ISO your fav boneless chicken recipe? [Archive]

sneezles

08-09-2005, 12:25 PM

The lemon buttermilk chicken recipe in Aug '05 CL is very good and probably our new favorite. I didn't do the herb crust though and I don't think we missed it, loved the lemony flavor of this chicken!

Grilled Herb-Coated Chicken Breasts
From Cooking LIght

Serve these juicy chicken breasts sliced over mixed greens, fanned out next to a grilled vegetable salad, or cold for lunch.

3/4 cup Herbed Lemon-Buttermilk Dressing
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 teaspoon canola oil
1 teaspoon honey
Cooking spray

Combine Herbed Lemon-Buttermilk Dressing and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour or up to 8 hours, turning bag occasionally.
Prepare grill to medium-high heat.

Remove chicken from marinade, and discard marinade. Sprinkle the chicken evenly with salt and black pepper. Combine fresh parsley, chives, canola oil, and honey, stirring well. Spoon herb mixture evenly over tops of chicken breast halves. Place chicken, herb side down, on grill rack coated with cooking spray; grill 8 minutes each side or until done.

Yield: 4 servings (serving size: 1 chicken breast half)

NUTRITION PER SERVING
CALORIES 222(15% from fat); FAT 3.8g (sat 0.7g,mono 1.4g,poly 1.2g); PROTEIN 40g; CHOLESTEROL 99mg; CALCIUM 44mg; SODIUM 540mg; FIBER 0.3g; IRON 1.5mg; CARBOHYDRATE 4.6g

Dana McCauley
Cooking Light, AUGUST 2005

Herbed Lemon-Buttermilk Dressing
From Cooking Light

This all-purpose dressing is similar to ranch dressing. It's great as a marinade on chicken, dressing on salad, and dip with cut-up vegetables.
This recipe goes with Grilled Herb-Coated Chicken Breasts

3/4 cup fat-free buttermilk
1/3 cup low-fat mayonnaise
1 tablespoon grated lemon rind
1 tablespoon finely chopped onion
1 teaspoon finely chopped fresh chives
1 teaspoon finely chopped fresh basil
1 teaspoon finely chopped fresh thyme
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 garlic clove, minced

Combine all ingredients, stirring with a whisk until dressing is well blended.

Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.

Yield: 1 1/4 cups (serving size: 1 tablespoon)

NUTRITION PER SERVING
CALORIES 246(10% from fat); FAT 2.6g (sat 0.5g,mono 1.2g,poly 0.4g); PROTEIN 26.6g; CHOLESTEROL 66mg; CALCIUM 19mg; SODIUM 521mg; FIBER 0.5g; IRON 1.1mg; CARBOHYDRATE 28.5g

Dana McCauley
Cooking Light, AUGUST 2005

agoodcook

08-09-2005, 12:56 PM

My favorite chicken recipe is the Raspberry Balsamic Chicken from the Complete CL. It's quick, easy and makes a great meal with some rice pilaf and steamed broccoli.

Here's the recipe:
Raspberry-Balsamic Glazed Chicken

Other fruit preserves, such as apricot, blackberry, or peach, will also work in this recipe.

1 teaspoon vegetable oil
Cooking spray
1/2 cup chopped red onion
1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt, divided
4 (4-ounce) skinned, boned chicken breast halves
1/3 cup seedless raspberry preserves
2 tablespoons balsamic vinegar
1/4 teaspoon pepper

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; saut� 5 minutes. Combine thyme and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to skillet; saut� 6 minutes on each side or until done. Remove chicken from skillet; keep warm. Reduce heat to medium-low. Add 1/4 teaspoon salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon raspberry sauce over chicken.

Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

blazedog

08-09-2005, 01:03 PM

The Raspberry Balsamic Chicken is delicious.

Other uses of my old stalwart are

Orange Ginger Chicken (CL)
Sriracha Chicken (CL) -- this has been in VERY heavy rotation :D
Chicken with Mojito Sauce (CL -- orange/lime/garlic -- what could be bad? :p )
Baked Sesame Noodles -- unorthodox but very delicious -- don't leave out the Panko crumbs on top if you make.

SDMomChef

08-09-2005, 01:08 PM

I made the Grilled Chicken Fajita recipe from the August/September Cooks Illustrated and it was OUTSTANDING. This is probably going to be one of our favorite (and regular) recipes. I ordinarily do not like worcestershire sauce, but it adds a really nice dimension to this recipe and makes it stand out from other grilled chicken fajita recipes. YUMMMY! I don't have mastercook, so I typed in the recipe.

