low fat ways to cook chicken please tell me some ways?

Question

I wanted to know if anyone has any baking ideas for winter or boiling. Anything that is not heavy on the oil no fried or breaded chicken please. I like flavor, so things with herbs are appreciated. I would like to make breasts and not a whole chicken. Any good low fat winter recipies would be appreicated. I love chicken.

very interesting cordon blu recipe. Any sub for ham. I do not eat red meat. I guess I could just leave it out.

Thanks raven. I am going to get chicken tomorrow and make one of these. Thanks for your work. I love rosmary I have to try that one.

Dubs that lemon rosemary chicken sounds like some greek chicken I have had, but I need more info to do that. I am sure there is more to it than that. Baking time and does it need something to keep it moist? It must.

KHT I was planning on getting good quality chicken and most likely free range and would like to do a vegtable dish thank you. that is how I feel best. It is helping me lose weight if I eat enough protein and vegatables and a tiny bit of carbs. My body craves protein. I have fat just not tons of it. I believe in eating everything, but my body seems to need a high amount of fruits and vegtables and lean protein the most of all the stuff. That is how I feel best.

Answer 1

Boneless, skinless chicken breast (frozen). Sprinkle salt, white pepper, garlic powder, onion powder, pepper, red pepper flakes, basil, bay leaves, and paprika on both sides. wrap in tinfoil and squirt lime juice on it. bake at 400 for an hour and 20 minutes. it comes out juicy and really tastes good.

Answer 2

It may not be so low fat as such but there is a way to fry chicken without using any extra oil.

Take the fat off of the chicken and place it in a skillet. Season your chicken how you like. Put the fat in a skillet and use very low flame. Place chicken in a covered skillet. You will use minimum fat/oil, the chicken fat will melt and cook/fry the chicken very well.

The key point is to have low flame or the fat will cook and evaporate instead of melting. If uncovered make sure to turn pieces often. It does seem to take longer due to low flame but not really.

Answer 3

Easy Low-fat Chicken Cordon Bleu
Ingredients
Four boneless, skinless, chicken-breasts
Eight slices thin deli ham
Four slices low fat Swiss cheese (or regular - this is still a low-fat dish)
Butter Buds
Shredded Wheat biscuits (large ones), crumbled

Pound chicken breasts with kitchen mallet to tenderize and flatten.
On each breast, place two pieces of the ham (spread out to cover breast), one slice Swiss Cheese (place in the middle). Roll each breast up and secure with toothpick. Dip each rolled breast into Butter Buds made with liquid, then roll in Shredded Wheat. Bake at 350 degrees for about 30 minutes, until browned.

Answer 4

Being simple, for now, I should say the main rules to get low fat chicken (ck) after cook are:
- get a healthy ck that shows a good proportion between height and weight, considering the respective specie Furthermore that has been feed with healthy chicken food, far from risk as the recent lethal flu
-remove all the fat, including ALL the skin
-cook it in the microwaves or oven
-use wine, vinegar or lemon juice previous to cook. Leave the ck in the marinade for 12 hours, in a refrigerator, depending on weather conditions and site where you cook. Don't reuse the marinade liquid. Drop it away.
-Always eat ck with vegetables, since fiber reduce fat assimilation.

Enjoy your food, since pleasure avoids the all time eating paranoia :-)

Answer 5

I use this in the winter a lot.
take 4-5 chicken breasts, boneless/skinless.
put in slow cooker, add taco spices to enough water to cover chicken, I use about three 1.25 packets of taco spices. (schillings brand).
Cook until the chicken is well done, take it out of the water, and cut it to bite sized pieces, put it back into the water and add 15 oz. tomato sauce, stir well and add about 2 cups of raw white rice and let the rice cook in the taco/chicken water, stir frequently. When the rice is fully cooked serve this cassrole with shredded cheddar. On a plate or in a flour tortillia, this is great on a cold day.

Answer 6

My kids love it when I "soak" cut up chicken in Italian dressing (you can use low fat or fat free) and roll the pieces in crushed corn flakes. Bake at 350 for about 25 - 30 minutes and you've got homemade chicken nuggets without all the extra fat and calories. Enjoy!

Answer 7

Rub the chicken with lemon and rosemary, then bake it. It has lots of flavor, and as long as you're using lean cut chicken - low in fat too!

Answer 8

Rosemary Chicken Breasts
Chicken:
4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
2 tablespoons extra-virgin olive oil
3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic

Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.

When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.

Remove chicken from the first skillet and transfer to a warm platter.

Dijon Tarragon Chicken Breasts

2 (14-ounce) cans chicken broth
4 boneless, skinless chicken breasts, 6 to 8 ounces
2 tablespoons butter
2 tablespoons flour
1 tablespoon Dijon mustard
2 tablespoons chopped fresh tarragon or, 2 teaspoons dried
Salt and freshly ground black pepper

Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors.

Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan, make sure to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice

Preheat oven to 500 degrees F.
Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.

Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!

While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.

While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.

Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.