Boneless, Skinless Breasts

Baja California Chicken
Recipe From: A Taste of Eureka Hospitality, contributed by Nancy
Reagan, former First Lady

8 chicken boneless chicken breasts
seasoned salt and pepper (to taste)
2 cloves garlic, crushed
4 tablespoons olive oil
4 tablespoons tarragon vinegar
2/3 cup dry sherry

Sprinkle the chicken with the seasoned salt and the pepper.

Crush the garlic into the oil and vinegar in a skillet. Saute the
chicken pieces until they are golden brown, turning frequently.
Remove the chicken breasts from the skillet, and place them in a
baking dish.

Pour the sherry over the chicken pieces and place the baking dish in
a 350 degree oven for 10 minutes.

Serve immediately.

Yield: 8 servings.

Broccoli Chicken

6 to 8 skinless, boneless chicken breasts
2 10-ounce packages frozen broccoli
1 can nacho cheese soup
1/4 cup cooking sherry

In a skillet, brown the chicken breasts and place in a greased
casserole. Mix the broccoli, soup, and sherry together. Pour over
chicken and bake uncovered at 350 degrees for 1 hour.

Serves 4 to 6

Soy Sauce Chicken

4 skinless, boneless chicken breasts
1 cup sour cream
1/4 cup soy sauce
1/4 teaspoon black pepper (optional)

Place chicken in a greased casserole dish. Mix sour cream, soy sauce,
and black pepper together. Spread over chicken. Bake covered at 350
degrees for 1 hour.

Serves 4.

Chicken Oregano

4 skinless, boneless chicken breasts
1 tablespoon oregano
1 teaspoon garlic salt
1/2 cup butter, melted

Mix all ingredients together except chicken. Pour over chicken and
marinate at least 4 hours. Bake uncovered at 350 degrees for a 1/2
hours.

Serves 4.

Tarragon Chicken

6  skinless, boneless chicken breasts
1 cup white cooking wine
1 tablespoon dried tarragon leaves
black pepper to taste

Combine wine, tarragon and pepper. Pour over chicken and marinate for
several hours in the refrigerator. Bake chicken at 350 degrees for 1
hour.

Serves 6 @ .32 carbs per serving

Maple Mustard Chicken

4 skinless, boneless chicken breasts
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon maple extract

Combine the mayonnaise, mustard, and maple. Brush the chicken with
1/2 of the mixture and broil 8 to 10 minutes. Turn chicken and baste
with remaining mixture.

Spinach-Stuffed Chicken Breasts
From: ?? I just know it isn't mine.

1 tablespoon butter
4 ounces finely chopped fresh mushrooms (canned works fine, too)
1 (10 oz) package frozen, chopped spinach, thawed, and drained
6 ounces cream cheese
1/2 cup chopped fresh chives
6 large chicken breasts, boneless and skinless (the bigger the
better, fresh is best)
bacon, thick sliced or regular

Preheat oven to 450.

Melt butter and saute mushrooms, cool.

Blend spinach, cream cheese, chives in medium bowl; add mushrooms.
Season as desired (salt, pepper, I use garlic). Shape chicken
breasts; sometimes I pound slightly with a meat mallet to even them
out. Place 1/6 of filling on each breast, fold together, and wrap
tightly with bacon in a spiral shape. (If using regular sliced bacon,
use 2 strips together.)

Arrange on baking sheet and bake until cooked through, approximately
30 minutes.

Before serving, place under broiler for a minute or two to crisp the
bacon.

***Note: These can be made ahead of time and frozen, and reheat
wonderfully for leftovers.

Sauteed Curried Chicken with Bell Peppers
From: Under the Golden Pagoda - Best of Burmese Cooking

2 cups skinless boneless chicken breast meat, cubed
1 1/2 teaspoon salt
1/4  teaspoon. turmeric
1 tablespoon cumin
1/4 teaspoon black pepper
1 cup sour cream
1/4 cup vegetable oil
1 tomato, thinly sliced
2 small yellow onion. sliced into rings
1 tablespoon white wine vinegar
1 large bell pepper, seeded and chopped

In a bowl place chicken, salt, turmeric, cumin, black pepper and sour
cream, mix well and let stand for 1 hour.

Heat the oil in a frying pan over medium heat, saute the chicken
until almost tender, about 4 minutes.

Add the tomato, onion, vinegar, and bell pepper, saute well for
another 4-5 minutes until heated through.

