i need new healthy recipes for boiled chicken breast.?

Question

I am trying to eat lean and high protien without a lot of carbs. This i have a freezer full of chicken breasts but the same way of cooking them is getting old.

Answer 1

if you don't mind using just a little bit of oil then fry some garlic and ginger add chicken stock(a cube will do) add chopped chicken and veg of choice also add a table spoonor 2 of soy sauce and at the very last minuit of cooking time a few dashes of sessame oil, this makes a lovely chinese soup, and very low calorie even with the added oil to fry garlic etc as you only need to use tiny amounts! I ate alot of this sort of thing and actually still do to keep lean!

Answer 2

Place the chicken breast in a saucepan, cover with water and bring to boil. When chicken is half-cooked add 1/3 cup of rice and continue boiling. When chicken is almost cooked, remove and cut it into small pieces. Take some stock (juices) from the chicken. Put the chicken pieces back with the rice and continue boiling. Place the chicken stock to one side to cool.
Beat 2eggs and add them to the cooled chicken stock together with the juice 1-2 lemons. Mix well.
Add this mixture to the chicken and rice (ensure you stir well while pouring) and continue boiling until thoroughly cooked.
Add salt and pepper to taste

Answer 3

Boiled Chicken Supreme:

1¼ hours 10 min prep
6 servings
1 boiled chicken

1 whole chicken or chicken parts
1 onion, cut in chunks
1 sweet pepper, cut in chunks
1 bay leaf
1 carrot, cut in chunks
2 stalks celery, cut in chunks
1/4 cup parsley
1 tablespoon soy sauce
1 tablespoon worcestershire sauce
salt and pepper

1. Put chicken in a pot big enough to hold it.
2. Add all ingredients.
3. Cover it with water, plus one inch more.
4. Bring it to a boil.
5. Boil vigoriously for 5 minutes.
6. Turn off fire, cover well, then let it rest undisturbed for one hour.
7. Remove chicken from the pot anytime.
8. Eat or debone, and use it to prepare other recipes.
9. If you decide to debone the chicken, do it before you refrigerate it.
10. Strain the stock and save it for recipes that require chicken stock.
11. Consider making gumbo, jambalaya, spanish rice, using boneless chicken and stock.

Answer 4

Dice onion and place in saute pan, the onion will produce a little bit of natural oil therefore the chicken will not stick in the pan. Add some crushed garlic, green chili, and a tablespoon or so of tomato paste. Cook your chicken in this until almost done. Add a few fresh veggies of your liking and finish off chicken. Good Luck

Answer 5

Boil the chicken until done and shred apart, cook rice and have chicken over rice with a little soy sauce or worcestershire sauce

Answer 6

I hope you mean "broiled". Boiled chicken sounds awfully tasteless. If you want to lower the fat, remove the skin. That's where the fat is. Use some olive oil to replace the animal fat. It will add flavor, keep the chicken from getting too dry, and olive oil is good for your heart.

Answer 7

Go to www.cooks.com and search for "boiled chicken breast." You'll find more recipes than you'll know what to do with. It'll give you some new ideas if nothing else.

Answer 8

Boiled Chicken Supreme
1 whole chicken or chicken parts *substitute chicken breasts*
1 onion, cut in chunks
1 sweet pepper, cut in chunks
1 bay leaf
1 carrot, cut in chunks
2 stalks celery, cut in chunks
1/4 cup parsley
1 tablespoon soy sauce
1 tablespoon worcestershire sauce
salt and pepper
Put chicken in a pot big enough to hold it.
Add all ingredients.
Cover it with water, plus one inch more.
Bring it to a boil.
Boil vigoriously for 5 minutes.
Turn off fire, cover well, then let it rest undisturbed for one hour.
Remove chicken from the pot anytime.
Eat or debone, and use it to prepare other recipes.
If you decide to debone the chicken, do it before you refrigerate it.
Strain the stock and save it for recipes that require chicken stock.



Grandma's Boiled Chicken
1 (3-4 lb) chickens breasts
1 large onion, chopped in large chunks
3 carrots, chopped into chunks
2 stalks celery, chopped into chunks
1 tablespoon peppercorns, whole
2 garlic cloves, diced
2 bay leaves
1 teaspoon dried parsley flakes
2 teaspoons salt
Wash chicken well. Place all ingredients in large pot. Cover with water.
Cover and bring to boil over high heat. Set lid at angle so steam can escape from pot. Lower heat to gentle boil and cook for 1-1 1/2 hours. Add more water if needed.
When meat is falling off the bone, remove from heat. Remove chicken from broth and let coolChop or shred meat.
Strain broth and cool in fridge until fat hardens on top. Remove fat and discard. Freeze unused broth for future use.


Peppered Chicken Breast
4 chicken breast halves, skinless &,boneless
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon oil
1/4 cup butter, softened
2 tablespoons honey
Coat both sides of chicken with pepper.
Heat oil in skillet.
Cook chicken in oil about 20 minutes, turning once.
Cook until juice is no longer pink when centers are cut.
Mix honey and butter.
Top hot chicken with honey/butter mixture


Boneless Chicken Breast
1/2 boneless chicken breast half
1 tablespoon margarine
2 tablespoons minced onions
1 tablespoon minced celery
1 chicken bouillon cubes, dissolved in
1/2 cup water
1/2 cup Pepperidge Farm stuffing (the original in the blue package and not cubed)
salt and pepper
Melt margarine in small pan, add onion and celery and saute lightly.
Add margarine mixture to stuffing mix and stir.
Add enough bouillion to make a moist mixture, blending well.
Trim chicken piece of fat and season with salt and pepper.
Place cut side up on flat surface and cover with stuffing mix.
Place on low rack in baking pan and cook at 350 degrees for about 40 minutes.
Baste occasionally with remaining bouillion.