Chicken with garlic low cal? recipie?

Question

Want a recipie with garlic and chicken, I would liek it low cal with it preferably being broiled or sauteed

Answer 1

oven to 350

bread crumbs or croutons run thru food processor for breading
1/4-1/2 cup parmason cheeze
parsley
garlic powder

mix all together

olive oil
garlic cloves minced 3-4 or more if you love garlic

heat these two together to fuse the flavors

dip chicken either as whole breast or I like to cut mine into strips. into the olive oil and garlic mixture and then coat with the breading mixture.

bake in oven for 20-30 minutes or until done.

YUMMY

Answer 2

sautee 4 ozs chicken with
dry sherry (instead of butter)
wisk in low cal heavy cream ( it comes out to about 80 cals)
1 tsp corn starch (to make it thicker )
season with garlic, basil, oregano
now steam some zuchini, tomatoes and mushrooms and serve over a half cup uncooked rice(it will be more when it is cooked) the whole dish comes out to about 450 calories.
based on a 1500 cal diet that leaves plenty of room to eat decent through ou the day and not be hungry, plus if you are exercising, like you should be you will have no trouble loosing weight. good luck.

Answer 3

This one I used to make all the time has almost no fat and very few calories... you can do it in at least two ways:


...heat about 3/4" of water in a skillet, then add several skinless chicken breasts
...while water is heating, mince (or thinly slice) some garlic cloves (.. I might use 3-4 large cloves for 2-3 breasts)
...sprinkle the minced garlic into the liquid all around the breasts
....cover, and simmer for about 7 min or until just barely done to avoid overcooking (how long will depend on thickness of breasts and water temp)
....then remove the chicken, and make the sauce/gravy by simply stirring in Wondra flour till sufficiently thickened --boil it one minute to get rid of any floury taste (...or you can add regular flour instead of the fine-grain Wondra flour, but you must mix it with a bit of COLD water before adding to skillet or it'll be too lumpy)
...salt and pepper the gravy/sauce to taste
(then serve gravy over the chicken)

I sometimes brown the breasts a bit first (even with a spray of oil) before adding water (...in that case, the water will be room temp, so cooking may take 1-2 min. longer, and you'll have to lower the heat after initially having it higher)...do all the rest the same.

I suppose you could also saute the garlic first, then add chicken or water, if you don't mind adding a bit more fat.

Really quite tasty, and seems a lot like regular-gravy-with-fat to me so don't feel like I'm missing anything.

I haven't done this, but you could also make a fine mince of garlic (or use garlic powder) on top of your chicken breasts in the oven, possibly adding other things like mustard or tomato paste, or any paste or powder/herb... then bake at 375 for about 17 minutes.
Or you could do the chicken and garlic "en papillote" (in a packet of aluminum foil or parchment paper) in the oven. There should be lots of recipes for that... let me get some:
http://www.google.com/search?num=50&hl=en&rls=GGLC,GGLC:1969-53,GGLC:en&sa=X&oi=spell&resnum=0&ct=result&cd=1&q=en+papillote+foil+chicken+garlic&spell=1
(those look good enough to make me hungry right now )

HTH,

Diane B.

Answer 4

Hi, I created a very nice recipe with chicken and garlic that I hope you will like. The link is http://www.squidoo.com/tastefulcooking/

After clicking you have to scroll down a bit. It's titled "Cooking Recipe: Warm Chicken Salad with Tangy Mayo Dressing" (you may use light mayo if you want)

Hope you like it
Victoria

Answer 5

I saute cut up boneless/skinless chicken breast in olive oil and garlic, throw in some mushrooms and broccoli and add in some al dente pasta and toss it. You can add any veggies you like, of course. And use whole wheat pasta makes it even better.