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Chicken
Jan 19, 2011 3:28:36 GMT -6
Post by tiffmw10 on Jan 19, 2011 3:28:36 GMT -6
Chicken
4 frozen chicken breast(yes frozen!) Low fat-French onion dip OR sour cream(about a cup) 2 cups of crunched corn flakes
Preheat oven to 375. Take frozen chicken breast and coat them with the dip. Then roll them in corn flakes. Put them on a cookies sheet sprayed with pam. Bake UNCOVERED for 1 hour. So easy and low fat!!!
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Chicken
Jan 19, 2011 3:30:49 GMT -6
Post by tiffmw10 on Jan 19, 2011 3:30:49 GMT -6
Lemon Herb Roasted Chicken
1 3lb. whole chicken cleaned 1 tablespoon lemon zest 2 tablespoons fresh chopped herbs 2 tablespoons butter (smart balance) Juice from 1 lemon Salt and lemon pepper Combine lemon zest, herbs, butter and some salt and lemon pepper in bowl in microwave for 30 seconds. Spread mixture under the skin of the chicken. Squeeze lemon juice over bird (stuff the bird with the lemon rind) Roast at 375 degrees for 1 1/4 hour uncovered.
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Chicken
Jan 19, 2011 19:02:30 GMT -6
Post by Jennifer on Jan 19, 2011 19:02:30 GMT -6
Balsamic Poached Chicken
This is one of my go-to recipes that I actually hadn't made in a while. I got it from Real Simple magazine a few years ago. Thought I would share since it is quick, easy, healthy, and soooo yummy!
1 14.5 oz can low sodium chicken broth 1 cup balsamic vinegar (I use the mid level grocery store stuff, not my good stuff) 1.5 lbs boneless, skinless chicken breasts
Combine broth and vinegar in a large saucepan on the stove over high heat. Once it starts boiling, add chicken (and, if necessary, up to 1/2 cup water to cover chicken completely). Cover and simmer for a 1 minute and then turn the heat to the lowest setting and leave covered for 15 minutes. Removed chicken and cover with plastic wrap to keep it warm. Bring the vinegar mixture back to a boil and reduce until it is about a cup of liquid (the vinegar will get sweet as it reduces). Slice up chicken and serve with reduced sauce.
I serve this with potatoes and green veggies (last night I made PW's Crash Hot Potatoes and a steamfresh bag of sugar snap peas). Today I took the little bit of leftover chicken and put it over salad greens with dried cranberries and gorgonzola and use a balsamic dressing on top.
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Chicken
Jan 19, 2011 23:58:01 GMT -6
Post by tiffmw10 on Jan 19, 2011 23:58:01 GMT -6
SWEET AND SOUR CHICKEN Chicken Breasts 3/4 c flour 1 tbl + 1 tsp ginger 1/2 c oil 13 1/2 oz can pineapple 1/2 c vinegar 1/2 c soy sauce 1 tbl whorsterhire 3/4 c sugar 3/4 tsp pepper bell pepper water chestnuts cooked rice Mix 1/2 flour and all ginger. Coat chicken, brown in oil and remove. Add enough water to pineapple juice to make 1 3/4 c liquid. Stir syrup mix, vinegar, soy sauce, whores. sauce into fat in pan. Heat to boiling. Boil and stir for 1 minute. Stir in sugar, little salt, pepper and meat. cover and simmer 1 hr. Add pineapple and bell pepper, cook uncovered 10 min. Add chestnuts and cook 5 min. more. Pour over rice. (I don't know what you're supposed to do with the rest of the flour!)
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Chicken
Jan 20, 2011 0:10:04 GMT -6
Post by tiffmw10 on Jan 20, 2011 0:10:04 GMT -6
CHicken Marsala Ingrediants: 1/4 Cup - Flour 1/2 t. - Marjorum 1/8 t. - Salt and pepper 4- Boneless skinless chicken breasts (pounded) 2 Cups - sliced mushrooms 2 - green onions chopped 3 Tbsp - butter 1/2 Cup - Cooking sherry or Marsala wine 1/2 Cup - Chicken broth Combine flour, marjorum, salt and pepper in a mixing bowl and bread chicken breasts on both sides with mixture. Saute mushrooms and green onions in 1 Tbsp of butter until tinder and remove. Cook chicken in same skillet with remaining butter browning each side (cook for 5-6 minutes) Return mushrooms and onions to skillet adding broth and Marsala, bring to boil, reduce heat and simmer uncovered for 2 minutes, stirring occasion. Season to taste with additional S and P. I like to use bowtie pasta, but any post or rice will suffice.
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Chicken
Jan 21, 2011 12:25:49 GMT -6
Post by momto2teenagers on Jan 21, 2011 12:25:49 GMT -6
Tiff - The frozen chicken breast/cornflake recipe was so good. Made it last night for dinner. Dh doesn't really care for chicken, but he gobbled it all up. My grandma asked what I did to the chicken because it was so moist. Definitely will make it again.
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Chicken
Oct 3, 2013 11:35:55 GMT -6
Post by murlin555 on Oct 3, 2013 11:35:55 GMT -6
SWEET AND SOUR CHICKEN Chicken Breasts 3/4 c flour 1 tbl + 1 tsp ginger 1/2 c oil 13 1/2 oz can pineapple 1/2 c vinegar 1/2 c soy sauce 1 tbl whorsterhire 3/4 c sugar 3/4 tsp pepper bell pepper water chestnuts cooked rice Mix 1/2 flour and all ginger. Coat chicken, brown in oil and remove. Add enough water to pineapple juice to make 1 3/4 c liquid. Stir syrup mix, vinegar, soy sauce, whores. sauce into fat in pan. Heat to boiling. Boil and stir for 1 minute. Stir in sugar, little salt, pepper and meat. cover and simmer 1 hr. Add pineapple and bell pepper, cook uncovered 10 min. Add chestnuts and cook 5 min. more. Pour over rice. (I don't know what you're supposed to do with the rest of the flour!) It's a good one recipe to make a sweet and sour recipe. I hope it will be very helpful for me to make a chicken dish. Thanks for sharing it.
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