Shake N Bake.. . Howz about a nice salmon steak for a change? That would be healthy food.

coat in olive oil, Old Bay and sweet paprika, grill and enjoy.

quote:

Originally posted by olfuzzy:
There was a recipe in the paper the other day that intrigued me. Lay the chicken breast flat and cut through it horizontally (not all the way through) and open it up like a book. Place a couple of tablespoons of Pimento cheese inside and close. Dip the smooth side in a beaten egg and then in bread crumbs. Place on a parchment lined baking sheet, coated side up and cook in a 350 degree oven for about 30 minutes. I haven’t gotten around to trying it yet but I love Pimento cheese. .

...you had me at "pimento cheese".... darn it I am gonna do this today.

For a quick chicken meal I cut a small breast into pieces, put some olive oil in a cast iron skillet (real olive oil), liberally coat the chicken with Tony Chacherer's Bold Creole Seasoning, cook it up, and lay it on a low carb/low cal tortilla with a little hot sauce and shredded lettuce. Takes ten minutes and tastes delicious.

One of my favorites is Berber Spiced Checkin Breasts. BY STEVEN RAICHLEN

(I cook this with skin removed.)

3 garlic cloves, quartered
. 1 small onion, coarsely chopped
. One 1-inch piece of fresh ginger, peeled and chopped
. 3 tablespoons sweet paprika
. 2 teaspoons kosher salt
. 1 teaspoon ground coriander
. 1 teaspoon freshly ground pepper
. 1 teaspoon finely grated lemon zest
. 1/2 teaspoon ground cinnamon
. 1/4 teaspoon ground cardamom
. 3 tablespoons fresh lemon juice
. 3 tablespoons extra-virgin olive oil
. Four chicken breast halves on the bone with skin (2 pounds)
. Lemon wedges, for serving

1. In a food processor, combine all of the ingredients except the chicken and lemon wedges and process to a paste. Spread the paste all over the chicken and refrigerate for at least 1 hour or up to 4 hours.

2. Light a charcoal grill. When the coals are hot, move them to one side of the grill to create a high-heat zone. Oil the grate and place the chicken on it, skin side up, opposite the coals. Cover and grill the chicken until browned and just cooked through, about 30 minutes. Turn the breasts over and grill over high heat until the skin is crisp and lightly charred, about 2 minutes longer. Let the breasts rest for 5 minutes, then serve with lemon wedges.

SUGGESTED PAIRING
Mediterranean reds often have a spicy note that pairs well with the North African spices on this chicken. North African wines are ideal, but hard to find; instead, look for reds from the Jumilla region in Spain.

I go to oriental spices and cooking when I need a break. Might try Indian too, not just curry either, there are some crazy (to a westerner I guess) combinations of flavor profiles.

If you like Italian food look up Chicken Piccata, Chicken Pomodoro, and Chicken Florentine recipes on the interweb.
They all start with chicken cutlets (or breasts sliced horizontally to make them thin).
Most piccata recipes will use white wine, lemon juice, chicken broth, and butter for the sauce.
Most pomodoro recipes will use vodka, lemon juice, chicken broth, and cream for the sauce.
Most florentine recipes will use white wine and cream for the sauce.
Also, spinach is a key ingredient in florentine...so if you don't like spinach...never mind.

And, if you go to BHG.com (Better Homes & Gardens) they have a recipe for "Pasta with Chicken, Sausages, and Peppers".
Recipe calls for boneless thighs but I've used breasts. Also uses kielbasa or smoked sausage along with the chicken.
Served over egg noodles or some other pasta.

Or precook the breasts in the microwave and use the chopped/shredded meat in enchiladas.
Lots of good enchilada recipes on the internet.

Southern Living magazine has a recipe on their website for "Skillet Chicken Pot Pie".
Also starts with precooked chicken that has been chopped/shredded.
You make it in a 12" iron skillet using pre-made pie crusts and mixed veggies.
This is REALLY good and it comes out of the oven looking FABULOUS.

How about a chicken and vegetable stir-fry. You can use the vegetables you like. Just about any will work. Lots of recipes floating around. Just google "healthy chicken stir fry"

I like cooking a family pack of chicken breast over the weekend, then using it in different dinners throughout the week. Usually breaded and baked, but sometimes simmered in sauce or grilled with a dry rub. My chicken breading recipe:
-Italian bread crumbs
-House Autry spicy & hot breader
-dried mashed potatoes
-parmesan cheese
-basil
-cayenne pepper
-If I have time, dip breasts in buttermilk egg wash before breading
-spray breaded breasts with olive oil
-bake @ 375 degrees until juice runs clear when stabbed with fork, don't overcook

My weekday recipes include diced chicken in stuffed baked potatoes, sliced chicken over pasta with tomato sauce or pesto, diced chicken in minestrone soup, diced chicken in baked beans, chicken parm sandwich, diced on pizza with peppers and onions, the possibilities are endless. Breaded chicken is a great way to fight off food fatigue.

