Baked Chicken Breast Recipes

Try layering a baking dish with some garlic, grape tomatos and cannellini beans. Season some chicken thighs with robust, italian seasonings.. ie, basil, oregano, garlic.. and a squeeze of lemon ya know Then roast in the oven for about 25-30 minutes, usually at about 375.

You get yummy, juicy chicken thigh with some roasted veg

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The easiest thing ever - marinate a family pack of chicken breast (boneless/skinless of course) in fat free Italian dressing (1 bottle) overnight or all day while you are at work. Remove the chicken and put in another dish and bake until cooked. It is delicious. I serve it with mashed potatoes, (mix with skim milk or plain yogurt or no fat sour cream and garlic powder) fried cabbage, not really fried, just chopped and cooked in a non stick pan or pan sprayed with no cooking spray. Unfortunately, you do have to toss the leftover dressing but sooooo worth it!

I throw mine into a Ziplock bag the night before with a seasoning from Penzey's Spices called Chili 3000. I broil them, dice them and then put them on whole wheat tortillas with a couple of teaspoons of guacamole and fresh spinach. I can take the ingredients to work and assemble there for lunch. I love Penzey's Spices!

YUM!!!

bump - I'm starving now and these all sound good!

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.

Trying this tonight...bump

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.

Trying this tonight...bump

Okay so I just finished dinner and this was amazing...just not sure how to log it.

I will definitely be having this again

I love this thread, I'm making Chicken Breast for Thursdays dinner...I'll definitely be trying one of your ideas!

Not baked chicken, but uses chicken breasts and they are so good!

Buffalo Chicken "Cupcakes"
Source: Emily Bites Original

Ingredients:
2 c cooked boneless, skinless chicken breast, chopped up small
4 Laughing Cow Blue Cheese wedges, chopped
3 T Buffalo wing sauce (I used Anchor Bar brand)
½ a celery stalk, chopped small
16 wonton wrappers (typically found in the produce section)
4 oz (1 cup) reduced fat 2% shredded cheddar cheese

Directions:
1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. In a microwavable bowl, combine the chicken, cheese wedges and wing sauce. Microwave for 1 1/2 minutes on high. Stir to combine until chicken mixture is fully coated with cheese and wing sauce. Stir in the chopped celery pieces.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the cheddar cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Yields 8 “cupcakes.” Weight Watchers Points Plus: 4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per "cupcake" from myfitnesspal.com: 149 calories, 9 g carbs, 5 g fat, 16 g protein, 0 g fiber