Chicken

Chichen Breast sliced in thin strips
Season salt
Wheat flour
1 tablespoon olive oil
Toss damp chicken in to Wheat flour
and fry yummmmmm I just love it also good with fish!!

sorry for the typos I am tired!

Here's another really good one. I use a crock pot and just add in the spinach and chicken at the very end.

Lentil and Sweet Potato Stew

Ingredients:
2 tsp canola oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 celery stalks, sliced
2 large carrots, diced
2 tbsp curry powder
1 cup lentils, rinsed and picked through
2 cups fat free, low sodium chicken broth
1 14.5 ounce can diced tomatoes and juices
1 8 ounce can no-salt-added tomato sauce
1 medium sweet potato, cut into 1 inch pieces
3 cups baby spinach
2 cooked chicken breasts, cubed

Preparation:
Heat oil on medium heat and sauté onions, garlic, celery and carrots for 6-7 minutes. Sprinkle curry powder and stir well. Add broth, canned tomatoes and tomato sauce. Bring to a boil. Add sweet potato chunks, reduce heat, cover and simmer for 25 minutes, until lentils are tender. Stir in baby spinach and cooked chicken. Cover and simmer for 5 minutes.
Serves 6

Per Serving: Calories 282, Calories from Fat 27, Total Fat 3.1g (sat 0.3g), Cholesterol 33mg, Sodium 190mg, Carbohydrate 38.3g, Fiber 14.5g, Protein 25.4g

Homemade chicken nuggets! take boneless skinless chicken breasts, cut them into pieces and coat with egg beaters or egg whites. Then crush some ritz crackers, reduced fat parmesan cheese and cayenne pepper. Put it all in a ziplock and give a toss. Bake on a cookie sheet for 20 minutes @ 400 then turn over and cook for 10 more minutes then broil for a couple more minutes. Dip in wing sauce. YUMMM!!!!!!!!!!!!!!!!!

This is one of my favorites and it re-heats pretty well if you make more than just the one serving the recipe makes. I got it off of hungrygirl.com

Chicken Cordon Bleu

Ingredients:
One 5-oz. raw boneless skinless lean chicken breast cutlet
1 wedge The Laughing Cow Light Original Swiss cheese, room temperature
1 oz. (about 3 slices) 97 - 98% fat-free ham slices
salt and black pepper, to taste

Directions:
Preheat oven to 350 degrees.

Put chicken in a large sealable plastic bag, squeeze out as much air as you can, and seal. Using a meat tenderizer or a can, carefully pound chicken through the bag until it is about 1/4-inch thick. Remove chicken from the bag, and season to taste with salt and pepper on both sides.

Lay the chicken flat and spread the cheese wedge over it. Evenly layer the ham slices on top of the cheese. Starting with one of the longer sides (or any side, if it's square), tightly roll up the chicken breast cutlet, and secure with toothpicks.

Place chicken roll in a baking dish lined with foil and/or sprayed with nonstick spray, and then cover the baking dish with foil.

Bake in the oven for 20 minutes. Carefully remove the foil covering the dish. Continue to bake (uncovered) for an additional 15 minutes, or until chicken is cooked through. Enjoy!

MAKES 1 SERVING

Serving Size: 1 chicken cordon bleu (entire recipe)
Calories: 222
Fat: 4.5g
Sodium: 692mg
Carbs: 2g
Fiber: 0g
Sugars: 1g
Protein: 40g

POINTS® value 5*

My favortie Chicken recipe lately has been a red wine vinegar one. YUMMY

Cut chicken breasts into small bite size pieces

Cook in skillet with

tiny bit of olive oil
1/4 to 1/2 cup of Red Wine Vinegar depending on your own taste
a sprinkle of itialian seasoning
1/4 tsp or 1 clove minced garlic
Dash of Garlic Salt

It is so so yummy

I also have crook neck squash from my garden right now so I have been cooking this with the chicken also and then serving with Rice. It is so yummy and I think it should be pretty healthy.

