Chicken Recipes?

[kimmipoo57]

Chicken

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Chicken Marsala Phase II

6 skinless boneless chicken breasts
WW flour
1/2 teas tomato paste
1/2 Cup Marsala Wine
2 Tbls Butter
2 Tbls Olive Oil
1 small onion
S&P to taste

Flatten chicken breasts and dredge in flour. Dissolve tomato paste in Marsala. Heat oil and butter in fry pan, sauté onion till translucent, add chicken and brown on both sides, season w/ S&P, add marsala mix, cook till sauce thickens. remove to platter. and make the following.

Mushroom topping;
12 oz white or crimini mushrooms or a mixture of both
2 Tbls. Butter
1 Tbls. Olive Oil
1 clove garlic minced
S&P to taste
Fresh parsley for garnish

Clean mushrooms w/damp paper towel do not rinse w/ water. Slice mushrooms, put in frying pan, add butter and olive oil, sauté for a few minutes till they start to brown. Add wine and S&P. cook till liquid is absorbed spoon over chicken and garnish w/ fresh parsley sprigs

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Curried Chicken Salad Phase I or II

3 med. or 4 lg. Chicken Breast cooked and diced.
½ cup Mayo
¼ cup sliced Green Onion
½ cup Celery Diced
2Tsp. Vinegar
½ teas curry powder
Salt and Pepper to taste

Mix all ingredients together. Serve as a stuffed tomato, on top a salad for Phase I, As a sandwich, wrap or on a bed of lettuce with whole wheat crackers for Phase II.

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Chicken Fajitas Phase II

2-3 Chicken breast cut in strips
1 cup “Legal” Italian Salad dressing
1 each Green Pepper and Onion (sliced in thin strips)
Whole Wheat Tortillas
Low fat or fat free sour cream

Cook chicken in dressing over med high heat, till dressing evaporates and chicken is well browned.
Stirring frequently. Add peppers and Onions, cover and turn down to low heat. Simmer 5- 7 min. till tender. Fill tortillas with chicken mix, add sour cream, fold over and enjoy.

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Chicken, Wild Rice and Mushroom Casserole


1/2 cup chopped onion
1/4 cup chopped celery
1T Olive Oil
1 1/2 lbs cooked cubed chicken breast
1/2 lb sliced fresh mushrooms
2 cups cooked brown rice( prepare as package directs)
1 cup cooked Wild rice (prepare as package directs)
1/4 cup red wine
1 cup fat free Sour Cream
1/2 t Curry Powder
1/2 t salt
1/8 t white pepper

Preheat oven to 350 Deg.
Sauté onions and celery in Olive Oil till translucent. add mushrooms and cook till tender. Mix all ingredients together in large bowl. Bake in a greased casserole, covered for 30 min. Remove cover and bake for another 15 to 20 min. Serves six to eight.

This makes an elegant dish for dinner parties that is totally south beach.

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Mango Chutney Chicken Salad


4 cooked chicken breast (diced)
5 T Mango Chutney(Steel's Low Carb) (processed in food processor till smooth)
1/2 cup mayonnaise
1 celery stalk diced small
2 green onions sliced thin(reserve 1 T of Green tops for topping salad)
1/4 Slivered Almonds (reserve 1 T for topping salad) toasting optional

Mix all ingredients except for reserved 1 T each of almonds and Green Onions, and chill for 1 hour. Serve on a bed of lettuce. Top with sprinkle of almonds. Serve with Whole Wheat crackers. Serves 4-6

Mango chutney can be found on this website under Low Carb Products, not the one under Sugar Free

http://www.steelsgourmet.com

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BUFFALO CHICKEN BREAST

4-6 chicken Breast (pounded flat with meat mallet)
1/2 t garlic powder
1/2 t onion powder
4 T ICBINB
If making Blue cheese dressing make it first. Recipe below.

(Sauce )
1 small bottle "Crystal" hot sauce
1 stick ICBINB
(Sauce) In small saucepan, put hot sauce and ICBINB in and cook on med high till boiling then turn to med and simmer while cooking chicken.

