Favorite chicken recipe?

[fatguy23]

I've been eating mad chicken lately and starting to get sick of my "go to guys" so i thought maybe other people might have some faves, healthy only please or at least inside a broad definition of healthy...here's mine :


Cream Cheese and Pesto Stuffed Chicken Breast.

2 tablespoons reduced-fat cream cheese (Neufchatel)
1 tablespoon basil pesto (store-bought or homemade)
Freshly ground pepper to taste
4 boneless, skinless chicken breast halves (1-1 1/4 pounds total)
1 egg white
1/2 cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil

1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
2. Combine cream cheese, pesto and pepper in a small bowl with a fork.
3. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
4. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs. (Discard leftovers.)
5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

NUTRITION INFORMATION: Per serving: 233 calories; 7 g fat (2 g sat, 3 g mono); 71 mg cholesterol; 11 g carbohydrate; 30 g protein; 1 g fiber; 231 mg sodium.


P.S. Hopefully this is the correct forum for this post, didnt see any others :>/

 

[Michelley85]

Oh my... That sounds too good. I'm definately trying this recipe this weekend! Thanks for sharing.

I'm a fan of chicken shish-kabobs. Not much of a recipe besides my secret marinade sauce.

 

[Michelley85]

I've also made a ground chicken chili recipe that was to die for! Lemme know if you're interested. Oh, and a chicken casserole.

 

[fatguy23]

yea the casserole sounds good, i usually throw in turkey with my chili and i think that's pretty close the chicken? yea you should try that recipe, it is honestly the best low calorie meal that I have ever come across, my wife loves it too!

 

[liam1]

I cooked this recipe yesterday, but didnt use Pesto (for a small jar its $6! ) so i used bacon bits mixed with low fat philladelphia cream cheese and parsley, i served it with green beans,brocolli & corn on the cob. Beautifull!

 

[Michelley85]

yea the casserole sounds good, i usually throw in turkey with my chili and i think that's pretty close the chicken? yea you should try that recipe, it is honestly the best low calorie meal that I have ever come across, my wife loves it too!

The last time I made it was with ground chicken and pork and it was tasty! I couldn't find any turkey for some reason...

The casserole is good, I'll try to dig up the recipe.

 

[maleficent]

instead of the bread crumbs, see if tou can find falafel mix in the grocery store -it's sometimes sold near the couscous or other grains.... it makes for a really flavorful coating on chicken or fish...

 

[Doc Bunkum]

I probably have a gazillion chicken recipes on file, but let's get back to square 1 - the "proper" way to cook a chicken breast.

Most, if not all recipes, suggest to bake or fry the chicken. There's a "better" way that most people aren't familiar with.

And that's poaching the chicken breast in milk. Put enough milk in a saucepan so there will be just enough to cover the breast. Bring the liquid to a boil then reduce to just a gentle simmer - you don't want the milk boiling. You can add herbs or spices to the liquid for flavoring if you like.

Then add the chicken breast and cook just until the center is no longer pink. This should be about 4 1/2 to 5 minutes. The result is a meat that is tender, moist and juicy.

The beauty of this cooking method is also the easy cleanup.

Actually, this is about the only way I cook chicken. Along with some long grain brown rice and steamed carrots or broccoli on the side and you're good to go.

 

[fatguy23]

I think I would like things that are "poached" more if it had a different name, lol...and I really don't like poached eggs...i'll give this a try though! thanks.

 

[fatguy23]

I cooked this recipe yesterday, but didnt use Pesto (for a small jar its $6!

home made pesto is really easy to make if you have a food processor or a magic bullet...just some pine nuts, olive oil, and basil, lots of recipes for pesto on the internet though and waaay cheaper than store bought!

 

[ChefChiTown]

Most, if not all recipes, suggest to bake or fry the chicken. There's a "better" way that most people aren't familiar with.

And that's poaching the chicken breast in milk. Put enough milk in a saucepan so there will be just enough to cover the breast. Bring the liquid to a boil then reduce to just a gentle simmer - you don't want the milk boiling. You can add herbs or spices to the liquid for flavoring if you like.

Then add the chicken breast and cook just until the center is no longer pink. This should be about 4 1/2 to 5 minutes. The result is a meat that is tender, moist and juicy.

