Boneless, skinless chicken breasts and no ideas ...what to do (not fry)?!
Answers: Seems like I always just fry chicken, but now we are trying to lose a few pounds after the holidays. Got anything good to do with this pitiful looking pile of chicken?
Here's you a some recipes using chicken... They sound good to me. Hope you like them!!!
Nacho Cheese Chicken Bake
1 can low fat cream of chicken soup
1 can low fat cream of celery soup
1 can nacho cheese soup
12 oz cooked chicken
2 cups instant white rice (don't cook)
Onion - optional
Mix all together. Put into sprayed 9 x 13-inch baking pan. Bake at 375 degrees F for 30 minutes.
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Chicken Noodle Casserole
4 c egg noodles, cooked & drained
1/4 cup skim milk
2 cans condensed reduced fat cream of mushroom soup
1 can rotel
6 oz cooked chicken breast halves, chopped 10 oz frozen mixed vegetables
Preheat oven to 350. Combine all ingredients in a large bowl. Mix well. Place in a 9 x 13 dish. Bake for 30 minutes.
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Salsa Chicken
4 skinless, boneless chicken breast halves
4 tsp taco seasoning mix
1 cup salsa
1 c shredded Cheddar cheese Kraft 2% low fat
Light sour cream for garnish
Preheat oven to 375 . Place chicken breasts in 9 x 13-inch baking dish. Sprinkle taco seasoning on both sides of chicken. Pour the salsa all over the breasts. Bake about 25 - 30 minutes or until chicken is tender and juicy and juices run clear. Sprinkle the cheese on the breasts evenly and bake another 5 minutes or so until melted and bubbly. Serve with fat free sour cream as a garnish if desired.
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Crockpot Chicken Picante
4 boneless, skinless chicken breast
1 small jar picante sauce
Put in crockpot & cook on low for 8 hrs or high for 4 hrs.
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Hearty Chicken Soup
1 tablespoon vegetable oil
2 medium onions, cut into medium dice
4 lbs chicken Salt
1 large carrot, peeled and sliced 1/4-inch thick
Ground black pepper
1 celery stalk, sliced 1/4-inch thick
1/2 teaspoon dried thyme leaves
2 cups (3 ounces) hearty egg noodles
1/4 cup minced fresh parsley leaves
Heat oil over medium-high heat in a large soup kettle. Add half of chopped onions and all chicken pieces (reserve breast). Saute until chicken is no longer pink, 5 to 7 minutes. Reduce heat to low, cover and simmer until chicken releases its juices, about 20 minutes. Increase heat to high; add 2 quarts water along with whole chicken breast, 1 teaspoon salt and bay leaves. Bring to a simmer, then cover, reduce heat to low and barely simmer until chicken breast is cooked and broth is rich and flavorful, 20 minutes longer.
Remove chicken breast from kettle; set aside. When cool enough to handle, remove skin from breast, then remove meat from bones and shred into bite-size pieces; discard skin and bones. Strain broth into a large bowl and discard any remaining chicken pieces and bones. Skim fat from broth and reserve 2 tablespoons. (Broth and meat can be covered and refrigerated for up to 2 days.)
Return soup kettle to medium-high heat. Add reserved chicken fat. Add remaining onion, along with carrot and celery, Saute until softened, about 5 minutes. Add thyme, broth and shredded chicken. Simmer until vegetables are tender and flavors meld, 10 to 15 minutes. Add noodles and cook until just tender, about 5 minutes. Adjust seasonings, adding salt, if necessary, and pepper, stir in parsley and serve.
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Mexican Chicken Casserole
5-6 skinless,boneless chicken breast
15 oz black beans, drained
2 cans corn, drained
1 c chunky salsa
1 c cheddar cheese
In crockpot, place chicken. In large bowl, combine beans, corn & salsa. Mix well. Pour over chicken. Cover & cook on high 3 hrs. Sprinkle cheese over mixture. Cover & cook 10 min.
