Anyone have a really good healthy recipe for chicken?

I love chicken but am tired of the same ole same ole baked chicken. My family and I are trying to have a healthier lifestyle but everthing healthy seems so BLAHHHH. Any ideas are better than what I have now since I am not the greatest in the kitchen LOLAnyone have a really good healthy recipe for chicken?
Chicken Chile Spaghetti [ready in 1hr45min; 10 serving]





1 (2 to 3 pound) whole chicken


12 ounces vermicelli pasta


3/4 cup butter


4 stalks celery, chopped


1 clove garlic, minced


1 onion, chopped


1 green bell pepper, chopped


2 (10 ounce) cans diced tomatoes with green chile peppers


1 pound processed cheese, cubed


2 (4.5 ounce) cans sliced mushrooms





Place whole chicken in large pot or Dutch oven and cover with water. Bring to a boil, reduce heat and simmer 40 to 60 minutes, until tender. Remove chicken from pot, reserving broth. Skin and bone chicken; set meat aside.


Preheat oven to 350 degrees F (175 degrees C).


Bring chicken broth to a boil. Stir in pasta and cook 8 to 10 minutes, until al dente. Remove pasta from pot and set aside.


In a large skillet over medium heat, melt butter. Cook celery, garlic, onion and bell pepper in butter until tender. Toss celery mixture with pasta, diced tomatoes and green chiles, processed cheese, sliced mushrooms and chicken meat. Place in 9x13 inch baking dish. Pour reserved chicken broth over to moisten.


Bake in preheated oven 20 minutes, until hot and bubbly.


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Skillet Herb Roasted Chicken [ready in20min; 4 servings]





1/4 teaspoon ground dried sage leaves


1/4 teaspoon dried thyme leaves, crushed


4 skinless, boneless chicken breasts


vegetable cooking spray


2 cloves garlic, minced


1 (10.75 ounce) can Campbell's® Healthy Request® Condensed Cream of Chicken Soup


1/2 cup water


Parslied Rice





Mix sage and thyme and sprinkle over chicken.


Spray nonstick skillet with cooking spray and heat 1 minute. Add chicken and cook 15 minutes or until done. Remove chicken and keep warm.


Add garlic and cook until lightly browned. Add soup and water and heat through. Serve over chicken with Parslied Rice.


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Lemon Broccoli Chicken [ready in 30min; 4 servings]





1 lemon


1 tablespoon vegetable oil


4 skinless, boneless chicken breasts


1 (10.75 ounce) can Campbell's® Condensed Cream of Broccoli Soup or Campbell's® Condensed 98% Fat Free Cream of Broccoli Soup


1/2 cup milk


1/8 teaspoon ground black pepper


4 cups hot cooked regular long-grain white rice





Cut 4 thin slices of lemon. Squeeze 2 teaspoons juice from remaining lemon.


Heat oil in skillet. Add chicken and cook until browned.


Add soup, milk, lemon juice and pepper. Top chicken with lemon slices. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve with rice. Anyone have a really good healthy recipe for chicken?
With healthy herbs and spices -- this is also delicious





CHICKEN CURRY


1 medium-sized


onion, sliced into rings


oil


5 ml (1 t) garlic paste


5 ml (1 t) ginger paste


15 ml (1 T) mixed masala


15 ml (1 T) curry powder


3 ripe jam tomatoes, mashed


1 X 410g can tomato puree


500 g chicken pieces, skinned and deboned


5 ml (1 t) fennel powder


5 ml (1 t) garam masala


fresh coriander leaves optional


Method


Fry the onion in a little heated oil until tender. Add the garlic and ginger pastes, and stir in the masala and curry powder. Add the tomatoes and tomato puree. Simmer for a few minutes until fragrant. Add the chicken pieces and a few curry leaves and simmer slowly until the chicken is done and fragrant. Stir in the fennel powder and garam masala towards the end of the cooking time and sprinkle the curry with fresh coriander leaves. Serve with rotis or rice.


