Chook Me!

Need Healthy Chicken Recipes -please?

Need several recipes chicken recipes for the diet that lasts forever! Different is good, but there are picky eaters in the household. Tired of eating the same old things!. Thanks!

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1. Lazy Gourmet Chicken 1 tbls sugar ¼ cup vinegar ½ cup soy sauce 4 garlic cloves, minced ¾ tsp salt 1 tsp pepper 2 ½ - 3 # fryer, cut up or 2-3 pounds legs/thighs/breasts Combine all ingredients except chicken in a large, tightly lidded saucepan and bring to a boil. Add chicken pieces and coat each well. Keep covered and reduce heat, simmer 35-40 minutes, basting several times along the way. Raspberry-Balsamic Chicken 1 t vegetable oil ½ cup chopped red onion 1 ½ t minced fresh or ½ t dried thyme ½ t salt, divided 4 (4 ounce) boneless, skinless chicken breasts 1/3 cup seedless raspberry preserves 2 T balsamic vinegar ¼ t black pepper Heat oil in large skillet over medium, high heat until hot. Add onion, sauté 5 minutes. Sprinkle thyme and ¼ t salt over chicken. Add chicken to pan, sauté 6 minutes on each side or until done. Remove chicken from pan, keep warm. Reduce heat to medium. Add ¼ t salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken and serve immediately. Roman Style Chicken Giada DeLaurentis 4 skinless chicken breast halves, with ribs 2 skinless chicken thighs, with bones 1/2 teaspoon salt, plus 1 teaspoon 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon 1/4 cup olive oil 1 red bell pepper, sliced 1 yellow bell pepper, sliced 3 ounces prosciutto, chopped 2 cloves garlic, chopped 1 (15-ounce) can diced tomatoes 1/2 cup white wine 1 tablespoon fresh thyme leaves 1 teaspoon fresh oregano leaves 1/2 cup chicken stock 2 tablespoons capers 1/4 cup chopped fresh flat-leaf parsley leaves Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside. Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes. If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve. Garlicky Chicken Breasts 1 envelope Good Seasons Italian Salad Dressing ½ cup grated Parmesan Cheese Mix these together Moisten 6 skinless boneless chicken breasts with water, dip into mixture, place in shallow baking dish. Bake 400 degrees for 20 - 25 minutes or until cooked through.
2. HEART HEALTHY CHICKEN WITH ALMOND RICE 4 chicken breast halves Cooking spray (Pam, Mazola) 1 can low sodium chicken broth 3/4 c. rice 1 (4 oz.) can mushroom stems & pieces 1/3 c. sliced almonds 1 tbsp. butter Pepper to taste Onion powder to taste Skin and rinse chicken breast halves. Spray skillet with cooking oil and brown chicken. Bring chicken broth, rice and mushrooms to boil and keep at boiling for 5 minutes. Brown sliced almonds in butter and stir into rice. Add pepper and onion powder. Pour rice into casserole, place chicken on top. Cover and bake at 325 degrees for 45 minutes. Serves 4. ~~~~~~~~~~~~~~~~~~~~~~~~~ HEART HEALTHY ORANGE GLAZED CHICKEN TIDBITS 1/4 c. reduced calorie orange spread 2 tbsp. reduced sodium soy sauce 1/2 tsp. ground ginger (fresh could be used) 1/8 tsp. garlic powder 15 oz. skinned and boned chicken breasts cut into 1 inch pieces In medium mixing bowl combine orange spread, soy sauce, ginger and garlic powder, mixing well; add chicken pieces and toss to coat. Cover with plastic wrap and refrigerate for 30 minutes; tossing chicken again after 15 minutes. Transfer chicken pieces to broiler pan and broil for 5 minutes, turn over, brush with remaining marinade and broil until well done, 3 to 5 minutes longer. Each serving 24 calories. ~~~~~~~~~~~~~~~~~~~~~~~~~ HEART HEALTHY CHICKEN MADRAS 1 1/2 lbs. boned chicken breast, cubed 2 tbsp. butter 1 1/2 tbsp. cornstarch 1 tbsp. curry powder 1 1/2 c. defatted chicken broth 1/4 c. each catsup and orange marmalade 2 tbsp. lemon juice 1 lg. onion, sliced 1 c. sliced celery 1 sm. green pepper, sliced 1 sm. red pepper, sliced 1/2 c. sliced mushroom 1 1/2 tsp. gravy master or kitchen bouquet Season chicken with salt and pepper. brown in butter. Blend in cornstarch, curry powder, broth, catsup, marmalade, lemon juice, and gravy master. Pour over chicken, cook 15 minutes, stirring often. Add onions, peppers, celery, mushrooms; cover and cook 5 minutes. Vegetables should be tender crisp and chicken richly glazed. Serve with fluffy rice. ~~~~~~~~~~~~~~~~~~~~~~~ HEALTHY CHICKEN `N MUSHROOMS 4 chicken breasts or thighs 1 lg. can mushrooms Mrs. Dash (your choice) butter Pepper (black) 1 med. onion 1 can cream of mushroom soup, optional Remove skin from chicken. Rinse under cold water. Use shallow microwave dish. Place onions in pan, cut up or sliced. Pour 3/4 liquid from mushroom into sink and then pour remaining liquid and mushrooms over bed of onions. Lay chicken on top of onions and mushrooms. Season with Mrs. Dash, butter (small amount) and pepper. Cover with saran wrap and cook. Adjust time of cooking according to weight of chicken. Turn over once. If using soup, pour over chicken. ~~~~~~~~~~~~~~~~~~~~~~~ CHICKEN CACCIATORE (HEALTHY ENTREE) 1 chicken, skinned & boiled & deboned 2 c. broth, reduced to 1 c. (skim off fat) 1 chopped onion 1 c. chopped celery 1 c. chopped mushroom pieces 2 cans tomato sauce 1 tsp. salt 1 tsp. allspice 1/2 tsp. garlic powder To reduced broth add tomato sauce, onion, celery, salt, allspice and garlic powder. Simmer until vegetables are tender. Add mushroom pieces and meat. Continue cooking until thoroughly heated. Serve over steamed rice. Makes a bunch. ~~~~~~~~~~~~~~~~~~~~~~~~~~~