Serves 4.

Spicy Almond Chicken

2 whole chicken breasts, split
    or 4 boneless. skinless chicken breasts
1 tablespoon low carb bake mix (and brand)
    or unflavored whey or soy protein powder
1 egg white
1 1/2 teaspoon oregano
1 1/2 teaspoon basil
1/4 teaspoon black pepper
1 ounce salted almonds, finely chopped
3 tablespoons grated Parmesan cheese

Preheat oven to 425 degrees. Grease baking pan. Rinse chicken and pat
dry.

In large plastic bag, combine all dry ingredients and finely crush
with rolling pin. In shallow bowl, dip chicken in egg white, then coat
in crumb mixture. Arrange chicken in baking pan. Bake 35 minutes.

Serves 4.

Fiesta Chicken

4 skinless, boneless chicken breasts
1/2 cup plain yogurt
2 tablespoons taco seasoning mix
1 cup cheddar cheese cracker crumbs

Coat chicken breasts with yogurt. Combine cracker crumbs and taco
seasoning. Dredge chicken in mixture. Place in a greased baking dish.
Bake uncovered at 350 degrees for 1 hour.

Serves 4.

Chicken & Bacon Twist
From: DeniBear

4  6-ounce  boneless chicken breasts
Dijon  mustard
virgin olive oil
soy sauce
garlic powder
salt
pepper
8 slices of lean bacon
1 small green bell pepper
4 slices of red onion

Preheat the oven to 350.

Wash and pat dry the chicken breasts.

Brush the breasts with olive oil, followed by the mustard. Season
with garlic powder and the all purpose seasoning.

Wrap each breast in two strips of bacon.

Bake for 20 minutes. Top breasts with green bell peppers and red
onions. Add just enough soy sauce for browning.

Bake until tender.

Serves: 2.

Grilled Sesame Chicken Breasts
From: Real Food for Real People

1 tablespoon sugar substitute, brown (or brown sugar substitute)
3 tablespoons soy sauce, low sodium
1 1/2 tablespoons sesame seeds
2 cloves garlic -- minced
1/8 teaspoon freshly ground black pepper
4 medium chicken breast halves without skin

Combine all ingredients except chicken, in a one quart casserole dish.
Mix well. Rinse chicken in cold water, then pat dry with paper
towels. Add chicken to mixture, turning to coat. Cover and marinate
in the refrigerator for 2 hours or overnight.

Remove chicken from marinade and set the marinade aside. Grill 4 to 5
inches from medium-hot coals or 15 inches from medium-hot coals for
15 - 20 minutes or until center is white when cut with a knife. Turn
and baste frequently with reserve marinade.

Serves 4.

Champagne Chicken

6 boneless, skinless chicken breast halves
6 T. lemon juice
fresh ground pepper to taste
1/4 cup butter, divided
1 T. olive oil
1/4 cup shallots, diced
2 cloves garlic, minced
3/4 cup chicken stock
3/4 cup champagne
1 1/4 cups heavy cream
2 T. chives, minced

Pound each chicken breast to an even thickness. Sprinkle each with
1/2 tablespoons of lemon juice and pepper to taste.

In large skillet, melt 2 tablespoons of butter, add oil, and saute
chicken over medium-high heat, about 2 minutes per side, until nicely
browned. Remove from pan, cover and keep warm. In the same pan, melt
remaining 2 tablespoons of butter. Saute shallots until translucent.

Add garlic and cook 2 minutes more, scraping bits from the bottom of
the pan. Pour in chicken stock, champagne and remaining 3 tablespoons
lemon juice. Bring to a boil and cook to reduce to a thin glaze. Add
the cream and boil 6 minutes until thickened.

Return chicken to pan and heat through. Sprinkle with minced chives
and serve immediately.

Serves 6.

Pappy's Grilled Chicken Delight
From: Tyson

1/4  cup soy sauce
1/4 cup vegetable oil
1/4 cup dry cooking sherry
2 tablespoons lemon juice
2 tablespoons dried minced onion
1 tablespoon minced fresh parsley
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/4 teaspoon garlic powder
4 boneless skinless chicken breasts

In a large resealable plastic bag, combine first nine ingredients;
squeeze bag to blend. Add chicken breasts; seal bag and turn to coat
chicken in marinade. Refrigerate 8 hours or overnight, turning bag
occasionally.