When I first read the part I highlighted, I almost choked to death on my lemonade. I thought it said...

"...poaching the chicken in breast milk."

Anyway, umm...that method is really, really tricky to perfect. There are some countries that cook pork in milk, but I've never seen anyone cook chicken in milk.

Personally, I would just soak the chicken in buttermilk for about 24 hours before you cook it. The enzymes in buttermilk naturally help to keep the chicken meat moist while it cooks, as the enzymes help to tenderize the strands of protein in the chicken. As long as you don't cook the chicken too long, it will be perfectly moist and juicy. The main problem with dry chicken is that people think they need to cook it forever, when it only takes a few minutes, especially when you're talking about an individual chicken breast. That should take 5-7 minutes at the very most.

As far as recipes go, I have a ton. Not all of them are really healthy though and I don't feel like sifting through them at the moment, but I'll be sure to post some of them later.

 

[Michelley85]

I've been eating mad chicken lately and starting to get sick of my "go to guys" so i thought maybe other people might have some faves, healthy only please or at least inside a broad definition of healthy...here's mine :


Cream Cheese and Pesto Stuffed Chicken Breast.

2 tablespoons reduced-fat cream cheese (Neufchatel)
1 tablespoon basil pesto (store-bought or homemade)
Freshly ground pepper to taste
4 boneless, skinless chicken breast halves (1-1 1/4 pounds total)
1 egg white
1/2 cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil

1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
2. Combine cream cheese, pesto and pepper in a small bowl with a fork.
3. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
4. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs. (Discard leftovers.)
5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

NUTRITION INFORMATION: Per serving: 233 calories; 7 g fat (2 g sat, 3 g mono); 71 mg cholesterol; 11 g carbohydrate; 30 g protein; 1 g fiber; 231 mg sodium.


P.S. Hopefully this is the correct forum for this post, didnt see any others :>/

I'm going to make this tonight! I'm just curious, can I use fat free cream cheese? I know sometimes cheeses are funky like that and sometimes things don't turn out if you don't follow the exact ingredients.

 

[Michelley85]

Alrighty, so I tried the cheese n pesto chicken last night. It turned out AWESOME! Huge hit with the family. The only thing I did differently was use a flavored oil, seasoned bread crumbs, and fat free cream cheese. I also coated some lil shrimpies in the breadcrumbs and baked them to add a special topping. I also pan fried some asparagus, Mmmmm.

All in all, very impressed with this recipe! I calculated out all the ingredients (chicken and shrimp) and it's about...

Calories 340.4

Total Fat 9.7 g

Saturated Fat 1.8 g

Polyunsaturated Fat 1.7 g

Monounsaturated Fat 4.4 g

Cholesterol 189.8 mg

Sodium 890.3 mg

Potassium 195.5 mg

Total Carbohydrate 17.7 g

Dietary Fiber 1.3 g

Sugars 1.6 g

Protein 43.6 g

 

[Gator1]

I love Chicken Fajitas. Use wheat tortillas instead of white flour. Use lots of grilled veggies. YUM!

 

[ChefChiTown]

This is a very, very quick and easy to prepare meal that I make for myself a lot...

Chicken Stir-Fry w/ Walnuts

Ingredients

4 boneless, skinless, chicken breasts (6-8oz each)
1 green pepper
1 red pepper
1 C scallions
1 TBL cornstarch
2 oz soy sauce
1/4 C walnuts (or unsalted peanuts)
1/4 tsp grated ginger, fresh (or 1/8 tsp powdered)
1/8 tsp cayenne
1/3 C chicken stock

Equipment

Large saute pan or large skillet
Wooden spatula
Whisk
Small bowl for soy sauce
Small bowl for chicken stock
Small baking sheet (for storage of ingredients)
Chef's knife

Method

- Remove all fat from chicken breasts. Cut into 1/2" cubes. Place on small baking sheet.
- Cut the peppers in half, remove the core and remove all seeds and ribs. Cut into 1/4" wide strips. Place on small baking sheet.
- Cut off the roots and withered tips on scallions. Split the scallions in half, lengthwise, down the middle. Cut those strips into 1 inch pieces. Combine with peppers on the small baking sheet.
- Place soy sauce into small bowl. Whisk in cornstarch until the mixture is smooth and fully incorporated.
- Have the remaining ingredients ready to go, in seperate containers (or on baking sheet), as stir-fry cooking is very quick and only takes a very few minutes.

