chicken over the weekend.

Chicken and Lemon Grass Curry Recipe
This fragrant and truly delicious curry is exceptionally easy and takes less than twenty minutes to prepare and cook. Truly a perfect mid-week meal which is easy to prepare.









Ingredients: (Serves 4)
45 ml/3 tablespoons vegetable oil
2 garlic cloves, crushed
500 g/1¼ lb skinless, boneless chicken thighs, chopped into small pieces
45 ml/3 tablespoons Thai fish sauce
120 ml/4 fl oz/½ cup chicken stock
5 ml/1 teaspoon granulated sugar
1 lemon grass stalk, chopped into 4 sticks and lightly crushed
5 kaffir lime leaves, rolled into cylinders and thinly sliced across, plus extra for garnish
Chopped roasted peanuts and chopped fresh cilantro (coriander), to garnish

For the curry paste:
1 lemon grass stalk, coarsely chopped
2.5 cm/1 inch piece fresh galangal, peeled and coarsely chopped
2 kaffir lime leaves, chopped
3 shallots, coarsely chopped
6 cilantro (coriander) roots, coarsely chopped
2 garlic cloves
2 fresh green chilies, seeded and coarsely chopped
5 ml/1 teaspoon shrimp paste
5 ml/1 teaspoon ground turmeric

Method:
Make the curry paste. Place all the ingredients in a large mortar, or food processor and pound with a pestle or process to a smooth paste. Heat the vegetable oil in a wok or large, heavy frying pan, add the garlic and cook over a low heat, stirring frequently, until golden brown. Be careful not to let the garlic burn or it will taste bitter. Add the curry paste and stir-fry with the garlic for about 30 seconds more.


Add the chicken pieces to the pan and stir until thoroughly coated with the curry paste. Stir in the Thai fish sauce and chicken stock, with the sugar, and cook, stirring constantly, for 2 minutes more.

Add the lemon grass and lime leaves, reduce the heat and simmer for 10 minutes. If the mixture begins to dry out, add a little more stock or water.

Remove the lemon grass, if you like. Spoon the curry into four dishes, garnish with the lime leaves, peanuts and cilantro and serve immediately.

A very easy way to cook boneless skinless chicken breasts /thighs without salt is to do FOIL baking.. You take your vegetables.. thin sliced onions, bell peppers, and carrots and place in the center of a 12 inch square of foil. Place chicken on top.. you can season chicken with Mrs Dash of your choice or with pineapple crushed or slices...pull the corners of the foil toward the center and create a pocket baking sure seams are folded so nothing leaks out.. bake at 325 degrees for about 45 minutes to an hour. Chicken will be moist veggies cooked.. serve over a 1/2 cup of cooked brown and wild rice. Add a salad and bread if your diet allows bread.. this is just a basic recipe. . You can change and create new tastes as you play with it. Individual pocket foil dinners are time savers and require minimum clean up

This calls for chicken breast, but I have used chicken thighs and it's still really good.


Per serving281 cal., 10g fat(4gsat. fat), 104mg chol., 432 mg sodium, 14 g carb., 2g fiber, 31g pro.diabetic exchanges:4 lean meat, 1 starch, 1/2 fat.

4 cups fresh spinach
2 garlic cloves, minced
2 tsp. olive oil
2 tbsp grated Parmesan cheese, divided
1/4 tsp each salt and pepper
4 boneless chicken breast (4oz each)
1/2 cup dry whole wheat bread crumbs
1 egg, lightly beaten
2 cans (8oz) no salt added tomato sauce
1 tsp each dried basal & dried oregano
3/4 cup shredded mozzarella cheese

1. Preheat oven to 375. In a large skillet, cook and stir spinach and garlic in oil until wilted. Drain. Stir 1 tbsp Parmesan cheese, salt and pepper.
2. Pound chicken breast with a meat mallet to 1/2 in thickness. Spread each with 1 tbsp spinach mixture. Fold the chicken in half enclosing filling; secure with toothpick.
3. Place bread crumbs and egg in separate shallow bowls. Dip chicken in egg, then roll in crumbs to coat. Place seam side down in an 8-in-square baking dish coated with cooking spray. Bake, uncovered, 20min.
4. Meanwhile, in a large bowl, combine tomato sauce, basil and oregano. Pour over chicken. Sprinkle with mozzarella cheese and remaining Parmesan cheese. Make uncovered, 10-15 minutes longer or until a thermometer reads 165. Discard toothpicks before serving.

1 package guacamole or Ranch hidden Valley dips. 4 tablespoons Real bacon bits.

Spray baking dish with pam. Arrange chicken evenly and neatly. Sprinkle each piece of chicken with the hidden valley dips. Evenly distribute bacon pieces over that. Bake until done.

This is the *best* chicken thigh recipe I have ever made:

http://www.cookinglight.com/food/quick-healthy/quick-easy-chicken-recipes/honey-brushed-chicken