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Chicken Ideas!

I have recently started a program called LA Weight Loss. Its very similar to Weight Watchers where you count points. You can have so many veggies, fruit, starches, protein, fats and so on.

Right now the proteins I can have are chicken, some seafood and then some vegetarian proteins such as eggs and all natural peanut butter. I want to eat more chicken but there are only so many ways I know how to cook it. I can't have salt and I can't fry. I have done some pan frying and baking, but i get so sick of it. I am not sure what seasonings to use.

Anyone have any good recipe ideas?!?!

Wed. Aug 1, 10:45am

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Perdue makes these awesome single serving chicken breasts that come in a bag, individually wrapped. They come plain or seasoned. The italian ones are to die for. You just unwrap, put it in a pan with some pam and flip after 5 minutes. Yum.
Also you can put breasts in a baking dish and pour salsa over them, bake and enjoy. They are also delicious.

Wednesday, August 01, 2007, 11:47 AM

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get yourself some garlic and herb Mrs. Dash. Fantastic on chicken. Actually, Mrs. Dash varieties are often great on chicken...

Seasoning suggestions will also be basil, oregano, savoury, paprika.

Sautee it with salsa- serve over rice. Bread it with whole grain crumbs (I personally use crushed rye crackers), spray with pam and bake- then broil w tomato sauce and mozza w a dash or parmesan for chicken parmagiana. Make homemade chicken soup, bbq kabob, put on top of a ceasar salad. Pound it under a rolling pin til it's flat enough to stuff/roll with something (spinach, artichoke and cream cheese, wild rice, broccoli and cheese) and bake. Roast with veggies. Possibilities on what to do with pan fried or baked chicken are endless...

Wednesday, August 01, 2007, 11:55 AM

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stuff the with spinach and feta crumbles....mmmm....good :)

Wednesday, August 01, 2007, 12:13 PM

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OP here

All that sounds great! Making me hungry. Thanks so much for the tips!

I have tried some of the Mrs. Dash, but not the garlic and herb one. I love garlic. I will have to pic some of that up.


Wednesday, August 01, 2007, 12:27 PM

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chicken Ideas

You can thaw out a frozen chicken breast. Add it to a pan with a little Pam, shallots, and garlic and add about a 1/2 cup of white wine and a teaspoon of lemon juice. Sprinkle some pepper and the chicken is so good. There is no salt and very light with the Pam.

Wednesday, August 01, 2007, 12:35 PM

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Use this as an opportunity to explore new herbs. If you have a Penzey's in your area, go there and make it a fun outing. They have apothecary jars filled with samples of every herb and spice they sell so you can sniff before you buy. I love to explore and try out new herbs or mixed combinations on chicken and fish.

If you don't have a Penzey's store near you, shop on their web site (link below). They have full descriptions of every product to help you make your choices.

One of my favorites for chicken is their Bouquet Garni. I season chicken with it before I grill and it gives it a fun and elegant flavor. I've gotten my best friend in upstate New York hooked on it by tucking a small jar into one of my care packages I sent her last year.

Keep a good-quality pepper mill at hand and add some fresh-ground pepper as well. Mix it up a little by doing a course grind today and a fine grind tomorrow, for variation in taste, texture, and appearance, as well as dominance of the pepper over other flavors that are present.

There's nothing more boring to the eye than a naked chicken breast, so add visual interest with these powdered herbs and spices as well as fresh chopped ingredients - green onions, chives, diced tomatoes, red onions, pearl onions, roasted garlic cloves, cilantro, fresh dill. Try adding fruit - canned mandarin orange segments, fresh mango (goes great with red onions and jalapeno or a few drops of Asian chili sauce).

And a teaspoon of fat free sour cream.

Oh lordy ... now I'm hungry. Gotta run to the kitchen and do something creative.



Wednesday, August 01, 2007, 12:51 PM

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Fun with a kitchen mallet! (looks like a hammer) Pounding a chicken breast with a mallet tenderizes it and reduces the thickenss so it cooks very quickly. I couldn't imagine eating as much chicken as I do without one. Here are several recipes that call for one.

Place chicken beast in a gallon size freezer bag, lie the bag on the counter and with the mallet, pound the chicken breast til it's pretty darn flat and ~1/2" thin (a bit thinner if you like). Remove the chicken breast from the bag and lay it on a plate - place one layer of spinach leaves, one layer of thinly sliced tomatoes and 1 Tbsp of FF feta crumbles on it. Grab one end and fold it over 1/3, fold again so you have somthing that sorta looks like a jelly roll. The original recipe called for bread crumbs, but I just spritz lightly with olive oil (to keep it from drying out). Bake covered at 400 for 20 minutes, uncover and bake for 10 more. Your family will love you, your friends will be amazed and you will be surprised that you cooked something this impressive ;-)

Another variation on the above is to spread the flattened chicken breast with cranberry sauce (I make my own sugar-free vanilla-almond cranberry sauce and keep it on hand) and sprinkle with blue cheese or gogonzola crumbles (just a little goes a long way). Then fold and bake as the above recipe. The cranberry juice oozes out and the chicken actually bakes in the juice - so moist and yummy! Using sugar-free cranberry sauce keeps that variation really light. This is amazing in the fall with squash.

I have a slightly heavier recipe (but still not bad) that calls for lightly breading the flattened chicken breast with flour, and then sautee'ing in a hot skillet for 8 minutes (4 on each side - use Pam or a moderate amount of butter). The chicken should be completely cooked (remember it's pretty thin). Remove the chicken and set to the side. Add 1 med-large chopped shallot to the hot skillet and saute til the edges are browned. Add 1/2 cup balsamic vinegar, 1/2 cup chicken broth, 1 Tbsp honey, 1 Tbsp mustard and assorted herbs (parsley, chives, organo, basil, etc) and add to the hot pan with the shallots in it. Cook the whole mixture on high til it reduces to 1/4. Use as sauce on the chicken. I've often thought this would be amazing salad dressing. I get so many compliments on this one! However, definitely prepare all ingredients in advance - this is an uber-fast recipe!

Bon Appetite!

Wednesday, August 01, 2007, 12:57 PM

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OP again

12:51 and 12:47 YUMMY!

I am going to have to write all that down for my recipe book!

I never thought of pounding the chicken breast out. GREAT idea!

Wednesday, August 01, 2007, 1:03 PM

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I love the pre-seasoned breasts from Perdue that were mentioned earlier. Pound them (in a plastic bag) with a kitchen mallet until flat. Not only will the cook quickly (as another poster mentioned), but they seem HUGE and it fools you into feeling like you ate an enormous piece of chicken, but it's only one breast! I eat these about 3 nights a week. My whole family loves them. You can also get them pre-seasoned at Costco with more variety than Perdue has.

Wednesday, August 01, 2007, 2:34 PM

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I want that cranberry sauce recipe!!!!

will you post it?

Wednesday, August 01, 2007, 2:46 PM

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