Fitness Minutes: (8,150)
341 3/15/13 10:07 P
This chicken recipe is fabulous and always gets rave reviews from everyone I serve it to! It has flavor and crunch, which is what I think your husband may be missing most from the fried chicken. Fear not, as this recipe is healthy. It's baked and one chicken breast is only 286 calories with 3 grams of saturated fat. I think you'll both love it! www.tasteofhome.com/recipes/Crunchy-Onion- Barbecue-Chicken
My husband will eat pretty much anything, but he really likes these recipes:
ROSEMARY LIME CHICKEN
4 boneless, skinless chicken breast halves 2 tablespoons canola oil 1/2 cup white wine or chicken broth 1/4 cup lime juice 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed 1/2 teaspoon salt 1/4 teaspoon pepper
Flatten chicken to 1/2-inch thickness. In a large skillet, brown chicken in oil over medium-high heat. Add the remaining ingredients. Cook, uncovered, for 5-7 minutes or until chicken juices run clear.
4 boneless skinless chicken breasts 1/2 package reduced sodium taco seasoning 1 cup salsa 1/4 cup fat free sour cream
Spray baking dish with Pam. Put in chicken breasts. Sprinkle each breast with taco seasoning. Top with salsa. Cover and bake at 350 degrees for 40 minutes. Remove chicken from dish and scrape topping off into dish. Add the sour cream and stir to make the sauce. Serve the chicken breasts topped with sauce. I serve with rice.
BRAISED BALSAMIC CHICKEN
6 skinless, boneless chicken breast halves Ground black pepper to taste 1 teaspoon garlic salt 2 tablespoons olive oil 1 onion, thinly sliced 1 (14.5 oz) can diced tomatoes, undrained 1/2 cup balsamic vinegar 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried rosemary 1/2 teaspoon dried thyme
Season chicken breasts with ground pepper and garlic salt. Heat olive oil in a medium skillet and brown the onion and seasoned chicken breasts. Pour tomatoes and balsamic vinegar over chicken and add basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
1 teaspoon cumin (or more to taste) 1 teaspoon garlic salt 1 teaspoon black pepper 1 teaspoon paprika 3 skinless, boneless chicken breasts Salsa Enchilada sauce Flour tortillas, warmed
Place chicken in pot with water, a couple of peeled garlic cloves, some celery and half an onion. Boil chicken for about 15 minutes, then shred. Season with seasonings and cook, adding a few spoonfuls of salsa and about 1/4 can of enchilada sauce. Salt to taste. Cook over medium heat for approximately 20 minutes, stirring occasionally. Serve in warmed tortillas with lettuce, cheese, sliced olives, salsa and/or any other traditional taco toppings.
1 pound chicken breasts, cut into strips 3 onions, sliced into wedges 3 bell peppers, sliced into 1/2” wide strips 1-1/2 tablespoons oil Flour tortillas Sour cream, shredded Pepper Jack cheese, salsa and/or guacamole to taste
Fajita seasoning: 2 teaspoons chili powder 1-1/2 teaspoons cumin 1 teaspoon dried oregano 1/2 teaspoon powdered garlic 1/2 teaspoon salt 1/4 teaspoon ground black pepper (You’ll have some spice mix leftover)
Season chicken with fajita seasoning (approximately 2 teaspoons). Heat oil in skillet to medium-high heat. Add chicken and sear on all sides. Remove chicken to a plate to rest. Add onions and peppers with additional seasoning (approximately 2 teaspoons) and sauté until onions are soft and peppers are tender. Return chicken to pan and heat through. Serve with tortillas and fixings.
