Kid approved, healthy chicken breast recipes?!
So, my I'm attempting to get my little brother to eat healthier, since he really doesn't, so for dinner I'm making him chicken and vegetables, however, I'm not sure how to prep the chicken, he's a very simple boy, andl ikes his foods kind of bland, any ideas!?Www@FoodAQ@Com
Answers:
just mix a little oil salt and pepper (if you don't think he'll eat it you can leave out the pepper) together and coat the chicken!.
cook in a 350 degree oven until inter temp is 140 to 160 or the inside is no longer pink turning onceWww@FoodAQ@Com
cook in a 350 degree oven until inter temp is 140 to 160 or the inside is no longer pink turning onceWww@FoodAQ@Com
CHICKEN FINGERS
Panko bread crumbs make all the difference in this recipe!
4 boneless, skinless chicken breast halves (1 ? lbs)
2 c!. panko (Japanese coarse bread crumbs)
2 tsp!. finely grated lemon zest
2 tsp!. kosher salt
3 large eggs
Vegetable oil for frying
Cut each chicken breast into 4 thick, even pieces!. Toss the panko, lemon zest and 2 teaspoons salt in a shallow bowl or pie plate!. Beat the eggs lightly in another!.
Heat ?” oil in a large heavy skillet over medium-high heat!. Season the chicken with salt and pepper, dip in the eggs, and then press into the panko mixture to coat evenly, shaking off any excess!. Carefully place the chicken in the hot oil, taking care not to crowd the pan!. Adjust the heat as necessary to maintain a constant sizzle!. Fry the chicken, a few pieces at a time, turning once, until evenly browned, about 5 minutes total!. Repeat with the rest of the chicken!. Keep cooked fingers warm in a 200F oven on a rack over a baking sheet!.Www@FoodAQ@Com
Panko bread crumbs make all the difference in this recipe!
4 boneless, skinless chicken breast halves (1 ? lbs)
2 c!. panko (Japanese coarse bread crumbs)
2 tsp!. finely grated lemon zest
2 tsp!. kosher salt
3 large eggs
Vegetable oil for frying
Cut each chicken breast into 4 thick, even pieces!. Toss the panko, lemon zest and 2 teaspoons salt in a shallow bowl or pie plate!. Beat the eggs lightly in another!.
Heat ?” oil in a large heavy skillet over medium-high heat!. Season the chicken with salt and pepper, dip in the eggs, and then press into the panko mixture to coat evenly, shaking off any excess!. Carefully place the chicken in the hot oil, taking care not to crowd the pan!. Adjust the heat as necessary to maintain a constant sizzle!. Fry the chicken, a few pieces at a time, turning once, until evenly browned, about 5 minutes total!. Repeat with the rest of the chicken!. Keep cooked fingers warm in a 200F oven on a rack over a baking sheet!.Www@FoodAQ@Com
Pasta with chicken
1 pkg!. of fresh linguine noodles
1lb!. chicken
Sun-dried tomatoes- chopped
Capers (drained)
Fresh Basil/or dried
Mushrooms-chopped
Fresh Parmesan cheese
Balsamic Vinegar
Garlic & Herb seasonings
Butter
Extra Virgin Olive Oil
Sea salt & black pepper to taste
1!. Pre-heat oven to 350!.
2!. Let the chicken brown on both sides in a cast iron pan with olive oil, Tablespoon of butter, and Garlic & Herb Seasoning!.
3!. Add balsamic vinegar, and place in oven for about 20-30 minutes!.
4!. While baking, chop mushrooms, basil, and sun dried tomatoes, and shred cheese!.
5!. Sauté mushrooms in butter and salt and pepper!.
6!. Set aside!.
7!. When chicken is done, cut into pieces and boil noodles!.
8!. Drain water when the noodles are done!. ( Leave the noodles in the pot)
9!. Add olive oil, salt and pepper!. Mix well!.
10!. Then add the mushrooms, basil, chicken, sun dried tomatoes, and capers to the noodles!.
11!. Combine well!.
12!. Serve warm with dipping spices and French bread!.
Bake chicken:
brown just like above but don't cut up!.!. served with rice and steamed veggies ( you can add anything you have ) or just have Bqq chicken on the stove too!. with brown/white rice with veggies!!!Www@FoodAQ@Com
1 pkg!. of fresh linguine noodles
1lb!. chicken
Sun-dried tomatoes- chopped
Capers (drained)
Fresh Basil/or dried
Mushrooms-chopped
Fresh Parmesan cheese
Balsamic Vinegar
Garlic & Herb seasonings
Butter
Extra Virgin Olive Oil
Sea salt & black pepper to taste
1!. Pre-heat oven to 350!.
2!. Let the chicken brown on both sides in a cast iron pan with olive oil, Tablespoon of butter, and Garlic & Herb Seasoning!.
3!. Add balsamic vinegar, and place in oven for about 20-30 minutes!.
4!. While baking, chop mushrooms, basil, and sun dried tomatoes, and shred cheese!.
5!. Sauté mushrooms in butter and salt and pepper!.
6!. Set aside!.
7!. When chicken is done, cut into pieces and boil noodles!.
8!. Drain water when the noodles are done!. ( Leave the noodles in the pot)
9!. Add olive oil, salt and pepper!. Mix well!.
10!. Then add the mushrooms, basil, chicken, sun dried tomatoes, and capers to the noodles!.
11!. Combine well!.
12!. Serve warm with dipping spices and French bread!.
Bake chicken:
brown just like above but don't cut up!.!. served with rice and steamed veggies ( you can add anything you have ) or just have Bqq chicken on the stove too!. with brown/white rice with veggies!!!Www@FoodAQ@Com
Make the recipe on the back of the Hellman's light jar!. It is the best recipe I have had in a long time!. Told my daughter about it and she made it for her family and they all loved it and her husband is very picky but her daughter loves any chicken and veggies!.Www@FoodAQ@Com
Make baked chicken strips!. Slice the breast into strips, dip into an egg mixture (just stir up an egg) and then some bread crumbs, crushed potato chips, or crushed Corn Flakes!. Bake in the oven as normal!.Www@FoodAQ@Com
Cut chicken into bite-sized cubes, coat with plain Shake-n-Bake!. Bake at 400 F for about 20 minutes!. Voila - healthy chicken nuggets! No oily frying required!. Kid (and husband) friendly!Www@FoodAQ@Com