I need recipies for chicken other than grilling
I'm sick of grilling chicken, looking for something different.
It MUST be low fat/cal
Shake & Bake? I dunno...I switch up my marinades and it keeps me fairly interested. Maybe try different cuts of chicken? Eat it in different manners? Fajitas, grilled chicken salads, etc?
Chicken under a brick ( baked )
I like this one, except for bricks I use a cast iron skillet on top of the chicken in a cast iron skillet.
My chicken recipe is as follows:
1.Chicken thighs, and drum sticks- clean skin off unless you like the skin
2.Marionette overnight or 2-4 hours before cooking w/Olive oil, salt, pepper, sweet peppers, (hot peppers optional) Oregano, parsley, basil, garlic
3.Carrots (throw carrots into the crock pot)
5.¼ cup of white wine
6.Throw all ingredients into Crock Pot
7.Serve w/rice or break to soak up the wonderful juices
8.Enjoy a nice glass of white or red wine
2 lbs Boneless/Skinless Chicken Cut into 1” pieces (Thighs work best, but can be anything)
¾ lb Fresh Green Beans, trimmed (Optional)
2 lb Red Potatoes, cut into 1" pieces
1 lg Sweet Onion, cut into 1" pieces
¾ lb Carrots, cut into 1" pieces
3 ear Fresh Corn niblets removed from ears
2 pks Onion Soup Mix
Preheat oven 350F
1.Place Chicken, green beans, potatoes, onion and carrots into a very large bowl. Sprinkle with
vegetable oil and mix in the onion soup mix.
2.Let the mixture marinate for 15 minutes, then pour into a large, baking dish (or two).
3.Bake, uncovered for approx. 1 hr, stirring every 30 minutes. If sauce begins to get too thick, add a
little water, and continue to bake with dishes covered to retain steam.
4.After 1 – 1 ¼ hrs, stir in corn niblets.
5. Continue baking for approx 30-45 minutes, until done and a medium-thick sauce comes together in
the bottom of the baking dish.
Bake chicken breasts smothered in San Marzano tomatoes, garlic, and basil.
I won't say it's low fat/cal. But it's awesome! Throw some skinless chicken breast tenders in a crockpot. Now as far as the rest of the ingredients I don't have an exact measurement as I just guess. But I add, some olive oil, worsty sauce, garlic powder, onion powder, paprika, small amount of seasoned salt, and black pepper. Once the chicken reaches the preferred temp I remove let cool enough to handle. Shred the chicken grab a greased pan. Throw the chicken in it. Pour some honey mustard(or ranch your decision) over the shredded chicken. Next spread some shredded cheddar cheese and REAL bacon bits over the mixture. Throw in the oven at *350 until you see all the cheese melted very well.
Jerked Chicken Kabobs
Recipe courtesy Guy Fieri
- 1 tablespoon ground nutmeg
- 1 tablespoon ground allspice
- 1 tablespoon cinnamon stick
- 1 red onion, chopped
- 3 green onions, chopped
- 1/4 cup extra-virgin olive oil
- 1 cup freshly squeezed orange juice
- 1/4 cup soy sauce
- 1/4 cup fresh thyme sprigs
- 1 lime, juiced
- 3 garlic cloves
- 1 Scotch bonnet pepper
- 1 (2-inch) piece fresh ginger, peeled
- 2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces
- Mango Salsa, recipe follows
In a food processor
, combine all ingredients except chicken; puree until smooth. Add all but 1/4 cup of the mixture in a 1 gallon plastic sealable bag. Add the chicken to the bag and let marinate in the refrigerator for 1 to 2 hours.
Heat grill to medium-high. Skewer chicken pieces and grill on 1 side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear.
Top with the Mango Salsa and serve with 1/4 cup reserved (unused) marinade as a dipping sauce.
- 2 tablespoons brown sugar
- 3 tablespoons freshly squeezed lime juice
- 1/2 teaspoon hot sauce
- 1 tablespoon minced ginger
- 1 mango, diced
- 1 English cucumber, diced
- 2 green onions, diced
In a medium bowl, combine sugar, lime juice, hot sauce, and ginger. Mix thoroughly and add the remaining ingredients. Toss and refrigerate for 1 hour.
I cook my chicken in the oven.
Place the servings I want to cook on a roast rack, put the seasonings I want on it, put it in the oven at 350* and cook for 30-35 minutes. Comes out done, tasty and juicy.
Take a whole cicken and make a dry rub of spices. Rub her down inside and out. Stand her up on a half-full beer can. Bake at 350 for 25min/lb. Win.
