New Chicken Breast recipe link

[recipelover]

I am starting a new chicken recipe link. The other two that are in my recipe summary sticky are getting a little too long. So, if you have any new chicken recipes for the SB way of eating, please post them here:

The other two links are:

http://www.southbeach-diet-plan.com/for ... hp?t=18423
http://www.southbeach-diet-plan.com/for ... hp?t=49552

To start it off, here are two recipes that were just recently posted:

Best Chicken Breasts Ever, P1 [posted by munchiedog]

I buy frozen chicken tenderloins, but this works with any frozen chicken breasts. Just pour some frozen in your crockpot, season generously with Tony Chachere's Creole Seasoning, and LOTS of pepper, turn them on high and let them cook for 2 hours. That's it, easy, juicy, wonderful flavorful chicken.

Don't add liquid, and don't thaw them. However, if you are using thawed chicken, you could probably cook these on high for an hour in your crock and they would be done.

People sometimes get the misconception that crockpots are for all day cooking - but they aren't. Try these, you will LOVE THEM!!!

You can experiment with the seasonings, Emeril's Seasonings are great, too, but I'm a huge Tony Chachere fan.

My fav easy chicken recipe, all phases [posted by A-Rod]
(great sliced over salads)

cut in half lengthwise to get a thinner piece of chicken. sprinkle both sides generously with salt, pepper, oregano, thyme, and basil [or any herbs you like].

heat about a tsp of olive oil in a skillet [preferably nonstick] over medium. saute chicken breasts until cooked through. the outside will get nice and golden and the herbs should form a nice little crust.

these are killer on a greek salad.

[VAgirl0213]

I don't remember where I got some of these, so if I post something that is yours, its because I thought it was yummy! I have made and tasted all of the things I post...

Chicken fingers
Marinade chicken breast tenders in Italian salad dressing overnight (I just dipped them in the Italian dressing before dredging them in the mixture, and they still turned out really good)
In a bag mix together shredded parmesan cheese and a packet of the dry Ranch salad dressing. Coat the chicken in the cheese mixture and place on a cookie sheet to bake at 350 for 20 minutes.

These *almost* taste like fried chicken!!!


Ricotta Stuffed Chicken
4 each skinless boneless chicken breast halves, partially thawed
2 cups ricotta cheese
1 cup mozzarella cheese, shredded
1 egg, beaten
1 clove garlic, finely chopped
1 teaspoon Italian seasoning
Salt, to taste
2 teaspoons olive oil

Heat oven to 350 degrees.
Slice half-thawed chicken breasts through the thin side to make an even pocket, leaving about 1 inch before the breast curves.
Mix ricotta and mozzarella in small bowl. Add egg. Add Italian seasoning, garlic, and a dash of salt. Mix thoroughly.
Force cheese mixture into the chicken breasts until full. Put toothpicks through chicken to hold the opening together.
Brown in hot olive oil for 30 seconds to one minute on each side. Remove and place in glass baking dish coated with a small amount of olive oil. Repeat with other breasts.
Top with a sprinkling of Italian seasoning and bake at 350 degrees for 30 minutes.

[recipelover]

I realized that we don't have the Souffle Stuffed Chicken recipe anywhere in the chicken links in my recipe summary, so.....

We make a version of this recipe often. Sometimes I follow the recipe and other times I do make it easier. I sometimes use two small chicken breasts and sandwich the "souffle" piece between them. I then use toothpicks to hold them together. Or, I find that using really large chicken breasts makes it easier to wrap them around the souffle. The real key is to flatten them like it says.

I also don't always saute them in a pan. I just coat each breast (after stuffing it with the souffle) with some olive oil and sprinkle on my favorite seasoning for added flavoring. I use Steak seasoning or Garlic Peppercorn seasoning. You could also you Cajun/Thai or anything that you like. It will add some zip to the chicken itself. I then bake them and don't even make the sauce most of the time.

