86. Chicken Breasts with Roasted Red Peppers and Olives
Spray Chicken Breasts with olive oil spray and sprinkle with pepper and paprika. Saute in pan or roast in oven.
While cooking, mix 3/4 cup roasted red peppers, diced, 12 olives, chopped, 2 tsp olive oil, 2 T sliced green onion, and 1 tsp dried basil. Spoon over cooked chicken.
This is SO easy and SO good. 1 8 oz block FF cream cheese. 1 package of dried roasted garlic italian dressing package (like Good Seasons). 1/4 cup water. Put in crock pot with 6 chicken breasts. Cook on low for 6 hours.
Makes yummo gravy. A little gravy goes a long way, so you don't have to count the entire recipe for gravy in your point count. Maybe just 2 T.
Makes 4 servings
Ingredients
1 lb boneless, skinless chicken breast
2 tsp peanut oil
2 cups broccoli & cauliflower florets
2 tbsp teriyaki sauce
1 tsp sesame oil
Cut chicken into bite-size pieces. Heat a wok or large frying pan on
medium heat until drops of water "dance" when sprinkled into the wok or pan.
Put the peanut oil into the pan and swirl to coat the pan. Add broccoli and
cauliflower and stir fry until broccoli turns bright green. Add chicken and
stir fry until cooked. Cover pan and simmer for 5 minutes if vegetables are
not thoroughly cooked. Stir in teriyaki sauce and sesame oil and serve.
89. Root Beer Chicken
8 chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup Diet Root beer
1 cup ketchup
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
3 tablespoons brown sugar twin
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Preheat the oven to 350°F. Coat a 9" x 13" baking dish with nonstick cooking spray. Place the chicken pieces in the baking dish. Season with the salt and pepper. Bake for 45 to 50 minutes, or until no pink remains in the chicken and the juices run clear.
In a medium saucepan, combine the remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer for 20 minutes until reduced by half.
Preheat the grill to medium heat. Coat the chicken with the sauce and grill for 5 minutes per side, basting frequently with the remaining sauce. Serve with the remaining sauce for dipping.
90. Smothered Chicken and Barley
1 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon dried mint flakes
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
6 (4-ounce) chicken thighs, skinned
1/2 teaspoon vegetable oil
Cooking spray
1 1/2 cups chopped onion
1 cup chopped red bell pepper
1 tablespoon low-sodium soy sauce
3 1/2 cups low-salt chicken broth
1 1/4 cups uncooked pearl barley
1 (14.5-ounce) can diced tomatoes, drained
6 tablespoons chopped green onions
1. Combine the first 7 ingredients in a small bowl, and rub chicken with half of spice mixture.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 1 minute on each side or until chicken is browned. Remove the chicken from the skillet.
3. Recoat skillet with cooking spray; add chopped onion, bell pepper, and soy sauce. Cook over medium-high heat 3 minutes or until vegetables are lightly browned. Add broth, barley, tomatoes, and remaining spice mixture, and stir well. Add chicken to skillet, nestling into vegetable mixture. Bring to a boil; cover, reduce heat, and simmer 55 minutes or until chicken is done. Let stand 15 minutes. Sprinkle with green onions.
91. Crockpot Chicken Barley Soup
6 cups chicken broth
1 cup chicken breast, cooked and diced
1 cup barley
1 Onion, chopped
2 stalks Celery, chopped
3 Carrots, sliced
1 Bay leaf
1 teaspoon dried thyme
1/4 teaspoon Dried marjoram
1/4 teaspoon Ground black pepper
Combine all the ingredients in slow cooker. Cook on lowfor 4-6 hours or until the carrots are tender and the barley is soft. Serves 6.
