Healthy suggestions for cooking chicken breast?

Question

I do not own a grill, so I'm limited to the skillet, wok or oven.

Answer 1

the simplest thing in the world. Chicken and lemon, with a little season salt. Yummy, healthy and quick. Spray your pan with non stick, no calorie cook spray (which you should use all the time instead of oil or butter, if you're trying to be healthy.) Use any cut of chicken, toss it in McCormick's Season All, cut lemons into thin rings and lay them on top. Cover in foil and bake for 45 minutes. It's tangy and yummy and incredibly simple.

Answer 2

How about South Beach Balsamic Chicken:

6 boneless chicken breasts
1 1/2 teaspoons fresh minced rosemary leaves
2 cloves minced garlic
1/2 tsp pepper
1/2 tsp salt
2 T Extra Virgin olive oil
4-6 T white wine (optional)
1/4 Cup Blasamic Vinegar

Drizzle the oil on the chicken and rub with the spices. Cover and refrigerate until you're ready to cook it. The longer the better, even overnight if you have the time.

Bake in a 450-degree oven on a greased pan (use cooking spray) for 10 minutes. Add the wine. Turn over and bake 10 more minutes. Drizzle with the vinegar and serve.

Answer 3

Try salting and peppering the chicken breast...saute on medium high until each side is golden. Transfer to a piece of tin foil or a plate. Saute mushrooms and onions or peppers and onions or all of the above in the same pan with some extra added olive oil if needed. Also a little salt and pepper for the veggies wouldent hurt. Transfer the chicken breasts back to the pan add 2 small cans of tomato sauce, 1 tbsp. sugar, and a few splashes of chicken broth. Simmer until chicken is done.

There is not much to this dish. All of the ingredients are healthy and in general this is a low fat dish. The chicken can be served with ANYTHING.

Answer 4

Baked Chicken Breast with Apple, Mustard and Rosemary Sauce
Serving Size : 4
Prep Time: 20 minutes Cooking Time: 25-30 minutes

2 Tbsp. olive oil
4 5 oz. boneless skinless chicken breasts
Salt and pepper to taste
1/4 cup flour
1 apple, cored, halved and thinly sliced
1 Tbsp. cider vinegar
2 Tbsp. Dijon mustard
1 cup apple juice
2 tsp. chopped fresh rosemary

Preheat oven to 375 degrees F. Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and then coat in flour, shaking off excess. Brown the chicken and then place in a casserole dish. Add the apples to the skillet and cook 1-2 minutes. Add remaining ingredients and bring to a simmer. Pour mixture over the chicken. Bake 30 minutes, basting occasionally, or until chicken is cooked. Divide chicken among plates, spoon over the sauce, and serve. Garnish with fresh rosemary sprigs, if desired.
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You could bake the chicken rather than grill.

Chicken Bruschetta

This is a quick any-time dish, that can be served with fetuccine alfredo, asparagus or linguine and pesto sauce. The amounts are approximate, as I usually eye-ball dressing etc. as I go.

4 boneless, skinless chicken breasts
Italian dressing (I like zesty Italian)
4 Roma Tomatoes, seeded and diced
2 cloves garlic, minced
fresh basil (or spinach) leaves, slivered (about 1-2 cups)
mozzarella cheese, cubed
1/4 - 1/2 cup red onion, diced

Marinate chicken breasts in Italian dressing for about 3 hours in the fridge.

Mix tomatoes, garlic, basil or spinach, red onions, mozzarella, and Italian dressing.

On an indoor or outdoor grill, grill chicken breasts 4-5 minutes on each side, or until done. Slice chicken breasts and top with tomato mixture.

Answer 5

I bake my chicken in the oven for 35 minutes at 375-400 degrees if I'm going to be putting a sauce on it that will give it flavor and more moisture. You can also cook it in a skillet with olive oil, it will be really juicy and the olive oil with a little garlic or other seasoning gives it a great flavor.

Answer 6

Chicken Parmesan
Here's a favorite for the entire family: breaded chicken breasts with tomato sauce and mozzarella cheese.

4 skinned, boned chicken breast halves
1 egg, lightly beaten
1/3 cup Italian-seasoned breadcrumbs
2 Tbs butter or margarine
1 3/4 cups spaghetti sauce
1/2 cup shredded mozzarella cheese
1 Tbs grated Parmesan cheese

1 Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
2 Dip chicken in egg; dredge in crumbs.
3 Melt butter in a skillet over medium-high heat; add chicken, and cook 2 minutes on each side or until browned.
4 Pour spaghetti sauce over chicken. Cover, reduce heat, and simmer 10 minutes. Sprinkle with cheeses. Cover and simmer 5 more minutes or until cheese melts.

or

Spinach Stuffed Chicken Breasts
Spinach and cheese stuffed into boneless, skinless chicken breasts. Serve with rice, noodles, or a great Greek salad!

4 skinless, boneless chicken breasts
1/2 cup mayonnaise
1/2 cup crumbled feta cheese
2 cloves garlic, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 slices bacon

1 In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
2 Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
3 Bake at 375 degrees F (190 degrees C) for 1 hour, or until chicken is no longer pink.

Answer 7

here's a few recipes.....

Salsa Chicken

Ingredients:
4 chicken breasts
1 1/2 c. salsa
1/4 c. brown sugar
2 tbsp. dark mustard
Shredded mozzarella or parmesan cheese
place chicken breast in baking dish sprayed w/cooking spray. Combine remaining ingredients, except cheese & blend well. Spread salsa mixture over top of chicken. Bake 350 for 45 minutes, covered w/foil. Remove from oven & top w/cheese.

Simple Baked Chicken:

Season chicken w/garlic salt & pepper. Place in baking dish sprayed w/cooking spray. Bake 350 for 45 minutes.

Italian Chicken:
Marinate chicken overnight in italian dressing or your favorite salad dressing. Remove chicken from marinade. Place in baking dish sprayed w/cooking spray and bake 350 for 45 minutes......

Hope these help

Answer 8

Chicken Valentino
4 boneless, skinless chicken breasts
1 red pepper
1 bunch green onions
1-2 cup bag italian shredded cheese
Italian seasoning
toothpicks

Cut pepper and white part of onion and saute in butter. Chop green part of onion for scallions and set aside. Butterfly chicken breasts and fill with onion and pepper mixture. Top with italian cheese and a sprinkle of italian seasoning. Fold breast closed using toothpick to secure. Bake at 350 for 40 minutes. Top with scallions and serve.

Answer 9

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Answer 10

BAKED CHICKEN BREASTS (LOW FAT)

4 boned & skinned chicken breast halves
2 tbsp. skim milk
Corn flake crumbs

Dip chicken in skim milk. Shake in plastic bag with cornflake crumbs until coated. Place in baking dish sprayed with Pam. Bake 30-40 minutes at 350 degrees until tender. Cover dish with lid or foil and cook for 15-20 minutes for more tender and moist chicken.