Madras Chicken & Broccoli Salad

Madras Chicken & Broccoli Salad - 19g Carbs, 3g Fiber

From Eating Well Magazine
NUTRITION PROFILE: Healthy Weight
Curry powder and mango chutney are the flavor-intensive secret
ingredients in this swift and simple Indian-inspired salad. If
you want, double this recipe and you'll have a great lunch for
the next day.
Makes 2 servings
ACTIVE TIME: 20 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy

8 oz boneless, skinless chicken breast, trimmed of fat
1/3 cup nonfat plain yogurt
1 Tbsp prepared mango chutney (see Tip)
1 tsp hot Madras curry powder
2 Tbsp chopped fresh cilantro
2 cups finely chopped broccoli
1/4 cup finely chopped red onion
1/4 cup chopped cashews

1. Place chicken in a small skillet or saucepan and add enough water
to cover; bring to a simmer over high heat. Cover, reduce heat and
simmer gently until the chicken is cooked through and no longer pink
in the middle, 10 to 12 minutes. Transfer to a cutting board, cut
into 1/2-inch cubes and cool to room temperature.

2. Meanwhile, whisk yogurt, chutney, curry and cilantro in a medium
bowl until thoroughly combined. Add broccoli, onion, cashews and
the cooked chicken; toss to coat.

Nutrition per Serving:
266 Calories, 9g Fat (2g Sat, 4g Mono), 61mg Cholesterol,
19g Carbs, 29g Protein, 3g Fiber, 222mg Sodium, 555mg Potassium

Nutrition bonus: Vitamin C (120% daily value), Vitamin A (50% dv),
Magnesium (21% dv), Potassium (16% dv)
1 Carbohydrate Serving

Exchanges: 1 vegetable, 1 other carbohydrate, 3 very lean meat

TIP: Ingredient note:
Mango chutney Storage: Refrigerate for up to 6 months.
Uses: Whisk with yogurt for a quick dressing, dip or marinade; serve
alongside grilled meat, fish or chicken; blend with reduced-fat
cream cheese for a zingy spread.

Chicken Recipes - Chicken in a Packet

Chicken Recipes - Chicken in a Packet

This is low fat with very little clean up - just toss the foil when you are done.

4 boneless skinless chicken breasts
1/2 bottle barbecue sauce (choose your favorite)
4 medium baking potatoes, peeled and sliced thin
1 green pepper, sliced thin
1 red pepper, sliced thin
1 onion, sliced (optional)
ground black pepper

Tear two sheets of foil, the length of a cookie sheet. Place one sheet on the bottom of the cookie sheet. Spoon half of the barbecue sauce in the center of the sheet.

Place the chicken side by side on top of the sauce. Layer the onions, potatoes and peppers on top. Sprinkle the ground black pepper on top and then the remaining barbecue sauce. Place the other sheet of foil on top and fold the edges of the two pieces of foil.

Bake at 350 for 50 minutes or until chicken is no longer pink.

Pancake Recipes Carnival of the Recipes

Pancake Recipes Carnival of the Recipes

The Pancake Recipes Carnival of the Recipes is up at the Pancake Recipe Blog

Chicken Recipes - Pancake Recipes - Cornmeal Chicken Pancakes

Chicken Recipes - Pancake Recipes - Cornmeal Chicken Pancakes

1 cup (250 ml) cornmeal
2 Tbs (30 ml) honey, maple syrup, or sugar
1 tsp (5 ml) salt
1 cup (250 ml) boiling water
1 egg
1/2 cup (125 ml) milk
1/2 cup diced cooked chicken breast
2 Tbs (30 ml) melted butter
1/2 cup (125 ml) sifted all-purpose flour (sift before measuring)
2 tsp (10 ml) baking powder

Combine the cornmeal, honey, and salt in a bowl.

Stir in the boiling water and let stand for 10 minutes.

Whisk together the egg, milk, and butter and add to the cornmeal mixture, stirring to combine.

Add the flour and baking powder and stir just enough to incorporate - there will be some lumps. Add the cooked chickken breast and stir to coat.

Cook on a hot griddle until golden brown on both sides. Serves 4 to 6.

