Chicken...?

Question

What are some some good, healthy meals to make using Chicken?

Answer 1

I use boneless skinless breasts and chunk them up over chunks of asparagus. Then I mix 1/2 cup of Lite Mayonaise with 1 can of cream of chicken soup, and about a tablespoon of lemon juice, and pour it over the chicken. I bake it for about 45 minutes at 375. I serve it over rice. Perfect with a glass of unsweet tea!

Answer 2

Chicken and Dumplings

Chicken breasts - 2 to 3
Flour - 2 cups
Baking powder - 2 teaspoons
Shortening - 1/3 cup
Salt - 2 - 3 tsp
Milk - 1/2 cup

Cut up the chicken and barely cover with water.
Add 1 1/2 teaspoon salt and simmer until the meat is soft. When done, remove the chicken.
Mix the flour, baking powder, 1 1/2 teaspoon salt, and shortening. Add in the milk to make the dough stiff.
Roll the dough to about 1/3 to 1/2 inch thickness, and then cut in 1 inch sections. Coat with a little flour and add into boiling chicken stock.
Simmer for about 30 minutes. Then add the chicken and serve.

The ingredients listed for this chicken and dumplings recipe will serve 3 to 4 people.
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Chicken Stroganoff Pasta Recipe

Chicken breasts - 450g (cut in slices)
Egg noodles - 200 g (cooked)
White onion - 1 (cut into wedges)
Mushrooms - 200g (sliced)
Flour - 1/3 cup
Salt - 1 teaspoon
Pepper - 1/2 teaspoon
Low fat butter - 3 tablespoons
Dijon mustard - 1 tablespoon
Paprika - 1 tablespoon
Chicken broth - 1/2 cup
Sour cream and plain yogurt - 1/4 cup each

Mix flour, salt, and pepper, and coat the chicken.
Melt the butter in a frying pan. Then add in the chicken and cook until light golden. Mix in the mushrooms, onions, and cook for 3 to 5 minutes.
Mix in mustard, paprika, and chicken broth. Cover and simmer for 3 to 5 minutes.
Add in the sour cream and yogurt. Cook for another 2 minutes.
Serve over the hot cooked egg noodles.

Answer 3

This is a GREAT recipe that takes a bit of preparation time but is well worth it in the end, so do yourself a favor and DOUBLE this: SESAME CHILE CHIX w/GINGERED WATERMELON SALSA:
You need the following ... 4 boneless, skinless chix breasts, 3 tablespoons Chili Sauce with Garlic, 2 tablespoons Dark Sesame Oil, 4 tablespoons low-sodium soy sauce, 2 cups diced, seeded watermelon, 1/4 cup diced yellow bellpepper, 2 tablespoons thinly sliced green onion, 1 tablespoon chopped fresh cilantro, 1 teaspoon peeled and grated fresh ginger, 2 teaspoons mirin(sweet rice wine), 1 teaspoon fresh lime juice, 1/8 teaspoon salt, 1 seeded, minced jalepeno pepper.
Combine 1st four ingredients in a ziploc bag. Seal and marinate one hour in fridge, turning occasionally. Prepare salsa with all other ingredients except salt and refrigerate. Heat grill and sprinkle salt on chicken breasts before cooking, about 6 minutes per side. Remove chicken from grill and let sit for at least 5 minutes. Cut diagonally across the grain into thin slices and serve with salsa and a white fragrant rice like jasmine. Garnish with lime wedges and cilantro. If you double this recipe, you can use the extra chicken and salsa on mixed greens for lunch!

Answer 4

Depends what kind of flavors you like. I learned one in home ec a few years ago that my teacher loved...she sauteed some spinach lightly, chopped it up and mixed it with a bit of feta cheese, then added a few dried cranberries, and stuffed the whole thing into a skinless breast. Just let each side sear in the pan, put it in the oven, bake for a bit, and you have a tasty...stuffed chicken.

If you're looking for Asian flavors, you can't go wrong with oyster sauce, garlic and ginger puree, sesame oil, and soy sauce. You can make a marinade out of those ingredients, then toss the chicken along with the marinade into a wok with some other evenly-sized vegetables and noodles if you like, and get a tasty stir-fry.