93. Santa Fe Chicken
4 Servings
Ingredients:
MARINADE:
Juice from 3 limes
1/4 cup low-sodium soy sauce
1 1/2 teaspoons olive oil
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin seed
1 1/2 teaspoons ground coriander
6 cloves garlic, minced
1 1/2 teaspoons honey
2 whole breasts boneless, skinless chicken
1/4 cup white wine
3 tablespoons chopped cilantro leaves
GARNISH:
low-fat sour cream
1 lime, sliced into 6 thin slices
6 green onions
1/4 cup fresh salsa or Papaya Salsa
Instructions:
Mix together marinade ingredients in a bowl, stirring thoroughly. Pour
into a shallow baking pan and lay the chicken breasts in. Cover and
refrigerate for 1 hour. Preheat the broiler. After 1 hour, when the
chicken has absorbed all the flavors of the marinade, pour in the
white wine. Broil the chicken under a medium flame for 8-10 minutes,
basting it with the juices to keep it moist. Transfer the chicken to
a platter and slice it at an angle. Garnish each piece with a little
of the pan juices, a dollop of low-fat sour cream,
slices of lime, and a green onion, as well as a dollop of salsa.
Heat 1 tsp oil in a nonstick skillet. In a medium bowl, mix 2 TBS vinegar, the mustard, and the garlic. Add chicken and turn to coat.
Transfer chicken and marinade to skillet. Saute chicken until cooked through, about 3 minutes on each side*. Transfer chicken to a platter and keep warm.
Heat remaining tsp of oil in skillet. Saute mushrooms for 1 minute. Add broth, thyme and remaining TBS of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
Serve chicken topped with mushrooms.
Serves 4
95. Italian Stuffed Chicken
1 teaspoon olive oil, divided
3/4 cup minced onion, divided
1/4 cup (1 ounce) chopped prosciutto or lean smoked ham
1 tablespoon grated fresh Parmesan cheese
1 tablespoon dry breadcrumbs
1 1/2 teaspoons minced fresh rosemary, divided
4 (4 ounce) skinned, boned chicken breast halves
1 cup low-salt chicken broth
1/4 cup dry white wine
1 garlic clove, minced
Rosemary sprigs (optional)
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 1/2 cup onion, and saute 4 minutes.
Combine onion, prosciutto, cheese, breadcrumbs, and 1 teaspoon rosemary in a bowl. Stir well; set aside.
Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 3 tablespoons onion mixture into each pocket.
Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.
Add 1/4 cup onion to skillet, and saute 3 minutes. Add 1/2 teaspoon rosemary, broth, wine, and garlic, and bring to a boil. Cook 5 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh rosemary, if desired.
Yield: 4 servings
Serving size: 1 chicken breast half and 3 tablespoons sauce
Calories 183 (21% from fat); fat 4.2g (sat 1.1g, mono 1.7g, poly 0.6g); protein 29.7g; carb 5g; fiber 0.7g; chol 71mg; iron 1.5mg; sodium 244mg; calc 49mg
96. Confetti Chicken
2 T fat free Italian Salad dressing
8 oz uncooked boneless chicken breast
1 large red pepper, chunked
1 large yellow pepper, chunked
1 sweet onion, chunked
3 teaspoons olive oil
Marinate the chicken in the dressing for 30 minutes.
Heat a nonstick pan with 1 teaspoon of the olive oil and add the onions and peppers. Cook over high heat until tender (brown is good!). Remove the peppers and onions, add the rest of the oil and sautee the chicken until no longer pink (about 10 minutes on high). Return the peppers and onions - stir with the chicken until heated through.
Serve over 1 cup of black beans
97. Chicken Spaghetti Mexicana
1 1/2 c shredded cooked chicken breast (rotisserie works great)
large white onion, chopped
bell pepper, chopped
garlic, chopped
1/2 zucchini, chopped
1/2 eggplant, chopped
3/4 c fresh mushroom, sliced
sm can of black olives
sm can of tomato sauce (roasted garlic flavor, if possible)
1/2 jar light ragu tomato & basil, no sugar added (or make your own Core sauce)
salt, garlic powder & cayenne pepper to taste
Saute onion & bell pepper in Pam for a few minutes. Next add zucchini & eggplant & continue to brown. Once they are all beginning to soften, add chopped garlic, mushroom & black olives. Continue to sauté until all veggies are cooked down. You may add a LITTLE water at a time to prevent sticking. Add tomato sauce & let that reduce a bit, till you get almost a thick “paste”. Finally, add shredded chicken, ragu sauce (or your own homemade spaghetti sauce) & seasoning to your taste. Add about 1/2 cup of water or so & simmer for about 20 minutes. Watch it closely & add more water as needed. You’ll want to have it down to your desired consistency when cooked.
