Sorry I don't have nutritional info on this, I just posted this on the 101 Ways/Chicken board and thought I would put this here too:
"Hallo all! Being that I love to cook I thought I would add some of my faves....
Chicken Italiano
1st version:
take boneless skinless chicken breasts, and pound away with a marinating hammer thingy - if ya don't have one, use stab it with a fork a lot of times all over on both sides. I find this makes it really tender and helps it absorb marinade much better. (ps anytime I talk about chicken, just let this part be a given
) Okie dokie, when you are done, put them in a ziploc and pour in a small bottle of fat free italian dressing. Next sprinkle in some italian seasoning. Zip closed, and let marinate in your fridge all day, or for 24 hours, but minimum 8 hours. (I do this before I leave for work) When it's time, grill them up on a grill:
-eat by themselves
-slice and serve over a big spinach salad with sliced red onion, add some turkey bacon if ya want, and fat free feta cheese YUMMMMMMO
-serve on 2 slices of whole grain bread with spinach or romaine, tomatoes, red onion, and dijon mustard
-put on your hubby's stomach and eat it off (hey ya gotta play with your food right hahaha!)
-slice and wrap inside a whole grain tortilla with some spinach or romaine, tomatoes, jalapenos, go wild!
-slice and place inside of a whole grain tortilla and sprinkle with some cheese; spray a skillet with olive oil, and you will have a yummy quesadilla to serve up with pico, avocado, or salsa (see my recipe for salsa here: Homemade Green Salsa and Red Salsa
http://www.3fatchicks.com/forum/showthread.php?t=44657)
2nd Version:
Pound up that chicken like before. Then, right in the center of the breast on the short end, cut a pouch almost all the way through, leaving the sides and the other end "sealed". In a small bowl, mix up some 2 tbsp fat free mozz cheese, 1/4 tsp olive oil, 1/4 tsp roasted garlic (and if you're feeling frisky some red pepper flakes). this is enough for one breast, so for however many you're makin, increase your quantity respectively. Mix all together. Stuff inside the "pouch" of each breast and grill it up, or bake it.
3rd version:
Pound that chicken!!!
then in a small saucepan of boiling chicken broth, wilt some spinach. Drain that off, and put it in a bowl. Mix in some roasted garlic, fat free feta cheese, and a little olive oil. then stuff those breasts, and grill 'em up or bake them.
4th version:
Pound that chicken!!! (poor chickie) Repeat the spinach version, except instead of feta cheese, use 1 tbsp per breast of fat free cream cheese. YUMMO!!!
Mexican Chicken:
1st version:
Pound that chicken!!! then combine lime juice, hot pepper sauce, roasted garlic, chili powder and a little olive oil in a ziploc baggie. Let the chicken get nice and happy in that marinade in your fridge for at least 8 hours. Grill it up baby!!!
-same ways to serve up as before
2nd version:
Get some premade pico de gallo... Then pound that chickie, make your pouch, and stuff that baby with the pico. Grill it up, then when done, sprinkle with more pico and some fat free mozz cheese.
3rd version:
Pound that chicken! then for your marinade use enchilada sauce (yes I know, sounds good huh), and let the chickie get happy for at least 8 hours. then grill it up!!! (ps these are GREAT for sandwiches)
4th version:
Prepare the enchilada sauce version as above but only use about 1/2 of the sauce for the marinade (set the other half aside, you'll need it soon), and grill the chicken. While it's grilling, boil up some whole wheat pasta, and also some of that frozen mexicorn mix that has the black beans in it. Drain both and combine in a bowl. When the chickies are done grilling, cut up the chicken and toss in the bowl with the pasta and mexicorn (do not use the canned mexicorn, that is nasty stuff
). then stir in that 1/2 of the enchilada sauce you set aside earlier. mix it up well, and let it get cold. When you're ready to serve, dress some plates with baby spinach leaves or romaine, and then spoon some of the salad in the center of each plate. Place a dollop of fat free sour cream in the middle, and if you want you can sprinkle on some green onions and/or cilantro mmmm. You can also sprinkle on a little cheese if ya like. Variation: stir in some chopped jalapenos in the salad if you like it hotter. This dish has impressed many a guest at my house
Whew!!!!! Well I have a ton more but I have not eaten din din yet and this is making me hungry! LOL! Enjoy girls!!!!