1/3 cup lime juice (from 2 to 3 limes)

6 tablespoons vegetable oil

3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)

1 tablespoon Worcestershire sauce

1 1/2 teaspoons brown sugar

1 jalape�o chile , seeds and ribs removed, chile minced

1 1/2 tablespoons minced fresh cilantro leaves

Table salt and ground black pepper

3 boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed of fat, tenderloins removed, breasts pounded to 1/2-inch thickness

1 large red onion (about 14 ounces), peeled and cut into 1/2-inch-thick rounds (do not separate rings)

1 large red bell pepper (about 10 ounces), quartered, stemmed, and seeded

1 large green bell pepper (about 10 ounces), quartered, stemmed, and seeded

8 - 12 plain flour tortillas (6-inch) (warmed)

Mix the lime juice through the cilantro. Add 1 tsp. of salt. Reserve 1/4 cup of marinade. Add chicken to the marinade and marinade for 15 minutes. Grill the Chicken and the vegetables. Slice the vegetables and add 2 TBSP of the reserved marinade. Slice the chicken and add 2 TBSP of the reserved marinade.

wallycat

08-09-2005, 02:54 PM

Asian BBQ chicken thighs :) (I use bone-in or no bones)
Jerk Chicken from Food and wine that JHColomb posted a while back. It is meant for chicken pieces, but I figure any piece will work. I've even used that recipe on pork chops!

sdcook

08-09-2005, 03:12 PM

Our favorite is CL's Sauteed Chicken Breasts with Balsamic Pan Sauce.

I also do a marinade of canola oil, lime juice (about equal parts) then add red pepper flakes and about 2 tbsp honey. I marinate them for a few hours then grill the chicken.

colleency

08-09-2005, 03:28 PM

The first one was from another board member. I apologize for not notating who posted it.

Sweet Crunchy Mustard Chicken
Food and Wine, January 2003

4 servings

3 TBL fine dry bread crumbs (I used cracker crumbs. Next time I may try corn meal.)
2 TSP light brown sugar
1 TSP dried tarragon or basil
1 TSP kosher salt
1/2 TSP freshly ground pepper
2 TBL Dijon mustard
Four 1/2-pound bone-in chicken breast halves with skin (I used chicken tenders)
Lemon wedges, for serving, optional

Preheat the oven to 500 degrees. In a small bowl, mix the bread crumbs, light brown sugar, tarragon or basil, kosher salt, and pepper. Spread the mustard all over the chicken breast and sprinkle with the crumb mixture. Set the breasts, skin side up, in a 9 x 13-inch glass or ceramic baking dish and roast in the upper third of the oven for about 25 minutes, or until they are cooked through and crisp. (I cooked my chicken tender for about 15 minutes.) Serve the chicken breasts hot, with lemon wedges.

I served this with a sweet potato and green beans. Yumm!!

Coconut Curry Chicken from Sunset magazine, February 2005

When she needs a quick dinner, Lois Frazee makes this easy and delicious entr�e. You can vary the sweetness with the type of coconut you choose. It's excellent served with Major Grey chutney. PREP AND COOK TIME: About 30 minutes.

4 boned, skinned chicken breast halves (1 1/3 lb. total)
3 tablespoons butter, melted
1 cup sweetened or unsweetened shredded dried coconut
2 teaspoons curry powder
Salt

1. Rinse chicken and pat dry. Pour butter into a 9- by 13-inch baking dish. In a wide, shallow bowl, combine coconut and curry powder. Dip chicken in butter to coat, then roll in coconut. Place chicken pieces slightly apart in the baking dish. Pat any remaining coconut mixture on top. Sprinkle with salt.
2. Bake chicken in a 350� oven until no longer pink in center of thickest part (cut to test), 20 to 25 minutes.