Drain chicken, discard marinade. Grill or broil chicken 4 to 5 inches
from heat source for 6 minutes per side or until chicken is fork
tender and juices run clear.

Serves 4.

Margarita Chicken

1 tablespoon olive oil
juice from 2 limes
3 tablespoons sugar free DaVinci orange syrup
2 tablespoons tequila
> 1 tablespoon minced cilantro
2 teaspoons minced jalapeno chili pepper, seeds removed (optional)
4 boneless, skinless chicken breasts (about 1 1/2 pounds), pounded to
    1/2-inch thickness
salt and freshly ground black pepper to taste

In a shallow bowl, combine the oil, lime juice, sugar free orange
syrup, tequila, cilantro and jalapeno, if desired. Season the chicken
with salt and pepper to taste. Place the chicken in the marinade and
turn to coat. Set aside at room temperature for 30 minutes. (May
cover and
refrigerate for up to 24 hours.)

Preheat the grill or a nonstick grill pan over medium heat.

Transfer the chicken to the grill or grill pan, discarding the
marinade. Grill the chicken until cooked through, 2 to 4 minutes per
side.

Serves 4 @ 199 calories, 39 gm protein, 1 gm carbohydrates, 2 gm
fat, 99 mg cholesterol, 1 gm saturated fat, 158 mgsodium, trace
dietary fiber.

Pecan Chicken

4 skinless, boneless chicken breasts
1/4 cup honey
1/4 cup Dijon mustard
1 cup pecans, finely ground

Combine honey and mustard. Spread on both sides of chicken breasts.
Dredge chicken in ground pecans. Place in a lightly greased baking
dish and bake at 350 degrees for 1 hour or until tender.

Serves 4.

Lemon Garlic Chicken

4 skinless boneless chicken breasts
1 clove garlic, minced
1/2 cup chicken broth
1 tablespoon lemon juice

Using a nonstick skillet sprayed with cooking spray, slowly saute
garlic over low heat. Add chicken and cook over medium heat about 10
minutes or until brown on both sides. Add broth and lemon juice. Heat
to boiling and then reduce heat. Cover and simmer 10 to 15 minutes or
until chicken is done.

Remove chicken from skillet and keep warm. Cook or reduce remaining
liquid in pan, around 3 minutes. Pour over chicken and serve.

Serves 4 @ .7 carbs per serving

Chicken Breasts with Mushrooms

6 skinless, boneless chicken breasts
1 tablespoon basil
1/4 pound fresh mushrooms, sliced
3 tablespoons white cooking wine

On stove top place chicken breasts in a nonstick skillet. Over low-
medium heat brown chicken for 1 to 2 minutes. Add mushrooms, basil,
and wine and continue to cook for 30 minutes or until thoroughly
cooked. Spoon sauce over breasts while cooking.

Serves 6 @ .96 carbs per serving

Lime Chicken

4 skinless boneless chicken breasts
juice of 3 limes
2 tablespoons chopped garlic
2 cups fresh mushrooms, sliced

Slice chicken into thin strips. Saute chicken and garlic in lime
juice until chicken is tender. Add mushrooms and continue to cook
until chicken is lightly browned.

Serves 4 @ 6.05 carbs per serving

Savory Baked Lemon Chicken

6 skinless boneless chicken breasts
1 teaspoon garlic salt
juice of 2 lemons
1/2 cup melted butter

Rub chicken breasts with garlic salt and lemon juice. Place in a
baking dish and pour butter over chicken. Bake at 350 degrees for 1
hour, basting often.

Serves 6 @ 0.88 carbs per serving.

Afghan Chicken
From: San Francisco Examiner, 6/2/93.

2 large cloves garlic
1/2 teaspoon salt
2 cups plain whole-milk yogurt
4 tablespoons juice and pulp of 1 large lemon
1/2 teaspoon cracked black pepper
6 large boneless, skinless chicken breasts

Put the salt in a wide, shallow non-reactive bowl with the garlic and
mash them together until you have paste. Add yogurt, lemon, and
pepper.

Add the chicken breasts to the yogurt and turn so all surfaces are
well-coated.
Cover the bowl tightly and refrigerate. Allow to marinate at least
overnight, up to a day and a half. Turn when you think of it.

To cook, remove breasts from marinade and wipe off all but a thin
film. Broil or grill about 6 inches from the heat for 6 to 8 minutes
aside, or until thoroughly cooked. Meat will brown somewhat but
should not char. Serve at once.