Last thought: I think that you could use the President's Chicken (recipe is also below) sauce to put on them and then bake them. You will have to bake them longer than 20 min. though because of the frozen souffle piece inside of each breast. I would probably bake them for 40 min.

Here is the original recipe:

Soufflé Stuffed Chicken, P1 [from Orange South Beach cookbook]

Chicken breasts stuffed with spinach soufflé, browned, and baked are tasty with the reduced chicken broth, lemon juice, and mustard sauce.

1 pkg. (12 oz.) Stouffer's frozen spinach soufflé
4 boneless chicken breasts pounded to 1/4" thickness
2 tblsp. olive oil
2 cloves garlic, sliced
1 cup chicken broth
2 tblsp. lemon juice
1 tsp. Dijon mustard
salt and pepper
1 tblsp. chopped parsley

Preheat oven to 350. Cut the spinach soufflé crosswise into 4 equal pieces. Top half of each whole chicken breast with one of the pieces of soufflé. Fold half of the chicken over the filling and fasten the edges with toothpicks. Heat oil over medium high heat. Add the garlic and cook until golden. Remove garlic from pan. Add chicken to the skillet and cook for 7 minutes on each side, or until well browned on both sides. Remove the chicken and place in an oven-proof dish. Bake in the oven for 30 minutes. While the chicken in baking, add the broth, lemon juice, mustard, salt and pepper to the skillet. Heat to boiling. Reduce heat to low, cover and simmer for 20 minutes or until the sauce is reduced to 1/2. Arrange the chicken on heated plates and spoon the sauce over the chicken. Garnish with chopped parsley

President's Chicken, P1 [posted by Dolly-VA]

Sauce:
1/4 cup regular smart balance
juice of 1 lemon (larger the better!)
1 garlic clove, pressed
1/2 tsp salt
1/2 tsp paprika
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp pepper (I left out and let everyone pepper their own)

4-6 boneless chicken breasts

Preheat oven to 400. Melt butter in microwave. Add remaining sauce ingredients and stir well. Place chicken breasts in a shallow baking dish; pour sauce over the chicken. Bake for 21 minutes, flipping chicken every 7 minutes, then broil for 5 minutes or 'till done.

Note: when you're baking it, pay attention to how well it's cooking. If you use little skinny chicken breasts or tenders, it will take less time. In fact, tenders take just about 20 minutes at 350 to bake (maybe less.) If you are using these, 400F for 26 minutes (including the broiling) would be well overdone. I generally bake regular chicken breast for 30 minutes at 350 and then check for doneness. This recipe counts on the oil to sear the outside to keep it moist.

[pb&j]

Greek "BBQ" - Oven-Baked Chicken Kebab (without the skewers or mess!) - P1

Marinade:
1/4 c. olive oil
2 T. nonfat plain yogurt
1 T. lemon juice or white vinegar
2 T. minced garlic (or garlic powder)
2 T. fresh chopped parsley (or 2 t. dried parsley flakes)
2 t salt
2 t dried oregano
1 t black pepper
1/2 t ground nutmeg
1 t cinammon
1 pinch cayenne pepper or red pepper flakes
(optional for color: 1/2 t. coriander

Mix all together.

cut 1 or 1.5 lbs uncooked chicken breast into large cubes (maybe 1.5" x 1.5"). Coat with marinade.

Toss in the following, to your liking:
Cubed red peppers (I used 1), orange pepper (I used 1), green peppers (I used 2).
Cut 1 large red onion in eights (quarter, then slice each quarter in half).

Mix all vegetables, throw in with chicken & marinade in large square baking dish in a single layer. Cover with foil, bake 30 minutes on 350, then uncover and bake another 15-20 minutes or until center of chicken is not pink.

This is really tasty, the chicken is juicy (b/c of the yogurt), it's colorful, takes about 15 minutes of prep time, and can be served cold or hot. I had it both ways, and it was divine, just uses stuff you already have!