Yield: Makes 4 servings

CALORIES 333 (46% from fat); PROTEIN 36g; FAT 17g (satfat 11g, carbohydrate 9.4g, fiber 1.6g); SODIUM 234mg; CHOLESTEROL 111mg;
Sunset, FEBRUARY 2005

I made this recipe on Sunday night. I used chicken tenders instead of whole breasts, so I reduced the cooking time to about 18 minutes. I'd like to try replacing the butter with egg white or something else to lighten it up a bit. It was tasty served with roasted red, yukon, and purple potatoes and green beans.

funniegrrl

08-09-2005, 03:34 PM

I often cook Boneless, Skinless Chicken Breasts (BSCB) without a recipe, doing something like the following:

Pound BSCB until uniform thickness. Cut each into 2 or 3 pieces. Salt, pepper, & season both sides. Dredge lightly in flour, pressing the flour onto the meat, and gently shake the excess loose. Loosely cover and refrigerate.

Saute chopped onion/shallot in a little olive oil. (I often add sliced mushrooms.) When almost done, add minced garlic. Saute briefly until the garlic is cooked but not brown. Remove from pan, leaving as much oil in the pan as possible. Add more oil if needed for an even, thin coating.

Add chicken to hot pan. Cook 3 or 4 minutes on each side until done. Remove from pan. Deglaze pan with chicken broth,or broth and flavored vinegar (balsamic, raspberry, whatever) or wine. Return vegetables to pan and stir in, then add chicken back to pan and turn to coat with sauce.

Other possibilities for BSCB:

Poach (gently! do not boil!) in broth with aromatics -- reserve enriched broth for another use, use chicken for chicken salad, or salad with chicken, or sandwiches.

Make a stir-fry (like my famous post here: http://community.cookinglight.com/showthread.php?s=&threadid=53262) :D

jtoepfert100

08-09-2005, 03:55 PM

This has been the best one we've had of late:

Sesame-Chile Chicken with Gingered Watermelon Salsa

From Cooking Light

For ease of preparation, purchase a container of cut-up watermelon from the produce section of your supermarket; then all you have to do is cut the chunks into small pieces. While the liquid from the salsa is tasty, you might want to use a slotted spoon to serve the salsa. Serve over a bed of jasmine or basmati rice.

Chicken:
2 tablespoons low-sodium soy sauce
1 to 2 tablespoons chili sauce with garlic
1 tablespoon dark sesame oil
4 (6-ounce) skinless, boneless chicken breast halves

Salsa:
2 cups diced seeded watermelon
1/4 cup diced yellow bell pepper
2 tablespoons thinly sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon grated peeled fresh ginger
2 teaspoons mirin (sweet rice wine)
1 teaspoon fresh lime juice
1/8 teaspoon salt
1 jalape�o pepper, seeded and minced

Remaining ingredients:
1/4 teaspoon salt
Cooking spray
Cilantro sprigs (optional)
Lime wedges (optional)

To prepare chicken, combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.
Prepare grill.

To prepare salsa, combine watermelon and next 8 ingredients (through jalape�o); cover and chill until ready to serve.

Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken diagonally across grain into thin slices; serve with salsa. Garnish with cilantro sprigs and serve with lime wedges, if desired.

Yield: 4 servings (serving size: 1 chicken breast half and about 1/2 cup salsa)

NUTRITION PER SERVING
CALORIES 247(17% from fat); FAT 4.6g (sat 0.9g,mono 1.5g,poly 1.5g); PROTEIN 40.2g; CHOLESTEROL 99mg; CALCIUM 27mg; SODIUM 722mg; FIBER 0.7g; IRON 1.8mg; CARBOHYDRATE 8.7g

Ann Taylor Pittman
Cooking Light, JUNE 2005

Jewel

08-09-2005, 04:31 PM

Another vote cast for the Sriracha Chicken. Just make sure you have a cigarette for after...... :p *swoon*

Veronica

08-09-2005, 07:05 PM

We like CL's Lime-Grilled Chicken with Black Bean Sauce but with a few modifications that I've noted below. The big thing for me is the orange juice. I've never looked for unsweetened orange juice, but maybe it's what I already use - "all natural"? Who knows? Anyway, I make it with "regular" OJ and only use a tablespoon at the most.

Lime-Grilled Chicken with Black Bean Sauce
3 tablespoons fresh lime juice
2 tablespoons vegetable oil
1/4 teaspoon ground red pepper
4 cloves garlic, crushed
4 (4-ounce) skinned, boned chicken breast halves
Vegetable cooking spray
2 cups water
1/2 cup diced sweet red pepper
1 tablespoon chopped purple onion
1 cup drained canned black beans
1/2 cup unsweetened orange juice
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cloves garlic, crushed

1. Combine first 4 ingredients (lime juice through crushed garlic) in a large heavy-duty, zip-top plastic bag. Add chicken; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally.

