Easy Chicken Recipes for the Oven

Bump Love Chicken:happy:

I'm so loving this thread and can't wait to try some of these recipes!!!

The recipe online says its 500 calories per serving but I vamped it using fat free soup and only a half a slice of cheese on each.

Its really good, I am not a fan of swiss cheese so I kept passing this recipe up.




6 skinless, boneless chicken breast halves
6 slices Swiss cheese
1 can condensed fat free cream of chicken soup
1 (8 ounce) package dry bread stuffing mix
¼ cup red wine


Preheat oven to 370 degrees .
Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup, wine, and stuffing in medium bowl, and pour over chicken breasts and cover with foil.
Bake 40 minutes covered, and about 10 min uncovered.
or until chicken is no longer pink and juices run clear.

serve with fresh green beans

bump!

Some good recipes on here!! Mmmmmm! Any low cal beef recipes?

This takes a while to bake, but it's really yummy:

Baked chicken and rice

3-4 Chicken breast or thighs, whole
1 cup rice
1 cup water
1 can cream of mushroom soup (I get the Campbell's healthy select)
1 can cream of celery soup (again, the healthy select)
1 package dry onion soup

Mix rice, water and soups. Pour into a 9 x13" baking dish. Place chicken on top. Sprinkle dry onion soup mix on top. Cover with foil. Bake at 350 for 1 1/2 hours, adding water as necessary.

I've used brown rice with this recipe, and it's very good, but the cooking time increases to about 2 hours.

Another good one(this one is from Health magazine):

Sauteed Zucchini with Lemon-Thyme Chicken

1 tablespoon lemon zest
1 tablespoon chopped fresh thyme
1 lb chicken cutlets
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil
1/2 cup water
1/3 cup uncooked couscous
3/4 lb zucchini (about 2 medium) halved lengthwise and cut crosswise into 1/2-inch pieces
1/2 lb yellow summer squash (about 2 medium), halved lengthwise and cut crosswise into 1/2 inch pieces
1/4 cup fat-free, low sodium chicken broth
Chopped fresh thyme, for garnish

1. Place lemon zest & thyme in a small bowl; toss. Sprinkle the chicken with salt and pepper on both sides. Sprinkle half of the lemon & thyme mixture evenly onto one side of each cutlet. Heat the olive oil in a large nonstick skillet over medium high heat; cook the chicken, herb side down, turning after 2 minutes. When the chicken is golden and cooked through (about 4 minutes), transfer to a cutting board. Cover chicken, and keep warm.
2. Bring 1/2 cup water to a boil in a small saucepan; gradually stir in the couscous. Remove pan from heat; cover & let stand 5 minutes. Fluff with a fork. Cover couscous and keep warm.
3. Saute the zucchini and squash (in the same skillet used for the chicken) over medium heat, stirring frequently, until golden and tender (about 4 minutes). Stir in the remaining lemon-and-thyme mixture, chicken broth, and couscous.
4. Spoon the couscous mixture evenly among 4 plates; top each with a chicken cutlet. Garnish with thyme.

This one is awesome! It only takes about 15 minutes to make, and it's only 233 calories per serving! Perfect for the summer :happy:

My hubby and I make chicken packets quite often. You preheat the oven to 350 and get enough Reynold's wrap for however many chicken breasts you need. Each chicken breast needs to be individually wrapped. You take the tin foil, place the raw chicken breast in the center of the foil. Now you get creative! Top the chicken with any sauce you want, i.e. bbq, ranch, etc. Next top it with whichever veggies you want - peppers & onions, salsa, broccoli & carrots. Finally top it with whatever cheese floats your boat. You could also add spices if you wish. And wallah, dinner is prepped! Fold the foil up around it, put all of the packets on cookie sheets, bake for 30 min or until chicken is cooked through. Easy as pie...probably easier...and you really don't need any sides

bump
Thanks for the website info. I'll check it out!

bump

Ever tried these http://www.colmans.co.uk/seasonandshake/

just shove everything in the bag along with the seasoning and bake it. i put in chicken, carrots & peas.

I can't wait to try all of these! Thanks everyone!

I stole this one from another MFPer and have made it twice this week.

I stuff a chicken breast with spinach and goat cheese and then season the chicken with whatever sounds delicious (i.e. garlic powder, Ms. Dash, etc)

Either cut a pocket in the chicken or pound it thin and then role or fold it over. Use about a 1/4 oz of goat cheese per breast and 1/2 to a Cup of raw spinach. Use a toothpick to hold the chicken together and then bake in the over for about 20ish minutes

Simple and Delicious!

I took a package (1 lb.) "Skinny Chicken" (not sure of the brand but Weis carries it - it is just thin sliced and it is really trimmed of the fat well), I already had jasmine rice (1 cup) left over from a previous meal, and I added raw baby spinach (2 cups) and laughing cow garlic and herb wedges (4) and about 1/4 cup Silk PureAlmond Unsweetened.

Mix rice, spinach, laughing cow wedges and milk (you can substitute any liquid you prefer) in a bowl. Rinse chicken and lay flat. Divide the mixture between as many scallopini fillets as you have and then roll up! Bake in the oven at 350°F for about 25-35 minutes. Check the temp of the chicken without hitting the stuffing.

Yum!

Chicken and Sweet Potato Casserole

1 chicken breast, cut into bite sized pieces
1/2 Sweet potato, cut into bite sized pieces
1/2 Onion
Handful Mushrooms
Handful Cherry Tomatoes
1tbsp flour
Chicken stock to cover

Quickly fry the onion, add to a casserole dish.
Brown the chicken then mix in the flour. Add to the casserole dish.
Slice and half the tomatoes and add to the casserole dish. Cover with Chicken Stock.
Cook in the overn for 30mins and 200c.