Chook Me!

Does anyone have a good/healthy recipe for chicken breast?

Whenever I make chicken breast it tastes plain and dry, I need a healthy altenative! Thanks!

Public Comments

1. You can do this on a George Foreman type grill, a regular grill or even in a frying pan if needed.. Take a big enough piece of tinfoil to make a pocket that you can seal the chicken breast into.. Take the raw chicken and put score marks on it, or poke it multiple times with a fork. Take lime juice and put about 5 - 10 drops on each side of the chicken breast and a light sprinkling of pepper. Put into the tinfoil pocket and seal it. Cook on the grill The lime juice and pepper give a unnique flavor and the tinfoil acts sort of like a pressure cooker making the lime juice sink in and keeping in the natural juices. It tastes great on its own without adding sauces for flavor and moisture..
2. Pour salsa over them, it's Mexican Chicken!
3. chicken pesto penne pasta with cream is you want but thats not healthy yumm yumm
4. Unless you raise your own, supermarket chicken is chock full of antibiotics. Makes you bigger and fatter, among other harms. The abundant cheap food is full of chemicals. Who can you trust? Government food inspectors are few and nobody gets busted for anything.
5. Try cooking it after it's been 'dipped' in olive oil ... and cook it FAST (the highest possible heat) so the outside gets a 'bit brown' but the inside retains moisture ... as long as it's not 'looking raw' on the inside, you can eat it, and it should 'cook thoroughly' in about ten minutes at high heat. You can bake it, broil it, or fry it ... but dip it into olive oil to 'retain moisture' (and also help your cholesterol levels, since olive oil is 'good' for you) ...
6. Heres the simplest one I know of and my family loves it 1 whole chicken cleaned patted dry and giblets removed Slowcooker set for 8 hrs potatoes 4 large cut in to quarters or 6 baby potatos half a bag of baby carrots 2 celery stalks 2 chicken bullion cubes 1 c water and 1 bottle of your fav italian salad dressing well shaken Set it and forget it"Yummy and works for BBQ chicken too
7. place chicken breasts on foil...... sprinkle with generic (store brand) Italian Salad dressing sprinkle ligtly over dressing with ground chili powder wrap / seal foil....... cook for 1 hour, in 350 degree oven. open foil, resprinkle with dressing, and LEAVE foil open, cook another 10 minute OR grill on grill...with ground chili powder applied, when almost complete cooking pour generous amount of Italian Salad Dressing over each piece, and turn, apply Italian dressing to other side.....
8. I use a tempura dip and roll it in panko then deep fat fry it. Be fearless, if the oil is hot enough and you use canola oil, it is practically grease free. The panko(Japanese bread crumbs) really holds onto sauces. As far as healthy, from the chickens point of view, we are all barbarians
9. have you tried to boil the chicken and make spaghetti and then add the chicken ..with sauce it's up to you i add ragu in mine yum yum yum
10. 1. Heat skillet over medium heat and spray with cooking spray 1 chicken breast 1 teaspoon curry powder 2. Sprinkle the curry powder over chicken, pressing it into the chicken with your hands. Add the chicken to preheated skillet and saute until browned/cooked. Have it over some couscous with salad on the side.
11. CHICKEN WITH LIME SAUCE 4 (6-oz.) skinless, boneless chicken breast halves 1/4 tsp. salt 1/4 tsp. ground black pepper 2 tsp. olive oil Cooking spray 3/4 c. fat-free, less-sodium chicken broth 1 tbsp. brown sugar 3 tbsp. lime juice, divided 2 tsp. Dijon mustard 2 tbsp. water 1 tsp. cornstarch 1 tbsp. butter Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken and cook 4 minutes on each side or until browned. Remove from pan; keep warm. Add chicken broth, sugar, 2 tablespoons juice, and mustard to pan. Cook over medium heat, scraping the pan to loosen browned bits. Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan. Stir well with a whisk. Bring to a boil over medium-high heat. Cook 1 minute or until sauce thickens slightly. Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts. Return chicken to pan. Simmer 2 minutes or until chicken is thoroughly heated. Makes 4 servings. ELEGANT STRAWBERRY CHICKEN 2 tbsp. butter 2 lg. whole chicken breasts, cooked, de-boned, skinned, and cleaned 1/2 c. frozen strawberries, defrosted 4 pear halves 1 c. heated chicken stock 1 tbsp. cornstarch 2 tbsp. cold water Salt and pepper Few drops of lime juice Heat butter in saute pan. When hot, add chicken and sprinkle with lime juice. Cover and cook 4 minutes over medium low heat. Season chicken and turn over; continue cooking, covered, 4 minutes. Turn again; cover and cook 8 minutes over medium low heat. Add strawberries and pears to pan; continue to cook 3 to 4 minutes. Remove chicken and pears from pan; set aside. Add chicken stock to liquid remaining in pan; bring