Can you give me a healthy ,tasty chicken recipe?

Please no grilled chicken. I am so sick of grilled chickenCan you give me a healthy ,tasty chicken recipe?
ok this is my favor ate and very easy.





you get chicken tenders.or boneless chicken breast.


Then you spray the bottom of the pan with a cooking spray.


Cook the chicken for a little while and then pour in a can of


chicken broth, and then also to season it I also put Mrs. Dash, and some garlic powder or salt. cover and cook until the broth is almost completely gone. And it's great with noodles, mashed potatoes. rice.Can you give me a healthy ,tasty chicken recipe?
I made this up


Greek chicken roll ups





4 chicken breasts pounded out thin


fresh basil about 1/2 cup


Fresh garlic-minced 3 cloves or more for garlic lovers


2 Shallots-minced


Kalamata olives 1/4 cup


Feta cheese 1/4 cup


Olive oil 2 tbs


Greek salad dressing, about 1 cup


Salt and pepper to taste


(You can add more or less of the ingredients depending on your tastes, I never measure.)





combine all of the ingredients except the chicken in a bowl ans stir to combine.


place about a TBS in the middle of each chicken breast. Roll up and seal with toothpicks.


Pour the greek salad dressing over the top and bake at 350 for 35 minutes








Now this one is grilled chicken but it is shredded into a soup , so it doesn't count. In fact I am making this tomorrow.





Yucatan lime soup





1 chicken breast


2 corn tortillas


5 ripe plum tomatoes


4 slices thick white onion


6 cups fat free chicken broth


2 raw garlic cloves, slivered


2-4 serrano chili peppers, trimmed and sliced into thin rings


1 bunch of cilantro tied with a string (reserve 12 sprigs for garnish)


1 poblano chilie pepper roasted, peeled and julienned


8 tsp fresh lime juice


4 lime wedges





Preheat oven to 350 cut tortilas into strips and bake 12 minutes.


Grill chicken 5-7 min per side, shed when cool


Grill tomatoes turning once about 5 min or until blackened, chop coarsely


Grill onion untilsoft but not blackened


Place tomatoes, garlic, onion, broth, cilantro, peppers, chilies and chicken in a pot. Bring to a boil, reduce heat and simmer for 25 minutes


Remove cilantro and discard. Ladle soup into bowls and add 2 tsp lime juice, garnish with cilantro sprigs and lime and chips.





148 calories per serving 16g protein 18g carb 2g fat


17mg cholesterol 561 mg sodium
Marinaide it in italian dressing then bake it in the oven.
its http://www.emerils.com
This recipe is really easy to cook.





COUNTRY STYLE CHICKEN AND VEGETABLES





4 lg. cloves garlic


2 tbsp. chopped fresh rosemary or 2 tsp. dried rosemary


2 tsp. chopped parsley


1 tsp. salt


1 tsp. black pepper


1/4 c. Olive oil


3 lg. Portobello mushrooms, cut into1-inch pieces


2 lbs. small red potatoes


4 medium carrots


1 medium onion


6 chicken quarters


2/3 c. chicken broth


1 c. chicken broth





Heat oven to 400 F. Coat two large roasting pans with non-stick cooking spray. In a small bowl, combine the chopped garlic, rosemary, parsley, salt, pepper and oil. In a large bowl, toss mushrooms, potatoes, carrots and onion with two tablespoons herb mixture. Spoon into roasting pans, dividing the mixture equally between the two. Brush the remaining herb mixture over chicken pieces. Place chicken, skin side up in pans and arrange the vegetables around them. Bake in 400F. oven for 45 minutes. Add 1/3 cup of chicken broth to each roasting pan. Baste the chicken with pan juices. Continue to bake for 15 minutes longer. Remove the chicken and vegetables to a serving dish, keep warm. Place one pan over medium heat on stovetop. Add 1 cup chicken broth. Bring to a simmer, scraping up any browned bits from bottom of pan. Pour liquid through strainer to a small bowl. Repeat with remaining roasting pan and chicken broth. Pour pan juices over chicken and vegetables and serve.
boil it, shred it, use a low sugar BBQ sauce - awesome sandwich!


serve with dill pickles





or


boil it, season it with anything!, top with co-jack cheese while hot.


serve with greens and a salad.
Here's the current favorite at my house--it's healthy and definitely NOT boring.





