LOW CALORIE CHICKEN
2 (15 ounce) chicken breasts, split
½ cup tomato puree
1 (4 ounce) can sliced mushrooms, drained, reserve liquid.
½ medium onion, diced
2 tablespoons fresh parsley
½ teaspoon thyme
1 teaspoon salt
½ cup plain yogurt
Brown chicken in no stick skillet. Drain off fat. Add tomato puree, mushroom liquid, and next 5 ingredients. Cook and simmer over low heat until chicken is tender. Stir occasionally. (if puree starts to stick, add small amount of water.) Reduce heat and add yogurt and mushrooms. Stir until mixture is heated through. DO NOT BOIL.
250 calories, per serving.
Saucy BBQ Chicken & Potato Skillet
Famous Recipes – Chicken Recipes
10 new red potatoes, halved (1 lb.)
2 tsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1 medium onion, sliced
2 cups frozen peas
1/4 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Original Barbecue Sauce
1/4 cup KRAFT CATALINA Dressing
PLACE potatoes in microwaveable dish; cover. Microwave on HIGH 15 min.
or until tender.
MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add
chicken and onions; cook 10 min. or until chicken is browned on both
sides, turning chicken over after 5 min. and stirring onions
ADD potatoes, peas, broth, barbecue sauce and dressing; mix well.
Cover. Reduce heat to medium-low; simmer 5 min. or until peas are
heated and chicken is cooked through (170°F.)
Famous Recipe – Chicken Vermicelli
MAKES 14 TO 16 SERVINGS
6 pounds skinless chicken breasts
Salt and pepper to taste
2 celery stalks, cut in half
2 onions, 1 halved and 1 chopped
1 (16-ounce) package vermicelli pasta
1 tablespoon margarine
1 green bell pepper, seeded and chopped
2 cups chopped celery
1/2 teaspoon minced garlic
1 (8-ounce) can mushrooms, drained
1 cup all-purpose flour
4 cups reserved chicken broth
1 (10-ounce) can diced tomatoes and green chilies
1/4 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1/2 cup grated Parmesan cheese
1/4 cup chopped parsley
1 cup chopped green onion (scallion)
Preheat the oven to 300°F.
Place the chicken in a large pot, and add water to cover. Add the salt and
pepper, celery stalks, and halved onion; bring to a boil. Reduce heat and
cook for 30 minutes, or until the chicken is done. Reserve the broth,
discarding the celery and onion. Cool slightly; then debone the chicken and
cut into bite-size pieces.
Meanwhile, cook the vermicelli according to the package directions, omitting
any oil and salt. Drain and set aside.
In a large pot, melt the margarine over medium heat, and saute the chopped
onion, green pepper, celery, and garlic until tender. Add the mushrooms.
Gradually stir in the flour, mixing for 30 seconds. Gradually add the
chicken broth, stirring. Add the tomatoes and green chilies, cayenne pepper,
and Worcestershire sauce. Add the chicken and vermicelli, mixing well.
Divide the mixture into two 2-quart shallow casseroles coated with nonstick
cooking spray. Top each casserole with half the Parmesan cheese, parsley,
and green onion, and bake for 20 to 30 minutes, or until thoroughly heated.
Nutritional information per serving: Calories 329, Protein (g) 30,
Carbohydrate (g) 30, Fat (g) 9, Calories from Fat (%) 24, Saturated Fat (g)
3, Dietary Fiber (g) 2, Cholesterol (my 74, Sodium (mg) 291 Diabetic
Exchanges: 3 lean meat, 2 starch
Serving Size : 16 Preparation Time :0:00
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds boneless breast – cut into bite-size pieces
1 tablespoon olive oil
3 cups chopped onion
6 cloves minced garlic
2 cups cubed, peeled red potato (1-inch)
1 1/2 cups carrots – sliced (1-inch-thick)
1/4 cup tomato paste
1 1/2 teaspoons ground cumin
3 (16-oz) cans fat-free less-sodium chicken broth
3 (14.5-oz) cans no-salt-added diced tomatoes – undrained
3 drained canned chipotle chiles in adobo sauce – finely chopped
2 tablespoons chopped fresh cilantro
Place a Dutch oven coated with cooking spray over medium-high heat. Add the chicken; sauté 7 minutes or until browned. Remove chicken from pan; keep warm.
Add oil to pan. Add onion; sauté 7 minutes or until lightly browned. Add garlic; sauté 1 minute.
