Chicken recipes?

What are some HEALTHY chicken recipes. I love chicken, but it gets boring after a while just eating baked chicken breasts. Help me out!Chicken recipes?
We love chicken taco's or chicken fajitas or chicken %26amp; dumplings or chicken soup and I grew up with sweet %26amp; sour chicken which is easy and my son loves chicken breast sbaked with ragu sauce and grated italian cheese on top !





I cut this in half.....





Golden Chicken With Noodles





Prep: 5 minutes Cook: 7 to 8 hours





Makes: 8 servings





2 cans (10 3/4 ounces each) Campbell's Cream of Chicken Soup (Regular or 98% Fat Free)





1/2 cup water





1/4 cup lemon juice





1 tablespoon Dijon mustard





1 1/2 teaspoons garlic powder





8 large carrots, thickly sliced





8 skinless, boneless chicken breasts





4 cups medium egg noodles, cooked and drained





Chopped fresh parsley





1. Stir soup, water, lemon juice, mustard, garlic powder and carrots in 3 1/2-quart slow cooker. Add chicken and turn to coat.





2. Cover and cook on LOW 7 to 8 hours (or on HIGH 4 to 5 hours) or until chicken is cooked through. Serve with noodles. Sprinkle with parsley.





We also love chicken taco's or chicken fajaita's or chicken %26amp; dumplings or chicken soup and i grew up wit sweet %26amp; sour chicken which is easy and my son loves chicken breast baked with ragu sauce and grated italian cheese on top !Chicken recipes?
Season them with Mrs. Dash and pepper and grill them (george forman). This might not be as healthy. But, you can microwave some bacon and place it on the top of the chicken when it's finished. Place some lowfat cheese (mozzarella) on top of that. Serve with California blend vegetables or steamed broccoli. Yum!.
Chicken Divan


akes 6 servings, about 1 1/3 cups each





ACTIVE TIME: 30 minutes





TOTAL TIME: 1 hour





EASE OF PREPARATION: Easy





1 1/2 pounds boneless, skinless chicken breast


1 tablespoon extra-virgin olive oil


2 cups diced leek, white and light green parts only (about 1 large)


1/2 teaspoon salt


5 tablespoons all-purpose flour


1 14-ounce can reduced-sodium chicken broth


1 cup 1% milk


2 tablespoons dry sherry (see Ingredient note)


1/2 teaspoon dried thyme


1/2 teaspoon freshly ground pepper


2 10-ounce boxes frozen chopped broccoli, thawed, or 1 pound broccoli crowns, chopped


1 cup grated Parmesan cheese, divided


1/4 cup reduced-fat mayonnaise


2 teaspoons Dijon mustard





1. Preheat oven to 375 degrees F. Coat a 7-by-11-inch (2 quart) glass baking dish with cooking spray.


2. Place chicken in a medium skillet or saucepan and add lightly salted water to cover. Bring to a simmer over high heat. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the center, 10 to 12 minutes. Drain and slice into bite-size pieces.


3. Heat oil in a large nonstick skillet over medium-high heat. Add leek and salt and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add flour; stir to coat. Add broth, milk, sherry, thyme and pepper and bring to a simmer, stirring constantly. Add broccoli; return to a simmer. Remove from heat and stir in 1 /2 cup Parmesan, mayonnaise and mustard.


4. Spread half the broccoli mixture in the prepared baking dish. Top with the chicken, then the remaining broccoli mixture. Sprinkle evenly with the remaining 1 /2 cup Parmesan. Bake until bubbling, 20 to 25 minutes. Let cool for 10 minutes before serving.





NUTRITION INFORMATION: Per serving: 312 calories; 11 g fat (4 g sat, 4 g mono); 76 mg cholesterol; 19 g carbohydrate; 35 g protein; 4 g fiber; 652 mg sodium; 402 mg potassium.





Nutrition bonus: Vitamin C (70% daily value), Vitamin A (35% dv), Calcium (30% dv), Folate (19% dv).





1 Carbohydrate Serving





Exchanges: 1/2 starch, 2 vegetable, 3 lean meat





TIP: To clean leeks: Trim roots and ragged tops. Slice leeks and place in plenty of water, then drain. Repeat a few times. The slices do not absorb water or lose flavor
We use the new steammer ziplock bags-I think Glad has them out too. Wonderful for mixed veges-you can nuke the whole bag and its only 7 minutes! Also seasoned steamed chicken-which I love. Try italian seasoning on both with some parmasan or garlic too! Also I like rice or noodles with chopped peppers,tomatoes,italian seasoning and the chicken-so does the family. Quick steam and chop up the chicken.-add to the other mix (noodles or rice) after its all cooked up.