to boil. Cook sauce 2 to 3 minutes over medium heat. Mix cornstarch with water; stir into sauce. Simmer 2 minutes over medium low heat. Correct seasoning and pour sauce over chicken and fruit. SWISS MUSHROOM CHICKEN 4 boneless skinless chicken breast halves (4 ounces each) 1 egg 1 cup crushed butter-flavored crackers (about 25 crackers) 3/4 teaspoon salt 1/2 pound fresh mushrooms, sliced 2 tablespoons butter, divided 4 slices deli ham or thinly sliced hard salami 4 slices Swiss cheese Flatten chicken to 1/4-in. thickness. In a shallow bowl, lightly beat the egg. Combine cracker crumbs and salt in another shallow bowl. Dip chicken in egg, then roll in crumbs; set aside. In a large ovenproof skillet, saute mushrooms in 1 tablespoon butter until tender; remove and set aside. In the same skillet, cook chicken over medium heat in remaining butter for 3-4 minutes on each side or until juices run clear. Top each chicken breast half with a ham slice, mushrooms and a cheese slice. Broil 4-6 in. from the heat for 1-2 minutes or until cheese is melted. Makes 4 servings.
12. Yes why don't you try a chicken Caesars salad, This is very healthy and Delicious.
13. Easy Garlic and Rosemary Chicken INGREDIENTS 2 skinless, boneless chicken breasts 2 cloves garlic, chopped 2 tablespoons dried rosemary 1 tablespoon lemon juice salt and pepper to taste DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts). This recipe is really flavorful and juicy because of the lemon juice.
14. You can marinate it in olive oil and lemon with some rosemary. Just put the chicken in a baking dish with the oil, lemon, and rosemary and put it in the fridge overnight. Take it out and let it get to room temp before you bake it in the oven. Another great recipe is teryaki chicken. Marinate the chicken in sprite and soy sauce and grill it or cook it on the stovetop.
15. Poach the chicken breast in canned chicken broth, for about ten minutes. Don't overcook. Cool the chicken breast. Use it in your own healthy chicken salad, chop it into large dice, used bagged coleslaw mix, use a creamy low fat dressing, and add toasted sunflower seeds or walnuts, apples or grapes, celery. Any fruits or vegetables to increase the healthy aspect. How to poach chicken: http://www.ehow.com/how_13882_poach-chicken.html?ref=fuel
16. Ok-Its simple. All you need is a conventional oven, a 7x3 inch loaf pan , a jar of chicken gravy, and some good teriyaki sauce. Take the gravy, and pour into a bowl. Add teriyaki to taste. Pour gravy mixture into loaf pan. Trim all the fat off of the chicken breast. Put the chicken into the loaf pan, and bake it until golden brown. After it is done, pour the sauce on the chicken when it is served, if you want.
17. I take the chicken breast and add a can of healthy request soup on top of it and bake at 350 for one hour it is yummy .
18. try using a marinade or a good rub or a pinch of different spices in the cabinet. bake it in foil or broil it in the oven for a few mins each side. or in the skillet on med high heat. You might be over cooking it so that could be the reason it is dry... Hope it helps I'm always cookin chicken
19. Chicken breast is inherently plain and dry. Do yourself a favour and have a chicken leg now and again. However, if you must insist on eating the most boring kind of animal protein known to humankind, then go Italian. Chop a couple of handfuls of chestnut mushrooms into dice. Sweat them in olive oil with a little butter (and I mean a little, just enough to be interesting, not like a tablespoonful), a finely chopped clove of garlic and some fresh thyme leaves. Keep cooking until the mushroom pieces have reduced in size and become dark brown and intensely flavoured. Take a chicken breast and put a knife to it, opening it up along its width so that it becomes like an envelope. Stuff it with the sautéed mushroom mixture and as much mozzarella or taleggio or other good melting cheese as you can actually fit in the pocket, which won't be much. Wrap the whole thing in slices of prosciutto crudo, aka Parma ham. Put it on an oiled, preheated baking tray in a 180C oven for 25 minutes. Serve with green vegetables. There you go. A tasty and healthy, low-carb take on the chicken breast.
20. http://search.foodnetwork.com/food/recipe/chicken+breast/search.do?searchString=chicken+breast&site=food&gosearch=&searchType=Recipe Hello, Here is a website that can give you recipes for chicken breast. good luck
21. CHICKEN WITH CUCUMBERS 2 tbsp. olive oil 1 tbsp butter 3-4 chicken breasts, cubed 1 large cucumber 1 onion, sliced thin 1 tsp. ground cumin 1 tsp. ground mustard 4 cloves garlic, minced 1 cup chicken stock ( 1 cup water and 1 chicken boullion cube works too) 1 cup sour cream 1 1/2-2 cups cooked rice Heat oil and butter in skillet. Add chicken to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Stir in sour cream. Return chicken to pan, stir. Serve cucumber and chicken sauce over rice.