low fat, yummy chicken breast reipes??

Question

I am trying to lose weight and looking for low fat chicken recipes? Any suggestios would be greatly appriciated

Answer 1

Asian Chicken Salad
4 coins fresh ginger
2 sprigs coriander
3 scallions
1 small carrot, halved
1 1/2 pounds skinless chicken breasts halves, on the bone
4 cups chicken broth, homemade or low-sodium canned
2 kirby cucumbers, seeded and diced
1/4 medium jicama, peeled and diced
1/2 cup cilantro leaves, roughly chopped
1 cup grape tomatoes, halved
1 scallion (white and green), thinly sliced
1/4 cup toasted cashews, chopped
Low-Fat Ginger Dressing, recipe follows
1 head Boston lettuce, leaves

Put the ginger, coriander, scallions, carrot, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Bone and pull the chicken into bite-size pieces. Save the broth.
Toss the chicken with the remaining salad ingredients and toss with the dressing. Wrap about 1/3 cup of the salad in a lettuce leaf. Serve 3 to 4 lettuce leaves per person with a wedge of lime if desired.

Low Fat Ginger Dressing:
1 lime, juiced (about 2 tablespoons)
1 tablespoon freshly grated peeled fresh ginger
1 tablespoon soy sauce
1 teaspoon Asian chili paste, such as sambal oelek
2 teaspoons Southeast Asian fish sauce
1/4 teaspoon kosher salt
1 tablespoon broth from poaching chicken
2 tablespoons extra-virgin olive oil
Whisk the lime juice, ginger, soy, chili, fish sauce, salt and broth in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.
Nutrition Information
Nutritional Analysis per serving Calories 375
Fat 16 grams Saturated Fat 3 grams
Carbohydrates 14 grams Fiber 4 grams
Protein 45 grams

Chicken, Celery, and Radish Salad
Topping:
1/2 cup plain yogurt
1 tablespoon mayonnaise
4 tablespoons prepared horseradish
Salad:
2 boneless skinless chicken breast halves (about 1 pound)
1/2 cup dry vermouth
1/2 head garlic, halved crosswise
2 teaspoons kosher salt
1 sprig fresh rosemary
1 bay leaf
1 teaspoon red pepper flakes
2 ribs celery, with some leaves, thinly sliced (about 1/2 pound)
1/2 medium bunch radishes, thinly sliced
Dressing:
1 teaspoon Dijon mustard
Finely grated zest of 1 lemon
Juice of 1 lemon
Kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
Drain the yogurt in a paper towel-lined strainer set over a bowl, until thick, about 1 hour. Discard the watery liquid. Whisk the horseradish and mayonnaise into the thickened yogurt.
Put the chicken in a saucepan along with the vermouth, garlic, salt, rosemary, bay leaf, red pepper flakes, and water to cover. Bring just to a boil then reduce to a simmer. Cook covered, just until firm, about 10 minutes. Pull pan off of the heat, and allow the chicken to cool in the poaching liquid. When chicken is cool, shred into bite-size pieces.
Whisk the mustard, lemon zest and juice, salt, and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Toss the chicken, celery, and radishes, in the dressing. Season with salt and pepper, to taste. Drizzle with some of the horseradish cream.

Nutrition Information
Nutritional Analysis per serving Calories 291
Fat 16 grams Saturated Fat 3 grams
Carbohydrates 7 grams Fiber 2 grams
Protein 28 grams
:)

Answer 2

One of my favourites, I even serve it up to visitors! CHICKEN IN ALMOND GREEN SAUCE serves 6 6 large chicken breasts, skinned 1 L chicken stock for poaching Sauce 1 onion, chopped finely 6 large lettuce leaves from the outside of a cos lettuce, shredded 1 cup flat-leaf parsley, roughly chopped 2 cloves garlic, chopped 3 chillies, seeded and chopped 1 cup ground almonds 1 cup chicken stock *1. Make the sauce by placing the first 5 ingredients in the food-processor and process until a fairly fine puree. Add the ground almonds and ½ a cup of the chicken stock. Tip this into a saucepan and gently cook for 5 mins, stirring constantly. Add the other half cup as needed to keep the sauce to the consistency of thick porridge. Set aside. (It can be kept covered in the fridge for 2-3 days.) 2. To poach the chicken breasts, bring the litre of chicken stock to simmering point. Place the chicken breasts in the stock in a single layer. Avoid overlapping. Cover the pan, Turn after 3 minutes. After a further 3 mins, the breasts should be cooked and will feel slightly springy to touch. Remove chicken and keep warm. 3. Take ½ a cup of poaching liquid per chicken breast (this may be all the liquid) and bring to the boil, stirring in the green sauce puree. Serve chicken with sauce and rice.