(Chicken) Put 2T ICBINB in non stick fry pan heat on med. high heat. Dust chicken with garlic and onion powders. Cook 7-10 per side till slightly browned. Drain and serve with sauce drizzled over top. Serve with blue cheese dressing and celery sticks. serves 4-6


Blue Cheese Dressing

1 package "Blue Cove" blue cheese crumbled with fork
1 cup mayonnaise
4 T red wine vinegar
2 t Splenda
1/4 cup low fat sour cream
1 clove garlic put through garlic press

Mix all ingredients and chill.

[recipelover]

Just copying in a recipe:

“East Indian Chicken Curry” [posted by Melissa569]

Don’t let the long list of ingredients fool you. There’s a whole lot of flavor going on here, but you mostly just throw everything together. A food processor really comes in handy, if you can’t find the garlic and ginger pre-chopped in your store.

Ingredients:
1 tablespoon olive oil
1 large onion, chopped
2 whole bay leaves
2 whole dried red chilies (optional)
3 teaspoons minced garlic (4 cloves)
2 teaspoons minced ginger (a 1-inch cube)
1 lb boneless, skinless chicken breast, cut in strips (you can find them pre-cut in the store)
1 medium tomatoes, diced (or 2 tablespoons tomato paste)
1 cup fat free, low-sodium chicken broth

Spice Paste:
2 tablespoons cold water
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp dried oregano
½ tsp salt
¼ tsp turmeric powder
¼ tsp ground coriander
¼ tsp ground black pepper
1/8 tsp ground cloves

Directions:

1. Blend all the “spice paste” ingredients together in a small bowl, and set aside.
2. Heat the olive oil over medium heat, in a large skillet. Add the onions, bay leaves and chilies. Fry until the onions are just soft, but not brown. Then add the ginger and garlic, and fry stir-fry for one minute.
3. Pour in the spice paste, and fry and additional minute. Then add the chicken and tomatoes (or tomato paste) and blend well.
4. Pour in the chicken broth, blend and simmer at least 30 minutes, stirring occasionally. Remove from heat, and serve.

Phase 1: Serve in a bowl, like stew, along side vegetables.
Phase 2 or 3: Serve over brown rice or with any other "good carb" of your choice.

[rhales199]

Spicy Chicken & rice skillet–received this in a mailer from our power company, along with our power bill...I have not made this (yet) serves 4
1/4 tsp salt (I might even omit this)
½ tsp paprika
½ tsp ground pepper
non- stick cooking spray
4 (4oz) boneless, skinless chicken breast halves
1 C sliced fresh mushrooms
3/4 C long grain rice, uncooked (brown, for SB)
1/4 tsp each onion powder. Garlic powder, ground turmeric (I usually don’t have any onion powder, so may use diced onion)
1 (14 oz) can low sodium chicken broth
1 C frozen green peas– I would imagine you could add other frozen veggies as well... that would up the fiber...
1) In sm bowl, stir together salt, paprika, & pepper; sprinkle over both sides of chicken. Spray lg skillet w/ cooking spray, place over med- hi heat until hot. Add chicken, cook 3 mins on each side or until lightly browned. Remove from skillet, cover & set aside. 2) add mushrooms, rice, onion powder, garlic powder, turmeric, & chicken broth to skillet & stir well. Bring to boil. Return chicken to skillet. Cover, reduce heat & simmer over med- low heat 20 mins. Stir in peas, cover & cook 3 more mins. Per serving: 340 cal, 31g protein, 35g carbs, 8g fat, 70 mg cholesterol, 330 mg sodium, 3 g fiber.

[ami]

Quick Chicken Tagine – P1
From the Daily Dish/3/12/08

Olives are a great way to add a hearty, savory twist to any dish. Here, they add a bold shot of flavor to a chicken tagine (a Moroccan stew). Bonus: Olives are rich in heart-healthy monounsaturated fats.
4 servings

Description
Tagine is a Moroccan stew made with meat or poultry, vegetables, olives, and preserved lemon, which can be found in specialty stores and thinly sliced as a garnish, if desired.
Prep time: 25 minutes
Cook time: 25 minutes

Ingredients
2 garlic cloves
2 (3-inch) pieces lemon zest
3 tablespoons chopped fresh parsley, plus leaves for garnish
1⁄2 teaspoon ground coriander
1⁄2 teaspoon ground cumin
1⁄4 teaspoon ground cinnamon
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 1⁄2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped
1 (14-ounce) can no-salt-added diced tomatoes, with
3 tablespoons fresh lemon juice
2 medium zucchini, cut into
1⁄2-inch cubes
20 pitted medium green olives, halved
Pinch of salt

