I adore chicken! I have ungodly amounts of recipes for the plucky cluck
Here are 3 of my fav's, if you would you like any more feel free to PM me.
Feta-Stuffed Chicken Burgers
POINTS® value | 5
Servings | 4
Preparation Time | 15 min
Cooking Time | 16 min
Level of Difficulty | Easy
main meals | Salty feta cheese adds a kick to these poultry-based burgers – nobody will miss the beef.
Ingredients
1 pound uncooked ground chicken breast
1 Tbsp fresh oregano
1/4 tsp garlic powder
7 Tbsp feta cheese, crumbled
4 small wheat pita(s) <~ 1 pt per small pita
4 piece lettuce, romaine
2/3 cup roasted red peppers, sliced (without oil)
5 small olive(s), black, sliced (about 4 tsp) ***
Instructions
Preheat grill or broiler.
Mix chicken, oregano, garlic powder and feta together in a medium-sized bowl; divide mixture into four balls and then press them gently into patties.
Grill or broil patties until internal temperature of burgers reaches 165°F, about 7 to 8 minutes per side.
Serve each burger in a pita with a lettuce leaf, 1/4 of peppers and 1 teaspoon of olives.
*** I omit the olives opting for tomato slices instead.
Whenever I make these I do it in mass quantities and freeze. I stumbled across a "Hamburger Press" at Wal-Marts for 2.97. It's an interlocking tupperware container set of 6 ( I beleive, all I know is I bought three
) and comes with a mold and a press, to perfectly form your patties. After there frozen they just pop out like ice out of an ice cube tray. Fabulous little gizmo!!
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Yogurt Lemon Chicken (4 Points)
Recipe By :Fast & Healthy Magazine pg 61 (Mar/Apr 1995)
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
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1 cup nonfat plain yogurt
1 1/2 teaspoons lemon pepper seasoning
1 1/2 teaspoons grated lemon peel
1 teaspoon dried dill weed
4 boneless skinless chicken breast halves
2 tablespoons chopped fresh parsley
Heat oven to 425°F. Spray 13x9inch (3-quart) baking dish with nonstick
cooking spray. In small bowl, combine yogurt, lemon pepper seasoning, lemon
peel and dill; mix well.
Cut each chicken breast half horizontally to but not through opposite side.
Open breast halves to he flat, butterfly style; (when short on time i keep them whole)
place in spray-coated dish.
Spoon half of yogurt mixture over chicken. Turn chicken over, spoon
remaining yogurt mixture over chicken to coat other side.
Bake at 425°F for 14 to 16 minutes or until chicken is tender and no longer
pink. Sprinkle with parsley.
4 servings.
I serve this with rice that I have dropped a chicken boullion cube, lemon pepper, and some of the lemon zest in while boiling. Coupled with a side dish akin to a spinach artichoke dip. but its not a dip its sooooo much better! I could eat it all by itself!!
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artichoke and chicken over pasta
Serving Size : 8
450 grams chicken breast half, boneless/skinless, cubed
1/4 c light margarine
3 Tblsp flour
1 1/2 c water, hot ***
2 chicken broth cubes
3 Tblsp lemon juice
2 Tblsp worcestershire sauce
240 grams artichoke hearts, undrained
230 grams mushroom stems and pieces, drained
1/8 tsp salt & pepper
1/8 tsp garlic powder
1/8 tsp basil
1 lb. whole wheat spaghetti/linguini, cooked
in a large skillet melt the margarine. season chicken to taste and
brown on all sides. remove chicken to a platter and set in oven to keep warm.
disolve boullion cubes in water. reduce heat under skillet to medium low. add flour to pan drippings,
stirring constantly for 2 minutes to form a Roux that is golden brown.
stir in broth gradually; continue stirring until thickened. add lemon
juice, mushrooms, artichokes not drained, and worchestershire sauce.
simmer for several minutes. return chicken to skillet, cover simmer for
another 10 minutes. serve over spaghetti.
*** Most often I switch 1/2 c water with white wine. It adds an absolutely fabulous flavor!
with wine:
Per Serving (excluding unknown items): 220 Calories; 7g Fat (28.1% calories from fat); 16g Protein; 24g Carbohydrate; 5g Dietary Fiber; 26mg Cholesterol; 477mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
without:
Per Serving (excluding unknown items): 210 Calories; 7g Fat (28.1% calories from fat); 16g Protein; 23g Carbohydrate; 5g Dietary Fiber; 26mg Cholesterol; 477mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.