2. Remove chicken from bag, reserving marinade. Place marinade in a small saucepan; bring to a boil. Remove from heat; set aside.

3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees). Place chicken on rack, and grill, covered, 10 minutes on each side or until chicken is done, basting chicken occasionally with reserved marinade. Set aside, and keep warm.

4. Bring water to a boil in a small saucepan; add sweet red pepper and onion. Cook 30 seconds; drain. Plunge into ice water; drain well, and set aside.

5. Position knife blade in food processor bowl; add beans and remaining 5 ingredients (orange juice through crushed garlic). Process until smooth. Pour mixture into a saucepan; cook over medium heat until heated.

6. Spoon bean sauce evenly onto 4 serving plates. Place chicken breast halves on sauce; top evenly with diced pepper mixture. Yield: 4 servings (serving size: 1/4 cup plus 1 breast half, and 2 tablespoons diced pepper mixture).

My Notes: I use ~1 tablespoon of orange juice. 1/2 cup is way too much. I also don't always blanch the red peppers and onions, but I do add a splash of red wine vinegar and a little salt to the mixture. Blanching is nice to do - softens things up - but not absolutely necessary. I also sometimes pound the chicken breasts to ~1/2-inch thick. More surface area for flavor that way.

Source: Five Star Recipes: The Best of 10 Years
Copyright: 1996 by Oxmoor House, Inc.

dgeevanson

08-09-2005, 07:17 PM

Wallycat would you mind posting the jerk chicken recipe from Food and Wine. I am not having any success pulling it up. It is telling me that JHColomb is not a registered name. Hopefully they'll fix the search soon. Thanks Darla

LivingLowfat

08-09-2005, 07:20 PM

Wow, these sound great! I'll have to try some. Some of my favorite recipes are here: http://livinglowfat.com/recipebox/?cat=6

Personally, chicken provencal, chicken piccata, and chicken parm are my favorites. :)

lonetree1353

08-09-2005, 07:25 PM

What about chicken quesadillas? At www.foodnetwork.com Wolfgang Puck made BBQ Chicken Quesadilla which got good reviews, and I have made this recipe from epicurious and it is a family favourite. I usually use my griddle to cook these.

* Exported from MasterCook *

CHICKEN QUESADILLAS

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups shredded cooked rotisserie chicken -- (from a 2 1/2-lb bird)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 large onion -- halved lengthwise and thinly sliced crosswise
2 tablespoons vegetable oil
2 large garlic cloves -- thinly sliced (I grated them with my tiny garlic grater)
5 oz coarsely grated Monterey Jack cheese (with or without hot peppers) -- (2 cups)
8 (7 inch) flour tortillas

Special equipment: a well-seasoned ridged grill pan Accompaniments: sour cream; salsa; fresh cilantro sprigs Garnish: lime wedges

Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Cook onion with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in oil in a 10- to 12-inch skillet over moderate heat, stirring occasionally, until golden, about 6 minutes. (mine took more like 15 minutes) Add garlic and cook, stirring, until fragrant, about 1 minute, then transfer to a large bowl. Add chicken to onion mixture along with cheese.

Put 1 tortilla on a cutting board and spread 1/2 cup chicken mixture over half of tortilla, then fold other half over to form a half-moon, pressing firmly on seam. Assemble 7 more quesadillas in same manner.

Heat lightly oiled grill pan over high heat until it begins to smoke, then reduce heat to moderate and grill quesadillas, 2 at a time, turning over once, until cheese is melted and golden brown grill marks appear, about 4 minutes total per batch. Transfer with a spatula to cutting board and cut in half.

Makes 8 hors d'oeuvre or 4 main-course servings.

Description:
"This recipe makes great use of rotisserie chicken, available at most supermarkets."
Source:
"Gourmet August 2003"
- - - - - - - - - - - - - - - - - - -

ramson

08-09-2005, 07:31 PM

Can someone please post the recipe for Sriracha Chicken. Sounds wonderful!

blazedog

08-09-2005, 07:39 PM

Can someone please post the recipe for Sriracha Chicken. Sounds wonderful!

Here you go -- this has become my go to recipe when I want to make something easy but wonderful. :p I have been adding sugar snap peas so that it's a full meal. I have modified the cooking process slightly by cooking the chicken first so it gets that nice stir fry sear -- removing the chicken - then cooking the onions - then the sugar peas - adding the chicken and then the sauce.