Instructions
1. On a cutting board, finely chop 1 clove of the garlic together with 1 piece of the lemon zest and 1 tablespoon of the parsley to make a rough paste; transfer to a small bowl and set aside.
2. Mince remaining garlic clove and place in another small bowl; mix in coriander, cumin, cinnamon, and pepper.
3. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, 3 to 4 minutes. Transfer chicken to a plate.
4. Reduce the heat under the skillet to medium and add onion and spice mixture; cook, stirring constantly, until onion is softened and spices are aromatic, 2 to 3 minutes. Add tomatoes and their juices and lemon juice, scraping up any brown bits clinging to the skillet; bring to a simmer.
5. Return chicken pieces and their juices to the skillet and cook for 5 minutes.
6. Add zucchini, olives, remaining lemon zest, and remaining 2 tablespoons parsley; stir gently to combine. Reduce the heat to low, cover, and cook until chicken is cooked through, 10 minutes more. Lightly season with salt and pepper.
7. Divide the tagine among 4 bowls, top with reserved parsley paste, and garnish with parsley leaves.

Nutritional Information:
310 calories
10 g total fat (1 g sat)
13 g carbohydrate
42 g protein
4 g fiber
380 mg sodium

[rhales199]

Oak Town Garlic Vinegar Chicken Recipe courtesy Guy Fiery, Food Network P2
6 tablespoons olive oil, divided
2 medium yellow onions, julienned
2 Anaheim chiles, cleaned and julienned
6 boneless, skinless chicken thighs
3/4 cup minced garlic, divided
8 ounces beer (or substitute)
8 ounces chicken stock
2 tablespoons all-purpose flour (use ww)
Salt and freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 cup red wine vinegar
3 tablespoons green onions, sliced
In large saute pan over medium heat add 2 tablespoons oil, onions, chiles and saute for 3 minutes until translucent. Add chicken thighs and lightly brown. Add 1/4 cup garlic and saute. Deglaze with beer and chicken stock. Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked. Remove chicken from saute pan, and let cool, reserve pan and braising broth. In medium saute pan heat another 2 tablespoons olive oil and lightly caramelize remaining 1/2 cup garlic. When done, remove from heat, and let cool. In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder. Combine thoroughly, add cooked garlic and mix into a paste. Take cooled, cooked chicken and press paste on to the chicken. Heat remaining 2 tablespoons of olive oil in garlic pan, and gently place chicken in the pan. Lightly brown chicken on both sides. Simmer reserved braising broth and add red wine vinegar. When chicken is cooked on both sides, pour vinegar broth over chicken and let simmer for 3 to 5 minutes. Garnish with green onions.

[rhales199]

Stuffed Chicken Breasts P2 from Family Magazine.com Dec 2007
6 boneless, skinless chicken breast halves (2-1/4 pounds)
4 ounces (1/2 package) 1/3-less-fat cream cheese
1 package frozen chopped broccoli, thawed
1/2 cup shredded cheddar (lf orff)
2 tablespoons seasoned bread crumbs (ww)
1/2 teaspoon each salt and pepper
Egg noodles (optional) (ww)
Directions 1. Heat oven to 350°. Remove tenders from chicken; reserve for another use. Cut a pocket into breasts, cutting into but not through. Soften cream cheese slightly. 2. In a large bowl, combine broccoli, both cheeses, bread crumbs and 1/4 teaspoon each of the salt and pepper. Stuff a scant 1/3 cup into each chicken breast. Secure with toothpicks. 3. Season chicken with remaining 1/4 teaspoon each salt and pepper. Brown chicken over medium-high heat in two batches in a nonstick skillet for 3 minutes. Transfer chicken to a baking dish. Bake at 350° for 30 minutes, until cooked through. Serve with egg noodles alongside, if desired. .