Fajitas


(serves 6)


Beef (chicken or shrimp) and marinade


1 1/2 lbs. beef round or skirt steak, cut in strips for stir fry (or chicken breast, cut in strips, or medium shrimp that have been peeled and deveined)


Juice of 1 1/2 limes


1 teaspoon ground cumin


1 teaspoon chili powder


1 1/2 teaspoon salt


3 cloves finely minced garlic


1 tablespoon olive oil


2 tablespoons olive oil for stir-fry


1/3 cup chopped cilantro (fresh coriander)


Vegetables and marinade


1 red bell pepper, cut in quarters, then cut in strips


1 large onion, cut in half, then cut in slices


1 tomato, seeds removed, then cut in strips


1 teaspoon of salt


Juice of 1/2 lime


1 teaspoon salt


1 teaspoon ground cumin


1 teaspoon chili powder


1 tablespoon olive oil


1 1/2 tablespoons olive oil for stir-fry


1. Combine the beef (chicken or shrimp) and their marinade ingredients. Refrigerate for 2 hours.


2. When ready to prepare, combine the vegetables and their marinade. Toss to coat well.


3. Heat 1 1/2 tablespoons olive oil in a large wok. When hot, add the vegetables and cook over medium high heat until lightly browned, but still a little crunchy.


4. Place saut茅ed vegetables in a bowl.


5. Heat the remaining 2 tablespoons olive oil for the beef (chicken or fish) in the same wok. When hot, add the beef and stir-fry over high heat until cooked through. Reduce heat to medium, add the vegetables and chopped fresh cilantro to the wok, and toss to distribute evenly. Cook another two minutes.


6. Serve with flour tortillas.
go to emeryl.com he has so many recipes.
Ranch Chicken Breasts





4 Chicken Breasts (no skin)


1 bottle no fat Ranch Dressing


1 box chicken stuffing





Cover chicken breasts in dressing, roll in the stuffing. Bake at 325 for about 30 minutes. YUMMY! Add a salad or vegs.
I like to sear a breast on both sides. Season with McCormack Chicken Herb seasoning and then slow broil with a lid on the skillet.....
well in food and wine they have a ton of great recipes


especially caramelized black pepper chicken


that is my favorite


i think you can look it up


maybe at food and wine's internet site


good luck
Do you like A Fried Chicken without frying at all? Just oven baked, but very crispy.





Look at my Recipes (Chicken) in my blog.
Split Roasted Chicken with Lemon Sauce Recipe courtesy Kathleen Daelemans


Show: Cooking Thin





1 (3 1/2 to 4-pound) chicken, giblets and cavity fat removed


Coarse grained salt and cracked black pepper


1 cup freshly squeezed lemon juice *see note


1/4 cup olive oil


1 tablespoon red wine vinegar


1 clove garlic, minced


1/4 teaspoon dried oregano


Salt and freshly ground black pepper


Chopped parsley, for garnish


Note: if you don't like super-lemony lemon chicken ? use 3/4 cup lemon juice and 1/4 chicken broth or water





Preheat oven to 500 degrees F. Put the oven rack in the middle of the oven.


Using a sharp knife or poultry scissors, cut through bones on either side of backbone. Remove and backbone (save for soup stock). Place chicken breast side up on cutting board. Flatten chicken by placing the heel of your hand over the breastbone and pressing down firmly. Season chicken generously on all sides with salt and pepper. Refrigerate overnight or let stand at least 1 hour in the refrigerator.


Roast chicken, rotating once, for 20 minutes, reduce heat to 325 degrees F and cook 15 minutes more or until an instant read thermometer inserted in thickest part of thigh reads 160 degrees F, or until juices run clear.


While chicken is roasting make the lemon sauce. Whisk together lemon juice, olive oil, red wine vinegar, garlic, and oregano. Season with salt and pepper.


Remove the chicken from the oven and place on a cutting board. Cut chicken into pieces. Pour the fat off the broiler pan, leaving the solids. Add chicken back to pan. Pour lemon sauce over the chicken and place the pan back in oven and cook for 5 minutes. Garnish with parsley. Serve over rice.





Tip: Listen, your doctor would roll her eyes if she knew you were cooking chicken with the skin on but chicken has skin. That's the way they sell it and unless you're a master butcher, it's hard to get off. That said, just because it's there doesn't mean you should eat it. Don't.


Tip: The recipe works perfectly fine with a whole chicken cut in half, quarters, eighths, or any which way. If you're cooking for one, cut the recipe down and the cook time too.


Morph: Chicken wraps, chicken tacos, chicken salad, chicken sandwich...


Tip: If you're the least bit apprehensive about cutting up a hot chicken, buy it cut up or cut it up yourself before you cook it.





Nutrition Information


Nutritional Analysis per serving Calories 403


Fat 20.5 g Saturated Fat 3.6 g


Carbohydrates 6 g Fiber 0


Protein 49 g





Try our Fat %26amp; Calorie Calculator for additional information.








enjoy dinner tonight
Marinate chicken tenderloin in lime juice, honey and Italian dressing. Sautee in a pan until browned. Serve over salad or with rice. Yum.
here it is..