(The trick to good stir-fry is to keep your pan moving at all times. Be sure to shake your pan as you are cooking, so the food does not burn. Use a spatula to help.)

- Heat a small amount of oil (2 tsp or so) in a large saute pan or skillet over high heat until the pan is very hot, just starting to smoke.
- Add the peppers and scallions. Saute for about 2 minutes until the vegetables are only slightly cooked. Remove from the pan and set aside.
- Add another 1 tsp of oil or so to the pan and let it get very hot again.
- Add chicken. Saute until no longer pink.
- Add walnuts, ginger and cayenne. Saute for about 1 minute.
- Quickly stir the cornstarch mixture back together, as the cornstarch will start to "seperate" from the soy sauce. Add it, and the chicken stock, to the pan. Stir to deglaze the pan and bring the liquid to a simmer.
- Add the previously sauteed peppers and scallions. Simmer until heated through.
- Serve over rice and enjoy.

To add another level of flavor, add the following optional ingredients to the soy sauce/cornstarch mixture...

1/2 TBL brown sugar
1/2 TBL lime juice
1/4 TBL rice vinegar

 

[Gator1]

This is a very, very quick and easy to prepare meal that I make for myself a lot...

Chicken Stir-Fry w/ Walnuts

Ingredients

4 boneless, skinless, chicken breasts (6-8oz each)
1 green pepper
1 red pepper
1 C scallions
1 TBL cornstarch
2 oz soy sauce
1/4 C walnuts (or unsalted peanuts)
1/4 tsp grated ginger, fresh (or 1/8 tsp powdered)
1/8 tsp cayenne
1/3 C chicken stock

Equipment

Large saute pan or large skillet
Wooden spatula
Whisk
Small bowl for soy sauce
Small bowl for chicken stock
Small baking sheet (for storage of ingredients)
Chef's knife

Method

- Remove all fat from chicken breasts. Cut into 1/2" cubes. Place on small baking sheet.
- Cut the peppers in half, remove the core and remove all seeds and ribs. Cut into 1/4" wide strips. Place on small baking sheet.
- Cut off the roots and withered tips on scallions. Split the scallions in half, lengthwise, down the middle. Cut those strips into 1 inch pieces. Combine with peppers on the small baking sheet.
- Place soy sauce into small bowl. Whisk in cornstarch until the mixture is smooth and fully incorporated.
- Have the remaining ingredients ready to go, in seperate containers (or on baking sheet), as stir-fry cooking is very quick and only takes a very few minutes.

(The trick to good stir-fry is to keep your pan moving at all times. Be sure to shake your pan as you are cooking, so the food does not burn. Use a spatula to help.)

- Heat a small amount of oil (2 tsp or so) in a large saute pan or skillet over high heat until the pan is very hot, just starting to smoke.
- Add the peppers and scallions. Saute for about 2 minutes until the vegetables are only slightly cooked. Remove from the pan and set aside.
- Add another 1 tsp of oil or so to the pan and let it get very hot again.
- Add chicken. Saute until no longer pink.
- Add walnuts, ginger and cayenne. Saute for about 1 minute.
- Quickly stir the cornstarch mixture back together, as the cornstarch will start to "seperate" from the soy sauce. Add it, and the chicken stock, to the pan. Stir to deglaze the pan and bring the liquid to a simmer.
- Add the previously sauteed peppers and scallions. Simmer until heated through.
- Serve over rice and enjoy.

To add another level of flavor, add the following optional ingredients to the soy sauce/cornstarch mixture...

1/2 TBL brown sugar
1/2 TBL lime juice
1/4 TBL rice vinegar

Wow, man. I'm going to have to try that a night. You should do a recipe of the day or week or something.

 

[ChefChiTown]

Wow, man. I'm going to have to try that a night. You should do a recipe of the day or week or something.

