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Request for chicken breast recipes

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Request for chicken breast recipes

Postby sparky_dan » Tue Sep 07, 2004 1:39 pm

Chicken breast is a great South Beach staple. Chicken takes on the flavor of the spices it is cooked with, so it is very versatile. Can anyone help me exapnd my variety of chicken dishes by posting their favorite chicken recipe?
I will start. My favorite is chicken-ham parm, which is chicken breast pan fried in olive oil, then add sugar free tomato sacue, garlic and onion powder, salt and pepper, lots of oregano and a little parsley and splenda if desired, then layer a thin slice of ham and melt low fat swiss on top.
Last edited by sparky_dan on Wed Sep 08, 2004 1:11 pm, edited 1 time in total.
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Postby vickil » Tue Sep 07, 2004 2:48 pm

I have many favorite chicken recipes. One of them was posted on this forum by Chef Mishi. I wish she would post some more! This Curry Style Grilled Chicken was so different and yummy. The leftovers were great on a bed of salad greens with raspberry vinaigrette dressing.

Curry Style Grilled Steak or Chicken

Curry sauce:
2tb olive oil
2tb curry powder
1tb garlic powder
1tb ground ginger
1/2ts cumin
1/2ts salt
1/4ts pepper
2tb splenda
1/4ts cayenne pepper
4tb carb friendly vanilla international dairy free creamer or any other kind of dairy free creamer or milk depending on your phase

mix well ... grill each side of meat to prevent sticking and also coat with pam ... brush sauce on ... and flip ... sauce ... flip ... i did this method twice on each side or until the sauce was gone ...

and enjoy!
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Postby deeflutterby » Tue Sep 07, 2004 2:50 pm

Hello all...first post. Great ideas and lots of help on this forum...thanks soooo much!! :D
I use chicken alot...and love it. I use the canned chicken too. I heat it in a pan with olive oil spray and sprinkle with Fajita Seasoning. Then use it on salads or wraps, or all by itself. Quck and easy!! and tastes great!
Forgot to add....use the Parmesan Crusted Fish recipe for chicken. Bet it would be great!
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Postby LyndaB » Tue Sep 07, 2004 3:53 pm

Can't get to my recipe book while chained to desk at work... so an easy one... and one of my faves.

Marinate boneless, skinless, chicken breasts in Italian Salad Dressing or Balsamic Vinaigrette (overnight is preferable). Bake at 350 for 20 minutes... voila!

I also do this with pork chops. It's amazing how juicy the meat stays! Even my 9 y.o. stepson indicated "these are the BEST pork chops I ever ate!" The kid should be a food critic! :lol:
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Postby dezyn23 » Tue Sep 07, 2004 5:28 pm

One of my favorites is simple...

Saute chicken breasts in about 1 tablespoon of Extra Virgin Olive Oil until cooked. Add some cheddar cheese on top and let it melt.
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Postby CracXmeUp » Tue Sep 07, 2004 6:42 pm

Tortillaless California Enchiladas (Phase 1)

4 Chicken Breasts Cut in 2 (Grilled on BBQ)
1 tbsp Olive oil
Garlic Powder (to taste)
10 Black Olives (Chopped fine)
1/2 C Onion Diced
1/4 C Green Onions Chopped Fine
1/4 C Cilantro chopped packed
1 med Tomato diced
1 8oz can Mild Green enchilada sauce(Las Palmas)
1/4 C Fat Free Sour Cream
3/4 C Low Fat Monterey Jack or CoJack Cheese Grated
1/2 Avacado (optional)
2 C Brown Rice (after cooking) Phase 2 Only

Brush Chicken w/ Olive Oil add Salt & Pepper & Garlic Powder to taste
Grill 6-7 Minutes each side. Remove to Baking Dish

Top each piece with Olives, Onions
Use half of the Gn Onions & Cilantro.
Mix together Enchilada Sauce and Sour Cream until blended

Pour Mixture over Chicken. Top with Cheese and Bake
At 350o for 20 minutes or until Cheese Bubbles

Let it set for 5 minutes
Top with remaining Gn Onion, Cilantro
Add Chopped tomato, and diced Avacado

Serve w/ 1/4 C brown rice or WW Tortilla (phase 2)and salad with EVOO & Lime.

