Wrap baking potatoes in foil and place in the bottom of crock pot and add onions and carrots. Place a whole chicken on top and cook on low all day. When you come home just dish it out.
AURORA629 7/17/07 6:16 A
Thanks for the tip about the skillet. That is why I skip that step personally.
Those breaded and baked chicken recipes are great covered in low fat pasta sauce and non-fat or low fat cheese as chicken parm too. I also like to serve them on a bun with Osyer Mayer center cut bacon, tomato, lettuce and non-fat mayo as a club sandwich.
Sometimes I will just boil chicken and cut it up and mix it with pasta and low fat alfredo sauce.
My recipe for alfredo sauce is:
1 tablespoon light butter 1 tablespoon flour 1 cup fat free milk 3 oz fat free cream cheese
season to taste with garlic, parsley, oregano, salt, pepper, ect..
melt the butter in a sauce pan. Add flour and stir constantly until flour and butter are fully mixed over medium heat. Add milk and continue to stir. When the mixture starts getting thick, add cream cheese and continue to stir until cheese is completely mixed in. Add seasoning as desired. Add chicken, pasta and veggies.
KEOGHG 7/16/07 10:41 P
Try pounding your chicken flat ( cover with wax paper or saran wrap and hit it with a skillet if you don't have a 'pounder').
Dip it in egg beaters, salt and pepper it and roll it in Panko bread crumbs.
Lightly saute it in a little oil.
This can be done with large pieces or small ones for chicken fingers.
AURORA629 7/16/07 7:41 P
The first two recipes come from the book Fast Food Fix. The last one is my own adaptation of a fast food fix recipe.
Popcorn Chicken
olive oil spray 2 ½ ounces boneless skinless chicken 2 teaspoons unbleached flour 1/2 teaspoon sugar 1/4 teaspoon salt 1/2 teaspoon ground black pepper 1/8 teaspoon onion powder 2 egg whites 2 tablespoons fat free milk 3/4 cup Panko (Japanese bread crumbs) Regular bread crumbs can be used instead
Preheat oven to 475. Lightly mist nonstick baking pan with oil spray and set aside.
Cut chicken into bite sized pieces. Directions call for pounding the chicken with a meat mallet to ¼ inch thickness and then cutting this up to about 25 pieces. I usually skip this step and just cut it up.
In a small zip lock plastic bag combine the flour, sugar, salt, pepper and onion powder. Shake mixture well. Add Chicken to coat completely.
In a small bowl combine egg whites and milk and mix well with a fork. Put the bread crumbs on a sheet of wax paper next to the bowl and mix them together. Dip each piece of chicken individually in the mixture. Allow excess egg whites to drip off. Then roll in bread crumbs. Then put these on baking sheet. After all of them are on the baking sheet, spray with cooking spray again. Bake for about 5 minutes, then take them out and flip them. Return them to the oven and bake for another 5-7 minutes. Serve while they are still hot.
Original Recipe Chicken
olive oil spray 1 bone in chicken breast ½ tablespoon unbleached flour 1/2 teaspoon sugar 1/4 teaspoon ground black pepper 1/4 teaspoon Onion Powder 1/8 teaspoon Paprika 1 egg whites 1 teaspoon fat free milk 3/4 cup Panko (Japanese bread crumbs) Regular bread crumbs can be used instead
Remove skin and all visible fat from chicken.
In a small zip lock plastic bag combine the flour, salt, sugar, pepper, onion powder and paprika. Shake mixture well. Add Chicken to coat completely. Place in fridge for at least 10 minutes.
Preheat oven to 475. Lightly mist nonstick baking pan with oil spray and set aside.
In a small bowl combine egg whites and milk and mix well with a fork. Put the bread crumbs on a sheet of wax paper next to the bowl and mix them together. Dip chicken in the mixture and then roll in bread crumbs. Allow excess egg whites to drip off. Then put on baking sheet. Spray with cooking spray. Bake for about 10 minutes, then take them out and flip. Return to the oven and bake for another 12-15 minutes. Serve while they are still hot.
Preheat oven to 475. Lightly mist nonstick baking pan with oil spray and set aside.
Cut chicken into bite sized pieces.
In a small zip lock plastic bag combine the flour, sugar, cinnamon and ginger. Shake mixture well. Add Chicken to coat completely.
In a small bowl combine egg whites, milk and coconut extract and mix well with a fork. Put the bread crumbs and coconut on a sheet of wax paper next to the bowl and mix them together. Dip each piece of chicken individually in the mixture and then roll in bread crumbs and then again in the egg white mixture. Allow excess egg whites to drip off. Then put these on baking sheet. After all of them are on the baking sheet, spray with cooking spray again. Bake for about 5 minutes, then take them out and flip them. Return them to the oven and bake for another 5-7 minutes. Serve while they are still hot.
JENNMP17 7/16/07 7:13 P
so I'm not the world's best cook, in fact, I'm really not good at all, and I was wondering what are some creative, easy ways to cook chicken. I ususally just stick it in the George Foreman, but that makes it pretty dry and bland, no matter what kind of seasoning I put on it. I don't have a grill, so that would make it difficult to grill chicken.