[recipelover]

I found an old link with chicken recipes--so I am copying them here:

Oven-Fried Chicken with Almonds, P2 [SB Orange Cookbook]
Serves 6

Ingredients
1 cup whole wheat bread crumbs
1/4 cup (1/2 ounce) grated Parmesan cheese
1/4 cup finely chopped almonds
2 tablespoons chopped parsley
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon dried thyme
Pinch of ground black pepper
1/4 cup extra virgin olive oil
2 pound boneless, skinless chicken breasts, pounded to 1/2" thickness and cut into 12 pieces
Sprig Italian parsley, for garnish

Instructions
Preheat the oven to 400°F.
In a medium bowl, combine the bread crumbs, cheese, almonds, parsley, garlic, salt, thyme, and pepper. Mix thoroughly.
Place the oil in a shallow dish. Dip the chicken first in the oil, then dredge in the crumb mixture. Place the chicken in a shallow baking pan.
Bake for 25 minutes, or until a thermometer inserted in the center of a piece registers 170°F and the juices run clear. (Do not turn the chicken during cooking.) Garnish with the parsley

Gingered Chicken Breast, P1 [posted by macl]
This recipe has been scaled to make: 2 servings

Ingredients:
1-1/2 teaspoons fresh lemon juice
3/4 teaspoon grated fresh ginger
1/4 teaspoon freshly ground black pepper
1 clove garlic
2 boneless, skinless chicken breast halves

1. Combine the lemon juice, ginger, pepper, and garlic in a small bowl. Place the chicken breasts in a deep bowl. Pour the ginger mixture over the breasts, turning once to coat both sides. Cover, and refrigerate for 30 minutes to 2 hours.
2. Spray a large nonstick skillet with cooking spray. Heat the skillet on medium-high until hot. Add the chicken. Cook, turning once, until tender, about 8 minutes.

I made this the other day, but instead of cooking it on the stove i put in my toaster oven on broil, along with some broccoli. I poured the remaining marinade over the broccoli and it was delicious.

Easy Chicken in Wine Sauce, P2 [posted by macl]
Servings: 4

Ingredients:
4 tablespoons extra virgin olive oil
1 clove garlic, crushed
3 boneless skinless chicken breast halves, cut into strips
1/8 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup dry white wine
3 medium tomatoes, sliced

Directions:
1. In a medium skillet, heat the oil and garlic over medium heat. Sprinkle the chicken with the salt and pepper, then add to the skillet and cook for 7 to 10 minutes. Add the white wine and cook for an additional 2 minutes.
2. Remove the chicken to a platter. Saute the tomatoes in the skillet until tender. Place the tomatoes over the chicken and cover with the pan drippings.

Cornish hens with garlic and rosemary (P2 or P1 w/o wine) [posted by macl]

4 1 1/4- to 1 1/2-pound Cornish game hens, giblets removed
1 lemon, cut into 4 wedges
4 large fresh rosemary sprigs
3 tablespoons olive oil
24 garlic cloves, peeled
1/3 cup dry white wine
1/3 cup canned low-salt chicken broth
Additional rosemary sprigs (for garnish)

Preheat oven to 450°F. Pat hens dry with paper towels. Season cavities
lightly with salt and pepper. Place 1 lemon wedge and 1 rosemary sprig in
cavity of each hen. Rub hens with 1 tablespoon oil. Season outside of hens
lightly with salt and pepper. Arrange in heavy large roasting pan. Scatter
garlic around hens.
Roast hens 25 minutes. Reduce oven temperature to 350°F. Pour wine, broth, and remaining 2 tablespoons oil over hens. Continue roasting until hens are golden brown and juices run clear when thigh is pierced at thickest part, basting every 10 minutes with pan juices, about 25 minutes longer.

Transfer hens to platter, pouring any juices from cavity into roasting
pan. Tent hens with foil to keep warm. Transfer pan juices and garlic to
heavy medium saucepan. Boil until reduced to sauce consistency, about 6
minutes.

