Low-Fat Chicken Paprika

Ingredients

1 lb boneless chicken breast cut into strips
1 med yellow onion (halved and cut in strips top to bottom)
3/4 cup boiling water w/ 2 chicken cubes disolved
paprika
pam spray
can of sliced mushrooms (optional)
8 oz fat free sour cream

How to prepare

Spray a large skillet with a good coat of pan. Saute onions over med heat to soften. Push onions to the side and add chicken to brown slightly (cook 5-6 min, turn and cook for 4-5 min more) Give good dusting of paprika (about 1 Tablespoon) then add water/cube mixture and reduce by at least 1/2 over med/low heat (simmer don’t boil) this usually takes 10 min (add optional can/jar mushrooms) Whisk in sour cream until fully incorporated. Garnish with additional shake of paprika and grated parsley. Usually served with white steamed rice or No-Yolks Egg noodles cooked according to directions.

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Grilled bourbon-glazed chicken

Ingredients

2 lbs boneless chicken breasts, cut up
1 cup bourbon whiskey
1/2 cup dark brown sugar
1 cup ketchup
2 tsp worcestershire sauce
1/4 cup white vinegar
1 tbsp fresh lemon juice

3 cloves garlic, minced
1/2 tsp dry mustard
salt and pepper to taste

How to prepare

Combine the whiskey, sugar, ketchup, worcestershire, lemon juice, garlic, salt and pepper; mix well. Brush chicken with a thin coating of the glaze and place on grill. Continue to baste when turning chicken.

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CHICKEN WITH ARTICHOKES

Ingredients

2 largeskinless boneless chicken breast halves – 3/4″ pieces
1 package frozen artichoke hearts
4 medium green onion – 1/2″ slices
2 tablespoons olive oil
2 tablespoons butter
3/4 cup white wine
fresh ground black pepper
salt

How to prepare

Microwave artichoke hearts for only 3-4 minutes, and set aside. Heat olive oil in large stir-fry pan. Add chicken and cook until done, about 8 minutes. Add salt and pepper to taste. Add butter and wine, and saute on medium-low heat until half the wine is evaporated. Add artichokes and green onions and continue to saute, stirring often, until the wine is completely evaporated, about 3-4 minutes

Suggested Wine: White Rhine
Serving Ideas : Serve with a small side of Fettucine Alfredo

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Chicken breasts with spicy rub

Ingredients

4 chicken breasts
2 tsp vegetable oil

Rub —
2 tbsp ground cumin
2 tbsp paprika
2 tbsp brown sugar
1 tbsp black pepper
1 tsp curry powder
1 tsp cayenne
1 tsp salt
1/2 tsp five spice powder
1 tbsp dijon mustard
1 tbsp red wine vinegar
1 tbsp vegetable oil
2 cloves garlic, minced

How to prepare

Pat chicken breasts dry. Combine ingredients for rub. Smear rub over both sides of chicken, the more you use the spicier it will be. Heat barbecue. Brush grill with 2 tbsp oil. Place chicken on grill skin side down. Cook over med heat skin side down about 10 to 12 minutes per side until chicken is just cooked through. (if heat is too high, coating burn, if too low, cooking time will be a little longer). Servings 4.

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Caramelized chicken with garlic and ginger

Ingredients

4 chicken thighs
4 chicken drumsticks
4 chicken wings
Salt and pepper
2 tbsp cooking oil
2 med onions, chopped
Glaze
4 tbsp tomato sauce
2 tsp worcestershire sauce
1 tbsp honey
2 tbsp vinegar
1 tbsp soy sauce
2 garlic cloves, finely chopped
Sm piece fresh ginger, finely chopped

How to prepare

Preheat oven to 200c/400f put the chicken pieces in a roasting dish and sprinkle with salt and pepper. Trickle with oil. Bake for 15 minutes, until chicken skin is starting to get golden. Meanwhile mix all the ingredients for the glaze in a sm bowl. Pour the glaze over the chicken and sprinkle onion over the top. Put back in the oven for another 10 minutes turning over the pieces of chicken halfway through the cooking time. The chicken is ready when it is a shiny dark brown. – serves 4

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Chicken stock, by julia child.