Chicken Recipes - Steak & Ale Hawaiian Chicken Recipe

Steak & Ale Hawaiian Chicken

4-6 Chicken Breasts

Marinade:
1/4 c. soy sauce
1/2 c. + 2 T. dry sherry
1 1/2 c. unsweetened pineapple juice
1/4 c. red wine vinegar
1/4 c. + 2 T. sugar
1/2 tsp. garlic powder

Combine all ingredients and marinate chicken overnight.
Remove and grill, saute or bake. Baste with marinade ONLY during the
first several minutes of cooking. Top each breast with a slice of
Munster or provolone cheese and broil just until cheese starts to melt.


Famous Recipes
Famous Recipes

Chicken Recipes - Easy Chicken Salsa Enchiladas

Easy Chicken Salsa Enchiladas - Chicken Recipes
A quick and healthy enchilada dish with an extra kick from fresh scallions and cilantro.
Ingredients:
• 2 cup fat free refried beans
• 16 oz cooked chicken
• 3 Tbsp minced scallions
• 1/2 cup chopped cilantro
• 2 cups of your favorite salsa
• 8 6" whole wheat tortillas
• 3/4 cup low-fat shredded cheddar cheese

Method:
Preheat oven to 400 degrees. In a large bowl, mix together the refried beans, chicken, scallions and cilantro. Lightly oil a rectangular glass baking dish and pour 1/2 cup of salsa into the bottom of the dish. Fill each tortilla with chicken mixture and roll into a tubular shape. Place seamside down into baking dish. Top with remaining salsa and cheese. Cover dish tightly with foil and bake for approximately 35-40 minutes or until bubbling and center is warm.

Notes:
Serve with avocado slices and a green salad. You can easily replace the chicken with 2 cups of left-over cooked vegies if you wish.

Number of servings: 4

Chicken Potato Soup

Chicken Potato Soup

2 tbsp. butter or margarine
1 tbsp. minced onion
1 can clear chicken broth
1 can boned chicken
3 potatoes, chopped
1/4 can evaporated milk
Directions
Melt butter in deep saucepan. Add onion; cook until onion is
tender but not brown. Add chicken broth, chicken and potatoes; cover.
Cook 25 minutes or until potatoes are tender. Add milk. Mash 1 or 2
pieces of potato with spoon; stir well.
Makes 3 servings.

Chicken Stew with Rosemary Dumplings

Chicken Stew with Rosemary Dumplings

1/2 cup all purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 whole chicken about 3 pounds, cut into pieces
1 tablespoon vegetable oil
4 large carrots, peeled and sliced 1 inch thick
2 stalks celery, sliced, 1/2 inch thick
1 onion, thinly sliced
1 teaspoon dried rosemary
2 cups chicken stock
1 cup frozen peas

Dumplings:
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 cup milk
1 egg, lightly beaten
fresh rosemary sprigs

In a bowl or plastic bag, combine flour, salt and pepper. In batches,
add chicken pieces to flour mixture and toss to coat. Transfer to a
plate. In a large nonstick skillet, heat oil over medium high heat.
Add chicken pieces and cook for 8 to 10 minutes or until brown on all
sides. Set aside. Add carrots, celery, onion and rosemary to slow
cooker. Set chicken pieces over vegetables. Pour 1/2 cup stock into
skillet and cook over medium high heat, scraping up brown bits from
bottom of pan. Pour pan juices into slow cooker along with remaining
stock. Cover and cook on low for 8 to 10 hours or on high for 4 to 6
hours, until vegetables are tender and stew is bubbling. Add peas and
stir gently to combine.

Dumplings: In a bowl, sift together flour, baking powder, rosemary
and salt. In a measuring cup combine milk and egg. Mix well and add
to flour mixture. Stir with a fork to make a lumpy dough, do not
overmix; lumps are fine. Drop dumpling mixture over chicken pieces.
Cover and cook on high for 25 to 30 minutes or until tester inserted
in center of dumpling comes out clean.

Crock Pot Coq au Vin

Crock Pot Coq au Vin

4 chicken legs
Salt and ground black pepper
2 TB extra virgin olive oil (EVOO)
1 pkg. (8 oz. = 2 cups) fresh mushrooms, sliced
1 onion, sliced into rings
1/2 cup red wine
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. dried oregano
Hot cooked rice

Sprinkle chicken with salt and pepper.