Answer 5

Chasseur-Style Chicken:

The term "chasseur" refers to a dish served with a sauce containing white wine, shallots and mushrooms. This entree is also served with linguine.

Ingredients:

Qty. Measurement Description
10 ounce mushrooms
1 bunch Swiss chard
4 boneless, skinless chicken breast
2 teaspoon salt
2 teaspoon freshly cracked black pepper
1 tablespoon all-purpose flour
5 teaspoon olive oil
1 shallots, minced
1/4 cup dry white wine
1 tomatoes, peeled, chopped
1 garlic clove, minced
3/4 pound linguine
1 tablespoon tarragon, chopped
1 tablespoon flat-leaf parsley, chopped

Cook:45 Min (cooking time)

Preparation

1. Wash, trim and thinly slice the mushrooms.
2. Prepare the chard by separating the leaves from the stems; discard stems. Wash the leaves and cut into fine strips.
3. Preheat oven to 325 degrees F (165 degrees C). Season the chicken breasts with half the salt and half the pepper and dust with flour. Heat two-thirds of the oil in a large saute pan over medium-high heat. Add the chicken breasts, skin side down, and cook until browned.
4. Turn over the chicken and brown on the second side. Transfer the chicken to a sheet pan, reserving oil, and bake until cooked, about 15 minutes.
5. Drain off all but about 1 tablespoon of the oil from the saute pan and heat the pan over medium-high heat. Stir in the shallots and cook until tender, about 3 minutes. Add the mushrooms and cook an additional 2 minutes.
6. Stir in the wine, tomatoes and garlic. Return the cooked chicken to the pan and keep warm. Meanwhile, cook the linguine in boiling salted water until tender, about 12 minutes.
7. Heat remaining oil in a saute pan over medium-high heat. Stir in the Swiss chard and season with remaining salt and remaining pepper. Cook until chard has wilted, about 4 minutes. Stir in cooked, drained linguine. (The chard will turn the pasta light-pink in color.)
8. Using a sharp knife, slice the chicken breast in half.
9. Twirl linguine onto a fork and mound onto a plate.
10. Place each sliced chicken breast next to the mounded pasta. Stir the tarragon and parsley into the mushroom mixture and spoon the mushrooms over the chicken breasts.

Number of Servings: 4

Answer 6

My favorite is "Chicken Parmesan"

Example: recipe found on www.cooks.com

CHICKEN PARMESAN

4-6 chicken breasts
Italian dressing for marinating chicken
2 cups bread crumbs
1/2 cup Parmesan
garlic powder
salt and pepper
mozzarella cheese
spaghetti sauce
oil with 3 tbls. butter

Marinate chicken breasts for 1/2 hour in Italian dressing add Parmesan to bread crumbs and garlic powder, salt and pepper to taste. Dip marinated chicken into bread crumb mixture and add enough oil with butter in pan for frying until brown on both sides.
Preheat oven to 375F degree.

After browning, place chicken in shallow baking pan and pour any kind of spaghetti sauce of your liking over chicken. Add enough mozzarella cheese to cover and bake at 350 for 45 minutes.

If you have sauce left over cook linguini noodles, drain add sauce add 3/4 cup mozzarella and Parmesan for a side dish.

Answer 7

1 cup lemon juice or 5/6 fresh squeezed lemons
1 stick butter or margarine
salt/pepper/spices to taste
Melt butter, add rest of ingredient's, plus enough water to cover chicken.
While cooking on the BBQ grill dunk the chicken in the above 'sauce' every once in a while

Answer 8

i have a quick healthy recipe take boneless skinless chicken breast cut in half to make patty like then put in into a ziplock bag and pound it down then marinate in fat free italian dressing for like 30 min or longer if you want then put it on a foreman grill let it cook till its nice and grilled through put in some wheat bread with lettuce and tomatoes its a great lunch or snack my family loves it and its very easy for the diet

Answer 9

Season with lots of salt and pepper (or your favorite mixed seasoning) Grill and put on salad greens with feta, olives, tomato oil and vinegar.

Yum.

Answer 10

chicken and rice with cream of mushroom soup