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Old 10-17-2003, 07:12 AM   #31
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Dreamchaser!!! You and your DH both look wonderful. What a great thing you have done for yourselves and your family. I am certain they will love having you around longer and being healthy while you are here!!!
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Old 10-17-2003, 07:13 AM   #32
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I like to wrap the chicken breast around a piece of ham and some cheese, it makes a chicken cordon blue!!
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Old 10-17-2003, 07:16 AM   #33
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OOphs!!! Choirmom3 that message was for you and your DH. I am sure Dreamchaser has had very good results on this way of eating also!!
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Old 10-17-2003, 09:00 AM   #34
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i like to batter tenderloins with parm. cheese or almond flour and egg and deep fry for chicken tenders---yummy! serve with blue cheese!
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Old 10-17-2003, 09:32 AM   #35
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Stuffed chicken breasts are our new thing. In the past few weeks, we've tried all sorts that are sooo good... you just flatten the chicken breast (pound it) then throw whatever suits your fancy (and the diet) on top, then roll it up and stick a couple of toothpicks in it to keep it closed... it's best if you then add some sort of sauce on top and then bake in the oven for an hour or so.

Variations we've tried:

stuffings:
pepperoni & mozzarella cheese
rosemary ham and cheese (mozzarella, american...)
sun-dried tomato and basil

sauces:
alfredo sauce
something with mushrooms we got off the recipe board here
ranch dressing
low-sugar pizza sauce

There's many options to try, and they certainly add some zing! to your chicken breasts!
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Old 10-17-2003, 10:13 AM   #36
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Old 10-17-2003, 10:36 AM   #37
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Pam Butter Spray,in an electric skillet at 200 degrees.Yummy!You can really taste the chicken.
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Old 10-17-2003, 10:43 AM   #38
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Sorry it took so long, but here's mine

I mix mayonnaise with lipton garlic mushroom soup mix, brush on chix. breast and bake in oven. Fast, easy, moist and delicious!
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Old 10-17-2003, 10:48 AM   #39
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I agree with French, the only way to get a dry chicken breast is to overcook it. I'm printing out this thread cause all the cooking ideas look so yummy!

I get the pre-marinated Italian chicken breast, brush with sourcream, sprinkle with parmesan cheese, and bake.
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Old 10-17-2003, 10:57 AM   #40
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This is a great post!!! What a bunch of great ideas!!!
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Old 10-17-2003, 10:59 AM   #41
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[COLOR=red]Administrator: Can we make this a sticky on the recipe board?[/COLOR]

I make it several different ways. Here is my favorite way.
Fortunately my apartment complex has a huge rosemary bush outside. I snip off tons of it and wash and dry it. I marinate a whole chicken or chicken breasts in it with garlic powder, olive oil, salt, pepper, and the juice of two whole lemons. I marinate it for two days and bake it at 350 for an hour... it's scrumptious and I have it with mock mashed potatoes.
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Old 10-17-2003, 12:13 PM   #42
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I have a good recipe for whole chickens too. Ya stuff the cavity with cut up fruit and it steams the fruit juice thru the breast meat while it cooks. I use any kind of citrus fruit or apples...especially green apples. YUM! The breast meat gets so tender...and ya get just a perfect hint of flavor. I am gonna have to make one of these now....with some mock mashed taters.
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Old 10-17-2003, 12:51 PM   #43
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Old 10-17-2003, 01:41 PM   #44
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I love threads like this, but it does get me running to the kitchen. I can't wait to try some of these great ideas.

Cheers,
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Old 10-17-2003, 02:29 PM   #45
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Quote:
Originally posted by LeslieZ
I buy Perdue frozen breasts or tenderloins......cook them on the foreman grill (do not thaw before cooking) spray with olive oil pam and sprinkle McCormick's Lemon and Herb seasoning (0 carbs) I turn it over and sprinkle the seasoning more than once while cooking. I think that because the chicken is frozen to start it helps to keep the juices in....this is the most tender and delicious way I have found yet. It is unbelieveable how juicy it is. It takes just a few more minutes than fresh chicken. Great in a ceasar salad!!
Interesting. I'll have to try them on my GF grill this way sometime. Thanks!
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Old 10-17-2003, 03:02 PM   #46
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Old 10-17-2003, 03:55 PM   #47
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Quote:
Originally posted by dougloid
I love threads like this, but it does get me running to the kitchen. I can't wait to try some of these great ideas.

Cheers,
dougloid
me too!! I had to go take out some chicken breasts to cook for lunch tommorrow!! I can't wait!
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Old 10-17-2003, 04:56 PM   #48
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Marinate boneless, skinless breasts in a mixture of soy sauce, olive oil, garlic, red wine vinegar and splenda for at least a half hour and then cook on the grill, basting with marinade mixture while cooking. Yummy.
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Old 10-17-2003, 07:01 PM   #49
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Old 10-17-2003, 10:54 PM   #50
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Quick fix chicken - no grill!

