Chicken breast ideas, please!!

AshDHart · June 2011

I eat chicken breasts about 5 times a week. My general all purpose seasoning is garlic, pepper, and paprika. I use it every time. Several dishes include:

Low fat cream cheese spread on top. Place several frozen asparagus spears and bake. Serve with another veggies and a small amount of rice. I call this one Philly Chick Spear. :happy:

Diced up and placed on top of a small amount of rice, spoon a small amount of salsa, add peppers and onions and sprinkle shredded cheese. Dollop of sour cream and an avocado for Mexichick.

healthyjen342 · June 2011

BUMP! Lately I have been just baking chicken breasts plain and then adding something to it..like I sauteed 5 oz of diced chicken breast that was already baked in about a tsp of EVOO then I added 2 tbsp of BBQ sauce to it and let it get all hot and caramelized and what not (im southern) and I could eat that plain, make a sandwich, a wrap..a burrito...

micklepickle61 · June 2011

I cook chicken breasts often as well.

One of the easiest ways is to put the chicken breasts in a glass cooking pan, cover with a can of diced tomatoes, then bake. You can find diced tomatoes with garlic and herbs.

Another favorite; mix an egg and some soy sauce together. Dip the chicken breast in the egg mixture then into bread crumbs. Bake at 350. You can add what ever herbs you like to the bread crumbs.

Mike

whiskey9890 · July 2011

mix some runny honey with some mustard powder and a bit of low sodium soy sauce to help liquify it a bit (not too much) then brush/spoon onto the chicken breasts and bake in an oven till cooked, you can wrap it in foil or keep it open, but it does tend to caramelize if left open

helenzback · July 2011

Bump. Great ideas here, much appreciated.

vidalia222 · July 2011

I put a chicken breast on a piece of foil and cover it with a tsp of minced ginger, minced chilli to your taste, shake over some soy sauce and top with sliced pak choi and spring onions (scallions). I then wrap up the parcel so there is space at the top for the steam and put in a steamer basket over a wok of boiling water and steam until cooked - 20-25 minutes depending on the size of the chicken breast. Carefully unwrap the foil and serve the chicken breast sliced with brown rice and with the sauce poured over. Very filling, very low calorie and almost no fat. It can also be done with salmon or white fish fillets but only steam for around 10-15 minutes.