Easy Chicken Recipes That Anyone Can Make » Healthy Chicken Recipes

Chili Chicken Wrap

Sat, 19 Jun 2010 23:40:10 +0000

Ingredients

6 oz chicken breast

1 tortilla

Dash of salt, pepper, chili powder

1 tsp hot sauce

Vegeterian Chili (Fantastic Foods)

Preparation

Grill chicken until cooked. Cut chicken into strips and season with chili powder, salt and pepper. Make vegeterian chili as described on the box. Mix together chili, chicken, and ot sauce. Place it in the tortilla and enjoy.Similar Posts:

Balsamic Chicken- Low Carb Recipe

Wed, 04 Nov 2009 06:45:40 +0000

4	small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
1	tablespoon paprika
1	tablespoon olive oil
1/2	teaspoon snipped fresh rosemary
2	cloves garlic, minced
1/4	teaspoon ground black pepper
	Nonstick cooking spray
1/4	cup dry red wine or water
3	tablespoons balsamic vinegar
	Fresh rosemary sprigs (optional)

1. If desired, place each chicken breast half between two pieces of plastic wrap and pound with the flat side of a meat mallet to a rectangle 1/4 to 1/2 inch thick.

2. In a small bowl, combine paprika, oil, rosemary, garlic, and pepper; mix well until it becomes a paste. Rub both sides of each chicken beast half with paste mixture. Coat a 1392-inch baking pan with nonstick cooking spray. Place coated chicken in prepared pan; cover and refrigerate for 2 to 6 hours.

3. Preheat oven to 450 degrees F. Drizzle chicken with wine. Bake for 10 to 12 minutes or until an instant-read meat thermometer inserted in the thickest portion of the chicken registers 170 degrees F and the juices run clear, turning once halfway through baking. (If chicken has been pounded, bake about 6 minutes or until chicken is no longer pink and juices run clear, turning once halfway through baking.)

4. Remove from oven. Immediately drizzle vinegar onto chicken in the baking pan. Transfer chicken to serving plates. Stir the liquid in the baking pan and drizzle over chicken. If desired, garnish with fresh rosemary. Makes 4 chicken breast halves.

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Low Fat Thai Chicken Recipe

Tue, 03 Nov 2009 04:32:18 +0000

Ingredients

2 chicken breasts cut into slices
1/2 tsp garlic powder
1 tsp. curry powder
1 Tbsp. Canola Oil
1 onion, sliced thinly
1 red pepper sliced thinly
1 can sliced chestnuts
1 can bamboo shoots
1 (14-oz.) can light coconut Milk * SEE NOTE *
1 Tbsp. soy sauce
1 cup frozen peas

Preparation

Heat oil in a large nonstick skillet over medium heat.

Add chicken slices, turning as needed until lightly browned. Remove chicken to a plate.

Add onion, bell pepper, curry powder, garlic and a teaspoon soy sauce. Cook for 2 minutes.

Stir in coconut milk, green peas, bamboo shoots and sliced chestnuts. Cook for 2 minutes.

Add rest of soy sauce to mixture for taste as needed.

* NOTE * Make sure the can of coconut is coconut MILK, not cream or water.

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Low Fat Lemon Chicken Recipe

Sat, 31 Oct 2009 04:48:53 +0000

Ingredients:
4 ea Breasts, chicken, halves,(broiler/fryer, boned, skinned)
1 tb Oil, olive
1 md Pepper, red, seeded, cut into 1/4-inch strips
1 md Pepper, green, seeded, cut into 1/4-inch strips
1 md Onion, cut into 1/2 inch wedges
1 ts Pepper, lemon, divided
1/2 c Broth, chicken
2 tb Juice, lemon
1 1/2 ts Cornstarch
1 tb Capers, drained
Rice or Capellini, cooked
Parsley, chopped

Preparation:

Pour the oil into a large non-stick fry pan over medium-high heat. Add pepper strips and onion and cook, stirring, about 3 to 4 minutes or until vegetables are crisp tender.

Remove the vegetables; set aside.

To the drippings remaining in the pan, add the chicken, and sprinkle a 1/2 teaspoon of the lemon pepper over the chicken and stir-fry for 5 minutes or until the chicken is lightly browned and fork tender.

In a small bowl, mix together broth, lemon juice, remaining lemon pepper, and cornstarch. Add to the chicken and cook, stirring, until slightly thickened.

Stir in the capers and reserved vegetables; heat through. Serve over rice or capellini. Garnish with chopped parsley.Similar Posts:

Chicken and Spiced Apples

Sun, 04 Oct 2009 02:55:59 +0000

Ingredients

2 apples, preferably Braeburn, peeled and thinly sliced

1 tablespoon lemon juice

1/4 teaspoon ground cinnamon

3 teaspoons extra-virgin olive oil, divided

3 teaspoons unsalted butter, divided

1 1/8 teaspoons herbes de Provence, (see Note), divided

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 1/2 pounds boneless, skinless chicken breasts, trimmed

1 cup reduced-sodium chicken broth

1 teaspoon freshly grated lemon zest

Preparation

Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. Keep warm.
Mix 1 teaspoon herbes de Provence, salt and pepper. Place chicken between sheets of plastic wrap and pound with a meat mallet or the bottom of a small saucepan to a 1/2-inch thickness. Sprinkle the chicken on both sides with the seasoning mixture.
Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half the chicken and cook until no longer pink in the center, 2 to 3 minutes per side. Remove to a platter and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the pan; heat over high heat. Cook the remaining chicken in the same manner.
Add broth, lemon zest, the remaining 1/8 teaspoon herbes and any accumulated juices from the chicken to the pan. Cook, stirring to scrape up any browned bits, until slightly reduced, about 3 minutes. Spoon the sauce over the chicken and serve with the sautéed apples.

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