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ASK4JJG
Posts: 1,795
4/29/11 9:23 A

Outback Steakhouse Alice Springs Chicken

Recipe By :Todd Wilbur
Serving Size : 4 Preparation Time :0:35
Categories : 5-10G Low Carb Poultry Chicken Breasts

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1/2 cup Dijon mustard
1/2 cup splenda
1 1/2 tsp vegetable oil
1/2 tsp lemon juice
4 skinless boneless chicken breast halves
1 tbsp vegetable oil
2 cups sliced mushrooms
2 tbsp butter
salt and pepper -- to taste
paprika
8 slices bacon -- cooked
1 cup shredded Monterey jack cheese
1 cup shredded Cheddar cheese
2 tsp finely chopped fresh parsley -- optional

Use an electric mixer to combine the mustard, honey, 1 1/2 teaspoons
oil and lemon juice in a small bowl.

Whip the mixture for about 30 seconds.

Pour about 2/3 of the marinade over the chicken breasts and marinate
them, covered, in the refrigerator for about 2 hours.

Chill the remaining marinade until later.

After the chicken has marinated, preheat the oven to 375F and heat an
ovenproof frying pan large enough to hold all four breasts and 1
tablespoon oil over medium heat.

If you don't have an ovenproof frying pan, transfer the chicken to a
baking dish Sear the chicken in the pan for 3-4 minutes per side or
until golden brown.

Remove pan from heat but keep chicken in the pan.

As the chicken is cooking, in a small frying pan saute the mushrooms
in the butter.

Brush each seared chicken breast with a little of the
reserved "honey" mustard marinade not the portion that the chicken
soaked in being sure to save a little extra that you can serve on the
side later with the dish.

Season the chicken with salt, pepper and paprika.

Stack two pieces of cooked bacon, crosswise on each chicken breast.
Spoon the sauteed mushrooms onto the bacon, being sure to coat each
breast evenly.

Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast
followed by 1/4 cup of Cheddar.

Bake the pan of prepared chicken breasts for 7-10 minutes or until
cheese is thoroughly melted and starting to bubble.

Sprinkle each breast with 1/2 teaspoon parsley before serving, if
desired.

Put extra "honey mustard" marinade into a small bowl to serve on the
side.

Source: "slightly adapted from topsecretrecipes. com"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 550 Calories; 38g Fat (61.1%
calories from fat); 47g Protein; 7g Carbohydrate; 1g Dietary Fiber;
149mg Cholesterol; 1041mg Sodium. Exchanges: 6 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July 2003
e-mail Tony@carb-lite. au.com
web site www.carb-lite. au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




HEALTHYJ29
SparkPoints: (3,246)
Fitness Minutes: (0)
Posts: 1,307
4/22/11 9:36 A

Healthier Chicken Strips
12 ounces skinless, boneless chicken-breast halves
1 egg, slightly beaten
1 tablespoon honey
1 teaspoon prepared mustard
2 cups cornflakes, finely crushed
Dash of black pepper

1. Preheat oven to 450 degrees F. Cut chicken into 3-by-3/4-inch strips. In a shallow dish, combine egg, honey, and mustard. In another dish, stir together cornflake crumbs and pepper.

2. Dip chicken strips into the egg mixture; roll in crumb mixture to coat. Arrange chicken strips on an ungreased baking sheet.

3. Bake about 12 minutes, or until outsides are golden and chicken is no longer pink.





SEPTEMBERGRL
SparkPoints: (0)
Fitness Minutes: (0)
Posts: 40
4/21/11 10:08 P

My familys favorite chicken recipe is a simple one to make.
Place thawed boneless, skinless chicken breast in a cassarole pan, add 1 can of cream of chicken soup, 1/2 can water, fresh or can mushrooms, cover and bake until done, 375 for about a hour. Top with almond slivers and serve over brown rice. A salad completes the meal.



ASK4JJG
Posts: 1,795
4/21/11 4:22 P

MEXICAN CHICKEN CUTLETS

Yield: 4 servings
Source: "Express Lane Diabetic Cooking" by Robyn Webb

INGREDIENTS

1 (1 pound) bag frozen peppers and onions
1 pound frozen boneless, skinless chicken cutlets, defrosted
1/2 package taco seasoning mix (use more or less depending
on desired spiciness)
1/2 cup fat-free, reduced-sodium chicken broth

DIRECTIONS

Combine all ingredients in a large nonstick skillet and bring to a boil over medium-high heat.

Lower the heat, cover, and simmer for 15 minutes. Add more broth if necessary.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 170, Fat: 2g, Cholesterol: 64mg, Sodium: 383mg, Carbohydrate: 9g, Dietary Fiber: 2g, Sugars: 6g, Protein: 27g

Diabetic Exchanges: 1 Vegetable, 4 Very Lean Meat





ASK4JJG
Posts: 1,795
4/21/11 4:19 P

Amber's Grilled Monterey Chicken
Serves 2

4 slices turkey bacon
2 boneless skinless chicken breast halves
2 Monterey Jack cheese slices
1/2 cup low fat sharp cheddar cheese, shredded
1 large tomato, diced

Pre-heat outdoor grill, george foreman or oven broiler. In a skillet, cook turkey bacon; cool, crumble and set aside. Chop tomatoes and set aside. Cook chicken breasts on grill, turning to brown on both sides. As soon as chicken comes off the grill and while it is piping hot, top with a slice of Monterey Jack cheese, then crumbled bacon and tomato; finally sprinkle with cheddar cheese. The heat from the chicken will melt the cheeses and
make this nice and gooey. If you don't get the cheese on the chicken in time to melt it, you can put it under the oven broiler for a few moments.

Nutrition per serving: 297 calories; 12 g fat; 42 g protein; 4 g carbohydrate; 1 g dietary fiber; 100 mg cholesterol; 407 mg sodium.

Exchanges: 5 1/2 lean meat; 1/2 vegetable; 1 fat

Serving suggestions: sautéed zucchini and yellow squash and a green salad






ANIKAJAC
SparkPoints: (34,746)
Fitness Minutes: (19,855)
Posts: 2,615
4/21/11 12:40 P

chicken breast sliced thin or pounded out
lemon pepper
brown mustard
black pepper
parsley

but on grill or pan fry in a bit of olive oil

mccormicks has a great grill seasoning too if you want to sprinkle that on this and put it on the grill





SNOOPY1960
Posts: 1,676
4/21/11 9:35 A

Orange Chicken Stir Fry

1 cup orange juice
1 tablespoon grated orange zest
1/4 cup soy sauce
3 cloves garlic, chopped
1 tablespoon brown sugar
2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 tbsp all-purpose flour

Hot cooked brown rice

In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.

Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.

Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking.

Serve over brown rice.

If you like, you can add a bag of frozen veggies once the chicken is done.



CHRISTIELOVE13
SparkPoints: (140)
Fitness Minutes: (0)
Posts: 11
4/21/11 4:35 A

Any good recipe on chicken



 
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