4 (4 ounce) chicken breasts halves
Cooking spray
1-2 garlic cloves, chopped
1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano, drained (I used the whole can w juice)
1/4 cup sliced olives
1/4 tsp. black pepper
3/4 cup reduced fat feta cheese, crumbled
1. Place a large nonstick skillet over medium-high heat. Coat chicken with cooking spray; place in pan. Cook 3 min. on each side or until browned. Add garlic; saute 1 minute.
2. Reduce heat to medium; add tomatoes, olives, and pepper. Cook 10-15 min. or until the chicken is done.
3. Remove from heat, and sprinkle with feta cheese.
Yield: 4 servings, (1 chicken breast and 1/3 cup sauce per serving).
Cal - 226, Carb - 11.8, Fat - 5.3g, Fiber - 1.6g, Protein - 32.6g, Cholesterol - 73mg, Sodium - 971mg, Calcium - 153mg, Iron - 2.7mg.
1. Place a large nonstick skillet over medium-high heat until hot. Add sesame seeds, and cook, stirring constantly, 1 to 2 minutes or until seeds are toasted. Remove seeds, set aside.
2. Place chicken breast halves between two sheets of heavy-duty plastic wrap, and flatten to ¼-inch thickness, using a meat mallet or rolling pin.
3. Coat skillet with cooking spray; place over medium-high heat until hot. Add chicken, cook 3 minutes on each side or until chicken is lightly browned.
4. Combine toasted sesame seeds, honey, soy sauce and ginger; pour over chicken, cook 1 additional minute, turning chicken to coat with sauce. Serve sauce over chicken. Yield: 4 servings.
Serve with rice and steamed broccoli or on hoagie rolls with lettuce and tomatoes for a hearty sandwich.
4 boneless, skinless chicken breasts (about 5 oz each)
½ C soy sauce
¼ C lime juice
1 T Worcestershire sauce
2 cloves garlic, minced
½ tsp dry mustard
½ tsp black pepper
Preparation:
Place chicken in a plastic bag or a flat, shallow dish. Mix remaining ingredients in a small bowl and pour over chicken. Make sure all the breasts are well-coated on both sides. Marinate in refrigerator for at least 30 minutes, turning breasts occasionally.
Drain chicken; discard leftover marinade. Coat the inside of a nonstick frying pan with cooking spray (such as Pam®) and heat the pan over medium. Add chicken and cook about 6 minutes on each side.
4 Small Boneless Chicken breasts ( 3 oz each)
Nonstick cooking spray
1 tablespoon honey
1 tablespoon orange juice
½ teaspoon ground or fresh ginger
¼ teaspoon black pepper
Dash red pepper ( optional) I added for a little zip
3/3 cup cornflakes ( crushed about 1/3 cup)
½ dried parsley flakes
1. Rinse chicken, pat dry with paper towels
2. Spray shallow baking pan with non stick cooking spray and place breasts in pan
3. In small bowl combine honey, orange juice, black pepper, red pepper and Mix
4. Brush honey mixture over chicken breasts
5. In another bowl combine corn flakes and parsley then sprinkle mixture over chicken to coat and cover. I actually rolled the top of the chicken into mixture for best cover.
6. Bake uncovered in a 350 degree oven for 18 – 20 minutes or until chicken is tender and no longer pink in center. Makes 4 servings
Sheila, Sheila, Sheila - Wow, Wow, Wow...... Those all sound soooo good. One better then the next. I am definitely going to try a few of those out. I like the sound of the raspberry one. I think I will try the reduced sugar preserves. Yumm. And the Sesame chicken - delish.
1 lb boneless skinless chicken breast, cut into strips
1 bunch asparagus, trimmed
1 red bell pepper, cut into thin strips
12 cups mixed baby or field greens
1/4 cup dijon mustard, divided.
2 cloves garlic, finely minced
1 shallot, finely minced
1 tbsp champagne vinegar (white wine vinegar will work too)
Juice of 1 lemon
1 cup low sodium chicken broth, divided
1 tsp honey, or to taste
salt and pepper, to taste
In a large ziptop bag, combine half of the dijon mustard, half of the chicken broth, the juice of the lemon, and 1 clove of the garlic. Add a pinch each of salt and pepper, shake to combine, and marinate in the refrigerator at least 2 hours, or up to overnight.
Preheat oven to 400 degrees. Spray a large cookie sheet with cooking spray. Lay out the asparagus and red pepper strips in a single layer, sprinkle with salt and pepper, and roast 15 minutes, or until vegetables are tender. In the meantime, cook the chicken (you can bake it or grill it, just make sure it is cooked through).
While the chicken and vegetables are cooking, combine the other clove garlic, the shallot, the remaining dijon mustard, the italian seasoning, and the honey in a small bowl and whisk together. Add the champagne vinegar and whisk. Slowly whisk in chicken broth until dressing reaches desired consistency (it will be thin, but should still coat a lettuce leaf. To taste the dressing for seasonings, dip a lettuce leaf into it and sample).
To serve, place 1/4 of the greens on a large plate. Chop the chicken into bite sized pieces. Slice each asparagus spear roughly into thirds, and leave the thin pepper slices whole - arrange chicken, asparagus, and roasted peppers on the greens. Top with the dressing and serve.