Cut hens in half lengthwise. Arrange on plates. Spoon sauce and garlic
around hens. Garnish with additional rosemary sprigs and serve.

Grilled Georgia Peaches and chicken w/Mesculun Salad Platter (P2) [posted by macl]

If available see if can find some fresh Georgia peaches. I¹ve been told
that they are the best. Light yet tasty. Use a quality blend of baby mixed
greens such as frissée, oak leaf and green leaf for flavor.

2 6-ounce chicken breasts, boned and skinned
1 tablespoon garlic, minced
1 pinch salt and white pepper to taste
1/4 cup olive oil
1 large Georgia peach, peeled, halved, and cored
1 red onion, sliced 1/4­inch thick
3 cups baby mixed salad greens, frissée, oak leaf and green leaf

Georgia Peach Dressing
1/3 cup olive oil
2 tablespoons Dijon mustard
1/4 cup balsamic vinegar
1 pinch salt and white pepper to taste
1 large Georgia peach, peeled, halved, and cored

Place chicken breasts in a medium size mixing bowl. Season with 1
tablespoon garlic, salt and pepper. Add 1/4 cup olive oil and marinate for
6 hours.
Refrigerate until ready to cook. Do not use oil from chicken breast to
make dressing.

Preparing Georgia Peach Dressing: Combine the 1/4 cup of olive oil, Dijon
mustard, balsamic vinegar and 1 peach in blender or food processor and mix
thoroughly. Season to taste with salt and pepper. Set dressing aside.

Brush grill lightly with excess oil and heat to medium-high. Grill chicken
about 4 minutes on each side or until just firm to the touch and no longer
pink. Meanwhile, brush onion and peaches with dressing and grill about 2
minutes on each side, or just until fork tender. Brush peaches with
dressing another minute on each side.

Take the baby mixed salad greens and place on one side of the platter.
Spread them out a little. Slice the chicken breasts and place them on
other side of the platter. Slice grilled peaches and place on top of
chicken. Dribble dressing on top.
Yield: 2 servings

Garlic Chicken, P1 [posted by macl]

margarine or oil spray
4 skinless, boneless chicken breast halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder

Melt margarine (or spray) in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

Acapulco Chicken, P1 [posted by macl]

2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon chili powder, divided
salt and pepper to taste
1 tablespoon olive oil
1 cup chopped green bell pepper
1/2 cup chopped onion
2 jalapeno peppers, seeded and minced
1 large tomato, cut into chunks
10 drops hot pepper sauce

1 Season chicken with 1/2 tablespoon chile powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
2 In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chile powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.

Balsamic Chicken, P1 [posted by macl]

6 skinless, boneless chicken breast halves
ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced
1/2 cup balsamic vinegar
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme

1 Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
2 Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

[pb&j]

Chicken with Green Olives & Dried Apricots (P2)

A nice mix of sweet/salty/tangy. Based on a recipe a friend sent from Eating Well magazine, modified to be beachy.

4 servings

1 1/4 pounds boneless, skinless chicken breast, trimmed of fat (cubed or whole breast, as you prefer)
1 teaspoon extra-virgin olive oil
1 cup reduced-sodium chicken broth
1/4 cup red-wine vinegar
2 T. Green Olive Tapenade (if you do not have tapenade, you can use 1/4 c. sliced, pitted green olives of your chocie)
1/4 cup chopped dried apricots
Ground pepper (to taste)

Heat oil in a large nonstick skillet over medium-high heat, add the chicken and cook until browned, about 2 minutes per side. Add broth and vinegar to the pan; bring to a simmer, stirring. Add olives, apricots and pepper; reduce heat to low. Cover and cook 12 to 15 minutes. Spoon sauce over the chicken and serve. Pairs well with brown rice.

