What else can you do with a boneless, skinless chicken breast that can only?!
Answers: be baked? I have added onions and celery. What else can I do to make it more appetizing?
Spread one of these over the chicken breasts before baking. :)
lowfat cream of mushroom or cream of chicken or cream of celery soup,
honey mustard sauce (mix equal parts honey and any non-yellow mustard.)
spaghetti sauce, canned crushed tomatoes, or marinara sauce
salsa (red or green, or variations like peach salsa and pineapple salsa!)
Barbecue sauce , teriyaki sauce, or hot wings sauce (Most are low fat, check the label.)
lowfat ranch dressing, or Quick Bearnaise Sauce (see recipe below):
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Quick Bearnaise Sauce
1/2 cup fat-free or lowfat mayonnaise
1 tablespoon minced shallots
1 teaspoon dried tarragon, crushed
1 1/2 teaspoons lemon juice, white wine vinegar, or tarragon vinegar
1/8 teaspoon fresh ground pepper
Combine all the ingredients in a small bowl. Cover and let stand at room temperature to blend the flavors, at least 1 hour.
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Or marinate it beforehand for at least 2 hours in any lowfat marinade. Marinades increase the juiciness and tenderness of the chicken breasts. :)
Popular ones include teriyaki marinade, lemon juice based marinade, or a wine-based marinade. Even a low-fat salad dressing, such as Italian or Vinaigrette will work as a marinade.
Here are some good lowfat marinades I use often:
Thai Satay Marinade
2 tsp. curry powder
1/2 Tbs. pepper
1 Tbs. salt
1 tsp. sugar
1 Tbs. garlic powder
1/4 cup light coconut milk
Lowfat Teriyaki Marinade
2/3 cup lite soy sauce
1/4 cup cooking mirin or sake (rice wine)
2 Tbsp rice vinegar or cheap white vinegar
1 Tbsp sugar
1 tablespoon freshly grated ginger
2/3 cup Japanese Kirin beer, or light golden american beer
Citrus Marinade:
2 tablespoons lemon juice
1/4 cup orange juice
1/2 cup water
1 clove garlic, crushed
1 tsp sugar
1/4 teaspoon white pepper, ground
1/4 teaspoon ground allspice or lemon zest (optional)
Louisiana French Marinade:
# 1/3 cup balsamic vinegar OR cheap red wine
# 2 tbsp Dijon mustard
# 1 tbsp brown sugar
1 tsp ground thyme
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Or, rub it with a seasoning mix called a "dry rub" for variety. Tony Chachere's or Emerils' Cajun seasoning, or just about any Cajun blackening spice, are some which I like to use. So is Old Bay with Garlic.
Grocery stores sell many such dry rub mixes.
I save on fat grams & calories by spraying the meat with butter flavored Pam (0 calories and 0 grams fat per serving), and then sprinkling the rub on! :)
Instead of basting with oil before sprinkling dry rub, which adds more fat than many folks realize...it can add 5-10 grams of fat per breast, which is 20-40 extra fat calories.
If the sugar in my marinade recipes bugs you, feel free to use granulated Splenda instead. I've found these marinades produce tasty results either way. :)
Add cheese to melt on top
Wrap some prosciutto around it with a few sage leaves between them.
Or
Put slices of eggplants over it and pour a can of crushed tomatoes over it and sprinkle with some cheese
chicken kabobs
Ingredients:
4 boneless, skinless Chicken breast halves
2 Eggs, beaten
1 cup Italian Bread Crumbs
1/4 cup Olive Oil
1 jar Spagetti Sauce (15-1/2 oz.)
1/2 cup grated Parmesian Cheese 1 cup (4 oz.) shredded Mozzarella Cheese
Method
Preheat oven to 400. Dip chicken into eggs and into bread crumbs. Heat olive oil. Cook chicken in oil until well browned on both sides. Pour spaghetti sauce into 11x7" baking dish. Place chicken on sauce and top with cheeses. Bake 15 minutes or until cheese is melted and lightly browned.
Notes: If you have extra time, you might flatten the chicken breast before preparing.
Number of servings: 4
it doesnt sound good but it iss..
YUMMM!!
n it healthy n baked like u want itt..
Grill them.
Try coating it in low fat mayonaisse and then dip it in bread crumbs, bake at 350 degrees until golden brown, or try making a chicken and rice dish with low fat cream, of chicken soup, white long grain rice and 1/2 cup of low fat or skim milk with poultry seasoning, sage and thyme spices, mix it all together and bake at 350degrees for about an hour. These are a couple of recipes that I have tried and they are good. Hope you like them.
I always cook chicken breast..add a lil bit of black pepper and slice up some garlic very thin then add lemon..it will be very tasty!!
Lemon juice or BBQ sauce are low fat/no fat alternatives and tasty as well. Or you can stir-fry it with the lemon juice, carrots, potatoes, celery and onions - you don't even need to use oil.
Add cheese and mushrooms and a slice or two of turkey bacon and some honey mustard sauce and bake(cook the turkey bacon first on the stove), garnish with parsley..and you have alice spings chicken!!! Great Luck....or if you have bread and chicken stock then take those onions and celery, some sage and make a little "stuffing/dressing" to go along side your chicken..(but with thanksgiving around the corner, i don't know..:) Great luck!!!
chopped them to stripes with some red onions, coriander, tomato and carrots..
heat some oil in a frying pan and when it is hot add the the whole lot with some OXO chicken stock cup and a bit of salt and papper...
leave it on a low heat for 10mins and keep checking it...
at the main time cook plain rice, and get some yogurt ready with chopped cucumbers and a bit of salt which it'll be a nice sauce to go with it
Marinade it first. It makes all the difference. Marinades with lemon juice (fresh, not bottled), garlic and herbs are especially good. The lemon juice makes the chicken stay tender and juicy. Boneless breasts really only need an hour or two to marinade but are OK if you leave in marinade for longer.
You can also get some store bought dryrub mixes for variety. Baste it with a bit of olive oil before sprinkling dry rub. Don't worry, It will add insignificant fat.
If you have a George Foreman grill, it does an excellent job on boneless, skinless chicken breasts with no added fat. I'm not crazy about GF for many other meats, but it's the best for chicken breasts.
Try marinating it in zesty Italian Dressing it tastes awesome.
Good Luck !
I use Louisana Cajun Seasoning (it'snot hot). like I would salt & pepper and it's delicious. It's found in grocery stores everywhere! It's best baked on the chicken.
Also one tea cooking sherry in a 1/4 cup fat free celery, mushroom or chicken soup is good.
I pour salsa on it when I bake it and serve it with rice (basmati or jasmine)
Season or marinate with anything of your choice, then coat in Panko crumbs and bake for a crunchy creation.
Bake it with salsa in a covered pan. It stays moist! We BBQ and add a spoonful of non-fat BBQ sauce to it. You could probably bake it that way too. I also have a clay pot that I cook chicken in. It's the best! I baste it with a little olive oil and dry Italian seasonings. It's really moist and delicious! Good luck!
Flatten the chicken out between Saran Wrap. Move chicken to workspace. Add sliced ham and pepper jack or Swiss cheese,
Roll up and secure with a toothpick.
Dip in eggs, roll in a crumb mix like seasoned bread crumbs.
Bake in oven at 350 for 45 min. With the drippings you can add a tlbsp of flour and 1 cup of wine with 1. cup of half and half stir on top of the stove until thickened then place the chicken rolls in a line side by side and pour the sauce over the chicken with what's left serve in a gravy boat.
I believe this is Chicken Cordon Bleau and very rich in taste.