Serves 6.

Tasty Chicken

4 skinless, boneless chicken breasts
1/3 cup tomato juice
1/2 teaspoon garlic powder
1/2 teaspoon oregano

Pound chicken breasts with meat mallet until uniform thickness. Roll
chicken breast in tomato juice. Place chicken on foil in baking dish
and sprinkle with garlic and oregano mixture. Bake, uncovered, at 350
degrees for 45 minutes.

Serves 4 @ 1.23 carbs per serving.

Orange Chicken

4 skinless, boneless chicken breasts
1 cup sugar free orange soda
1/4 cup soy sauce
4 to 6 green onions, finely chopped

Combine soda and soy sauce. Marinate chicken breasts in mixture at
least 8 hours or overnight in the refrigerator.

Place chicken and marinade in large baking dish. Sprinkle with onions
and bake at 350 degrees for 1 hour. Baste occasionally.

Serves 4 @ 2.47 carbs per serving.

Chicken in Dilled Lime Butter

6 boneless, skinless chicken breasts
1/2 teaspoon dried dill
1 tablespoon lime juice
6 tablespoons butter
1 tablespoon chives, minced
3 tablespoons vegetable oil

In a large frying pan, heat oil over medium heat.
Add chicken. Saute 4 minutes or until lightly browned.
Turn chicken, cover, and reduce heat to low.
Cook 10 minutes or until tender. Remove and keep warm.

Discard oil and wipe out pan.

Add lime juice. Cook over low heat until bubbly. Add butter, stirring
until butter becomes opaque and sauce thickens. Spoon sauce over
chicken.

Serves 6.

Boneless Thighs

Chicken with Zucchini and Tomatoes
From: Delmarva Poultry Industry, Inc.

8 broiler-fryer chicken thighs, boned and skinned
1 tablespoon olive oil
2 small zucchini, cut in 1/4-inch slices
1 can (14 1/2 ounces) stewed tomatoes
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper

In large skillet, heat oil over medium-high heat. Add chicken and
cook, turning, 10 minutes or until browned.  Drain off excess fat. Add
zucchini, tomatoes, Italian seasoning, salt and pepper. Reduce heat to
medium-low; cover and cook about 10 minutes more or until chicken is
no longer pink in center and zucchini is tender.

Serves 4.

Chicken Pieces

Lemon Butter Chicken

2 to 3 pounds chicken pieces
1/2 cup butter, melted
2 lemons
1/2 teaspoon garlic
salt

Rub chicken with lemon. Combine butter, juice of 1 lemon, and garlic
salt. Pour over chicken and bake at 350 degrees for 1 1/2 hours.
Baste occasionally.

Serves 4 to 6.


----------------------------------------------------------------------------
----

----------------------------------------------------------------------------
----


Chicken Parmesan Italiano

2 boneless skinless chicken breast halves
2 tablespoons Keto Italian-style low carb bread crumbs
2 tablespoons shredded Parmesan cheese
1/2 teaspoon dried oregano leaves
1 tablespoon lemon juice
1 clove garlic, mince
nonstick cooking spray

Heat oven to 425 degrees. Line a cookie sheet with foil; spray foil
with nonstick cooking spray. Set aside.

In shallow dish, combine bread crumbs, cheese, and oregano; mix well.
Set aside.

In small cup or bowl, combine lemon juice and garlic. Brush both
sides of chicken with lemon juice mixture; coat with bread crumb
mixture. Place on sprayed foil-lined cookie sheet.

Lightly spray chicken with cooking spray. Bake for 15 to 20 minutes,
or until chicken is fork-tender and juices run clear.

Serves 2.

Worcestershire Chicken

2 to 3 pounds chicken pieces
1/4 cup Worcestershire sauce
1/2 cup butter
2 tablespoons lemon pepper

Place chicken in a large greased casserole. Spread butter on each
piece of chicken. Sprinkle with lemon pepper and Worcestershire
sauce. Bake at 350 degrees for 1 hour.

Serves 4 to 6

Chicken Cacciatore

2 1/2 pounds chicken pieces
1 medium onion, chopped
1 14-ounce jar spaghetti sauce
1/2 teaspoon dried basil

Brown chicken pieces skin side down over low heat. Cook chicken 10
minutes on each side. Saute onions until soft. Stir in sauce and
basil. Cover and simmer 20 minutes.

Serve with spaghetti squash.