Fast, easy, healthy, and good. Pictures at link below.

http://www.iwashyoudry.com/201...ed-chicken-breast/?m

Yields 4 to 6
ASPARAGUS STUFFED CHICKEN BREAST

Ingredients

3 large chicken breasts
1 tbsp lemon zest
salt and pepper
9 to 12 asparagus stalks, trimmed
3 slices provolone cheese
1 tsp garlic powder
1 tsp paprika
1 tbsp olive oil

Instructions

Preheat oven to 425 degrees F.

Cut the chicken breast in half, length-wise, leaving it intact on one side (creating a pocket to stuff). Season the inside of the chicken breast with salt and pepper and a pinch of lemon zest. Lay the provolone cheese and 3 to 4 stalks of asparagus in the center of each chicken breast and fold over, enclosing the filling. Season the outside of the chicken breast with salt, pepper, garlic powder and paprika.

Heat a large, oven safe skillet (I use cast iron) over medium-high heat and add the 1 tbsp olive oil, swirling around to coat the bottom of the skillet. Cook the chicken top side down, for 3 to 5 minutes, until the chicken easily releases from the pan and is golden brown on top. Flip the chicken over and cook an additional 3 to 5 minutes to sear the bottom side. Carefully cover the skillet with tinfoil and place in the preheated oven. Bake for an additional 15 minutes, or until the internal temperature of the chicken reaches 155 degrees.

Carefully remove the skillet from the oven and let sit, covered, for about 5 minutes. The temperature of the chicken should rise to meet 160 degrees and will be super tender and juicy! Enjoy!

If you do not have an oven safe skillet, use a regular skillet and then transfer chicken breast to a baking dish and cover with foil before placing in oven.

quote:

souis vide

...may as well have been invented for making chicken breasts more interesting.

Like peas and carrots, these two.

Ive used this one for several years now. My wife and kids love it. Every time I've made it for friends, neighbors or other family it's a hit. Always ask for recipe. Keeps breast moist. I don't know if it's healthy enough since it uses mayo. My daily go to chicken is grilled but break it up with this one.

I use plain crumbs and season to my liking. Sometimes I add Tony's.

http://www.hellmanns.com/recip...esan-crusted-chicken

We are big fans of fajitas here. Not sure the cholesterol content, but here's the recipe:

B/S chicken breast, cut into bite-sized chunks
Juice of 3 large or 5 small limes
some sugar (to taste)
some salt (to taste)
fresh ground black pepper (to taste)
olive oil roughly 1:1 with the lime juice
the leaves from 8-10 sprigs of FRESH thyme
marinate for a few hours in the fridge.

toss it in the frypan, no additional oil needed.

Or, if it's grilling weather, marinate the chicken in the above mix whole, then grill whole, and slice.


Serve with your choice of accouterments, we like grilled onion & green pepper, as well as cheese and sour cream (though those may not be on the list for you). I also like tobasco on mine. Normally with soft fajita shells, I prefer flour tortillas, though I suppose white corn may work as well?



Another of my favorite chicken breast recipes: Cook the chicken however you want (believe it or not, but my mom boiled it), but serve with this sauce:

1c sugar
2/3c worcestershire sauce
1/3c soy
1/2c vinegar
1 tsp powdered ginger
1/2 tsp coarse fresh ground black pepper
3 cloves minced garlic

In a separate cup, mix 2 tbs cold water and 2 tbs corn starch. Pour that into the mix above. Then cook the whole thing until it thickens. When I was a kid, we used to call it "black sauce". One of the few recipes my mom made that I just couldn't get enough of. The side was usually fried spaetzle and onions, onto which the sauce also went.



Not sure the cholesterol count on this either, but look up Chiavetta's chicken BBQ sauce. It's vinegar-based, and from WNY. AMAZING.

How about marinades? Anyone got some really good ones?

Thanks guys for all of the recipes, there's about 4 different ones you guys have posted that i'll be trying.