I have a shit load of recipes that I could share. The only thing is, I was trained in classic French cooking (you know, butter, heavy cream, etc), so most of the recipes that I've made up are really, really not-so-healthy.

I do have healthier recipes, like that stir-fry one, but I have to sift through all of my notes to find them. I broke my ankle and I can't do anything for a while, so I'll probably post a bunch of recipes as I come across them.

 

[Gator1]

I have a shit load of recipes that I could share. The only thing is, I was trained in classic French cooking (you know, butter, heavy cream, etc), so most of the recipes that I've made up are really, really not-so-healthy.

I do have healthier recipes, like that stir-fry one, but I have to sift through all of my notes to find them. I broke my ankle and I can't do anything for a while, so I'll probably post a bunch of recipes as I come across them.

I wish you a speedy recovery. Don't stop working out, though. You can still lift weights on your upper body. Time to tone those triceps. Build those biceps. Choke that chicken.

 

[ChefChiTown]

Chicken and Cilantro Roulade w/ Turmeric and Almonds

Ingredients

4 4 oz chicken breasts, skinless
1/2 qt chicken stock
1 1/2 TBL blanched almonds, whole
2 tsp cilantro leaves, no stems
2 tsp turmeric
2 tsp vegetable oil
Salt, TT
Pepper, TT

TT = to taste

Equipment

Large sauce pot
Small saute pan
Tongs
Chef's knife
Blender
Aluminum foil
Plastic wrap
Toothpicks

Method

- Preheat oven to 350 degrees
- Place the almonds in the large sauce pot and add the chicken stock. Bring the liquid to a boil and then turn back the heat, dropping the liquid to a simmer. Simmer the almonds for about 30-45 minutes, just to soften them.
- Flatten each chicken breast: For each chicken breast, do the following...

- Place a square of plastic wrap on the counter.
- Lightly spray with water (dip your fingers in water and flick it at the plastic).
- Place the chicken breast on top of the plastic.
- Place another square of plastic wrap on top of the chicken breast.
- Lightly spray with water.
- Using the SIDE of your chef's knife (the flat side of the blade), lightly pound each chicken breast until it is about 1/4" thick.

- Once each chicken breast is flattened, equally distribute the cilantro leaves among the 4 filets. Reserve some nicer looking leaves for garnish (if you want). Salt and pepper each chicken breast and roll into roulades.

Roulades are nothing more than rolls/logs. Just start rolling the chicken breast into a log, like you would with a carpet or rug. When you're done rolling each breast, it should look similar to this (pattern wise)...



That is obviously a chocolate desert, but the "swirl" pattern is what you're looking for.

- Once each roulade is rolled, hold it in place with toothpicks.
- In a small saute pan, add a very tiny amount of oil and sear the sides of each roulade until golden brown.
- As soon as each chicken roulade is seared, remove from the pan and immediately roll in the turmeric.
- Add the roulade to the pot with the chicken stock/almonds already in it. Cover the pot with aluminum foil and put into the oven. Cook until the center of each chicken roulade reaches a temperature of 155-160 degrees. Remove chicken breasts from liquid and cover with tin foil, to avoid drying them out.
- Remove the almonds from the chicken stock and place into a blender. Add a tiny bit of the stock and puree until smooth. If the mixture is too thick, add a tiny bit more of the stock. Keep doing so until the mixture has come to the consistency of a thick, hearty sauce. Taste and add seasonsing (salt and pepper) if needed.
- Slice the roulades into 1/4" thick slices
- Pour some of the sauce onto the middle of a plate, in a circle.
- Place the roulade slices around the sauce and garnish with leftover cilantro leaves

***
The proper internal temperature for chicken is 165 degrees. Once chicken is cooked to 165 degrees F, it is considered to be perfectly safe to eat. If you notice, in my recipe, I tell you to remove the chicken from the oven when it has reached an internal temperature of "only" 155-160 degrees. This is because food continues to cook, even after you have removed it from the heat. Carry over cooking will take the chicken from 155-160 degrees all the way up to the proper temperature of 165 degrees in a matter of just a few minutes. If you leave the chicken in the oven until it has reached 165 degrees and THEN remove it from the heat, it will end up over-cooking, leaving you with dry, untasty chicken.