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Chicken Marsala





Ingredients





2 tsps. olive oil


1 medium onion, chopped


1-1/2 lbs. chicken breast halves, pounded to 1/4 inch thickness


1 cup dry Marsala wine


3/4 cup chicken stock


1 Tbsp. cornstarch, or arrowroot powder


salt and pepper, to taste





Instructions





In a large skillet over medium-high heat, heat the oil. Add the onion and sauté for 5 minutes. Add the chicken and cook on each side for 5 minutes. Add the wine and cook for about 4 minutes until the wine looks syrupy. In a small cup, dissolve the cornstarch or arrowroot powder in the stock. Add to the chicken and cook until the sauce is thickened, about 2 minutes. Add salt and pepper to taste





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White cheese chicken lasagna - It has a white cheese sauce that's wonderful!





INGREDIENTS





9 lasagna noodles


1/2 cup butter


1 onion, chopped


1 clove garlic, minced


1/2 cup all-purpose flour


1 teaspoon salt


2 cups chicken broth


1 1/2 cups milk


4 cups shredded mozzarella cheese, divided


1 cup grated Parmesan cheese, divided


1 teaspoon dried basil


1 teaspoon dried oregano


1/2 teaspoon ground black pepper


2 cups ricotta cheese


2 cups cubed, cooked chicken meat


2 (10 ounce) packages frozen chopped spinach, thawed and drained


1 tablespoon chopped fresh parsley


1/4 cup grated Parmesan cheese for topping





DIRECTIONS





Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.





Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly.





Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.





Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.





Bake 35 to 40 minutes in the preheated oven.


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Chicken 65





Ingredients





Boneless chicken, 1 1/2 inch pieces 450 grams


Yogurt 1/2 cup


Lemon juice 1 1/2 tablespoons


Rice flour 2 tablespoons


Salt to taste


Oil 8-10 tablespoons


Curry leaves 20


Whole dry red chillies 4


Ginger 2 inch piece


Garlic 6 cloves


Turmeric (fresh) 1/2 inch stick


Coriander seeds 2 tablespoons


Black peppercorns 1 tablespoon








Method





Grind masala ingredients to a fine paste along with ten curry leaves. Blend yogurt, lemon juice, rice flour, salt and four tablespoon oil into the ground masala paste. Mix chicken pieces and the masala paste and marinate for an hour in the refrigerator. Heat the remaining oil in a thick kadai or fry pan and add the chicken pieces in small batches of six to eight pieces at a time and stir-fry on high heat for a minute, tossing it continuously. Add another batch of the chicken and repeat. Lower the heat once all the chicken has been added. Turn the pieces frequently, basting with the remaining masala. Cook till the oil separates and the chicken pieces become crispy from outside but remains moist and soft from the inside. Adjust salt, add the remaining curry leaves, toss well and remove. Drain the excess oil and serve the chicken hot.



heres one i like:


INGREDIENTS (Nutrition)


1/3 cup peach preserves


1/4 cup honey


1 tablespoon spicy brown mustard


hot pepper sauce to taste


1 (2 pound) whole chicken, cut into pieces, skin removed


2 tablespoons Creole seasoning


DIRECTIONS


1.)Preheat the oven broiler.





2.)In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.





3.)Arrange chicken pieces on a medium baking sheet. Season with Creole seasoning. Brush with the peach preserves mixture, reserving some of the mixture for basting.





4.)Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.
I like grilled chicken with marianade. I change the marianade all the time for different flavors. And lemon pepper chicken is good too- backed chicken sprinked with lemon juice and pepper or just lemon-pepper spice. Yum!





Answer mine?


http://answers.yahoo.com/question/index;_ylt=AsbSVbBiOjQF9oxFTXZ0AVbsy6IX;_ylv=3?qid=20080919184614AAUO1mD
hihi!


maybe u can try chicken salad as apertiser....


the chicken have to be cooked and cut into small pieces...then u can add lemon,salt and pepper,shallots,some sugar,red or green capsicum,some vegetables as well....





hope u like it...gud luck!
Lemon Chicken, the recipe should b online, but if it's not, message me.