Answer 3

4 chicken breasts
2 limes
1/2 teaspoon salt ( or less for a low salt diet)
1 pkg sweet n low
1 or 2 ounces tequila
1/2 an diet or regular sprite

put all this in a ziplock bag in the fridge while you work or clean house.. heat a pan on medium heat add a tablespoon of water or oil add chicken breasts and marinade to pan cook through. serve with steamed rice..

this is good with a can of black beans added with the chicken and served over rice.

Answer 4

Take skinless, boneless breast and heat them in a frying pan with either lofat cooking spray or a DROP of olive oil. Once the chicken starts cooking, add fresh tomato, onions, fresh mushrooms, a dash of white wine and sliced green and red peppers. Heat until peppers become soft..season with your fave spices *mine would be oregano, fresh rosemary, sweet basil*

And the best part is if you make more than you would eat because it tastes better the next day :)

Answer 5

Grilled Lemon Thyme Chicken Breasts
Grilled chicken breasts are extra-special with a lemon and thyme twist.

4 teaspoons chopped fresh thyme leaves
1 tablespoon freshly grated lemon peel
2 teaspoons garlic salt
1/2 teaspoon pepper
4 boneless skinless chicken breasts (about 1 1/4 pounds)


1 . If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Spray grill rack with cooking spray. Heat coals or gas grill for indirect heat.
2 . In small bowl, mix all ingredients except chicken. Sprinkle mixture over chicken.
3 . Cover and grill chicken over drip pan or over unheated side of gas grill and 4 to 6 inches from medium-high heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Garnish with additional fresh thyme if desired.




Chicken Breasts with Orange Glaze
Wake up the flavor of bland chicken breast with an easy orange glaze made from orange marmalade, mustard, orange juice and soy sauce. It’s citrus delicious!

1 tablespoon butter or margarine
4 boneless skinless chicken breast halves (1 1/4 pounds)
1 teaspoon cornstarch
1/2 teaspoon ground mustard
1/2 cup orange juice
1/4 cup orange marmalade
2 tablespoons soy sauce


1 . Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut.
2 . While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.
3 . Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.
4 . To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.

Answer 6

hariyali chicken breast

a handful of chopped coriander
lemon
a pinch of salt
chicken breast


grind the coriander in the mixer.at the same time add salt .then add water .the masala is ready.take pieces and dip them in the masala.fry it on a frying pan.its ready.squeeze lemon on it

Answer 7

Balsamic Lemon Chicken

1/2 cup olive oil (cut back by half to save calories)
1/4 cup lemon juice
2 Tbsp. balsamic vinegar
1 tsp. lemon zest
1 Tbsp. dry basil
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
4 whole boneless chicken breasts, halved

Mix all ingredients and pour over chicken. Broil in 9x13” pyrex dish for 15 minutes each side. Lest rest 10 minutes, slice in strips.
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Black & Blue Chicken
(cut backa just a bit on olives and blue cheese to save calories)

4 boneless skinless chicken breasts
4 ounces blue cheese
1/4 cup sliced black olives
1/4 cup chopped fresh basil
2–3 tablespoons olive oil
salt and pepper

Cut slit in the thickest part of the chicken breast.

Season the chicken with salt and pepper.

Mix together blue cheese, olives, and basil.

Stuff the mixture into the chicken breast (use a toothpick to hold chicken together)

Fry on each side in olive oil until chicken is no longer pink. About 20 minutes.
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P.F. CHANG'S Soothing Chicken Lettuce Wraps
(recipe for ONE below, multiply as needed)

8 dried shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
salt and pepper to taste
1½ pounds boneless, skinless chicken
5 Tbsp oil (use less, if able, to save calories)
1 Tbsp. fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies, (optional)
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, minced
1 pkg cellophane Chinese rice noodles, prepared according to package

Cooking Sauce
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp oyster sauce
2 tbsp water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch

Bibb or other soft leaf lettuce

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut off and discard woody stems. Minces mushrooms. Set aside.

Mix all ingredients for cooking sauce in bowl, and set aside.

In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate.

Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside.

Add 2 TBSP oil to pan. Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so.

Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 min.

Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.

Answer 8

take boneless, skinless chicken breast and put in into a crock pot, cover with pace picante sause and set on lowest setting, cook all day,