[krajfam]

Kate's Pizza Chicken

I use the boneless skinless chicken breasts that are individually frozen and come in the bag. I'm pretty lazy about pounding out chicken breasts, so I get a really sharp knife and cut them lengthwise but leave them together (so that they open like a book). On the inside I spread about a tablespoon of pizza sauce, then cover with turkey pepperoni, then sprinkle with mozzarella shreds. Then I "close" them and spread more pizza sauce on top and more mozzarella. I sprinkle the top with some Italian seasoning and red pepper flakes. Cover with foil and bake at 375 for 30 min, uncover and bake for 10 more min. Yummy.

[Sachinda]

found this on the internet, I don't think I've seen a recipe using maple syrup with chicken before.

Maple Syrup Chicken Recipe

Ingredients
1 whole chicken, about 3-1/2 pounds (use 3.5 lbs of breasts)
1/2 tsp lemon rind
2 tsp lemon juice
1/4 cup smart balance or ICBINB
1/2 cup sf maple syrup
Salt to taste
1/4 cup chopped onion

Instructions
Place cut up chicken in baking pan. Mix all remaining ingredients and pour over chicken. Bake uncovered 50 to 60 minutes at 400 degrees F. until done (test with instant-read thermometer). Baste frequently.

Yield: 4 servings

[krajfam]

I made this up last night and it rocked!

OMG! Stuffed Chicken

4 boneless skinless chicken breasts
4 oz. fat free cream cheese
3/4 cup broccoli, cooked and chopped fine
2 tbsp mince onion
1 clove garlic, minced
2 sun dried tomatoes, chopped
1/4 cup parmesan
dash salt, pepper
1 (8 oz.) can tomato sauce

Pound chicken breasts to 1/4 inch thickness. In a bowl, mix together next 7 ingredients. Spread 1/4 of the cheese mixture onto each chicken breast and roll up, securing with toothpicks. Place in 11x7 baking dish. Pour tomato sauce over top. Bake at 350 for 40 min.

My husband suggested using your favorite bloody mary mix as the sauce

[pb&j]

This is featured on my recipe blog - really good summery meal!

Chicken and Saffron Rice
[For P1 meal, omit rice]

2.5 c water
1 tsp salt, divided
1/2 tsp saffron threads
1 cup long-grain brown rice
1 T olive oil
3 medium yellow squash, quartered lengthwise and sliced in 1/4" pieces
3/4 lb chicken in 1" cubes OR 1 lb shrimp, peeled & deveined
1/3 c tightly packed fresh mint leaves, chopped finely
2 T fresh lemon juice
Freshly ground black pepper to taste

1) Bring water, 1/2 tsp salt and saffron to boil. Add rice, bring to boil then reduce heat to low and let simmer until cooked, 40-45 min. Fluff with fork, remove from heat.
2) Meanwhile, saute chicken over high heat with oil, 5-7 minutes until no longer pink. Reduce heat to medium, add squash and saute 5 minutes, until soft but not browned. Add mint, stor for 30 seconds. Add lemon juice and remove from heat.

Serve over rice.

[recipelover]

Copying in a recipe:

Diet Cola Barbecue Chicken, P1 [posted by Ivory 1776]

Ingredients

4 boneless, skinless chicken breasts
1 cup catsup - use the low carb kind
12 oz. can diet cola (best if you use diet rite!)

Put chicken in nonstick skillet. I usually brown my chicken a little first before pouring the catsup and diet cola over the top. Bring to boil. Cover, reduce heat and cook for 45 minutes. Uncover, turn up the heat and continue cooking until the sauce becomes thick and adheres to the chicken. It turns into the most incredible BBQ sauce.
(from discussion board of diabeticgroumet.com)

[recipelover]

Just copying in a chicken recipe that was posted:

Mexican Chicken, P2 [posted by tntklip]

(I have changed everything to be SB friendly and you can change to make more friendly if needed)

