Healthy cooked chicken breast :(
- Angelina Aug 23, 2006 01:41 PM
Hello everyone. I know this has to be the most boring meal, but I am so tired of grilling my chicken breast and serving it over salad with some vinegar! I was just hoping maybe someone has another idea to do with my chicken breat which is not super fattening or super high in calories. I know this is a boring post, but I am tired of vinegar and plain old chicken breast! (I really miss making chicken parm, francese, marsala, etc. yummmmm)
Thank you !!!!! :)
re: Janet from Richmond
I have done Janet's recipe, but before cooking the chicken, I compose a rub of chili powder (ancho, usually, but regular will be fine), minced garlic, minced cilantro and salt (if using salt-free chili powder) and a little oil to make it into a thick paste. Rub the chicken breast and let it "marinate" for up to 24 hours. I use my outside grill or the stovetop grill, depending on my mood. Then top it with salsa and serve with corn tortillas and black beans.
Responding again (sorry) I also do a chicken parmesean with grilled chicken instead of fried...it's not as good as fried (of course) but it's pretty darn good. I also cut back on the cheese with this.
1. Chicken enchiladas...poach cb with a jalapeno, shred it, mix it with some frozen corn + salsa (and 2 tsp cumin,coriander, and chipotle chiles, if you like spice)+ wrap it in a small whole wheat tortilla. Bake with enchilada sauce on top and serve with FF sour cream, diced tomatoes and fresh scallions. VERY filling and very low-fat!
2. Chicken Paprika (2 servings)
2 skinless boneless chicken breast halves, cut into 1/2" strips
6 teaspoons Hungarian paprika
1 tbsp butter/oil
1/2 cup chopped onion
2 garlic cloves, sliced thinly
2 large tomatoes, seeded, chopped
1 cup canned low-salt chicken broth
1/4 cup reduced-fat/FF sour cream
Salt and pepper
Heat oil/butter in pan. Saute garlic until softened but not browned and add paprika and onion - cook until translucent. Add the chicken breast and saute until cooked. Remove chicken and add tomatoes, chicken broth and turn heat to high. Boil until sauce coats spoon thinly - about 5 minutes. Mix in chicken and juices. Stir in sour cream but do not let boil. Adjust for salt and pepper and serve with steamed veggies/rice/mashed potatoes.
Hope that helps!
I grilled up some chicken cutlets the other day and made a reduction of soy sauce, rice wine, broth, ginger, garlic and scallions a dash of five spice and added some honey at the end and brushed it on the chicken and served it with some rice and steamed broccoli.
Marinate chicken breast in mixture of 3 teaspoons country dijon mustard, 3 teaspoons honey, lime juice and a little canola oil. Saute chicken in a little more canola oil until just cooked then add marinade and simmer until cooked through. Serve with salad. Also excellent cold the next day.
I do something similar to Jenn, using dijon mustard, maple syrup, dried sage and curry powder. Mix it all together and pour over chicken breasts...bake uncovered, basting every 10 minutes til done, also works great with bone-in or boneless thighs (all skin and fat removed of course)...great over basmati rice.