Japan-Toriwasa
1 whole chicken breast
1/8 tsp. salt
1/2 tsp. salt
2 1/2 tsps. wasabi
1 sheet nori
5 tbsps. sake
4 oz. bunch Italian parsley
2 tbsps. soy sauce
Skin and bone chicken breasts. Cut chicken breasts horizontally into paper thin slices, then into shreds 1/4″ wide. Put chicken, sake and 1/8 tsp. salt into a small saucepan. Bring to a boil. Remove from heat and let cool to room temperature.
Put 5/8 pint water, 1/2 tsp. salt into a small pan. Bring to a boil. Toss in parsley. Cook parsley for 1 minute. Drain and rinse under cold water.
Put the Wasabi paste with 2 tbsps. of soy sauce into a mixing bowl. Stir in chicken, liquid and parsely, mix thoroughly. Divide into 6 small bowls, and cover with shredded nori.
- Ben T.
Weeknight Chicken Cordon Bleu
1 cup milk
1 cup dry bread crumbs
6 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness salt
and pepper to taste
6 slices cooked ham
6 slices Swiss cheese
2 tablespoons vegetable oil
1 (10.5 ounce) can condensed cream of chicken soup
1/2 cup heavy cream
Preheat oven to 350°F (175°C).
Place milk and bread crumbs in two separate shallow bowls.
Season the chicken with salt and pepper.
Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks.
Dip each chicken roll into milk, and then into breadcrumbs.
Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9×13 inch baking dish.
In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.
- Tina
Sunday Fried Chicken
4 chicken breast halves, without skin
2 ½ cups cornflakes, crushed
1 teaspoon thyme, dried
¾ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
2 egg whites, large, beaten
Rinse chicken and pat dry.
Place cornflakes in a plastic food bag and crush gently with your hands to make very coarse crumbs. Add thyme, paprika, salt, and pepper to bag; shake to mix.
Coat chicken pieces with egg white, drain briefly, then put in bag with crumb mixture, 1 piece at a time. Turn bag to coat chicken well.
Arrange chicken pieces slightly apart in a 10×15-inch nonstick pan.
Lightly mist chicken with cooking oil spray.
Bake chicken at 425° until meat is no longer pink in thickest part, about 25 minutes for breasts.
Salt and pepper to taste. Serves 4.
- Tina
Greek Grilled Lemon Chicken With Orzo
1 1/4 cups orzo pasta
3/4 cup peas
1 tablespoon lemon pepper
1/2 teaspoon salt
1 tablespoon chopped fresh dill
4 4 ounce chicken breasts, pounded to 1/4-inch thickness
1/4 cup nonfat plain yogurt
1/2 cup crumbled feta
1/2 teaspoon lemon zest
1 tablespoon lemon juice or to taste
2 tablespoons chopped parsley
Cook the orzo according to package directions. In the last 2 minutes of cooking, add the peas. Drain. Toss with the olive oil and let cool slightly.
Combine the lemon pepper, salt and dill in a small bowl. Rub the mixture evenly over the chicken.
Coat the grill or grill pan with cooking spray and heat. Add the chicken and cook about 5 to 6 minutes on each side, or until cooked through to an internal temperature of 160 degrees.
Toss the orzo with the feta, lemon zest, lemon juice and parsley and serve with the chicken. Makes 4 servings.
Calories 197, Fat 5 g, Carbs 38 g, Sodium 982 mg, Fiber 4 g.
- AJ
Indian Chicken and Peppers
1 tablespoon canola oil
1 tablespoon minced fresh ginger
3 cloves garlic,minced
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
pinch cayenne pepper
2 red bell peppers, thinly sliced
2 green bell peppers, thinly sliced
1 cup thinly sliced red onion
1 pound boneless chicken breasts, cut into 1/4-by-3-inch strips
1 tablespoon lemon juice
Heat the oil in a large nonstick skillet over medium high. Add the ginger, garlic, curry, cumin, coriander, salt and cayenne and cook, stirring, 3 to 4 minutes, until the onion is softened. Add the peppers and cook, stirring occasionally, 5 to 6 minutes, until they are crisp-tender. Transfer the mixture to a bowl.
Add the chicken to the skillet and cook, stirring occasionally, until lightly browned and cooked through, about 4 to 5 minutes. Toss with the lemon juice. Return the other ingredients to the skillet, cook 1 to 2 minutes to warm through, and serve immediately.
Makes 4 servings.
Calories 206, Fat 5 g, Carbs 12 g, Sodium 369 mg, Fiber 3 g.
- AJ
Baked Moroccan Chicken Thighs
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon cinnamon
1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup Marsala wine
2 pounds chicken thighs, skin removed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped dates
1/4 cup pimiento-stuffed green olives
1/4 cup cilantro, chopped
Preheat oven to 425 degrees. Coat a baking dish with cooking spray.
Combine the garlic, cumin, cardamom, cinnamon, balsamic vinegar, honey and Marsala in a bowl and whisk until the honey is dissolved.
Place the chicken thighs in a single layer on the baking sheet. Season the chicken with the salt and pepper. Tuck the dates under the chicken pieces (this prevents them from scorching as the chicken cooks) and sprinkle with the olives. Pour the sauce evenly over the chicken and place in the center of the oven.
Bake for 30 minutes, basting occasionally, or until a meat thermometer inserted in the center of a thigh (not touching the bone) registers 180 to 185 degrees.
Just before serving, garnish with the chopped cilantro. Makes 4 servings.
- AJ
Chicken and Cornbread Stuffing – Crockpot
4 boneless chicken breasts – (to 6)
1 Small box stove-top cornbread stuffing
1 Package frozen chopped broccoli – (10 oz), thawed (or broccoli and
other vegetables mixture)
1 Can cream of broccoli with cheese soup
(reduced-fat soup preferred)
1/2 Cup chicken broth
Lighly butter a 3 1/2-quart crockpot and place chicken breasts in the bottom. Mix together the remaining ingredients and place on top of chicken. Cover and cook on LOW 6 to 7 hours. This recipe yields 4 to 6 servings.
- Mom2Sam Tiny
