Baked Chicken Breast Recipes

Bump! I usually just throw whatever seasonings on frozen breasts (usually rosemary, oregano, salt, pepper, maybe a bit o' paprika, onion powder, garlic powder...) but it gets boring, fast!

I slice down the side, put some low fat mozarella inside, then pesto around the outside, whack it in the oven for 40 minutes with some cherry tomatoes & have with salad
Delicious!

chicken, sweet potatoes, broccoli and a bit of leek. black pepper and a layer of cheese on top. nomnom

though I usually cut the chicken, potatoes and broccoli up first and cook it on a pan (sometimes with olive oil, sometimes without). but that's because I'm paranoied about under or overcooking it in an oven (I suck at watching the clock)

Wrap in tin foil and add a small amount of white wine along with lemon slices, black pepper and a sprig of thyme.

I also coat in low cal spray and cover with bbq seasoning.

delish!

Just last night I tried this and it was awesome:

Baked chicken breast and when it was done, I put two tbsp of salsa on top along with a small amount of shredded cheese and put it back in the oven to melt the cheese. Once I had it on my plate, I added a tbsp of sour cream for along with some chopped green onion. I had this with a spinach salad, it was totally awesome and low cal.

i spray mine with pam, then liberly put lemon pepper seasoning..zero cals. then i put more pam on it then i bread it with about 1/3 cup bread crumbs ( ones that dont have high fructose corn syrup)..then i bake either in oven or i use on pan with more pam

i bet your chicken never sticks!

Crock Pot Creamy Salsa Chicken

*You can use whatever variation of ingredients you want - I just chose these because they're low in sodium.

6 Giant Eagle Nature's Basket - All Natural Fresh Chicken - 99% Fat Free Hand Trimmed Boneless Skinless Breasts, 4 oz. each
1 can Campbell's Healthy Request Condensed Cheddar Cheese Soup
1 can Kuner's Black Beans No Salt Added, drained
1 jar Pepper Dog - Salsa
1 cup Green Giant Niblets Whole Kernel Corn (Frozen)
1 envelope McCormick's Chili Seasoning Mix - Low Sodium

Rinse off chicken & place in a baking dish. Top with soup, beans, corn, salsa & seasoning mix. Mix around with a spoon until it's all blended and covering all of the chicken.

You can either make this in your crock pot on low for 6 hours, or in the oven. I covered it with foil at 350 for 2 hours, then dropped the temperature to 300 for a last hour, uncovered.

Serve with rice.

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My current favourite:

Mix a spoon of red pesto with half a tin of tinned tomatoes. Put chicken into a roasting bag and add the tomato/pesto mix. Tie the bag and bake for 40mins. Ten minutes before the end, open bag and empty into an ovenproof dish and put some slices of low fat mozzarella ontop to melt. Serve with boiled brown rice and steamed veggies.

I put some Special K in the food processor and coated the chicken and baked for 20 minutes, it came out very tender and just yummy!!! Had Broccoli and a salad to go with it

I take breast tenderloins and marinate them in some of Lawry's Herb and Garlic for 30 minutes, and then wrap each individual tenderloin in foil, and bake them in the oven for about 15 minutes...the most tender, tasty chicken I've ever had! Line the shiny part of the foil with your favorite olive oil (I use garlic flavored) so it doesn't stick, and they come out perfect every time.

Afterwards, I sometimes pop the foil open and melt some fresh mozzarella on them. DELICIOUS!

hubby made this baked chicken curry on saturday night and it was delicious, we used chicken thighs though and removed the skin, and half fat coconut milk and it works out 350 cals per portion

http://www.rivercottage.net/recipes/baked-chicken-curry

I like to make what I like to call my Asian-inspired chicken breasts. I use Perdue singles chicken breast (usually 2 @ a time) because they're nice and fresh, but I marinate them with low-sodium soy sauce, fresh minced ginger (ginger powder is okay if you don't have fresh), fresh cilantro leaves (if you have it, if not, use dried - a pinch or 2), a pinch of kosher salt, 1 tsp of sesame oil, black pepper, oregano, a pinch of red pepper flakes, 3 minced garlic cloves. Marinate them for about 15-30 minutes and broil on 400 for about 15-20 minutes. DE-LISH!

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Stuffing topped cheesey chicken (emilybites.com)
Ingredients:
8 (4 oz each) thin boneless skinless chicken breast cutlets (2 lbs total)
6 slices 2% reduced fat Swiss cheese
½ cup skim milk
1 (10.75 oz) can of Campbell’s 98% fat free cream of chicken soup
6 oz box of chicken flavored stuffing mix (such as Stove Top)
4 T light butter (half a stick), melted

Directions:
1. Preheat oven to 350 degrees. Lightly mist two baking dishes (I used a 9x13 and an 8x8, but just use whatever fits your chicken breasts in a single layer. Two 9x13s would work fine!) with cooking spray and set aside.
2. Place the chicken breasts in a single layer across the bottom of the baking dishes. Tear the cheese slices into pieces and use them to cover the breasts.
3. In a medium bowl, mix together the milk and cream of chicken soup until combined. Pour over the tops of the chicken.
4. In a large bowl, stir together the stuffing mix and melted butter until stuffing is coated. Sprinkle the stuffing mix over the tops of the chicken.
5. Place in the oven and bake uncovered for 35-40 minutes.

Yields 8 servings. WW P+: 7 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 304 calories, 20 g carbs, 9 g fat, 33 g protein, 1 g fiber