What's your favoirte healthy Chicken Breast recipe?

I sautee it in a little bit of olive oil, then add rosemary, garlic and a squeeze of lemon with a pinch of zest ... OR
again sautee in evoo, add thyme, garlic, splash of white wine.

serve with brown rice and veggies. yum!

Sauteed in a pan or baked with spices and a little ranch dressing powder...mmmmm. Served with a veggie or two.

I usually boil mine a bit first, for moisture. Then bake it with a "simon and garfunkel" mix, i.e., parsley, sage, rosemary and thyme. I also sometimes use salsa and a bit of shredded cheese for a bolder spicy flavor. Serve it with salad greens, green beans, cabbage. Great topic BTW!

Sautéed chicken with garlic onions Italian seasoning crushed red pepper and diced onions. When it's almost done add a partially drained can of no salt added stewed tomatoes and simmer until the sauce reduces some. I occasionally add mushrooms and/or olives. I serve it over rice noodles (I'm a glutard) and top with a sprinkle of part skim mozzarella.

I marinate in a mixture of oil, garlic, soy sauce, vinegar and salt & pepper. Then I grill it! It helps to slice in half before marinating, they grill quicker and more evenly.

It is a recipe on allrecipes.com called Normal Chicken.

Sprikle boneless chicken breasts with paprika, place in a in a covered dish with 3 tbs of Low Sodium Soy and 2 tbs of low sodium worcestershire sauce. Bake at 350 for 50 minutes. (if you want a little sweet and spicy, sprinkle lightly with splenda brown sugar)

Mine is a little plain. We have cast-iron frying pans, so you can actually fry the chicken without adding any oils (except for water). It tastes sooooooooooooo gooood. I might add a dash of seasoning salt.

I grill it, tear it because I like the rough edges, and top it with 16 grams of A1. Because 1 serving of A1 is 17 grams and I lick the top of the bottle before I put the cap back on.

did this the other day...

Put two breasts in some water in a frying pan, cook for like an hour or so on low heat. Drain the water and shred the chicken. give them a bath in bbq sauce and cook again for another hour on low heat. its like a pulled chicken delight.

when im to tired to actually cook i through it in a pan with a little salt and pepper and let it cook until its done (about 6 min for 4-5 oz thin breast) then through it on a sandwich thin with some sweet and spicy bbq sauce and have salad or sweet potatoe on the side...... its so simple but is one of my faverites

Great recipes on here! I'll have to try a few.
I'm cooking for 5 so I saute five chicken breasts in a little canola oil, sprinkle with pepper. Brown on both sides for about 5 minutes & then remove from skillet. Add a medium sliced onion to the skillet & cook until softened (about 3 minutes) & then add 2-3 peeled, cored & sliced apples and cook for an addtl 2 minutes. Throw the chicken back in the pan & add 1/4 cup apple cider vinegar & 3/4 cup apple cider. Simmer about 5 more minutes, until chicken is cooked & liquid has been reduced. Yummy served with brown rice & veggies. Dang, now I'm hungry.

Oprah's Chicken.........Just take your boneless chicken breast,dip it in water to coat real good. Then roll the breast in a mixture of Parmesan cheese and garlic powder. Bake uncovered at 375' until golden brown. Moist and delicious! Only need to bake it about 30-45 minutes.

Chicken Picatta (I can eat this several times a week its so good!!)

I will use the names of the brands I used and entered here on MFP that I came up with the cals and fat

Serves 4

4 (Generic) Boneless skinless chicken breasts (I cut 2 large ones into 4 pieces) 4 oz each

3T (Great Value) All Purpose flour (I calculated the recipe with 2 T because there was a T left over when I got done coating the chicken breasts that went in the garbage, but use 3 so you have enough that the breasts get coated)

salt and pepper (to taste, well don't taste the flour lol but just what you think, I used 1/2 t. salt 1/4 t pepper)

1 t (country crock) margarine

2 t (great value) extra virgin olive oil

1 T (great value) minced garlic, the stuff in the jar or you can use 2 cloves fresh

3/4 c (great value) chicken broth

1 T fresh lemon juice

1 T (Mezzetta - Non-Pareil) capers, drained

2 T minced fresh parsley

Pat chicken breasts dry, pound flat so they are all around the same thickness, around 1/2 inch. Mix flour, salt and pepper, RESERVE 1 T to the side for the sauce. Dredge chicken breasts in remaining flour mixture. In med/large pan heat oil and butter, place chicken breasts in heated pan. Cook 5 mins each side on MEDIUM heat (if your heat is too high, the oil and butter will burn up too quickly, and burn your chicken) They should be golden brown on both sides, add an additional min or 2 if they are not. Set chicken aside once browned. In same pan, add garlic, cook 1 min, then add reserved 1 T flour mixture, cook 1 more min. Add and whisk chicken broth and lemon juice, cook 2 mins or until slightly thickened. Stir in capers and parsley (mash the capers with whisk if desired). Serve chicken with 1/4 c. sauce. YUM!! ENJOY!

166 cals
4g carb
5g fat