I don't know if anybody else here has tried it, but I like to take boneless skinless chicken breasts, cut any excess fat off, and cut them into cubes. Then I'll sautee them in a pan w/ the SB Teriyaki Sauce (really good, if you haven't tried it) and, once they're cooked through, toss in some stir fry vegetables. Once I hit phase 2 I added a little bit of wine to the chicken while cooking it.
Someone mentioned this, but I want to say it again. If you don't have a meat thermometer and are sauteing boneless skinless breasts, this is so very important. I used to have such a hard time figuring out if the fatter ones were going to be pink in the middle. Pounding the breasts out (put them between wax paper and use a meat tenderizer or a rolling pin) to make them a uniform thickness solved that problem for me. It also helps to pop a lid on while you're cooking them. Keeps the moisture in and ensures they're cooked through. You'll be much happier with what comes out of your pan if you know that it isn't going to be a bio-hazard on a plate. I know I was.
I tried a new WW chicken tender recipe the other night and it was AMAZING!!! The chicken was super tender and cooked through!
I buy my chicken at Hannafords, which has chicken already cut into tender size pieces (1-1.5 oz.) with all the fat and muscle already trimmed off.
*Mix Bread Crumbs with BBQ Seasoning for extra flavor
Coat each tender in fat free buttermilk
Place tenders in Bread crumbs and cover tenders with bread crumb mixture
Bake in oven at 400 degrees for 20-25 min., Flip tenders after 12-13 minutes.
*Broil for last 3 minutes for added crispiness
All the optional stuff are things that I either added or discovered while making the tenders. Enjoy!
KimL1214, bread crumbs have to be 100% whole grain and only on Phase II. Also the #1 ingredient in McCormick's seasoning is sugar.
PRODUCT INGREDIENTS
BROWN SUGAR, SALT, SPICES (INCLUDING RED PEPPER), TOMATO, GARLIC, ONION, RED BELL PEPPERS, PARSLEY, EXTRACTIVES OF PAPRIKA, ACETIC ACID, AND NATURAL HICKORY SMOKE FLAVOR.
Last edited by murphmitch; 06-14-2010 at 03:09 PM.
It is easy enough to make your own bread crumbs with any bread that you like. You'll know they're on plan that way. Place slices of bread on a cookie sheet and put them in the oven until they're dried and crunchy. Use a low oven 250 or so. Once they're dried, roll them with a rolling pin and put the crumbs in a container for keeping. You can season them or not as you choose. I rather store them plain and only season anything I'm using. That way I can adjust seasonings to a recipe and still have unseasoned ones if a recipe calls for them.
Location: Currently we're in St. Louis but we're moving to Indianpolis in July 2010
Posts: 2
S/C/G: 336/285/180
Height: 5'8"
Do you have a crockpot? If not you can buy a small one for like $20 a Walmart. Anyhow, this is the best way I've found to cook chicken! It's wonderful! It's nice a juicy and doesn't dry out. All you have to do is throw it in the crockpot and let it cook for 6 hours (I put on low if using chicken pieces and high if a whole chicken). I like to add seasonings too. One of our favorites is to add lemon pepper seasoning. Also it will make a lot of juices that you can use for chicken stock if you cook a whole chicken!
I like the crock pot, too -- super easy, healthy, SBD friendly. Toss in a couple of frozen boneless chicken breasts with whatever else is appropriate and sounds good (salsa and beans are among my faves), turn it on low in the morning, and come home to dinner already made! You can pick up crock pots for next to nothing at Goodwill, and leftovers can be frozen for easy lunches.
To keep chicken juicy when grilling indoors, get your grill pan VERY hot...don't put any oil in the pan, just spray the chicken with olive oil pam or brush it on the chicken, then add the chicken to the pan and let it cook on high for a couple of minutes. That will seal in the juice. Then lower the heat for the rest of the cooking time. I have a heavy duty stove top grill pan, but any pan should work.
I tried my glaze on some chicken tonight. Mix agave (or honey..I know honey is not SB, but I use it for health purposes) , chili powder and garlic together in a blender/food processer and "paint" it on the chicken when it is done and then let cook on low for a couple of more minutes...fantastic. I use a little creole seasoning on chicken while it's cooking too.