Makes 8 servings

Balsamic Chicken

4 Chicken Breasts
2 Cloves Garlic, Crushed
1 Tbps EV Olive Oil
2 Tbsp Aged Balsamic Vinegar (Alessi brand 20 yrs old)
1 Sprig Fresh Rosemary

Cut Rosemary Leaves in little bits. discard the stem
To a Ziplock Bag add all ingredience and mix to coat
Marinate 4 hours -up to 8
Grill Slowly (will not dry out)


Chicken Parmesan

Brush 4 chicken breasts with an egg wash. Coat lightly with parmeasean Chesse and Italian seasoning. Bake at 350 for 1 hour or until cheese is golden brown. Cheese makes a crispy crust.
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Postby daisyjk » Tue Sep 07, 2004 7:26 pm

My favorite is to bake chicken in a baking dish in the oven. I put garlic powder, onion powder, basil, oregino and some red pepper (crushed). Then I put enough chicken broth to not quite cover the chicken. I bake it for 20 min at 350. The chicken comes out so moist!!!
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Postby annecolorgreen » Wed Sep 08, 2004 12:22 am

My favorite is the salsa chicken I make in the crock pot (check out crock pot thread). I'm making it for a work "pitch in" tomorrow night and bringing salad stuff and tortillas in case anyone wants to make a salad or wrap with it...good stuff!

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Postby rabb » Wed Sep 08, 2004 1:07 am

If you like hot wings, try marinating your chicken breasts in hot wing sauce and throwing them on the grill!
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Postby Monkeygal » Wed Sep 08, 2004 2:08 am

ooh these sound good. Will have to try some. Thanks!
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Postby recipelover » Wed Sep 08, 2004 12:40 pm

Here is another good one that I made quite often back in Phase 1. It is time for me to make it again. We really liked it.

From a free SB cookbook that you can download to your computer: there are lots of good recipes in this cookbook and even has a table of contents at the beginning.

Roasted Red Pepper Chicken, P1 [flagirl recipe]

4 skinless, boneless chicken breasts
1 (12 ounce) jar roasted red bell peppers, cut into small pieces
1 cup low-fat sour cream
1/2 cup low-fat feta cheese, crumbled

1. Preheat oven to 350.
2. Mix feta and peppers together in a bowl. With a very sharp knife, cut pockets into the thickest part of the breast of chicken. Stuff as many pieces of roasted red peppers mix as you can into pockets of chicken one at a time. Secure open side with toothpicks.
3. Place in baking pan and cook at 350 for 30 minutes, or until juices run clear.
4. While cooking the chicken, in an electric blender blend sour cream and a few pieces of red peppers.
5. Cut the chicken in half and arrange the pieces on a plate. Drizzle with sour cream mixture and sprinkle with feta cheese.
* Spinach and /or pine nuts can be added to the filling for a nice variation
Last edited by recipelover on Tue Jun 06, 2006 12:18 pm, edited 1 time in total.
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Postby lilgemini620 » Wed Sep 08, 2004 12:52 pm

i love chicken~
i also use an italian dressing, i use the basil vinigarette and marinate it for a bit in the fridge, then i pop it on the grill. yummmmmmmm reminds me of port-a-pit chicken. full of flavor. one of my fav. dishes is the chicken and grilled summer squah and zucc. sliced and drizziled with olive oil and a dash of sea salt or mrs dash. its great with a salad too, they all taste so lovely together.
thanks for all the great recipes yall!
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Postby Belle » Wed Sep 08, 2004 6:38 pm

Lemon chicken

This is just yummy and I make it all the time. My children call it their Favourite Chicken....

Ok, so toss a few chicken breasts (with or without skin, and I know skin is cheating a little, but it tastes soooo good and cooks a little better with it on I think) onto a baking tray and fire up your oven to about gas Mark 6.
Drizzle some olve oil over the chicken (not pour!) and then sprinkle salt and black pepper over the top. Next, cut a fresh lemon in half, and whilst stabbing it with a fork to release all the juice, squeeze it over the chicken liberally.

Pop it in the hot oven and cook it for however long - it's usually about 20 mins. For the last 5 minutes, turn the oven up a little to help caramelise the lemon juices.

Serve with a huge salad and good dressing. In the pan, there will be delicious, gunky caramelised chicken and lemon juices which you can scrape up and put on top of your chicken.

It's fab!
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Postby srwerner » Wed Sep 08, 2004 8:14 pm

Not to be an ignorant American, but what does this mean?
and fire up your oven to about gas Mark 6.

Would that be about 350 to 375 degrees (farenheit of course!)?
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Request for chicken breast recipes

Postby Nelle38 » Wed Sep 08, 2004 9:05 pm

One of my favorites (even pre-SBD) is to dice up chicken breasts and saute with onion and garlic in a bit of olive oil. In a separate pan, saute sliced zucchini with onion and garlic just for a minute (so it's not soggy). Then mix the two together with canned, diced tomatoes. I like S&W Ready-Cut Italian, with garlic, oregano and basil (and there's no sugar added). I've also made this without the chicken just as a side dish.
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