Chicken, Chicken, and more Chicken!

bump all these idea's sound yummy : )

mmm, bump. love chicken!

I really don't care for chicken. I get burned out on it really easily.

That said, my brother-in-law makes the BEST chicken on Earth! He marinates it in olive oil and fajita seasoning and then grills it. It stays juicy and delicious for days! I have gotten him to grill an entire bag of chicken for me in the past and then I had food for the week. I need to do that again, actually.

i believe ill be trying that soon.. :drinker:

LOL Forgot to list the chicken!!

Chicken Rollatini

 Mushrooms, 2 diced
 Kirkland Signature - Frozen Chicken Tenderloins, 16 oz
 94% or 95% FF (Godshall's/ Jenny-O) turkey bacon, 1 Slice (chopped in small pieces... bacon bits would also work)
 Sargento - Light String Cheese, 1 stick chopped
 onion, 1 tbs chopped or diced
 Garlic Cloves, 4 Medium Cloves crushed and minced
 Fat Free Ricotta Cheese, 1/8 c (or 2 tbs)
 Stonewall Kitchen - Maple Chipotle Grille Sauce, 2 tbs
 salt & pepper as you like
 dried parsley flakes or any other herbs/seasonings

Preheat oven to 350

1.) Coat pan with cooking spray

2.) Sautee the bacon bits, garlic, and onion until brown or to your liking (you may need oil... i used a nonstick pan, no oil)

3.) In a small bowl mixing bowl combine the sautéed mixture with the cheese, salt, pepper, and other seasonings

4.) Place equal amt of filling on each fillet.

5.) Roll each "stuffed" fillet, and place seam side down on a baking sheet or foil (spray oil or grease if you'd like)

6.) Brush tops of ea fillet w/ grilling sauce & bake for 20 +/- minutes

Per Serving: 4 oz of chicken before stuffed 161 Calories

_________________________________________

Balsamic Honey Glazed Chicken

Ingredients
• 16 oz. chicken tenders (or four 4 oz breast filets, cut into 1” strips)
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper

Directions
Combine all ingredients in a large mixing bowl, cover and allow to marinate in the refrigerate for 1 hour.
Add all ingredients to large skillet, cook on medium heat until chicken is cooked through, about 10-15 minutes.
Delicious served over a bed of brown rice. To serve as an appetizer, combine 2 tablespoons honey and 1 tablespoon balsamic vinegar for dipping.

Per Serving 4 Oz Chicken: 181 Calories

I like mine with a little Indian flare.

Soak one chicken breast in water and kosher salt for a couple hours.
Cut into small bite-sized pieces.
Using a good non-stick skillet, toss in the chicken , add a dash of cumin, a bigger dash of curry, some dried minced onions, some onion powder and some garlic powder. When it is just about to be cooked through, throw in a cup of frozen peas and carrots. A boullion cube, or better than boullion, and a bit of water. Before serving, sprinkle in a little flour or corn starch to make a gravy and serve over rice. (I use minute rice).
You can garnish with wasabi peas, or lightly salted peanuts, chinese crispy noodles, coconut shreds, golden raisins, pineapple, etc.

bump!

I got this from the Biggest looser cook book. I love it.

Pecan Chicken.

Chop pecan till they look like bread crums or close to it

Take a chicken breast (if thick, smash it till it is thinner)

Dip the chicken in egg then coat the chicken in the pecan. make sure the breast is covered with pecans.

Bake chicken at 325 till cooked. The thicker the chicken the longer it will take to cook. I could eat this every night its so good.

bumpity - yummy this sounds great!

I make chicken differently all the time.....tonight...pan-fried in olive oil with garlic and onion....throw in fresh spinach when its cooked. The other night we used buffalo chicken shake and bake. U can stir fry it with any type of veggies..throw some soy sauce and sesame oil in. Cook up some Japanese noodles ...make a marinara sauce and add chicken...grilled, baked or pan fried..... Roasting a whole chicken with the skin on..then pull skin off..will be sooo juicy! Chicken fried rice is gr8....leave out the butter and use only a bit of olive oil.

THE BEST CHICKEN MARINADE I'VE MADE SO FAR.....

STICKY GARLIC...

4 tbsp tomato sauce
4 tbsp worcestershire sauce
2 tbsp runny honey
2 tbsp English or French mustard
3 crushed cloves of garlic
1 breast of chicken - diced small

Mix all ingredients together, put in fridge for at least an hour, over night if you can... I put them on skewers and grill for approx 20 mins or until golden, turning occasionally. They are to die for, especially with new baby potatoes and salad hmmmmm



Enjoy

I stuff chicken breasts with Laughing Cow Garlic & Herb cheese and bake. Delicious and the whole family begs me to make it.

Need to try this....bump

bump

You don't NEED chicken

I've had the best success since giving up land animals, and I didn't even do it for weight loss!

You don't NEED to be pushy....

I can only eat chicken with bbq sauce

Bump because I have an amazing steamed chicken recipe I'll put up when I get home

Camping season is upon us, and this may not be the BEST calorie-wise recipe, but it is the best chicken camping recipe EVER.

No mess, easy clean up -- everything goes in the garbage or gets cleaned and recycled! This recipe is best when made the night before and left in the fridge overnight. Put it on ice in the cooler and take out 10 minutes before you cook it to allow the oil to melt.

Campfire Chicken Roast
Ingredients:
Chicken Portion:
1pkg boneless chicken thighs (approx 6 pieces)
Garlic
Greek seasoning
Salt & pepper
Olive or Sunflower oil

Vegetables:
Carrots
Potatoes
broccoli
cauliflower
brussel sprouts (opt.)
Olive or Oil
Salt and Pepper
Greek Seasoning
Garlic

Extras:
2 super sealable plastic baggies (the zipper zip lock ones work best)
Disposable tin roasting pan
1 bottle of beer

Directions:

Vegetables:
Cut all washed and peeled veggies into bite size portions.
Put in one baggy. Drizzle oil over top (probably a tbsp -- more if you have lots of veggies). Chop garlic (however much you want) and add to veggies. Add salt and pepper and greek seasoning to taste.
Close bag and shake it so all the veggies get some seasoning and garlic. Put in fridge.

Chicken:
Place your chicken thighs in the ziploc bag. Add garlic, oil (2-4 tbsp depending on amount of chicken) and seasonings (greek, salt, pepper). Close baggy, mash ingredients around in bag so that the chicken gets a good covering of seasonings.

Cooking:
Put chicken in the tin roasting pan. Put vegetables around the chicken. You could also put the chicken on top of the vegetables. Make sure you get most of the oil out of the bag. Add approx 1/2 bottle of beer, enough to cover approx 1/2 the chicken (do not submerge the chicken!). Cover with tin foil. Put on camp fire grate. Drink and have a good time, checking occasionally and keeping the fire going.

Cook time: approx 45 mins, depending on fire heat