Chook Me!

Looking for some Healthy boneless skinless chicken breast recipes.?

Hello all , I am looking to change my eatting habits to something far healthier then they have been, and lose some weight, most likely the main thing i will be eatting is boneless skinless chicken breasts, either grilled or baked ( or if i can find another healthful way of cooking them) my question though is does anyone know any flavorful / good, and HEALTHY chicken breast recipes or marinades? eatting chicken every night to try and lose weight will be worlds easier i think if I can really mix it up and change the flavors every couple of nights , thanks in advance :)

Public Comments

1. Moroccan Style Lemon Chicken SERVES: 4 Slice half of the lemon as thinly as possible so that it's ultra tender after cooking and can be eaten with the roasted chicken and carrot ribbons. ingredients 1 lemon, halved 6 large carrots, cut lengthwise into ribbons with a sturdy vegetable peeler 1/4 cup extra-virgin olive oil 1/2 teaspoon coriander seeds, crushed 1/4 teaspoon cumin seeds Pinch of cayenne pepper Salt 8 skinless, boneless chicken thighs, fat trimmed Freshly ground pepper 2 tablespoons chopped cilantro directions Preheat the oven to 500°. Slice half of the lemon crosswise as thinly as possible; discard any seeds. Squeeze 1 1/2 teaspoons of juice from the remaining lemon half. In a 9-by-13-inch baking dish, toss the carrots with 3 tablespoons of the oil, the coriander and cumin seeds, the cayenne and lemon juice. Season with salt. Spread the carrots in an even layer and roast for about 7 minutes, stirring after 4, or until just tender. Brush the chicken thighs with the remaining 1 tablespoon of oil and set them on the carrots. Season with salt and pepper and top with the lemon slices. Roast the chicken for about 15 minutes, or until the juices run clear. Transfer the chicken to a serving platter. Toss the carrots with the cilantro, transfer to the platter and serve. NOTE: You can substitute boneless skinless breasts for the thighs but just make sure you increase cooking time.
2. These r all from healthy eating from the food network. Five-spice coconut chicken: 4 servings 1/3 c pluse 1 tbsp unsweetended coconut milk 2 tbsp plus 1 tsp honey 1 tbs plus 1 tsp honey 2 tbsp soy sauce 1 clove garlic finely chopped 2 tsp chinese five-spice powder [kind of optional] 1 tsp salt 8 bonless chicken breast [for 2 servings just do half of everything] pound between to peices of saran wrap and pound it flat 1/2 pound sugar snap peas cooked white rice for serving in a bowl whisk together 1 tsp cocnut milk 1 tsp honey and 1 tsp lime juice. set aside in a bowl combine the remaining 1/3 cup coconut milk 2 tablespoons honey and 1 sbsp lime juice with the soy sauce garlic chinese powder and salt add chicken thighs coat well. marinate for 15 minutes meanwhile bring a medium pot of salted water to a boil. add the sugar snap peas and cook for 1 minute drain. Transfer to a meduim bowl and toss with the reserved coconut honey dressing. preheat a grill or grill pan to medium. grill chicken for about 4 minutes on eachside until cooked through. serve with peas and rice. you can cut up the cooked chicken breasts after you bake them and mix them in a salad or with noddles make an easy chicken salad. cook chicken then cut thin slices and make a chicken sandwhich with swiss cheese onions and lettuce and place on whole wheet bread. cook chicken and then serve with herbed patatos: 2 rosemary sticks about 3 tbsp to 4 tbsp mixed basil sprinkle some chopped up parsley in salt pepper to taste. make with baby golden or red patatoes. tip: baked choped up into cubes chicken tastes really good with some boiled eggs lettuce and tamatos and some patatoews and some olives. Yum-O!
3. I think a great winter recipe is Chicken Casserole. Put your chicken into a crock pot/casserole dish with a lid. Put chunky carrots, onions and mushrooms on top. Throw some whole cloves of garlic in (1 or 2) Get a large can or 2 small of condensed mushroom soup and pour it over the top (fat free version if possible). Bake in the oven for about 1 and a half to 2 hours and serve with mashed or baked potatoes. Enjoy, my family loves it.