My friend who I sent the recipe to (whose family also loves it) added pineapple to it as she had some fresh pineapple in the fridge -- seems like a good addition.

If you have boneless thighs - the Seared CHicken with Sriracha Dipping Sauce is also excellent modified by replacing some of the ketchup with hoisin sauce.

Sriracha-Glazed Chicken and Onions over Rice

From
See All Dinner Tonight Recipes

Hot, sweet sauce coats the chicken and onions. Snow peas, broccoli, or edamame would be a colorful vegetable side.

1 (3 1/2-ounce) bag boil-in-bag long-grain rice
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 1/4 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1 1/2 tablespoons canola oil
1 1/2 cups presliced onion
1 tablespoon bottled minced fresh ginger
1 tablespoon bottled minced garlic
3/4 teaspoon curry powder
1 pound skinless, boneless chicken breast, cut into 1-inch-thick slices

Prepare rice according to package directions, omitting salt and fat.
While rice cooks, combine hoisin, ketchup, and Sriracha in a small bowl.

Heat oil in a large nonstick skillet over medium-high heat. Add onion; saut� 3 minutes or until tender. Add ginger and remaining ingredients; saut� 6 minutes or until chicken is done. Stir in hoisin mixture; cook 1 minute, tossing to coat. Serve over rice.

Yield: 4 servings (serving size: 3/4 cup chicken mixture and about 1/2 cup rice)

NUTRITION PER SERVING
CALORIES 326(20% from fat); FAT 7.3g (sat 0.9g,mono 3.6g,poly 2.1g); PROTEIN 29.5g; CHOLESTEROL 66mg; CALCIUM 35mg; SODIUM 338mg; FIBER 2.2g; IRON 2mg; CARBOHYDRATE 34g

Cooking Light, APRIL 2005

CindyWeightWatcher

08-09-2005, 09:48 PM

Hi LivingLowFat,
I've noticed several posts you've made in the past day or so which
reference your very professional website. Have you been a lurker
on the BB or did you just discover us? The goals you set forth on your site are similiar to those that have been stated here.

Apricot

08-09-2005, 11:04 PM

Here is a new recipe I just tried this week and really enjoyed. It is definitely NOT low-fat or light, but so yummy. I think the recipe has been posted on allrecipes.com but I found it on recipezaar.com.

Aussie Chicken

4 boneless skinless chicken breast halves, pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded colby-monterey jack cheese
2 tablespoons chopped fresh parsley

Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.

In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.

Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned.

Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.

Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear.

Garnish with parsley and serve with the reserved honey mustard sauce.

Notes: I did not refrigerate the ck for 30 mins after seasoning it-it went right into my skillet. I left out the bacon b/c I was in a hurry. I thought it tasted great without but I'm sure it would be even better with it. I sauteed the shrooms for 5 minutes in the same pan I used for the ck to give them a head start since I knew they wouldn't be in the oven long. Baked for about 12 minutes at 350 then turned on my broiler and waited just til the cheese was bubbly and starting to brown. Really really good and relatively easy to prepare (esp if you leave out the bacon or have it already precooked).

deniseannsc

08-10-2005, 08:47 AM

Here are two of my favorite boneless chicken recipes. Both are extremely easy and so full of flavor!!

Chicken Scallopini - CL 8/03
Pollo Rancho Luna (Rancho Luna Chicken) - CL 5/02

mom2garret

08-10-2005, 08:51 AM

deniseannsc

08-10-2005, 09:53 AM

[QUOTE=deniseannsc]Here are two of my favorite boneless chicken recipes. Both are extremely easy and so full of flavor!!

Chicken Scallopini - CL 8/03

Could you please post this recipe. I have recently come across these great Purdue Chicken Breasts that are already flattened and they would work good with Scallopini. TIA
Jodi

Glad to! The only change I made to the recipe is that I used about triple the amount of capers, maybe even half a jar! I love them.

Chicken Scallopini

4 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup Italian-seasoned breadcrumbs
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
4 teaspoons capers
1 tablespoon butter

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm.

Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.