PERSIAN CHICKEN WITH MINT AND APRICOTS
4 (4-ounce) skinned, boned chicken breast halves 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/8 teaspoon ground cloves 2 teaspoons olive oil, divided 1 cup chopped onion 1 cup orange juice 1/2 cup dried apricots, sliced 1/4 cup chopped dates 1-1/2 tablespoons chopped fresh mint 2 tablespoons orange marmalade Mint sprigs (optional)
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Combine salt and next 4 ingredients, stir well. Sprinkle over chicken. Heat 1 teaspoon oil in a large nonstick skillet over medium high heat. Add chicken; cook 3 minutes on each side or until done. Remove from skillet; keep warm. Heat remaining 1 teaspoon oil in skillet. Add onion; sauté 5 minutes. Add orange juice, apricots, dates and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes or until fruit is tender. Remove from heat; stir in mint and marmalade. Spoon sauce over chicken. Garnish with mint sprigs if desires. Yield: 4 servings (1 chicken breast half and 1/4 cup sauce).
Fitness Minutes: (20,284)
413 2/23/13 5:00 P
I pound chicken breasts (you could also use thighs) down to make them cook faster. Blend up some cheerios (we have kids and that was all we had at the time - and it worked, but you could use breadcrumbs) with spices - things like garlic, parsley, a bit of salt and pepper. I dredge the chicken in egg whites and then coat with the breadcrumb mix. I then spray the pan (you could use a little olive oil if you wish) and just brown the chicken. When all the pieces of chicken are browned, I put them in a baking dish and pour a jar of tomato sauce over them. You can use fresh tomatoes that are blended - you could use canned tomatoes blended - or you could just buy spaghetti sauce, but make sure it is a healthy one.
I then boil some whole wheat spaghetti. When the chicken is done baking (the sauce will be bubbling) - I make a plate of the spaghetti and place a piece of the chicken on top with a bit of the sauce. I would never have guessed that you didn't need a lot of sauce - but it is just the right amount. I just started making this recently and my family really loves it!
Hope this helps! Sumay
* * Sumay * *
~~~~~~~~~~~~~~~~~~~~~~ Mountain Time 5% Summer Challenge
Fitness Minutes: (15,507)
294 2/15/13 10:41 P
2/14/13 8:28 A
Fitness Minutes: (120)
2/10/13 5:38 P
I bake chicken drumsticks and thighs in the oven. Place chicken in a baking pan that has a rack. Spray chicken with Olive Oil Pam, sprinkle with your favorite seasonings. I like Lawry's seasoned salt. Bake 30 minutes at 350 degrees, turn chicken over and bake another 30 minutes until crunchy !! Using the rack in the baking pan helps to circulate the air and get an all over crispy chicken.
Make a stir fry. Take boneless skinless chicken and cut into bite sice pieces and marinate overnight in a Ziplock bag. Your local market has lots of marinades. Saute chicken in a pan with the marinade until it is bubbly. Take cooked chicken out of the pan and keep warm. Add stir fry veggies like onions, peppers, celerly, pea pods , water chestnuts etc When veggies are crisp/tender put back the chicken and mix well. Serve with brown rice.
Good Luck , my DH is the same way with chicken but get inventive and find his favorites !!
Beat two eggs and 1/2 cup sour cream (low fat), put chicken in this and let it soak for 10-15 minutes. In a shallow baking dish or pie pan, put any flour you like (I've done AP, whole wheat, oat, etc) about a cup, and then about a cup of panko bread crumbs or regular bread crumbs or even finely chopped nuts. Take the chicken out of the egg/sour cream mixture, coat in the other mixture and place on a cookie sheet and bake until it's cooked through.
OR, this sounds weird but is delicious... coat the chicken in parmesan cheese. You might have to toss it in olive oil first to get the parm to stick to it. Place it in the oven and bake it til its cooked through.
Just a couple of things I've done, kinda gives the taste and feel of fried chicken without all the bad stuff.
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My DH doesn't cook and has wisely agreed to eat whatever I fix. But the poor fellow doesn't like chicken unless it's fried. Even though he eats it I can tell it's a struggle. Anyone have a husband friendly chicken recipe. I've tried several here at SP recipes with no luck.
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