4. Get some chicken(boneless/skinless) and bake it. Get a pan and make some rice, and in another pan some broccoli. When the broccoli is done cooking, add cheese. I usually use velveta, but you might want to see if there is anything simular to that. Anywho, when all is cooked, throw everything in a big pan/bowl and mix it up. Its delicious. Add just a pinch of garlic salt. Emmmmmmmm.
5. Italian Chicken Saltimbocca 8 boneless, skinless chicken breast halves, pounded to 1/4 inch thickness salt and pepper to taste 4 tsp. minced garlic 2 cups shredded part-skim mozzarella cheese 4 oz. prosciutto 1/3 cup white wine 1/4 cup olive oil 1/4 cup shredded fontina or Parmesan cheese Preheat oven to 325 degrees. Place chicken breasts on a cutting board. Season with salt and pepper. Sprinkle each breast with 1/2 tsp. minced garlic, 1/4 cup shredded mozzarella, and a slice of prosciutto. Roll up, jelly roll style, securing with toothpicks, if necessary. Place in a 9 x 13 baking dish, seam side down. Whisk together white wine and olive oil. Pour over chicken rolls. Sprinkle with shredded fontina or Parmesan. Bake 30 minutes or until juices run clear. serves 6 to 8 Per serving: 380 calories, 19 g fat, 113 mg cholesterol, 3 g carbohydrate, 0 g fiber, 45 g protein, 7% Vitamin A, 3% Vitamin C, 54% calcium, 6% iron Boneless, Skinless Chicken Breasts BBQ Ingredients: 4 boneless skinless chicken breast half 1 Tbs. olive oil salt and pepper. to taste Cooking Directions: Rinse chicken breasts and pat dry. Brush with oil and season with salt and pepper to taste. Place chicken breasts in center of grill. Grill 10-12 minutes, or until tender and no longer pink inside, turning once halfway through cooking time. Tasty variations: Grilled chicken breasts can be sliced and served on top of a tossed green salad with a light vinaigrette dressing. Grilled chicken breasts make delicious sandwiches. Place grilled breast on a bun and top with lettuce and sliced tomato or a grilled red pepper half. Serve with your favourite dressing. This Recipe is considered: Low Sodium Sugar Free Per Serving: calories 230, fat 4.9g, calories from fat 19%, protein 42.0g, cholesterol 105.6mg, dietary fiber 0.0g 10 Easy Ways with Skinless, Boneless Chicken Breasts Here are nearly two weeks' worth of fresh ideas. 1. Quesadillas: Shred cooked chicken breast, sandwich between flour tortillas with cheese and black or refried beans, and cook a couple minutes per side in a nonstick skillet. 2. Salad: Grill chicken breasts, slice thinly, and fan atop a Greek salad of romaine lettuce, kalamata olives, pepperoncini peppers, and feta cheese. 3. Blackened chicken sandwiches: Season chicken breasts with blackening seasoning, grill, and arrange on hoagie rolls with coleslaw. 4. BBQ pizza: Shred cooked chicken breast, toss with barbecue sauce, and arrange on pizza dough with smoked cheddar cheese and chopped green onions. 5. Skewers: Dip chicken in low-fat Italian dressing, cut into bite-sized pieces, skewer with olives and artichoke hearts, and grill. 6. Fried rice: Cut chicken into bite-sized pieces, saute with garlic and green onions, then stir in cold leftover rice. 7. Pesto focaccia sandwiches: Grill chicken breasts; serve with roasted red bell peppers on focaccia spread with pesto. 8. Stuffed breasts: Cut a horizontal slit into chicken breasts to form a pocket, stuff with ham and reduced-fat Swiss cheese, and saute. Other combinations to try: goat cheese and chutney, or spinach and feta cheese. 9. Stuffed potatoes: Cut chicken into bite-sized pieces, season with cumin and chili powder, and saute; toss with thawed frozen corn, chopped green onions, lime juice, and chopped cilantro. Spoon over baked potatoes. 