Heat oil in large skillet; brown chicken on all sides. Transfer chicken to crock pot/slow cooker.

Sauté mushrooms and onion in same skillet. Add wine; stir and scrape brown bits from bottom
of skillet.

Add mixture to the crock pot/slow cooker. Sprinkle with basil, thyme and oregano.

Cover; cook on LOW heat setting for 8 to 10 hours or on HIGH heat setting for 3 to 4 hours.

Serve chicken and sauce over rice.

Makes: 4 servings.

Mild Chicken Tikka Masala

Mild Chicken Tikka Masala
Serves 4-6
Preparation time : less than 30 mins
Cooking time : 10 to 30 mins

Ingredients:
700g/1½lb-900g/2lbs boneless chicken pieces
45ml/1½fl oz/3 tbsp vegetable oil
¼ red onion or 1 shallot
2 cloves garlic
1 large jar tikka masala sauce
125ml/4¼fl oz plain yoghurt

To Serve:
plain boiled rice
poppadoms

Optional Garnishes:
handful fresh coriander
30ml/1fl oz/2 tbsp toasted coconut or toasted almond
flakes
boiled rice


Method
1. Fry the onion and garlic gently in the oil. Add the chicken pieces and fry until golden brown and cooked all the way through.
2. Add the sauce and simmer for 5 minutes
3. Add the yoghurt and stir through the sauce.
4. Place two poppadoms in the microwave, draped over a coffee cup for 10 seconds on high. Remove and gently press onto the cup to set. Repeat.
5. Serve the chicken and rice spooned inside the poppadom 'bowls'.

Chicken Paprikas (Csirkepaprikas)

Chicken Paprikas (Csirkepaprikas)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Entree-Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds boneless skinless chicken thighs -- cut into 1"
cubes
5 tablespoons olive oil -- separated
1/2 pound mushrooms -- sliced
1 onion -- diced
1 small ripe bell pepper -- cut into 1/2" x 2" strips
2 cloves garlic -- sliced
1 cup chicken stock
1/3 cup white wine
1 tablespoon tomato sauce
2 tablespoons sweet Hungarian paprika
1 tablespoon hot Hungarian paprika
salt and pepper
1/4 cup minced fresh dill
1 cup sour cream

Liberally season diced chicken with salt and pepper. Heat 2 tablespoons oil
in a Dutch oven over medium heat. Brown chicken 1/2 of chicken and reserve
on a plate. Add another tablespoon of oil and brown remaining chicken.
Reserve.

Add another tablespoon of oil and sauté mushrooms until they begin to brown.
Add onions and peppers and cook until onion is translucent. Add garlic and
cook another minute.

Add white wine to pot and reduce, scraping up the browned bits. Return
chicken to the pot along with chicken stock, paprika, and tomato sauce.
Bring to a simmer, cover, and reduce heat to low -- do not allow to boil.
Cook at a medium simmer for one hour. Stir in dill and serve over egg
noodles with a dollop of sour cream.

Cornflake Crusted Baked Chicken

Cornflake Crusted Baked Chicken

4 bone in, skinless chicken drumsticks
4 bone in skinless chicken thighs
Coarse salt and ground black pepper

~~~Dip~~~
1 large egg
1 TB water

~~~Dredge~~~
2 cups crushed cornflakes
1 TB olive oil
1/2 tsp. cayenne pepper, optional
1 tsp. salt

Preheat oven to 400° F. Rinse chicken, and pat dry. Season generously with salt and pepper.

To make the Dip: In a small bowl, whisk egg with 1 tablespoon water.

To make the Dredge: In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt.

Working with one piece of chicken at a time, dip chicken in egg Dip, then coat with Dredge
mixture; pressing flakes to help them adhere.

Transfer coated pieces to a rimmed baking sheet. Bake until golden brown and crisp,
about 30 minutes.

Sprinkle with salt and pepper before serving.

Serves: 8.

Nutrition Information:
Per serving = 415 calories, 18.5 g fat, 42.2 g protein, 18.3 g carbs, 0.8 g fiber.



Chicken Recipes
Chicken Recipes
Chicken Recipes