Ingredients

2 qt or so raw and/or cooked chicken bones and scraps
2 tsp salt
1/2 cup chopped onion
1/2 cup carrot
1/2 cup celery
1 medium imported bay leaf

8 parsley stems
5 peppercorns

How to prepare

Chop the bones and scraps into 1″ pieces and bring to the simmer in a saucepan (3 qt stainless steel suggested) with water to cover by 1″ and salt. As a simmer is reached, gray scum will rise to the surface for several minutes; skim it off occasionally until it most ceases to rise. Add the remaining ingredients. Cover the pan loosely and simmer 1 1/2 hrs., Adding a little water if the liquid evaporates to expose the ingredients. Strain through the sieve into a bowl, an degrease. To yield about 2 quarts

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Golden mushroom chicken thighs

Ingredients

6 chicken thighs
1 can golden mushroom soup

How to prepare

Pull the skin off the thighs. Rinse in cold water. Put in crockpot. Pour in one can of golden mushroom soup and 1 can water. Cook on high at least 4 hours or until chicken falls off bones. Remove bones. Yield: 3 servings

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Indonesian grilled chicken

Ingredients

3-lb roasting chicken
1 lg onion chopped
3 cloves garlic
3 fresh red chilies
2 tsp chopped fresh ginger
2 strips lemon rind or 1 stalk lemon grass
1/2 tsp turmeric

1 tsp ground black pepper
2 tsp ground coriander
1-1/2 tsp salt
4 curry leaves
2 lime or lemon leaves (optional)
3 cup coconut milk

How to prepare

Split the chicken down the breast and flatten to spread out. Put onion, garlic, chilies, ginger and lemon rind in blender with 2-3 tbsp coconut milk and make paste. Add turmeric, pepper, coriander and salt and a spoonful more milk and blend again. Spread some of the paste inside and outside chicken and marinate at least a half hour. Put remaining mix in large pan with lemon leaves and coconut milk and bring slowly to simmer, stirring. Place chicken in sauce and simmer for 10 minutes. Turn chicken for 10 more minutes. Grill chicken until brown. Serve with sauce.

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Chicken Breasts Stuffed with Feta Cheese and Fresh Mint

Ingredients

2 lg boneless, skinless chicken breasts (4 halves)
1 oz feta cheese, thinly sliced
1 cup fresh mint leaves, stemmed and washed
1 tbsp lemon juice
2 tbsp olive oil
salt and freshly ground black pepper

How to prepare

Wash and dry chicken and trim off any fat. Cut each breast in half. Lay one of the halves at the edge of a cutting board. Cut a horizontal pocket in the breast, taking care not to pierce the top, bottom or far side. Do this with all 4 pieces.
Place 23 slices of feta and 68 mint leaves in each pocket. Pin shut with lightly oiled tooth picks. Place them in a glass or ceramic baking dish. Finely chop the remaining mint and sprinkle it over the chicken with the lemon juice, olive oil and salt and pepper. Marinate the chicken in this mixture for 20 min., turning once or twice.
Preheat grill or broiler to high. Season with salt and pepper. Grill or broil until cooked, 23 min. per side. Remove toothpicks and serve at once.

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Herbed lemon chicken

Ingredients

10 oz skinless boneless chicken breasts ,cut into 1/4″ thick slices
1 egg white, beaten
3 tbsp plain dried bread crumbs
1/4 tsp dried thyme leaves
1/4 tsp dried oregano leaves
1/4 tsp salt
1/4 tsp black pepper
2 tsp unsalted butter
2 tsp peanut oil
1/2 cup low-sodium chicken broth
2 tbsp (1 fl. Oz.) Dry white wine
2 tbsp fresh lemon juice
1 tbsp rinsed drained capers
1 tbsp minced fresh flat-leaf
Parsley
Lemon slices to garnish

How to prepare

In med bowl, combine chicken and egg white, tossing well to coat thoroughly; set aside.
In gallon-size sealable plastic bag, combine bread crumbs, thyme, oregano, salt and pepper; seal bag and shake to blend. Add 1 chicken slice; seal bag and shake to coat. Place coated chicken slice on lg plate; repeat, using remaining chicken slices. In lg skillet, heat butter and oil; when foam subsides, add coated chicken slices. Cook 1 minute on each side, until golden brown and cooked through. Transfer chicken to serving platter; keep warm. To same skillet, add broth, wine, lemon juice and capers; cook over medium-high heat 2-3 minutes, until reduced to about 1/2 cup. Stir in parsley; pour mixture over chicken. Serve garnished with lemon slices.

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