I bought a new non-stick fry pan with a glass lid. It makes all the difference in the world!
I melt some butter and heat up the pan, then toss in boneless skinless chicken breasts. Sprinkle with seasonings, add a tablespoon of lemon or lime juice. Cook on high til the outside of the flesh is seared (white), this locks in the moisture. Then reduce heat by half, and put the lid on. Leave to cook through, turning occasionally. If the pan gets dry, add extra juice or a splash of water. Cook slowly on a low heat and make sure there is something for the chicken to swim in! If you do that then they seldom dry out. If you want the chicken to brown up, wait til nearer the end of the cooking time then take off the lid and crank the heat to brown it quickly (allowing the moisture to evaporate).
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Old 10-18-2003, 07:21 AM   #51
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Does anyone ever try cooking them in a pressure cooker? I bought a microwave pressure cooker and I am looking for ways to use it. Before I started this WOL I made some white rice in it and it worked good.
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Old 10-18-2003, 01:11 PM   #52
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Well, at least this lasted for a while before it got moved to the recipe board, bumpin for over here.
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Old 10-18-2003, 07:46 PM   #53
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From the recipe board, THANKS to Dee
I absolutely love this one. Chicken does not shrink and its very tasty. Cook from frozen or fresh

Lemon Sauce Chicken
Posted by Dee
Serves: 4
CarbsPerServing: 1.6
Prep Time: 10 minutes
Effort: Easy
Ingredients:
4 chicken breasts
6 TBS mayonaise
2 TBS lemon juice
1 TBS vinegar
1 tsp salt
1 tsp pepper

How to Prepare:
Mix mayonaise, lemon juice, vinegar, salt, and pepper in bowl. Place chicken in casserole dish and spoon mixture over chicken. Bake in 350 degree oven for 1 hour, until bubbly and lightly browned.


NYC Nutrition Analysis (entire recipe):
water=54.61 g; calories=606.4; protein=1.25 g; total fat=65.57 g; carbohydrate=7.11 g; dietary fiber=0.68 g; ash=13.6 g; calcium=29.97 mg; phosphorus=29.92 mg; iron=1.16 mg; sodium=5186 mg; potassium=108.3 mg; magnesium=10.15 mg; zinc=0.19 mg; copper=0.05 mg; manganese=0.17 mg; vitamin A=241.1 IU; vitamin E=9.78 mg ATE; thiamin=0.01 mg; riboflavin=0.01 mg; niacin=0.06 mg; pantothenic acid=0.21 mg; vitamin B6=0.5 mg; folate=10.48 ug; vitamin B12=0.21 ug; vitamin C=14.47 mg; saturated fat=9.76 g; monounsaturated fat=18.75 g; polyunsaturated fat=34.1 g; cholesterol=48.68 mg; selenium=1.53 ug; refuse=0.%; %cal as carbrot:fat=5:1:95; WW Pts=17.52
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Last edited by cdnjan; 10-19-2003 at 02:04 PM..
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Old 10-19-2003, 01:41 AM   #54
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Cdn - That sounds terrific. I sure do want to try that one. Thanks for posting it
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Old 10-19-2003, 12:52 PM   #55
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EASY

I'm not much of a cook, so I like things REALLY easy, and this recipe (if you can call it that) is one of my regulars.
Take frozen (or fresh) chicken breasts or tenders and cook them in a crockpot with low carb pasta sauce. Cooking time depends on whether they're frozen or fresh. I usually take the top off the crockpot towards the end so that the sauce will thicken. Can be served with grated Parmesian
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Old 10-19-2003, 03:18 PM   #56
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Made Dee's Lemon sauce chicken

I loved it, dh called it Pepper sauce chicken, he does not like pepper and wanted to know why I added it.

Any ideas on what to add instead of pepper?
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Old 10-20-2003, 01:02 AM   #57
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Marchbaby..Glad you liked it its my fav. I would use less or no pepper then and just sprinkle it on your own plate. Many other spices would probably work. I just really like the lemon tang to it. MMMMGood
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Old 11-04-2003, 01:16 PM   #58
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Old 11-04-2003, 04:18 PM   #59
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CDNJan,

I made this again tonight.

I made a mistake and used thin sliced breast, should have adjusted the cooking time to 40 minutes, chicken was a bit over cooked, but still delicious!

I make Dh's now with 1/4 tsp white pepper and he likes it!
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Old 11-05-2003, 01:45 AM   #60
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Actually that would be a good idea to slice the breast up a bit as the flavor would be even better I think. Glad your Dh likes it now you fooled him eh with the WHITE pepper Good thinking. Its easier than cooking 2 different things.
Jan
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