4 skinned chicken breast halves
1 t. salt
2 t. paprika
2 t. lemon pepper
1 large onion, sliced
10 cloves garlic (1 medium), un-peeled
Mix together salt, pepper, and paprika. Rub all over meat side of chicken breast. Place onion in slow cooker. Place chicken breast, meat side up, on onion. Place garlic on chicken. Cover and cook on low in slow cooker for about 5 hours or until juices run clear.
INGREDIENTS
* 1/4 cup olive oil, divided
* 4 skinless, boneless chicken breast halves - cut into strips
* salt and pepper to taste
* 1 red bell pepper, thinly sliced
* 1 yellow bell pepper, thinly sliced
* 1 orange bell pepper, thinly sliced
* 1 medium onion, thinly sliced
* 4 large cloves garlic, finely chopped
* 1 tablespoon dried basil
* 1/4 cup balsamic vinegar
DIRECTIONS
1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
2. Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
3. Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.
Last edited by phantastica; 10-15-2007 at 08:17 AM.
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs
2 teaspoons sesame seeds
Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.
Nutrition Information
Nutritional Analysis Per Serving Calories 210
Carbohydrates 6 grams Total Fat 6 grams
Saturated Fat 1.5 grams Protein 31 grams
Fiber 0.2 grams Sodium 450 milligrams
Preheat oven to 375 degrees F.
Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.
Nutrition Information
Nutritional Analysis Per Serving Calories 260
Total fat 8g Saturated fat 1.5g
Monounsaturated fat 2g Polyunsaturated fat 2g
Cholesterol 115mg Sodium 840mg
Protein 29g Carbohydrates 17g
from sheknows.com: Sure to be a kid (and adult) pleaser. The breading makes these nuggets better than any I've ever had!
Ingredients:
2 lbs. boneless, skinless chicken breasts
3 tablespoons margarine or butter, melted
2 teaspoons Worcestershire sauce
1/2 cup dried bread crumbs (plain or Italian)
1/3 cup grated Parmesan cheese
Directions:
Cut chicken into 1 inch pieces. Combine chicken, melted margarine, and Worcestershire in a 1 quart freezer bag. Combine the bread crumbs and Parmesan cheese in a second freezer bag. Tape the two bags together. Label and freeze.
To prepare for serving, thaw and remove the chicken pieces from the marinade. Shake them in the bread crumb bag to coat, a few at a time.
Preheat oven to 450. Arrange chicken on a greased cookie sheet. Bake 7-9 minutes or until no longer pink in the center.
4 pieces boneless, skinless chicken breast - cut into bite-sized pieces
6-8 cloves of garlic, minced (don't be scared! It mellows out!)
1 Tablespoon minced fresh ginger
lots of crushed red pepper flakes
1/4 cup soy sauce
3/4 cup white vinegar
3 Tablespoons honey
In a wok, cook chicken over high heat until no longer pink. Add the minced garlic, ginger and red pepper flakes - stir-fry until fragrant. Add the soy sauce, vinegar, and honey, and continue to cook over high heat, stirring occasionally, for 10-15 minutes. The sauce will reduce considerably, becoming almost syrupy, and the chicken will be nicely coated and begin to caramelize.
Serve over the rice of your choosing - I use long-grain brown. Serves 4-6.
Don't be turned off by the vinegar - combined with the soy sauce and honey, it makes a delicious savory sauce. The key is to cook the chicken until it's caramelized and glossy - the garlic mellows and sweetens a bit as it cooks, and the red pepper flakes give this a good kick. Enjoy!