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**Pound bonleess breasts just to tenderize a bit, sprnikle with Good Seasoning dry italian dressing, and some Parmesan cheese. Bake at 400 for 20-22 minutes.**
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Citrus Chicken & Rice
4 skinless, boneless chicken breasts
1 3/4 cups Chicken Broth
1/2 cup orange juice
1 medium onion, chopped
1 cup uncooked regular long-grain white rice
1 tbsp. dried parsley flakes
Orange slices
COOK chicken in nonstick skillet over medium-high heat 10 min. or until browned. Set chicken aside. ADD broth, orange juice, onion and rice. Heat to a boil. Cover and cook over low heat 10 min. Return chicken to skillet. Replace cover. COOK 10 min. or until chicken is done. Stir in parsley and top with orange slices.
Boil it, then season to taste.
make a soup.all you need is chicken broth,or chicken bullion,some vegetables cook together throw over noodles or rice.or grill it and throw in a salad
last night I sauteed chicken with taco seasoning, onions, and bell peppers and served on whole wheat tortillas with a bit of low fat cheddar grated over top and fresh tomato salsa
Chop into bite-size chunks, marinate in a couple of tablespoons of soy sauce and lime juice or vinegar with a little sugar, cook on high heat in a non-stick pan, add some cut-up veggies (maybe broccoli, cabbage, carrots, bell peppers). Serve over rice.
Or skip the marinade and add the soy sauce, lime juice and sugar as soon as you start to cook. You can also do this without all the veggies, but the veggies fill you up, are good for you, and add fiber without adding many calories.
Marinate them in Italian dressing for about 1 hour then roll in Italian style bread crumbs that have Parmesan and Romano cheeses mixed in - bake at 375 degrees F for 45 minutes to 1 hour depending upon how thick/big they are. Serve with smashed potatoes, green beans and maybe some gravy. It is easy, fast and very tasty.
brown chicken then add mild picante sauce,ad cilantro onions garlic to taste ,salt pepper and serve with rice
Marinate the chicken in a salad dressing you like, then grill it or cook it in a pan.
other: Place in a blender 1 egg, start it. Add olive oil in a thin stream until it gets white. Add salt and the juice of half a lemon. Spread over the chicken. Cover the chicken with ground bread and bake.
Salt and pepper them, then dredge very lightly in flour. Heat up some olive oil in your saute pan and saute on both sides until they are cooked through and a bit brown and crispy. Put on an oven proof plate. Put a slice of tomato on each cutlet and cover with a slice of provolone or some mozzarella. I've also made variations of this with a slice of prosciutto or artichoke hearts. Add a little white wine or chicken stock to the oil and drippings in the pan and reduce to make a sauce. Put the topped chicken under the broiler till the cheese melts, and pour the sauce lightly over. Serve with noodles, orzo, rice or similar.
Broil or grill with a good coating of teriyaki sauce. Simple, fast and effortless. The teriyaki sauce keeps the juices in, while providing a flavorful brown crust.
U can use the chicken and make 3 recipes..
Chicken Salad..
shred the chicken, mix with mayo, cranberries, walnuts, relish and a tad bit of pepper...and then u can put it on bread or crackers.. (Don't forget to crush the cranberries, walnuts in a food processor..)before u add it to the chicken and the mayo..
or u can make Chicken Nuggets BAKED NOT FRIED..
use a half a bag or so of potato chips, crush them, cut the chicken depending on how big it is, into strips or nugget size pieces.. drench it in egg and then dip it in the crushed chips and then BAKE IT not FRY IT..and there u have your home made Chicken Nuggets...
next thing u can do is CHICKEN POT PIE...
cut the chinken into chunks..small chunks and make chicken pot pie.. with a can or two of cream of mushroom soup, frozen vegies, a ie crust..and the chicken..mix it well , put it in the oven.. and there u go CHICKE POT PIE..
bake it in the oven, lightly coating it with sweet BBQ sauce when its about done, saute 1green pepper 1red pepper and 1onion remove from oven and top with veggies and a hand full of shredded Monterrey jack cheese return to oven and finish baking until chicken is done and cheese is melted. Serve with rice
Season to taste and put in oven friendly pan. Cut up some onions and bellpeppers on top and even fresh garlic if you have it and bake it. Or if you have a George Foreman grill, season and grill...serve with steamed veggies.