Yield: 4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)

NUTRITION PER SERVING
CALORIES 206(20% from fat); FAT 4.6g (sat 2.2g,mono 1.3g,poly 0.5g); PROTEIN 29.2g; CHOLESTEROL 76mg; CALCIUM 27mg; SODIUM 657mg; FIBER 0.6g; IRON 1.6mg; CARBOHYDRATE 7.7g

Katherine Cobbs
Cooking Light, APRIL 2003

annagins

08-10-2005, 10:19 AM

Here's one we like. This recipe originally used 8 thighs, but I subbed 3 boneless, skinless breast halves which I cut in half cross-wise and pounded to 1/2 inch thick before cooking.

Million Dollar Chicken - Moroccan Style

1 tablespoon olive oil
1/4 cup chopped almonds
2 cloves garlic -- minced
3 boneless, skinless chicken breasts, cut cross-wise into 6 pieces
1 cup bottled salsa
1/4 cup water
2 tablespoons dried currants
1 tablespoon honey
3/4 teaspoon ground cumin
1/2 teaspoon cinnamon
3 cups hot cooked couscous or rice

Heat oil in skillet over medium high heat until hot.

Add almonds and cook until golden brown.

Remove with slotted spoon and set aside.

Add garlic and chicken to same skillet that almonds were cooked in.

Saute, turning once, for 5 minutes or until browned.

Mix together salsa, water, currants, honey, cumin and cinnamon.

Add mixture to chicken and stir well.

Reduce heat to medium, cover and cook.

Stir and baste occasionally for 20 minutes.

Add more water if necessary.

Serve over couscous or rice.

Top with chopped almonds.

Makes 6 Servings

lonetree1353

08-10-2005, 10:31 AM

Another favourite at our house is Ina Garten's Chicken with herbed goat cheese. Sometimes I use boneless, skinless breasts and pound them flat add the goat cheese and fold over with toothpicks. You can also put an asparagus spear in as well.

* Exported from MasterCook *

CHICKEN WITH HERBED GOAT CHEESE

Recipe By :Ina Garten
Serving Size : 6 Preparation Time :0:10
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 whole chicken breasts -- (6 split) bone-in, skin-on
12 ounces Montrachet goat cheese -- with garlic and herbs (boursin)
Fresh basil leaves
Good olive oil
Kosher salt
Freshly ground black pepper

Preheat the oven to 375 degrees.

Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.

mom2garret

08-10-2005, 12:40 PM

[QUOTE=deniseannsc][QUOTE=mom2garret]

Glad to! The only change I made to the recipe is that I used about triple the amount of capers, maybe even half a jar! I love them.

Thank You. It looks awesome!
Jodi

Peaceandquiet

08-10-2005, 12:47 PM

We enjoy this often. Easy, moist and yummy.

Deviled Chicken Breasts
Yield: 4 servings

Source: Cooking Light Five Star Recipes

2 TBS Italian style bread crumbs
4 (4 oz) chicken breast, boneless and skinless
1 TBS olive oil
1/2 cup dry white wine
1/2 tsp ground savory, crushed
1/4 tsp salt
1/4 tsp coarsely ground pepper
1 (4 oz) jar whole mushrooms, drained
1 TBS fresh lemon juice
1 TBS honey mustard

Place crumbs in a zip lock bag, add chicken, seal and shake until well coated. Heat oil in a nonstick skillet over medium heat. Add chicken; cook 3 minutes on each side or until browned. Add wine and next 4 ingredients; cover, reduce heat and simmer 15 minutes or until chicken in done. Remove chicken and mushrooms with a slotted spoon; place on serving dish. Add juice and honey mustard to skillet, stir until heated, about 1 minute. Pour over chicken and serve. (Serving size: 1 chicken breast half and 1 tablespoon sauce.)

NUTRITIONAL INFO: Calories 215 (21% from fat) ; Protein 27.8g; Fat 5.0g (sat 0.9g); Carbs 8.4g; Fiber 0.3g; Cholesterol 66mg; Sodium 548mg.

MISSINDI

08-10-2005, 01:24 PM

Not light in the least, but this is one of our favorites:

Cheddar Chicken
INGREDIENTS:
1 cup crushed Cheez-It crackers
3/4 cup grated Parmesan cheese
1/4 cup shredded Cheddar cheese
1/2 cup butter, melted
8 skinless, boneless chicken breast halves

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the crushed crackers, Parmesan cheese and Cheddar cheese. Dip the chicken breasts in the melted butter, and roll them in the cracker crumb mixture. Place chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 30 to 40 minutes, until chicken is no longer pink and juices run clear.