Vaughns Chicken & Rice

Ingredients:

4 Large Boneless Chicken Breast
6 Slices Turkey Bacon
1 can Sliced Peaches (No Sugar Added)
Uncle Bens Whole Wheat Rice
1 stick I can't beleive its not butter
2 tbsp Virgin Olive Oil
3 packets Sweet & Low
1/4 tsp Sea Salt & 1 tsp Pepper
1/4 tsp Paprika

Directions:

Boil Rice according to packet directions
Saute Turkey Bacon dice and set aside
Seperate Peach Juice from Peaches, set juice aside, dice peaches

Season Chicken Breast, add Olive Oil to skillet add chicken breast turning frequently, when 1/2 way done, lower heat and cover, slice chicken breast in pan, add juice from peaches, bring chicken and peach juice to a simmer add sweet n low and cover, this should glaze, you want chicken to brown here, not burn....watch closely.

Serve Chicken over Rice Spinkle Peaches and Bacon on top and enjoy

they all sound good

Last night I just thawed some chicken tenderloins, threw some season all (it's some kind of garlic pepper mixture) all over it and threw it in the oven for 20 minutes. It came out so tender and delicious! I dipped it in reduced fat sour cream and ate roasted asparagus (done in the same pan with the same seasoning, on top of olive oil) as my side.

I found a recipe on FoodNetwork.com (can't find it now - their search is messed up) and have made it twice, both times with different cereals but the general recipe is:

Take chicken strips (or just cut boneless skinless breast into strips - this last time I used tenderloins as I had a ton!) and flour them, then dip into bowl of eggs and cover both sides. Place chicken in bowl of crushed chex cereal (I used honey bunches of oats th first time and just picked out the oats. The honey gave it a nice sweet taste!) and cover both sides. Place in pan covered in olive oil. Bake for 20 minutes at 350 degrees F.

How about Salsa Chicken, it is easy to make and not too much fat. I take the chicken breasts and coat them with about a
half bag of taco seasoning, then I place them in a baking dish, I coat the chicken with a jar of salsa, any salsa will do, depends
what you like. I bake at 375 degrees for 40 min, and during the last 5 minutes I remove and pour some low fat shredded cheese
on top. I like to make cornbread with it. Very yummy.....

Ooh! I do this, just without the taco seasoning.

Chicken Nuggets! (kind of adapted from a few hungry girl recipes, but i just threw in whatever spices I felt like adding)

48 oz. (3 lb chicken breast) cut into bite sized chunks
2 cups fibre 1 cereal (crushed in blender)
2 eggs
2 tbsp water

Preheat oven to 400. Spray cookie sheet with cooking spray.
Add spices (to taste) to crushed cereal. I used chili powder, red pepper flakes, and pepper.
beat eggs with water. Dip chicken pieces in egg, then roll in crumb mix.
Place on cookie sheet, spray tops lightly with cooking spray.
Bake for about 30 minutes.

Makes 6 - 8 oz. servings (or more smaller ones!)
I have added this to the database as Fiona's chicken nuggets
nutritional info per 8 oz serving:
270 cal
3 g fat
16g carb
45g protein
9g fibre

(7 net carbs!!)

this one is quick & simple-

Curried Chicken Skillet
large onion, chopped
2 t. curry powder
1 1/3 c. water
2/3 c. whole wheat couscous
2 c. chopped & cooked chicken breast (about 12 oz)
1 c. frozen peas
large red sweet pepper, seeded & chopped
1/2 c. light mayo or salad dressing
3 T. bottled mango chutney

lightly coat an unheated large skillet with nonstick spray. Heat skillet over medium heat. add onion, cook & stir until onion is crisp-tender. stir in curry powder & cook 1 minute more. Add water & couscous, bring to boil. stir in chicken, peas, sweet pepper, mayo, & chutney; return to boiling. Remove from heat, cover & let stand for 5 minutes.
makes 6 servings. 287 calories, 9g fat, 2g sat.fat, 47mg cholesterol, 20g protein, 33g carbs, 5g fiber, 244mg sodium

yum, bump

bump

sounds good