[rhales199]

Chicken Fingers and Fries Meal from Family Magazine.com Dec 2007 Need to Post!1 sweet potato, cut into sticks
5 1/2 ounces skinless, boneless chicken breast, cut into strips
3 egg whites
4 slices stale whole-grain bread, ground
4 cups broccoli florets
Heat oven to 375 degrees F. Spread sweet potato sticks on a sheet pan coated with cooking spray. Season with cinnamon, salt, and pepper to taste. Bake for 25 minutes. 1.Dip chicken strips into egg whites and then coat with bread. Spray a nonstick skillet with oil and heat on the stove. Cook chicken until brown, turning once. Leave on medium heat for 5 minutes. 2. Place the broccoli in a bowl with a little water and salt. Microwave for 2 minutes and season with Mrs. Dash. Serves 2.

[rhales199]

Herbed Chicken with Spring Vegetables Recipe courtesy Giada De Laurentiis
1/4 cup chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves
3 cloves garlic, minced
1 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
Kosher salt
Freshly ground black pepper
3 boneless, skin-on chicken breasts (I would remove skin after baking)
3 bone-in, skin-on thighs (I would use breasts, remove skin after baking)
3 tablespoons olive oil
1 tablespoon butter
6 cipollini onions, trimmed and peeled
8 ounces baby carrots, peeled and trimmed, but leaving on a bit of green tip
1 cup chicken broth
6 ounces snap peas, trimmed
4 ounces morel mushrooms
Preheat the oven to 375 degrees F. In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper. Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes. Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary. Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately. Source: Foodnetwork.com

[rhales199]

BBQ CHICKEN FINGERS- good for ALL Phases! makes 6 servings. from the back of a bag of Kraft Low fat cheese. I made this a couple of nights ago, I used maybe 1/2 the amount of colby cheese, used a homemade BBQ sauce, didn't lay them on a bed of spinach.... it turned out good.
1/4 cup Kraft 100% grated Parmesan cheese
1/4 tsp ground black pepper
1/8 tsp ground red pepper (cayenne)
1 lb boneless skinless chicken breasts, cut into strips
1/2 cup Kraft Carbwell Original Barbeque sauce (or use a homemade beachy BBQ sauce... there are recipes available on this board)
1/2 cup Kraft 2% milk shredded rf colby & monterey Jack Cheese
1 bag (6 oz) baby spinach leaves (about 7 cups)
Preheat oven to 400 degrees F. Mix parmesan cheese & seasoning. Add to chicken in lg bowl, toss to coat. Place in shallow baking pan.
Bake 10- 15 minutes or until chicken is cooked through. Drizzle with bbq sauce; sprinkle w/ shredded cheese. Bake an additional 5 mins or until cheese is melted. Serve over spinach.
Special Extra: a little Parmesan goes a long way! THis flavorful cheese is a great finishing touch for pasta dishes, risotto, meat, and vegetable dishes and your favorite salads.
Safe Fodd handling: Place frozen chicken under cold running water to thaw. Be sure to use cold water and keep the chicken in its original wrap or palce it in water- tight resealable plastic bag while thawing it. Also, be careful not to cross- contaminate other food products, work surfaces or utensils with the dripping water.

[rhales199]

Rosemary Ranch chicken kabobs “This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece." Allrecipes.com Need to post!
1/2 cup olive oil
1/2 cup ranch dressing (Sb friendly, of course)
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional) (or Splenda, if desired)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, & sugar. Let stand 5 mins. Place chicken in bowl, & stir to coat w/ marinade. Cover & frigerate 30 mins. 2. Preheat grill med-hi. Thread chicken onto skewers & discard marinade. 3. Lightly oil grill grate. Grill skewers 8- 12 min, or til chicken is no longer pink in center, and juices run clear.

[cydise]

Chicken Capri - Phase 1 [From the South Beach Diet Cookbook]

1 cup reduced fat ricotta
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 boneless, skinless chicken breast halves
1/2 teaspoon garlic powder
2 tablespoons extra virgin olive oil
1 cup crushed tomatoes
4 slices reduced fat mozzarella cheese

In blender or food processor, combine the ricotta with the oregano, salt, and pepper. Process to blend. Rub the chicken with the garlic powder. Heat the oil in a large skillet over medium high heat. Add the chicken and cook for 12 minutes per side. Place the chicken breasts, side by side, in a large baking dish and allow to cool.

