Baked Chicken Breast Recipes

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

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Two from a recent Cooking Light. Both are really good.

Maple-mustard glazed chicken:
http://www.myrecipes.com/recipe/maple-mustard-glazed-chicken-50400000118599/

Double plum baked chicken:
http://www.myrecipes.com/recipe/double-plum-baked-chicken-50400000118595/

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Baked Chicken Nuggets from SkinnyTaste.com! They're to die for.

• Servings: 4
• Serving Size: 1/4th of nuggets
• Calories: 164.9
• Fat: 4.6 g
• Protein: 22.1 g
• Carb: 7.7 g
• Fiber: 0.9 g
• Sugar: 0.1 g

16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko**
2 tbsp grated parmesan cheese
olive oil spray (I used my Misto)

Preheat oven to 425°. Spray a baking sheet with olive oil spray.

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

**Panko is japanese bread crumbs and can be hard to find. I substituted Panko with crushed oyster crackers. Does the trick with the same amount of calories!

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