I do mix up the Chicken with either pork chops or small 1 lb< whole pork tenderloin and fresh fish, but tend to eat b/s chicken 3-4 nights a week.

quote:

Originally posted by rangeme101:
Ive used this one for several years now. My wife and kids love it. Every time I've made it for friends, neighbors or other family it's a hit. Always ask for recipe. Keeps breast moist. I don't know if it's healthy enough since it uses mayo. My daily go to chicken is grilled but break it up with this one.
I use plain crumbs and season to my liking. Sometimes I add Tony's.
http://www.hellmanns.com/recip...esan-crusted-chicken

I do this one too, (SUPER easy & good), but don't even bother with the parm most of the time.
I mix some Frank's Red Hot to the mayo for a little zing.
The breadcrumbs come now in so many different flavors there's many ways to tweak it a bit.

Get some Grub Rub. They're Texas based, I buy it from Academy. www.grubrub.com

Good stuff Maynard!

Chicken fajita chicken

Cut a chicken breast in half so it's thin.
Cover generously with Mexican tomato sauce or Chipotle pepper Adobe sauce.
Grill or pan fry until 170 degrees. Let rest for 3 minutes, and then thin slice.

Delicious over rice, or in a salad, or with grilled peppers and onions.

Caprese Chicken,
4 chicken breasts
dash black pepper
1/2 tsp olive oil
6 slices tomato
6tsp basil pesto
16 basil leaves
4 slices thin mozzarella
drizzle with balsamic vinegar

season chicken with pepper, heat oil, add chicken, cook on medium in a pan until done. put basil pesto on top, then mozz cheese, then basil leaves, then tomato. Drizzle with balsamic vinegar, put over spinach or something else green.

If the cheese is too much cholesterol omit it. Sounds harder than it is, super easy and actually tasty.

Honey Garlic Balsamic Chicken:

4 boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter
1 tablespoon olive oil
1/2 cups chicken broth
1/4 cups balsamic vinegar
1 tablespoon fresh lemon juice
3 garlic cloves (chopped)
1 1/2 teaspoons honey

Pat the chicken dry with paper towels. Season with salt and pepper. Melt the butter over medium-high heat and add the olive oil.

Add the chicken to the pan. Cook the chicken until both sides are brown and the chicken is cooked through. It is about 6 to 7 minutes on each side. Take the chicken out of the pan, and put on a plate and cover with foil.

Add the chicken broth, balsamic vinegar, lemon juice, garlic, and honey to the pan. Cook for about 5 minutes, the sauce will thicken. Use a spatula to get the browned bits off of the bottom of the pan.

Slice the chicken on a bias, and spoon the pan sauce over the top.

quote:

Originally posted by creedbratton2:
Caprese Chicken,
4 chicken breasts
dash black pepper
1/2 tsp olive oil
6 slices tomato
6tsp basil pesto
16 basil leaves
4 slices thin mozzarella
drizzle with balsamic vinegar

season chicken with pepper, heat oil, add chicken, cook on medium in a pan until done. put basil pesto on top, then mozz cheese, then basil leaves, then tomato. Drizzle with balsamic vinegar, put over spinach or something else green.

If the cheese is too much cholesterol omit it. Sounds harder than it is, super easy and actually tasty.

This sounds good. Yes Dec 22nd my cholestorol was 249. My weight was 241 (I'm 6'3 and 40 years old). My blood pressure was 154/84, it's dropped to 133/80. So far my weight is 222. I've cut out completely:cheese, butter,mayo, desserts (ice cream/cakes/pies etc), fried foods, red meat, shellfish, eggs, white grains/breads, chicken with skin (wings etc), sausages, etc.

I've always eaten a good amount of fruits and vegetables, but have added oatmeal and eat wheat instead of white breads/pastas,kind nut bars or lower sugar oatmeal for dessert, and for proteins stick to b/s chicken breast, pork, fish. One night a week I go out to dinner with a friend, still order relatively healthy but allow myself to splurge a little and get dessert or steak. For lunch I usually do 2 chicken ceaser wraps from Pollo Tropical, or a 6" turkey or tuna sub from subway on wheat with veggies (no cheese/mayo), etc. Been doing more cardio-walking or biking.....

I go for another blood test the end of this month to see where my cholesterol is at. I DON'T want to go on meds. Honestly, I don't miss 90% of the foods I cut out......

When I get tired of the usual fry and BBQ I will throw a chicken breast in the croc pot with a can of chicken broth and throw in some Lawrys seasoning and cook on slow.

Ready by 5 pm. Just make my rice to go with it.