I like cooking my chicken breast and spreading Salsa on top or having steamed broccoli with it. But I am getting burned out on it, just wanted some different ideas
I like cooking my chicken breast and spreading Salsa on top or having steamed broccoli with it. But I am getting burned out on it, just wanted some different ideas
One of the most flavorful, and easy ways to prepare a chicken breast is to simply poach the breast in some chicken stock, with some fresh herbs. Rosemary, Thyme, Black Pepper corns. Very simple very easy. Serve along side with a little asparagus, and a simple sauce from your chicken stock, and you have a very flavorful low fat meal.
Low Fat Chicken Teriyaki
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs
2 teaspoons sesame seeds
Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a re-sealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook.
just bake it cuz the chicken already has fat in it so if u frie it u’ll give it more fat than it already has
usually i steam it with ginger, garlic, onions, mixture of vegetables and squeeze some lemon on it then wrap it in aluminium foil and steam for 20 minutes or so.
I just cooked this tonight.
In a pan with a tiny bit of safflower oil (good fat), either cube the breast and cook in small chunks, or cook it whole.
I put it in the pan and sprinkle italian seasoning on it. I cook over med-high heat until a light brown/caramel color on the bottom, then flip it and do the same on the other side. It’s done when you can easily "cut" into it with a nylon spatula. Chunks cook faster; I put them on top of a garden salad, topped with fat free zesty italian dressing. YUM!
My husband had a "whole" breast, with steamed potatoes and veggies, which was also very good.
In nice weather, we sprinkle with the same italian seasoning, and grill, along with grilled veggies.
This one is really great, enjoy!
GINGER SESAME CHICKEN WITH BABY SAGE
POTATOES
Marinade:
1/4 cup wine vinegar
1 tablespoon soy sauce
1/4 cup olive oil
Chicken and Potatoes:
6 boneless, skinless chicken breast halves
1 cup Paul Newman’s Own Low-Fat Sesame Ginger Dressing
3 cloves garlic, minced
1 shallot, chopped (optional)
sea salt and pepper, to taste
olive oil spray
6 baby potatoes
rubbed sage
Marinate chicken in refrigerator for 30-60 minutes in wine vinegar, olive oil and soy sauce. Discard marinade.
Place chicken in an ovenproof baking dish and brush generously with 1/2 cup Newman’s Own Low-Fat Sesame Ginger Dressing. Sprinkle with minced garlic and shallot.
Scrub baby potatoes and remove eyes. Quarter or cut into halves (depending on size) and spray with olive oil spray, then sprinkle with a light dusting of rubbed sage, sea salt and pepper. Arrange potatoes around chicken in baking pan. Spray potatoes with additional olive oil spray during cooking if they become dry.
Roast at 325°F for 20 minutes, then baste with remaining Sesame Ginger Dressing; turn oven to 375°F and continue to cook until juices run clear, about 10-15 minutes more (depending on size of chicken pieces).
Rosemary Chicken! Excellent dish! Use olive oil to cook in, coat chicken sparingly with fresh rosemary and some seasoning (salt, seasoned salt or Mrs. Dash) cook in the olive oil. The rosemary on the chicken turns crunchy and very tasty! Also, garlic chicken. Either use olive oil or butter (you can use low fat butter/margarine) one pressed garlic clove (or 1/2 teaspoon of prejarred garlic) per chicken breast. Season with (to taste/preference) garlic salt and Mrs. Dash. I usually chunk my chicken up into pieces rather than cooking whole. This one is a family favorite! Oh soooo good!
season with one of the following ideas…
*1/2 cup of a margarita(tequila included or not)marinate at least 20 min.( i serve this one with steamed veggies)
*shake mesquite seasoning salt on( serve with small baked potato or whatever)
*roll in panko breadcrumbs(in most supermarkets japanese/oriental section) with your favorite seasonings added, spray with non stick cooking spray.
The first two I will either grill, broil or steam.
the last one i will put on a baking sheet and bake about 25 min until crispy and cooked thru at about 400degrees.
the panko crumbs and nonstick only add a little fat and it is my substitute for fried chicken. I dip it in a little honey mustard or b-b-q sauce.
I put a little olive oil and some rosemary in a ziplock bag. Add your chicken breast and squish it around a little to coat it in the oil. Leave it in fridge overnight. Next day…grill it. Deeeelicious!
One of my favourites, I even serve it up to visitors!
CHICKEN IN ALMOND GREEN SAUCE serves 6
6 large chicken breasts, skinned
1 L chicken stock for poaching
Sauce
1 onion, chopped finely
6 large lettuce leaves from the outside of a cos lettuce, shredded
1 cup flat-leaf parsley, roughly chopped
2 cloves garlic, chopped
3 chillies, seeded and chopped
1 cup ground almonds
1 cup chicken stock
*1. Make the sauce by placing the first 5 ingredients in the food-processor and process until a fairly fine puree. Add the ground almonds and ½ a cup of the chicken stock. Tip this into a saucepan and gently cook for 5 mins, stirring constantly. Add the other half cup as needed to keep the sauce to the consistency of thick porridge. Set aside. (It can be kept covered in the fridge for 2-3 days.)
2. To poach the chicken breasts, bring the litre of chicken stock to simmering point. Place the chicken breasts in the stock in a single layer. Avoid overlapping. Cover the pan, Turn after 3 minutes. After a further 3 mins, the breasts should be cooked and will feel slightly springy to touch. Remove chicken and keep warm.
3. Take ½ a cup of poaching liquid per chicken breast (this may be all the liquid) and bring to the boil, stirring in the green sauce puree. Serve chicken with sauce and rice.