Try chicken salad sandwiches too-
Put chicken in saucepan, cover with water, cook until water evaporates, turn it down and ';fry'; it in a little oil (or skip this step, and it will be really healthy)


Chop up a large onion and about 4 or 5 medium tomatoes (I like roma the best)


put a little water in the pan and ';fry'; veggies (you can leave the chicken in)


Add chicken base and cumin (about 1 tsp), garlic powder and pepper to taste. Cover with water and simmer until flavors blend. Eat with corn or flour tortillas (I also serve white rice with this)
Try Eating Well's website. They have several suggestions. :)
Easy Chicken Parmigiana





4 boneless, skinless chicken breast halves


1/3 cup dry bread crumbs


1 egg, beaten


1 (12-ounce) jar marinara sauce


1/2 cup mozzarella cheese, shredded


1/4 cup freshly grated Parmesan cheese





1. Preheat oven to 350*F (175*C).


2. Flatten chicken breasts with kitchen mallet between to sheets of plastic. Dip chicken cutlets into egg beat, then bread crumbs. Place coated chicken in a lightly greased 9 x 13 x 2-inch baking dish and bake for 20 minutes.


3. Remove pan from oven and pour the marinara sauce over chicken. Sprinkle mozzarella and Parmesan cheeses on top and bake in oven for 15 minutes or until bubbly and cheese is melted and golden.
I agree with your assessment of baked chicken day after day! Here are some ideas:





1. Stuff your chicken with a mixture of artichoke hearts, chopped, feta cheese, bread crumbs and dijon mustard. Bake as usual and top with a sauce of white wine, artichoke brine, and a little dijon.


2. Top your breasts with a mixture of diced tomato, Italian herbs, chopped flat leaf parsley, and lowfat mozarella.


3. Cut your breasts into ';tenders'; and marinate overnight in fat free Italian dressing. Drain and saute in a stirfry with bean sprouts, fresh celery, carrots, mushrooms etc. Add a little soy sauce, garlic, and chili sauce and season as desired.


4. Make ';cordon bleu'; by pounding out your breasts and seasoning with salt and pepper. Top with a slice of low salt/low fat ham and lowfat swiss cheese. Roll up and secure with toothpicks. Spray with Pam and roll in seasoned Panko bread crumbs. Bake until golden and done.


5. Chop breasts into bite sized pieces and season with salt and pepper. Saute with 1/2 cup chopped onion and 1/2 tsp minced garlic. Add 1 can Healthy Request Cream of Chicken Soup and 1/2 cup light sour cream. Add 1 tsp dijon mustard and 1/2 cup chicken broth. Stir until bubbling. Add frozen mixed vegetables. Pour in baking dish and top with one sheet puff pastry. Bake until puffed and golden.
do you have a rotisserie, rotisserie chicken is the best!! But you could saute some chicken breasts in olive oil, then add some cream and garlic, and broccoli. It's delish!


Baked chicken breasts are good with a florentine sauce with spinach, garlic, and oil.
I buy boneless/skinless breast by the bag full, you can get them in the frozen foods. Thaw and dice up and cook in a hot skillet with some olive oil and garlic, I boil pasta until al dente, drain and add right to the skillet once chicken is done.. You can add in any veggies you like once the chicken is done, I love broccoli and mushrooms.





Or add taco seasoning or fajita seasoning to the diced up chicken and serve on warm tortilla with your favorite fixings.





Grill them and baste with BBQ sauce, eat with your favorite steamed veggies.
Skillet Chicken Parmesan


4 boneless, skinless chicken breast halves (1lb.)


1/2 cup panko or other plain bread crumbs


1/4 cup grated Parmesan cheese


1/2 tsp. dried basil or 1 1/2 tsp. fresh basil, chopped


salt %26amp; pepper


2 tbsp. vegetable oil


1/2 cup all purpose flour


1 cup tomato sauce


1 1/2 cups grated mozzarella





1. Place chicken between sheets of waxed paper and pound with a rolling pin or flat side of a meat mallet to 1/4 inch thickness.


2. Toast bread crumbs in a dry oven proof skillet over medium heat until golden, shaking pan occasionally to stir, 2 to 3 m inuts. Transfer bread crumbs to a bowl and let cool. Stir in Parmesan and basil and set aside.


3. Sprinkle chicken with salt %26amp; pepper and dredge both sides in flour. Warm oil in skillet over medium-high heat and cook chicken until brown %26amp; cooked through, turning once, about three minutes per side.


4. Preheat broiler to high. Remove skillet from heat and spoon tomato suca over chicken. Sprinkle with bread crumb mixture and broil 1 minute until just toasted.Sprinkle with mozzarella; broil until cheese is golden and bubbling, 1 to 2 minutes longer and serve.





per serving: 427 Calories, 19 g Fat (8g Saturated Fat), %26amp; 22g Carbs.





Hope this mixes things up for you. Its my familys favorite!