OK I have nothing to add, but I LOVE this thread. I am so tired of the same old boring chicken, and you girls have some great recipe ideas!! Could we please make it a sticky??
Last edited by sockmonkey70; 09-24-2007 at 03:52 PM.
51. Chicken and White Bean Stew - a great 1 pot supper for winter. This can also be adapted for use in the crockpot, making it great if you're busy. Crockpot instructions at end of recipe.
1.5 cups small white beans, dried (mine are white navy beans and 70 cals per 1/4c dry)
1 lb boneless skinless chicken breast, cut into 1 inch chunks
6 cups reduced sodium chicken broth
2 bay leaves
2 sprigs rosemary
1 large onion, diced
4 cloves garlic, minced
2 large carrots, sliced into disks
2 stalks celery, chopped
1 tbsp olive oil
Salt and Pepper
8 cups raw spinach, washed and stems trimmed
4 tbsp parmesan cheese, freshly grated
The night before you plan to serve the dish, place the dried beans in a pot and cover with at least 2-3 inches of water. Let sit overnight. Drain before using.
Heat the tablespoon of olive oil in a large stockpot over medium high to high heat. When the oil is hot, add the chicken breasts, brown on all sides, and remove (these don't need to be cooked through yet). Reduce heat to medium and add the onion and garlic. When veggies are cooked to translucent, add the soaked, drained beans, chicken broth, bay leaf, and rosemary. Bring to a simmer, cover, and cook until beans are almost tender, 45 minutes to an hour.
Add the chicken breast pieces, carrot, and celery to the pot. Cover again and simmer 20 minutes, until veggies are tender and chicken is cooked through. Add salt and pepper to taste.
Immediately before serving, wilt in the fresh spinach and stir to combine. Ladle stew into 4 large soup bowls and top each with a tablespoon of grated parmesan cheese.
Crockpot directions: Follow recipe through browning chicken, allow to cool slightly. Place ingredients in crockpot as follows: beans, onions and garlic, carrots and celery, chicken breast pieces, herbs. Pour chicken broth over the top, cover, and cook on low up to 9 hours. Just before serving, wilt in the spinach, and serve topped with parmesan as in stovetop recipe.
Mary, I am also enjoying this thread very much. Gretchen really came up with a GREAT idea here. I was actually thinking that when we're done with chicken, or sometime in the near future, to start 101 ways to make salad.
Flatten garlic cloves, rub over chicken. Mix juice of lemon, olive oil, and spices and rub into chicken. Use remaining mixture to baste while baking at 400 degrees for about an hour.
53. 4 boneless skinless chicken breasts
1 can Rotel tomatoes, Italian flavored
1 tsp. olive oil
1 sm. bell pepper, thinly sliced
1 very small white onion, thinly sliced
1 clove garlic, minced
Salt, fresh ground pepper and oregano to taste
1 tbsp. cornstarch, dissolved in
1/4 cup warm water
Heat oil in a non-stick skillet over medium high heat. Season chicken with salt, pepper and oregano to taste. Brown chicken on each side, about 2 minute per side. Add onions, pepper and garlic, saute about 2 minutes more. Add Rotel, including juice; cover and reduce heat to medium low. Simmer until chicken is completely cooked, about 15 minutes. Uncover, return to boil. Gradually add cornstarch mixture until desired thickness occurs.
1 chopped medium onion (about 1 cup) and
2 minced garlic cloves (about 2 tsps) in
a spritz of olive oil cooking spray
over low heat for 5 minutes until onion is softened.
Add one 4 ounce can green chiles -- chopped
a 15-ounce can italian-style stewed tomatoes (chopped and with their own juice)
4 cups chicken broth
1 tsp lemon pepper
2 tsps worcestershire sauce
1 tsp chili powder
1 tsp ground cumin
1/2 tsp hot sauce.
Simmer for 20 minutes.
In a small bowl, combine 4 tbsp flour with 1/2 cup water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes.
Add 1 pound skinless boneless chicken breasts, cut into small cubes.
55. 8 chicken pieces (thighs and legs)
2 Tbsp soy sauce
1/2 cup (6-oz can) crushed tomato paste
1 chopped onion
1 Tbsp crushed ginger
1/2 Tbsp crushed garlic
1 Tbsp Garam Masala mix
(crushed mixture of cardamom, cinnamon, cloves, cumin, coriander and black pepper,
found in most Indian grocery store)
1 Tbsp chili powder or chile sauce
1/2 Tbsp sugar
1 tsp salt
1 Tbsp lemon juice
Rinse chicken and pat dry with paper towels. Place chicken in a shallow glass baking pan. Slash meaty parts of the chicken 2-3 times. Pour soy sauce and and set aside.
Chop onions into chunks. In a blender or processor, put onions and all the other ingredients (except chicken). Process into a puree. Pour over chicken and if time permits, refrigerate for 1-2 hours to absorb the flavor.
OVEN: Preheat oven to 375F. Put chicken in oven and cook uncovered 15 minutes. Lower heat to 350F and cook covered 20 more minutes or until chick is tender.
S-T-I-C-K-Y 