Chicken Cordon Bleu Burgers Recipe Courtesy Rachael Ray (Chicken





2 teaspoons vegetable oil or olive oil, plus more for drizzling


4 slices Canadian bacon


2 lbs ground chicken


2 teaspoons sweet paprika


2 teaspoons poultry seasoning


2 teaspoons garlic steak seasoning (Montreal Steak Seasoning) or salt and pepper


1 shallot, finely chopped


4 slices swiss cheese


2/3 cup mayonnaise


3 tablespoons Dijon mustard


2 tablespoons fresh tarragon, 4 sprigs chopped


4 kaiser rolls or English muffins, sour dough, split and toasted


8 leaves leaves lettuce


1 tomato, vine ripe, thinly sliced





Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium high heat.





Add 2 tablespoons of oil and Canadian bacon.





Warm bacon and caramelize it at edges, 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.





Pour olive oil on plate. Finely chop shallot (not too much shallot or too big, or the burgers will fall apart).








Combine chicken, paprika, poultry seasoning, grill seasoning, shallot.





Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, 3/4 to 1 inch thick. Drop each patty onto the plate you poured olive oil on and coat with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, until chicken is cooked through.





Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit the burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes.





Combine mayonnaise (or reduced fat mayonnaise, eyeball it), mustard, tarragon. Slather bun tops or


English tops with sauce. Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato. Put bun or muffin tops in place. Serve with fries.
KOTA LEMONATI


Saut茅ed chicken breast with fresh mushrooms, artichokes, basil and


tomatoes, served with rice or pasta.





YUMMY!





Here麓s another-


Mediterranean Chicken Pockets











The tangy, tasty filling for these sandwiches is like a Greek twist on chicken salad. You may never return to the old celery-and-mayo version!





Credit: Slim-Fast





Servings: 4





Ingredients:





Nonstick cooking spray


1 teaspoon canola oil


1 1/2 pounds skinless, boneless chicken breasts


1 (10-ounce) box frozen peas


2 medium tomatoes, washed and chopped


2 ounces feta cheese, crumbled


1 scallion, washed, trimmed and chopped


1/2 cup plain nonfat yogurt


1/2 cup fat-free mayonnaise


1 tablespoon lemon juice


1 teaspoon dried dill


4 (1 1/2-ounce) pita bread rounds, halved crosswise


1/2 small head iceberg lettuce, outer leaves removed, washed, dried and separated into leaves


Directions:





Spray a large nonstick skillet with cooking spray, brush with oil and heat over a medium-high flame. Add the chicken breasts and saute, turning frequently, until cooked and no longer pink inside, 8 to 10 minutes, or the until internal temperature is 170 degrees F. Remove from the skillet, place on a platter, cover and let cool in the refrigerator.





Meanwhile, bring 1/2 cup water to a boil in a medium saucepan and add the frozen peas. Bring to a boil, reduce the heat, cover and simmer 4 minutes; do not overcook. Drain and set aside.





Cut the cooled chicken into 1/2-inch pieces. In a large bowl, combine the chicken, cooked peas, tomatoes, feta cheese and scallion. Fold in the yogurt, mayonnaise, lemon juice and dill and toss well.





Line the inside of the pita halves with lettuce and stuff with the chicken mixture.
Here is an easy-one. You can use Breast meat if you're on a diet. I use a leg and Thigh cut. I should be on a diet. This is done in a pan. It's Chicken in Balsamic vinegar and Garlic. Take about 5-9 cloves of garlic. Now this is important cut them into and take the core out. That's the green stem in the middle. This will greatly reduce Garlic breath but you get all the flavor. Take the chicken after washing it and drying it use a little Fluer de sol or Pink salt or Grey salt. Don't use cheap iodized salt. Braze it in the pan on both sides. Now add the Garlic and pour in good Balsamic vinegar. Don't use the white balsamic since that's not balsamic vinegar. It's really just a white wine vinegar. Use enough to cover the chicken half way cover the chicken and cook at low temperature ( not too low) let some of the Balsamic reduce by half. Turn the chicken once in the pan to allow the Balsamic to coat it. I also use some spices like a little rosemary and thyme. Not too much because the Balsamic and the Garlic will be the stars here. Never use low quality Balsamic Vinegar. Costco has good Balsamic vinegar and it's reasonable. So does Cost plus and Trader Joes.


Cheap stuff is not really balsamic vinegar . It has Caramel color and corn syrup in it.Yuck. It is easy to cook and can be put over a nice Linguine pasta or Fettucini. It comes out very sweet and the Garlic makes it wonderful. If you don't core it you'll have no friends for days.
chicken salsa is fab and tasty.fry some chopped onions and garlic in a little olive oil( it is healthy cos it helps lower cholesterol) add some sweet smoked paprika fry for 2 mins or so, add chopped bell peppers and a tin of chopped tomatoes then add ur chicken breasts . u can grill these before hand if u prefer just for a bit of colour or they may end up a little pale and insipid. cook thoroughly and then if u r feeling extravagant a few slices of hard strong cheese over the chicken and whack it into a hot oven to melt . its so tasty.