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August 10, 2010
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tiblanctibleu Edmonton, ABCanada
Tuesday August 10, 2010 | 11:34 PM
Well, funny you should mention it...I had this tonight, I grilled a whole bunch of chicken breasts on my indoor grill, froze some and used the rest in a salad....lettuce, cukes, sweet onions, red peppers....and a tiny bit of vinaigrette, so good and filling!
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Homemom Del Norte, COUnited States
Tuesday August 10, 2010 | 12:37 PM
I love this recipe. Take 4-6 skinless / boneless chicken breasts 1 Tbsp. Montreal Sesoning 1/8 cup EVOO 1/4 cup light soy sauce Place all ingredients in a large zip lock and leave in the fridge for atleast 1 hour. Grill and add a healthy side salad.
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lula_07 Chicago, ILUnited States
Tuesday August 10, 2010 | 12:29 PM
I love this one... I don't know what its called but my Mother used to make it with red meat but I found that it tastes even better with chicken, Take chicken breasts and rub some pepper and seasoning on them (anything that is "all season"). Then in a wok or deep pan, put in a diced tomato and diced onion and throw in the chicken breast, pour in enough water so that it covers the chicken breast. I also add in a little bit of lime juice for added flavor. Then cover the pan and just check on it because you want to retain some of the water. When the chicken breast is done it will have all the flavor from the onion and tomato in it and it will be very juicy. You can also add in other veggies.
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susieraye falling waters, WVUnited States
Tuesday August 10, 2010 | 11:50 AM
Buffalo Chicken Salt n peper, Garlic powder, Adobe spice and sprinkle on both sides of chicken. Get your favorite buffalo sauce and lite margarine. (1/2 n 1/2) melt in microwave. Put chicken on grill and brush on sauce/butter mixture, turing every few minutes.
sueney Freehold, NJUnited States
Tuesday August 10, 2010 | 11:23 AM
I take a chicken breast lay it in foil...put a little olive oil on it and rub it over the top of the chicken to coat lightly, then I take cajun spices and shake as much as I like on it wrap it up and bake it for 30 minutes...it is moist juicy and delicious...I do this at work frequently with my toaster oven!
lisa262 East Norriton, PAUnited States
Tuesday August 10, 2010 | 9:42 AM
Chicken and rice stuffed peppers 2 large red bell peppers 1/2 lb. skinless boneless breast cut into 1/2 in peices 1 1/4 tsp. salt free cajun seasoning 2 tsp. olive oil 1/2 c. chopped onion 2 garlic cloves minced 1 1/2 cups ff, less sodium chicken broth 1/2 c. brown rice 1/4 tsp. salt 2 cups baby spinach leaves 5 tsp. chopped fresh chives 1. Cut peppers in half lengthwise; Arrange halves in a 9 in. pie plate. Cover w/heavy duty plastic. Microwave at high for 5 min. or until crisp tender; drain. 2. Combine chicken and cajun seasoning in a bowl. Heat the oil in a medium saucepan over med. heat. Add chicken; saute 4 min. or until done. Remove from pan. 3 Add onion and garlic to pan; saute 1 min. Add broth, rice, and salt; bring to a boil. Cover, reduce heat and simmer 20 minutes. Return chicken to pan; cover and cook 5 min. or until rice is done. Stir in spinach and chives. Divide mixture evenly among peppers. Serves 2.
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DMeyer222 Niceville, FLUnited States
Tuesday August 10, 2010 | 9:37 AM
Giada is also my go-to for fabulous chicken recipes! We are actually having this tonight: Roasted Chicken with Balsamic Vinaigrette Ingredients 1/4 cup balsamic vinegar 2 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 2 garlic cloves, chopped 2 tablespoons olive oil Salt and freshly ground black pepper 1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use) 1/2 cup low-salt chicken broth 1 teaspoon lemon zest 1 tablespoon chopped fresh parsley leaves Directions Whisk the first 6 items in small bowl to blend. Marinate chicken in for at least 2 hours and up to 1 day. Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.
K1mm canton, OHUnited States
Tuesday August 10, 2010 | 9:14 AM
this is a great recipe.. clean as well!!! you wont be disappointed http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe/index.html
x , ONCanada
Tuesday August 10, 2010 | 9:06 AM
A quick marinate in olive oil, oregano and garlic grilled on the BBQ. If I want a quick dip I use some salsa!