Add potato and the next 6 ingredients (potato through chiles); bring to a boil. Reduce heat, and simmer for 25 minutes or until vegetables are tender.
Add chicken and salt; cover and cook for 10 minutes. Stir in cilantro. Serving size: 1 cup.
CALORIES 173; FAT 2.3g; PROTEIN 22.7g; CARB 14.6g; FIBER 1.6g; CHOL 49mg; IRON 1.6mg; SODIUM 361mg; CALC 54mg.
Per Serving (excluding unknown items): 23 Calories; 1g Fat (35.0% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 34mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
This edition is themed “Holiday Memories” and includes such festive holiday treats as:
Chicken Casserole posted at Chicken Recipes
Orange Roast Chicken posted at Chicken Recipes
Low-Fat Turkey Stock posted at Turkey Recipes
Creamed Peas And New Potatoes posted at Famous Recipes
Cilantro Lime Dressing posted at Diabetic Recipes
Crockpot Apple Pie posted at Slow Cooker Recipes
Coconut Pie posted at Easter Recipes
Fruitcake Recipe from our very own Christmas Recipes
Christmas Recipes posted at World Famous Recipes
Gingerbread Pancakes posted at Pancake Recipes
and many many more delicious, memory provoking recipes.
We provide a large collection of all kinds of chicken recipes. Chicken Breast Recipes always seem to be the most popular.
The Chicken Recipes mailing list provides an even larger collection here: Chicken Breast Recipes
Here are even more places to visit to try lots of different Chicken Breast Recipes.
World Famous Chicken Breast Recipes
Jamaican Curried Chicken
1 whole chicken, about 3 to 4 pounds
Juice of 2 fresh limes
3 large garlic cloves, finely minced
2 green onions, finely chopped
1/4 inch fresh ginger, peeled and finely minced
1 1/2 tablespoons curry powder
1/4 teaspoon allspice
1 teaspoon sugar
2 teaspoons salt
2 tablespoons vegetable oil
2 cups water
3 medium potatoes, washed and cubed
Slices of dried coconut
Fresh pineapple chunks
1. Cut chicken in 1 1/2 to 2-inch serving pieces. Squeeze the
juice of the limes into a large bowl of water; wash the chicken pieces
in the water and drain.
2. In small bowl mix the garlic, green onions and ginger; allow
flavors to blend for 30 minutes.
3. Mix curry powder and allspice with sugar and salt. Rub spice
mixture and the garlic mixture onto the chicken. Place in a glass
bowl; cover and allow to “marinate” for 1 hour.
4. In large heavy skillet, brown chicken in hot oil over
medium-high heat. Add the water and potatoes. As soon as liquid starts
to boil, reduce heat, cover and simmer until chicken is cooked,
approximately 20 to 30 minutes. Chicken should be tender and juices
5. Dress up curried chicken with accompaniments served with
flair. The usual accompaniment is Mango Chutney, but slices of dried
coconut, pineapple chunks, orange segments, ripe bananas, will do.
1/4 c. butter
1/4 c. flour
1/8 tsp. pepper
1/2 tsp. salt
1 can cream of mushroom soup
1 c. cheddar cheese
2/3 c. evaporated milk
1 cup mushrooms
1/4 c. sour cream
Preheat oven to 425º. Melt butter in pan. Coat chicken with flour. Place skin
side down in butter pan. Bake, uncovered, for 30 minutes. Turn pieces; bake 12
to 15 minutes longer, or until well browned. Remove and reduce heat to 325º.
Combine rest of ingredients and pour over chicken. Cover pan with foil. Bake 20
minutes longer or until sauce is bubbly.
Easy Dinner Roll Ups
shake ‘n’ bake original chicken coating mix
4 boneless, skinless chicken breasts
1 2/3 c. water
Take each chicken breast and dip in egg and then put in bag with
shake and bake and shake until coated.
Mix 1 pkg. dry stove top stuffing with 1 2/3 c. water until moistened. Spoon
over each chicken piece and roll up.
Place seam side down on a foil lined baking pan.
Bake at 400 for 30 minutes.
1 or 1 1/2 lbs ground beef
28 oz. bag of shredded hash brown potatoes
16 oz. shredded cheddar cheese
1 or 2 cans of cream of mushroom soup
1/2 cup finely chopped onion
8 oz. sour cream
Brown gr. beef, drain well. Mix all ingredient in a casserole dish or
crock pot. Cook at 350 for 1 to 1 1/2 hours til brown and onion is
done, or put in crock pot on high for 4-6 hours. Can add a can of