Preheat the oven to 350 degrees. Spoon 1/4 cup of the cheese mixture and 1/4 cup tomatoes onto each chicken breast. Top each breast with 1 slice mozzarella. Bake for 20 minutes or until a thermometer inserted in the thickest portion of the breast registers 170 degrees and the juices run clear.
Makes 4 servings.

We tried this one last night (although we didn't cook the chicken as long as it said to) and we really liked it. Served it with sauteed peppers and broccoli slaw - yum.

[Magna]

Easy Curried Chicken

Not necessarily authentic, but easy and tasty! You can vary the amounts according to taste.

Skinless chicken breasts (2 to 4, depending on size)
1 package (or more) sliced mushrooms
1 can SBD-appropriate tomato sauce
1 bag frozen cauliflower
other vegetables according to preference (suggestions: peas, carrots, diced canned tomatoes, chopped spinach)
garlic
light coconut milk (2 tablespoons per serving)
olive or canola oil
curry powder
1 packet artificial sweetener (optional)
salt

In a covered skillet, saute skinless chicken breasts in oil. (You may wish to season them with salt and any other spices you like as they cook.) Turn them over to allow them to cook completely through. After turning them over, add garlic and sliced mushrooms and continue cooking. When they're almost done, add other vegetables, the tomato sauce, coconut milk, salt, and curry powder to taste. If you wish, add some artificial sweetener. Stir and make sure the chicken is completely covered, then pour the frozen cauliflower over the top to steam. Cover and simmer until the cauliflower is done, then stir it into the sauce.

Serve with a little brown basmati rice. Or include starchy vegetables such as diced butternut squash and they'll thicken the sauce so you don't need the rice.

[recipelover]

Just copying in a recipe that was posted==

Stove top Chicken, P1 [posted by chubbybeauty]

I just wanted to add this simple little recipe. I've made it for the last two years and realized a couple days ago that it is SB friendly. It's very simple but it's soooooooo yummy!

6 boneless skinless chicken breasts
6-8 red peppers
2-3 cans mushroom tops and pieces

Put chicken and red peppers in a large frying pan or Wok.
Take cans of mushroom and pour them in WITH THE JUICE.
The chicken, peppers and mushrooms cook in the mushroom juice.
Cook until all the juice is gone.
Add salt and pepper to taste (I like mine a little spicy).

It's very very simple but I'm telling you it's awesome!!!

[ami]

Bump yummy chicken recipes for newbies!

[ami]

A Healthy Open-Faced Sandwich

Looking for a lighter twist on a traditional sandwich? Swap out a piece of bread and enjoy the sandwich open-faced with a knife and fork! Almost any combination of lean meats, reduced-fat cheeses, and veggies work for this well-balanced meal. Pair this sandwich with a cup of soup or a fresh green salad for a wholesome and filling lunch or dinner.

Open-Face Stack Sandwiches (Phase 2)

Description
For these fun sandwiches, choose multigrain English muffins with 2.5 or 3 grams of fiber per muffin half. Use a light hand when rubbing the muffins with the raw garlic; a little goes a long way! On Phase 3, enjoy two stacks if you like.

Makes 4 sandwiches

Hands-on time: 20 minutes
Total time: 20 minutes

Ingredients
2 multigrain English muffins
1 large garlic clove, halved
1/2 avocado
2 teaspoons fresh lime juice
1/4 teaspoon chili powder
Pinch salt
1 jar (6 ounces) roasted red peppers, drained and rinsed
1 cup baby spinach leaves (1 ounce)
8 thin slices (5 ounces) lower-sodium deli turkey breast, folded into quarters
4 thin slices red onion
4 slices (2 ounces) reduced-fat provolone cheese, folded in quarters

Instructions
Split the English muffins and toast. Lightly rub the cut sides with the cut garlic clove.

Meanwhile, scoop the avocado into a small bowl. With a fork, mash with the lime juice, chili powder, and salt.

Cut four 2" squares of roasted peppers and cut any remainder into thin strips.

For each sandwich, top an English muffin half with the following: 1 tablespoon avocado mixture, a couple spinach leaves, 1 slice turkey, 1 slice onion, a roasted pepper square, 1 slice provolone, another slice of turkey, some more spinach leaves, and strips of roasted peppers.

Nutritional information
Per sandwich:
206 calories
7 g fat (2 g sat)
22 g carbohydrate
15 g protein
4 g fiber
540 mg sodium