Iron skillet - wipe with oil and put in oven set at 400 degrees
2 chicken breasts
rub breasts with 1 tsp lime juice
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp black pepper
2 dashes Crystal Louisiana hot sauce
when oven is 400 degrees, remove iron skillet - remember it will be bloody fricken' hot
drop in the chicken breasts. let them sizzle for about 1 minute, then flip them both
return to oven for about 8 minutes
remove BFH skillet - make sure chicken is almost done -
flip both chicken breasts
cover with slice of serrano ham (can substitute Prosciutto) and slice of mozarella or provolone cheese - mild cheese, Havarti works also
return to oven about 60-90 seconds until cheese well melted
remove BFH skillet and enjoy
all your fat is in the serrano ham, which is not much since you will be using like 1/2 ounce ber chicken breast. With a 5 ounce chicken breast, this is 5-6 weight watchers points per serving
you can use low fat/low sodium cheese as well
Probably don't need any extra salt. the hot sauce will replace the need for some salt, and the serrano ham and cheese both have some
if you think this is too dry you are probably cooking this too long. If you don't mind a little more fat you can add 1/2 - 1 tablespoon of butter between the chicken as they cook in the pan
I do several variations on stuffed chicken breast. Take a couple chicken breasts, and pound them to ~1/4" thick. From there you can stuff them with lots of things. I have done a mushroom parm. sauce. Chorizo, italian sausage, Prosciutto and white gravy-ish sauce, spinach, etc. Generally you use some bread crumbs as a binder. Put your stuffing on one half, fold the chicken like a taco (or roll it end to end), and pin with toothpicks.
Once you have your chicken stuffed, sear on high for 2-3minutes a side, then another 7-8 minutes in the oven at 400.
Another favorite is beer can chicken, and using leftovers for homemade chicken salad. A fryer can turn into several meals with a little creativity.
If you like pizza, take a couple breasts and pan fry with some olive oil, pepper, and salt then shred. Throw the shredded chicken into a ziplock with some buffalo sauce. Add some mozzarella and parm. and you have the perfect buffalo chicken toppings. Homemade dough is easy enough.
Season and place in steamer for 20-min
You can do beer can chicken in the oven.
Rub the bird down with lemmon pepper...or Slap Ya Mama...or whatever spice you like.
Stick a 1/2 full can of beer in the body cavity.
Stand the bird up on the oven rack.
Put a foil lined bakery sheet (cooie sheet) under the rack to catch the drippings.
Bake @ 350 for 20 minutes per pound of bird....about an hour.
Just an " FYI "..
101 GLORIOUS WAYS TO COOK CHICKEN — From the COOKS.COM Culinary Archive. :
CONTAINS chicken, but isn't "chicken alone".
24 oz chicken breasts, cut into pieces
1 and 1/3 cup 2% Cottage cheese, small curd
16 oz roasted red bell peppers, patted dry and diced
1 tsp lemon juice
1 clove garlic
1 cup mozzarella cheese
½ teaspoon oregano
½ teaspoon basil
¼ teaspoon to ½ teaspoon red pepper flakes
½ cup panko
2 tablespoons butter
1 tablespoon olive oil
4 oz noodles or orzo (I used high fiber noodles)
Brown chicken pieces in Olive Oil. They do not have to cook completely.
Mix Cottage cheese, eggs, bell peppers, lemon juice, garlic, mozzarella cheese, and seasonings in small bowl. Fold chicken pieces into the mixture.
Cook orzo or noodles until somewhat firm. Melt butter and combine with panko. Fold orzo or noodles into chicken and cottage cheese mixture.
Pour out into greased 8 x 8 pan. Top with panko/butter mixture. Cook at 350 for 20 minutes.
Makes 8 servings.
Calories/Fat etc as provided by "Lose It!"
1 serving = 288 calories, 12.3 gram fat, 111 cholesterol, 627 sodium, 16.8 carb, 1.5 gram fiber, 3.5 gram sugar, 27.4 gram protein
This recipe is ridiculously easy and so good. We use Panko for the bread crumbs. We also use chicken tenders (kid friendly size) and bake for 17 minutes.
•1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
•1/4 cup grated Parmesan cheese
•4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
•4 tsp. Italian seasoned dry bread crumbs
1.Preheat oven to 425°.
2.Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
3.Bake 20 minutes or until chicken is thoroughly cooked.
boneless skinless chicken breast cooked in healthy request cream of mushroom soup served over rice
coat the breast in flour, dip in an egg, coat in parmasean cheese and bake for 40 min @ 350.
thats chicken parmasean. stuff it with blue cheese and ham and its chicken cordon bleu
go to the asian isle at the market and look through the sauces. read the nutrition facts and then put the chicken in the slow cooker with whatever asian sauce fires your engine. also buy a bag of asian veggies and throw it in too. I get the pad thai sauce. comes out awesome. along the same lines I will boil the chicken then throw the asian veggies on to simmer with some soy sauce and then dice the chicken and throw it in with the veggies and soy sauce. The soy gives it salt and flavor. World market has good sauces too.
the way i cook salmon (and i dont see why it wouldn't be good on chicken) is placeon parchment paper, cover with a good dijon, lay fresh dill on top, pour small amount of white wine on. Wrap up tight and bake 40 min at 350
We get 10 pound bags of leg quarters for $6.90, so I do this quite often. I season with garlic salt, poultry seasoning, pepper, and a bit of season salt. I throw them in the oven at 450 for 30 minutes and reduce to 350 for about 45 minutes. Sometimes I flip at the halfway point, but most of the time I don't. This may be too much cooking time if you are using racing chickens (skinny).
My brother calls this "heroin chicken" because it is so good, you can't stop. I have one of those 10lb bags in my frige at this very moment.............