3. Chicken Stew with Cornmeal Dumplings This is from the Better Homes and Gardens cookbook (and online). It's easy and delicious. For dieting, serve one cup. That's 340 calories. I double the salt and replace half the all-purpose flour with whole wheat, but basically it's a great recipe as is. Make the dumplings as small as you can. They puff up, and you'll want a couple per serving. Here's the recipe: ingredients 1 14-ounce can chicken broth 1 10-ounce package frozen mixed vegetables 1 cup frozen small whole onions 1/2 cup water 2 teaspoons snipped fresh basil, oregano, or dill; or 1/2 teaspoon dried basil, oregano, or dill, crushed 1/2 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon black pepper 1 cup milk 1/3 cup all-purpose flour 2 cups cubed cooked chicken or turkey or two 5-ounce cans chunk-style chicken or turkey 1 recipe Cornmeal Dumplings directions In a large saucepan combine chicken broth, frozen vegetables, onions, water, dried herb (if using), salt, garlic powder, and pepper. Bring to boiling. Meanwhile, in a small bowl combine milk and flour; stir into vegetable mixture. Stir in chicken. Cook and stir until thickened and bubbly. Stir in fresh herb, if using. Drop dumpling mixture from a tablespoon to make 4 to 8 mounds on top of the bubbling stew. Simmer, covered (do not lift cover), over low heat for 10 to 12 minutes or until a wooden toothpick inserted in a dumpling comes out clean. Makes 4 servings (about 6 cups) Cornmeal Dumplings: In a medium bowl stir together 1/2 cup all-purpose flour, 1/2 cup shredded cheddar cheese, 1/3 cup yellow cornmeal, 1 teaspoon baking powder, and dash black pepper. In a small bowl combine 1 beaten egg, 2 tablespoons milk, and 2 tablespoons cooking oil; add to flour mixture, stirring with a fork just until combined. nutrition facts Calories 510, Total Fat (g) 21, Saturated Fat (g) 7, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 2, Cholesterol (mg) 135, Sodium (mg) 1045, Carbohydrate (g) 46, Total Sugar (g) 6, Fiber (g) 5, Protein (g) 35, Vitamin A (DV%) 0, Vitamin C (DV%) 17, Calcium (DV%) 33, Iron (DV%) 20, Starch (d.e.) 2.5, Vegetables (d.e.) 1.5, Lean Meat (d.e.) 3.5, Fat (d.e.) 1.5, Percent Daily Values are based on a 2,000 calorie diet
4. CHICKEN...as a diet..Breast Meat is a necessity..because some chicken parts can be considered "dirty"..or poor quality compared to the FILET(chicken breast).. .. My FAV..is a chicken breast that is filet'd thin...egg-washed...breaded..pan fried..and finished in a 375-degree[F]Oven..for a moist--Filet/ .. Then there is a Pressure Cooker--and a Whole Chicken.. Cleaning a whole chicken is alot of work..it requires about 5-washes..soaking in salt water...throwing some white vinegar across it..I even sometimes "punch" the thing...to loosen its meat..and wash-again...I have washed chicken like 10-times...until the water runs clear-- .. For a diet---chicken salad...or a mix of chicken and pasta salad...adding diced tomato..[end]
5. Chicken Breasts with Lime Sauce 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness 1 egg, beaten 2/3 cup dry bread crumbs 2 tablespoons olive oil 1 lime, juiced 6 tablespoons butter 1 teaspoon minced fresh chives 1/2 teaspoon dried dill weed Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes. Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm. Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately. `````````````````````````````````````````````````` Apple Stuffed Chicken Breast 2 skinless, boneless chicken breasts 1/2 cup chopped apple 2 tablespoons shredded Cheddar cheese 1 tablespoon Italian-style dried bread crumbs 1 tablespoon butter 1/4 cup dry white wine 1/4 cup water 1 tablespoon water 1 1/2 teaspoons cornstarch 1 tablespoon chopped fresh parsley, for garnish Combine apple, cheese, and bread crumbs. Set aside. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve. ````````````````````````````````````````````````````` Easy Deviled Chicken 1/8 cup butter 1/2 cup mayonnaise 2 tablespoons prepared mustard 8 skinless, boneless chicken breast halves salt and pepper to taste 1 (16 ounce) package herb-seasoned dry bread stuffing mix Preheat oven to 350 degrees F (175 degrees C). Melt butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate. Season chicken with salt and pepper to taste. Roll seasoned chicken breasts in mayonnaise mixture, then dip in mixed herbs and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 1 1/2 hours. ``````````````````````````````````````````````