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.
Crock Pot Posole
2 cans (14-1/2 oz. ea.) golden hominy, rinsed and drained
1 can (4 oz.) chopped green chili peppers, undrained
1/2 cup onion, chopped
2 cloves garlic, minced
1 lb. boneless, skinless chicken breasts and/or thighs, cut into 1″ pieces
1 can (14-1/2 oz.) diced tomatoes, undrained
2 cans (14-1/2 oz. ea.) reduced sodium chicken broth
1 tsp. dried oregano, crushed
1/2 tsp. ground cumin
2 TB fresh cilantro, chopped
Fat free dairy sour cream, for garnish
Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and
cumin in a 3-1/2 to 5 quart crock pot.
Cover and cook on LOW heat setting for 5 to 6 hours or on HIGH heat setting for 2-1/2 to 3 hours.
Stir in cilantro. Garnish each serving with sour cream, if desired.
Makes 8 to 10 servings.
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
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
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.
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium- high
heat for two minutes. Stir in onions and garlic, and cook 1
minute more. Add chicken, tossing lightly to coat with curry
oil. Reduce heat to medium, and cook for 7 to 10 minutes, or
until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the
pan, and stir to combine. Cover and simmer, stirring
occasionally, approximately 30 to 40 minutes.
CURRIED COCONUT CHICKEN RECIPE
Chicken Salad Recipe
6 cups torn salad greens
2-1/2 cups chopped cooked boneless skinless chicken breasts
2 large tomatoes, chopped (2 cups)
4 medium carrots, shredded (2 cups)
1/2 cup Kraft® Ranch dressing
Toss salad greens with chicken, tomatoes and carrots in large
bowl. Add dressing; mix lightly. Divide evenly among 4 individual
Makes 4 servings, 3-1/2 cups each.
The 151st edition of the Carnival of the Recipes is up for your dining pleasure. This week, participants were asked to submit recipes for special diets.
To learn more about future recipes carnivals visit here.
A sampling of recipes includes:
Diabetic Recipes provides a snack with Diabetic Chocolate Chip Cookies.