10. Chicken sate: Pound breasts thin, cut into long strips, toss with commercial peanut sauce, skewer, and grill. Spinach-Stuffed Chicken Breasts 1-1/2 cups water 6 Tbsp. KRAFT Roasted Red Pepper Italian with Parmesan Dressing, divided 1 pkg. (10 oz.) spinach leaves, stems removed, chopped 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 1/4 cup coarsely chopped roasted red peppers 6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness 1/2 cup KRAFT Shredded Mozzarella Cheese PREHEAT oven to 350°F. Bring water and 2 Tbsp. of the dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min. Set aside. PLACE chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 13x9-inch baking dish. Brush with remaining 1/4 cup (4 Tbsp). dressing. BAKE 35 min. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F). Calories 300 Total fat 7g Saturated fat 2.5g Cholesterol 75mg Sodium 790mg Carbohydrate 25g Dietary fiber 2g Sugars 4g Protein 32g Vitamin A 100%DV Vitamin C 15%DV Calcium 15%DV Iron 20%DV Lemon Garlic Chicken Ingredients: 4 boneless, skinless chicken breasts 1 TBLS margarine or butter 3 garlic cloves, minced 2 cups water 3/4 cup uncooked rice 2 chicken bouillon cubes 1 lemon, halved 1/2 cup frozen broccoli 1/2 cup frozen carrots 1/2 cup frozen culiflower Directions: Melt margarine in large nonstick skillet. Add chicken; cook over medium-high heat 5 to 7 minutes or until light brown. Add garlic and cook briefly. Add water, rice, bouillon cubes and juice from one lemon half. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Add broccoli, carrots and cauliflower; continue cooking 5 minutes or until internal juices of chicken run clear. Cut remaining lemon half into slices and use for garnish. Serves 4 Calories per Serving: 192 Brie and Apple Chicken Breasts Ingredients: 4 skinless, boneless chicken breast halves 1 small apple, cored and thinly sliced 4 tablespoons butter 1/2 teaspoon each salt and freshly ground black pepper 0.25 teaspoon (0.1 oz) Herbs & Spices, Pepper, black 1-2 tablespoons flour 4 slices Brie cheese 2 cups apple cider 2 cups chicken broth Directions: Preheat the oven to 450 F Warm 1 tablespoon butter in a large, non-stick sauté pan over medium-high heat. Add the apples and sauté until softened. Set the sauté pan aside because you will need it again. Tuck a slice of Brie and several slices of apple into the pocket on the underside of the chicken breasts between the breast and the tenderloin. Season the chicken with salt and pepper. Pat a little flour onto both sides of each chicken breast. In the sauté pan, warm 1 tablespoon butter over high heat. When the butter foams add the chicken breasts and brown them on both sides. Transfer the chicken to a sheetpan, stuffed-side-down, and put it into the oven for 12 to 14 minutes. While the chicken is cooking, make the sauce. Pour the cider and broth into the sauté pan and boil it over high heat until reduced to about 1 1/2 cups. Swirl in the remaining 2 tablespoons of butter. Season to taste with salt and pepper. To serve, divide the chicken among 4 plates and pour a little sauce over each. Serves 4 Calories per Serving: 425 I hope these suggestions/recipes were helpful,Take Care!!! :)
6. Chicken Breasts w/ Soy and Mustard Marinade watch and get the recipe here---------> http://www.imcooked.com/view_video.php?viewkey=6fa44e1ed0ff613f563b Aromatic Asian Poached Chicken watch and get the recipe here------------> http://www.imcooked.com/view_video.php?viewkey=799aaa845e1c2e8a762b Jamaican Jerk Chicken watch and get the recipe here-------------> http://www.imcooked.com/view_video.php?viewkey=eb8f757ae6439e879bb2 Easy Sweet and Sour Chicken watch and get the recipe here-------------> http://www.imcooked.com/view_video.php?viewkey=0ae62e3b1396831a8398 good luck and have fun cooking!