Does anyone have any yummy recipes for chicken breast that may be on the healthy side?

4 teaspoons crushed garlic


1/4 cup olive oil


1/4 cup dry breadcrumbs (I use the Italian seasoned ones)


1/4 cup grated parmesan cheese


4 boneless skinless chicken breasts, seasoned with


salt


pepper


italian seasoning


Directions





Preheat oven to 425 degrees F (220 degrees C).


Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.


Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.Does anyone have any yummy recipes for chicken breast that may be on the healthy side?
Rosemary Chicken





4 chicken breasts, boneless, skinless


4 sprigs fresh rosemary


juice and zest from 1 lemon


1/2 tsp dired oregano


1/2 tsp onion powder


1/2 tsp salt


1 tsp pepper


2 cloves fresh garlic, minced,


2 tbsp olive oil





put chicken in big bowl, lay rosemary on top, combine remining ingredients, pour over top. Marinate in the fridge for 2-4 hours.





Put chicken and rosemary in glass dish, discard marinade.


Add 1/4 cup water.


Bake at 375F for 25 minutes.





Serve with green salad with lots of veggies, and oil dressing.Does anyone have any yummy recipes for chicken breast that may be on the healthy side?
12 ounces boneless, skinless chicken breasts, trimmed and poached (see Tip)


1 15-ounce can black beans, rinsed


1 large vine-ripened tomato or 2 plum tomatoes, cored and diced


1 cup frozen corn, thawed


1 tablespoon extra-virgin olive oil


3 cloves garlic, finely chopped


2 teaspoons dried oregano


1 1/2 teaspoons ground cumin


2 tablespoons sherry vinegar or cider vinegar


1/2 teaspoon salt


1/2 cup chopped scallions (3 scallions)


1/4 cup chopped fresh parsley





1. Shred chicken and combine with black beans, tomatoes and corn in a salad bowl.


2. Heat oil in a small skillet over medium heat. Add garlic and saut茅 until just beginning to color, about 30 seconds. Add oregano and cumin; stir until fragrant, about 10 seconds. Remove from the heat; add vinegar and salt. Pour over the salad. Add scallions and parsley; gently toss to combine.





NUTRITION INFORMATION: Per serving: 250 calories; 6 g fat (1 g sat, 4 g mono); 47 mg cholesterol; 26 g carbohydrate; 24 g protein; 6 g fiber; 402 mg sodium; 415 mg potassium.


Nutrition bonus: Vitamin A (20% daily value), Vitamin C (28% dv), Iron (16% dv), Selenium (23% dv).


1 Carbohydrate Serving


Exchanges: 1 starch, 1/2 vegetable





TIP: Tip: To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.





MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours.
Try ';Stuffed Chicken Parmesan';





This recipe has less fat and fewer calories than the original recipe. It's tasty and party friendly! Recipe for Chicken Parmesan doesn鈥檛 have to be stuffed full of fat and calories..





more detail you'll find at:
Season the chicken breast with Mrs. Dash or any salt-free seasoning that you like. Drizzle a little olive oil over the chiken. seal tight in aluminum foil and bake for 45 minutes on 375 degrees. remove from oven. let cool, then open packets.
These Chicken Kebabs are pretty healthy:





http://hubpages.com/hub/Easy-Chicken-Keb鈥?/a>
try mixing it with curry vegtables, but boil the chicken frist before frying it
grill with cajun spice


don't use oil/butter


use water if sticking