Healthy Chicken Recipes
Good Books for healthy chicken recipes?
Hello! My parents are trying to stick with more chicken, considering it is much better for you than some other meats. Eating plain chicken can get a bit tiresome, so I would like to find a cook book for them with LOTS of different chicken recipes that are healthy? Any suggestions would be helpful!
Thanks in advance!
http://www.amazon.com/Healthy-Eating-Chicken-Library-Cookbooks/dp/1564262006/ref=sr_1_3?ie=UTF8&s=books&qid=1242762984&sr=1-3
http://www.amazon.com/Chicken/dp/1863027742/ref=sr_1_9?ie=UTF8&s=books&qid=1242762984&sr=1-9
Healthy Chicken Recipes
Need Healthy Chicken Recipes -please?
Need several recipes chicken recipes for the diet that lasts forever! Different is good, but there are picky eaters in the household.
Tired of eating the same old things!.
Thanks!
Lazy Gourmet Chicken
1 tbls sugar
¼ cup vinegar
½ cup soy sauce
4 garlic cloves, minced
¾ tsp salt
1 tsp pepper
2 ½ – 3 # fryer, cut up or 2-3 pounds legs/thighs/breasts
Combine all ingredients except chicken in a large, tightly lidded saucepan and bring to a boil. Add chicken pieces and coat each well. Keep covered and reduce heat, simmer 35-40 minutes, basting several times along the way.
Raspberry-Balsamic Chicken
1 t vegetable oil
½ cup chopped red onion
1 ½ t minced fresh or ½ t dried thyme
½ t salt, divided
4 (4 ounce) boneless, skinless chicken breasts
1/3 cup seedless raspberry preserves
2 T balsamic vinegar
¼ t black pepper
Heat oil in large skillet over medium, high heat until hot. Add onion, sauté 5 minutes. Sprinkle thyme and ¼ t salt over chicken. Add chicken to pan, sauté 6 minutes on each side or until done. Remove chicken from pan, keep warm.
Reduce heat to medium. Add ¼ t salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken and serve immediately.
Roman Style Chicken
Giada DeLaurentis
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Garlicky Chicken Breasts
1 envelope Good Seasons Italian Salad Dressing
½ cup grated Parmesan Cheese
Mix these together
Moisten 6 skinless boneless chicken breasts with water, dip into mixture, place in shallow baking dish. Bake 400 degrees for 20 – 25 minutes or until cooked through.
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