Chook Me!

Grilled chicken DIET recipe?

On the biggest loser i saw that they made grilled chicken with bread crumbs and it looked REALLY good does anyone know this recipe!? And all other GOOD grilled chicken recipes please do tell =)

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1. Rosemary Skewered Chicken with Orange GlazeINGREDIENTS Juice of 3 oranges 1 tablespoon Dijon mustard 1 tablespoon honey 2 garlic cloves, finely chopped 1 tablespoon finely chopped peeled fresh ginger 4 boneless skinless chicken breasts, cut into 1 inch cubes 6 large sprigs of rosemary about 10 to 12 inches long, with half the leaves removed METHOD · Preheat a grill or grill pan on medium high heat. Place the orange juice into a small saucepan and cook over medium heat until the orange juice has the consistency of a very thin syrup. Add the Dijon, honey, garlic, and ginger and continue cooking over medium heat for 2 to 3 minutes. Remove from heat to allow flavors to meld and reserve. Evenly divide the cubed chicken among the rosemary sprigs and skewer the chicken onto the exposed part of the rosemary sprigs. Lightly brush the grill with oil and grill chicken for 1 to 2 minutes on each side or until the internal temperature of the chicken reaches 165F on an instant read thermometer. Remove skewers from the grill to a serving plate, drizzle with the orange sauce and serve immediately. Winning Fried Chicken Ingredients * 3 Tbsp. fat-free plain yogurt * 4 large fresh basil leaves, chopped * 1 tsp. chopped fresh oregano leaves * 1 tsp. chopped fresh thyme leaves * 1/4 tsp. garlic powder * pinch of salt * pinch of ground black pepper * 4 Tbsp. Ian's Whole Wheat Panko Breadcrumbs, or finely crushed Wasa Light Rye Crispbread * 2 small 1/4-pound boneless, skinless chicken breasts, trimmed of visible fat * Mustard or low-fat, low-sodium marinara sauce to taste (optional) Instructions Preheat the oven to 400 degrees F. Lightly mist a small nonstick baking sheet with olive oil spray. In a medium shallow bowl, combine the yogurt, basil, oregano, thyme, garlic powder, salt and pepper. Stir to mix well. Place 2 tablespoons of bread crumbs or crushed crispbread in another medium shallow bowl. Set next to the yogurt mixture. Dip one chicken breast into the yogurt mixture to coat. Transfer to the crumbs to coat evenly. Place on the prepared baking sheet. Add the remaining two tablespoons crumbs to the owl. Repeat the procedure with the second breast. Place on the baking sheet, not touching the other breast. Bake for 10 minutes. Flip the chicken and bake for 8-10 minutes, or until no longer pink. Serve immediately with mustard or marinara sauce on the side, if desired. Serves 2 173 Calories, 29g Protein, 9g Carbohydrates, 2g Fat, 66mg Cholesterol, 1g Fiber, 171mg Chicken Alfredo 1 vidalia onion, small dice (about 2 cups) 6 cloves garlic, chopped fine 1 ½ cups organic free-range chicken broth, low sodium ¾ pound quinoa pasta 4 5-ounce chicken breasts, pounded thin fresh ground pepper and NuSalt chickpea flour for dredging 3 egg whites, lightly whisked Pam spray 4 slices turkey bacon, cut into small lardons 2 12 ounce cans Evaporated Fat-Free Milk 3 tablespoons cornstarch 2 3.25-ounce packages Bird’s Eye Steamer Fresh Peas (have no sodium) 4 tablespoons grated Parmigiano Reggiano large pinch nutmeg DIRECTIONS 1. Combine onion, garlic and chicken broth, cover and simmer until onions are tender and most of the liquid is reduced (about 20 minutes). Puree in a blender and strain (if desired). Set aside. 2. Cook quinoa pasta according to package instructions. 3. Meanwhile, season chicken breasts with pepper and NuSalt and dredge chicken in chickpea flour. Dip breasts in egg whites to coat well and then dredge once more in chickpea flour. Heat a large nonstick pan over medium heat and spray with Pam. Add chicken to the pan and sauté until golden brown and just cooked through, about 2-3 minutes per side. Remove chicken from the pan. 4. Add turkey bacon to the pan and saute for about 1-2 minutes. Add 1 ½ cans Evaporated Fat-Free Milk to the pan and bring up to simmer. Meanwhile mix remaining ½ can milk with cornstarch to make a slurry. Whisk mixture into the pan and add reserved onion garlic puree. Add frozen peas to the pan, bring to a simmer and cook until peas are tender, about 2 minutes. Stir in parmigiano and nutmeg. Season with pepper and NuSalt. Make a bed of quinoa pasta and lay chicken on top. Spoon sauce over chicken and pasta and serve. Serves 4
2. Amy's Barbecue Chicken Salad INGREDIENTS (Nutrition) 2 skinless, boneless chicken breast halves 1 head red leaf lettuce, rinsed and torn 1 head green leaf lettuce, rinsed and torn 1 fresh tomato, chopped 1 bunch cilantro, chopped 1 (15.25 ounce) can whole kernel corn, drained 1 (15 ounce) can black beans, drained 1 (2.8 ounce) can French fried onions 1/2 cup Ranch dressing 1/2 cup barbeque sauce http://allrecipes.com/Recipe/Amys-Barbecue-Chicken-Salad/Detail.aspx
3. Here is a Biggest Loser recipe that has breaded grilled chicken. I'm not sure if this is what you were looking for. GRILLED CHICKEN PARMESAN Serve this no-guilt dish with a side of whole wheat pasta and/or a large green salad for a complete, crave-busting meal. Makes 4 servings 4 (4-ounce) trimmed boneless, skinless chicken breasts Olive oil in a sprayer (not store-bought spray that contains propellant) Salt, to taste Ground black pepper, to taste 1/2 cup low-fat, low-sodium, low-sugar marinara sauce, or more to taste 6 tablespoons finely shredded low-fat mozzarella cheese 2 teaspoons grated reduced-fat Parmesan cheese Preheat the oven to 350 degrees F. Lightly Mist both sides of the chicken with olive oil and season with salt and pepper. Grill the chicken, turning once, for 3 to 5 minutes per side, or until it is no longer pink inside and juices run clear. Transfer to a baking dish. Heat the sauce on low in the microwave until warm. Top each breast with 2 tablespoons marinara sauce, followed by 1 1/2 tablespoons mozzarella, and 1/2 teaspoon Parmesan. Bake the chicken for 3 to 5 minutes, or just until the cheese is melted.