2-4 boneless, skinnless chicken breast (However much your like, I do 2 large, 3 if small.)
1 cup dry brown rice (I use to use Chicken Flavored Rice-a-Roni)
green peppers & onions(as much as your desire)
1 chicken flavored boulon cube (optional)
1 can cream of chicken soup (fat free or low sodium)
1 can cream of mushroom soup (fat free or low sodium)
1 can rotel (you can also add a can of green chilies if your desire)
1 package taco seasoning
Velveeta Light (as much as you desire, I probably use 6 oz.)
Doritoes or in our case Triscuit Thin Crisps (If I haven't been bad I use the Doritoes)

Cook chicken (I either microwave or throw in water and boil until done.) In the meantime, cook rice in 2 cups of water, while cooking add peppers, onions and boulon cube. When chicken is done, cut up or shred and add taco seasoning in and mix. I just do it with my fingers to get all in the chicken. Add soups and rotel to rice, add cheese and chicken and let simmer for 20 mins or until you can't wait anymore. We just put in a bowl and scoop with Doritoes.

Hope you try and enjoy, we love it and everyone I have given this recipe to loves. Add whatever you want or take out what you want. I have fixed and put in crockpot and served at birthday parties or any other party, always the first to go.

[kjj3kids]

Baked Chicken Breast with Broccoli or Veggie of Choice [posted in a Broccoli thread by Goin' to wear a swimsuit!]

Ingredients:
4-6 Boneless/ Skinless chicken breasts
20 oz. Frozen Vegetables (Lima beans or broccoli you can try others!)
1 can cream of chicken soup
1 cup mayo
1/2 cup parm cheese

Place frozen veggies in bottom of baking pan (I use rectangular baking dish)
Place breasts on top of veggies.
Mix together soup, mayo and cheese. Will be kind of thick Pour over chicken and veggies.

Bake uncovered 1 hr 15 min. at 350 degrees.

Serves 4-6 people. Can be cut down or doubled very easily!!! Enjoy
_________________

[comments from kjj3kids] I made the Baked Chicken Breast with Broccoli or Veggie of Choice posted by Goin' to wear a swimsuit. It was really good! I made it with broccoli, cauliflower, zucchini, yellow squash and edamame. I also made the Cream of Whatever soup recipe for the cream of chicken soup. I used less mayo and substituted plain ff yogurt. Stir it up after baking and it makes a wonderful sauce for the veggies.

[raynjen]

I found an old link with chicken recipes--so I am copying them here:

Oven-Fried Chicken with Almonds, P2 [SB Orange Cookbook]
Serves 6

Ingredients
1 cup whole wheat bread crumbs
1/4 cup (1/2 ounce) grated Parmesan cheese
1/4 cup finely chopped almonds
2 tablespoons chopped parsley
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon dried thyme
Pinch of ground black pepper
1/4 cup extra virgin olive oil
2 pound boneless, skinless chicken breasts, pounded to 1/2" thickness and cut into 12 pieces
Sprig Italian parsley, for garnish

Instructions
Preheat the oven to 400°F.
In a medium bowl, combine the bread crumbs, cheese, almonds, parsley, garlic, salt, thyme, and pepper. Mix thoroughly.
Place the oil in a shallow dish. Dip the chicken first in the oil, then dredge in the crumb mixture. Place the chicken in a shallow baking pan.
Bake for 25 minutes, or until a thermometer inserted in the center of a piece registers 170°F and the juices run clear. (Do not turn the chicken during cooking.) Garnish with the parsley.

i had this for dinner tonight without parsley and thyme and just wanted to say that i loved it so so so much, and it was amazingly easy to make.
i dipped mine in marinara sauce after baking, they tasted like fried cheese sticks. oh man i recommend this to anyone!

[luvs_torun]

Just adding to this link.......

Lemon Pepper Chicken (Phase 1)

INGREDIENTS
3 Tablespoons I Can't Believe It's Not Butter Spray
1/4 cup ground black pepper, divided
4 skinless, boneless chicken breast half
1/4 cup fresh lemon juice

DIRECTIONS:

Pour ICBNB into skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.
Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).