Serves 4 to 6.

Tangy Chicken

2 1/2 pounds chicken pieces
2 tablespoons butter
1/2 cup Heinz 57 sauce
1/2 cup water

In a skillet, brown the chicken in the butter. Combine sauce and
water and pour over chicken. Cover and simmer for 40 minutes or until
chicken is tender. Baste occasionally. Remove cover last 10 minutes
of cooking.

Spoon sauce over chicken before serving.

Serves 4 to 6.

Sticky Chicken

2 teaspoons salt
1 teaspoon paprika
1/4 teaspoon cayenne
1/2 teaspoon thyme
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
3 pounds chicken parts

Mix salt, paprika, cayenne, thyme, onion powder, black pepper, white
pepper and garlic powder in bowl. Coat chicken on all sides with
spice mixture. Place in sealable plastic bag. Let stand in
refrigerator for 12 to 24 hours; the longer
amount of time is preferable.

Arrange chicken in baking pan. Bake at 250 degrees for 5 hours.

Serves 4 to 5. (Unless you have a teenage son. Then it serves 1 to 2
if the second person isn't really hungry.)

Ground Chicken

Chicken Meat Balls

1 pound ground chicken
1 egg, slightly beaten
2/3 cup corn bread stuffing mix
2 tablespoons sour cream

Combine chicken, egg, and stuffing mix. Shape into 16 meatballs.
Lightly coat skillet with cooking spray and brown meatballs. Reduce
heat to low and add 1/4 cup water. Cover and simmer for 15 minutes.
Stir a little cooking liquid into sour cream and then stir back into
skillet. Gently heat to serving temperature. Add 2 to 4 tablespoons
more water, if necessary.

Southwest Chicken Burgers
From: http://www.lhj.com

1 pound ground chicken or turkey meat
1/2 cup shredded zucchini
2 tablespoons canned chopped green chilies
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup prepared salsa
2 tablespoons chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoon plain nonfat yogurt
Lettuce leaves
Low carb buns, rolls, or preferably, large lettuce leaves

Combine chicken, zucchini, chilies, cumin, salt and pepper in bowl.
Shape into four 1/2-inch-thick patties.

Coat large nonstick skillet with vegetable cooking spray; heat over
medium-high heat. Add patties; cook 5 minutes per side. Combine
salsa, green onions, cilantro and yogurt in small bowl.

Arrange each burger on a bun. Top each with 3 tablespoons salsa
mixture, lettuce and remaining roll halves. Makes 4 servings.

Whole Chickens

Poor Poet's Chicken

1  whole frying chicken
salt and freshly cracked pepper
2  large cloves  garlic (or 3 - to taste)
juice of 2 lemons

Place the chicken in a roasting pan, slide it into the oven, and
roast at 325 until the chicken is tender (45 minutes to an hour). In
the meantime, mash the garlic in a mortar and then mix in the lemon
juice, a scant teaspoon salt, and at least a half teaspoon of cracked
pepper. When the chicken is done, cut it up on a serving platter and
pour over it the garlic-lemon sauce, along with any juice from the
pan.

Serves 4.

Cooked Chicken

Spicy Chicken Hash

For the sauce:

3 tablespoons butter
3 tablespoons arrowroot
1 cup cream
1 cup chicken broth
1/2 teaspoon cayenne pepper (to taste)
salt and freshly ground pepper (to taste)

For the hash:

2 tablespoons butter
1 medium onion, finely chopped
1 red or yellow bell pepper, seeded and finely chopped
8 ounces mushrooms, thinly sliced
3 tablespoons chopped fresh parsley
salt and freshly ground pepper (to taste)
1-2 cups diced cooked chicken
chopped chives for garnish

For the sauce, melt the butter, cream, chicken broth, cayenne, salt,
and pepper and bring to a simmer.  Mix arrowroot with a small amount
of cream and stir into mixture and cook just to thickening.

For the hash, melt the butter in a large skillet over moderate heat.
Saute the onion and bell pepper until tender, about 5 minutes. Add
the mushrooms, parsley, salt, and pepper and cook an additional 10
minutes.  Add the chicken and sauce, and transfer to a
buttered shallow baking dish.

Bake in a preheated 400F oven for 30 to 40 minutes, until it is
bubbling and the top is golden brown.

Garnish with chopped chives.

Serves 4 to 6.

Di (owner of CelebrateLowCarb)





