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Old 01-17-2008, 06:44 PM   #1
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Your best chicken breast recipe

OK, I'm out of ideas so please share your most delicious succulent low carb recipe for boneless skinless chicken breasts. Thanks!
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Old 01-17-2008, 08:56 PM   #2
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I have more chicken breast recipes than humanly possible. Do you want something creamy, cheesy, or spicy? Oh and are you still in induction?

Last edited by extraordinary; 01-17-2008 at 08:57 PM..
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Old 01-17-2008, 09:58 PM   #3
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Hi, thanks for the response. I'm doing PP so no induction rules for me.

I don't like to use packaged or convenience foods but that's really my only limitation. I did find the chicken stickie thread earlier and made the green chile jack chicken for dinner tonite - it was fabulous!
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Old 01-17-2008, 10:17 PM   #4
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INGREDIENTS

* 1 (10 ounce) package fresh spinach leaves
* 1/2 cup sour cream
* 1/2 cup shredded pepperjack cheese
* 4 cloves garlic, minced
* 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
* 1 pinch ground black pepper
* 8 slices bacon

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
3. Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
4. Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

ETA: This is from all recipes, but it is awesome!!!
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Last edited by Leashy; 01-17-2008 at 10:18 PM..
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Old 01-17-2008, 11:13 PM   #5
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I LOVE the aluminum foil packet recipes on the Reynold Wrap website. The chicken always comes out moist, they cook in no time and there is little to no cleanup. Here are some of my favorites, with a few suggestions.

salsa chicken I usually omit the corn as I'm on Atkins and replace it with various things from onions to black beans. Also I use full fat cheese, most often a mexican blend.
chicken in garlic cream sauce I usually swap the 1/2 cup alfredo sauce for a half can of a good quality cream of broccoli soup as canned alfredo is generally lacking in flavor. I also omit the red peppers in favor of extra mushrooms.
chicken parmesan I usually use the zucchini AND the broccoli florets and up the cheese a bit.

Hope you like them!
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Old 01-18-2008, 05:13 AM   #6
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My fav way is easy simple and very flavorful, warm skillet to med/high heat, spray with olive oil, pat dry boneless chicken tenderloins (or breasts cut into thinner strips), sprinkle each chicken strip with garlic, lemon pepper & chili powder, toss into skillet, cook about 3 minutes on each side, flip add more spices as you go, when the skillet is really hot (almost smokin') gently drip water (like by the tablespoon) into skillet, it steams the chicken making it sooo moist , flip do it again, the chicken should taken on a gorgeous mahogany color. I love this over a spinach salad or just by itself with any other sidedish.
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Old 01-18-2008, 05:36 AM   #7
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Here is the Cola BBQ Chicken.
Pretty easy and a favorite with us

http://www.lowcarbfriends.com/bbs/lo...ever-good.html
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Old 01-18-2008, 02:45 PM   #8
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Oh, this one is easy. I created this one myself just based on other recipes I have tried. It was always a family and friend favorite even before I started doing LC. The only part of it I have to go lightly on is the gravy that I make out of the pan drippings.
Sorry, but I never measure and it always turns out great. Here goes:

3 or 4 large chicken breasts with skin!(as many as will fit in a large sautee pan)
rosemary
2 bay leafs
garlic powder
onion powder
salt
pepper
dry wine or dry sherry, what ever you prefer

Ok, first melt some butter in the skillet over med heat, being careful not to burn. I ususally put in about 2 tablespoons.
Then I add the bay leafs, rosemary (about a tablespoon), about 1/2 teaspoon each of garlic powder and onion powder evenly all around the bottom of the pan.
Then put the chicken in right away skin side down.
Now sprinkle the other side of the chicken sticking up with another 1/2 t of garlic powder and onion powder and sprinkle a little salt and pepper. If
you are using unsalted butter, use more salt.
Ok, immedaitely cover the pan and turn it down to low.
Check the chicken in about 10 mins or so and if it is nicely browned turn it over. Then 5 minutes later, you want to add about 3/4 cup of wine I would say. Turn the chicken again and cover. Cook turning once more until cooked through. I think it may take 20-25 mins or so total, but I'm not certain of the time.
If when you check it the wine is almost all gone, add a bit more. It means the chicken is absorbing the delicous wine flavor.

Ok, now for the extra delicious part. Try not to get scared off, because this is real gravy, but used in moderation there are not that many carbs. Dont use a flour sub or it will taste nastty!!

Ok, melt 1/2 stick of butter over low heat. Add just enough flour to make a paste. Now add all your pan drippings, being careful to strain out the bay leafs and rosemary. Add 2 cubes or packages of chicken buillon, add a bit of water and a few drops of kitchen boquet.
Turn the heat up a bit and make sure it starts to boil a bit, whisking as you go to be sure it smooth and doesnt burn. If its too thick add a bit more water. If you dont have bullion you can always use some canned or packaged chicken broth.

I tell you the gravy is wonderful even if you use it sparingly over the chicken, it has a wonderful rich flavor. Even in generous amounts this is enough gravy for 6 or more people. The kids get to put it on their mashed potatoes too, but no potoatoes for me of course.
Enjoy!!
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Old 01-18-2008, 03:23 PM   #9
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[COLOR="Red"]Steph's Yummy Chicken Stuff....YUM YUM YUMMY![/COLOR]
This is better than you can imagine!

[COLOR="red"]STEPH'S YUMMY CHICKEN STUFF [/COLOR]
2 pounds boneless chicken breasts
Salt and pepper, to taste
3 4-ounce cans mushrooms, drained
1/3 cup sour cream
1/3 cup mayonnaise
1/2 packet ranch dressing mix, 1/2 ounce or a scant 2 tablespoons
2 tablespoons heavy cream
1/4 cup parmesan cheese, 1 ounce

Place the chicken pieces in a single layer in a 9x13" baking dish; season lightly with salt and pepper on both sides. Cover with the mushrooms. Blend the sour cream, mayonnaise, ranch dressing mix and cream; spread over the mushrooms. Sprinkle the parmesan cheese over everything. Bake at 375║ 45-60 minutes or until the top is brown and crusty and the chicken is done. I baked mine 45 minutes and the chicken was a little over done and dry. I suggest checking it after 30-35 minutes.

Makes 6 servings
Do not freeze
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Old 01-18-2008, 04:07 PM   #10
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Quote:
Originally Posted by Crink View Post
Steph's Yummy Chicken Stuff
That sounds really good!
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Old 01-18-2008, 04:11 PM   #11
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Coat Chicken strips or tenders in dijon mustard and then in parm cheese and fry. Very good and crispy.
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Old 01-24-2008, 08:25 PM   #12
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bump
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Old 01-24-2008, 10:57 PM   #13
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Quote:
Originally Posted by extraordinary View Post
I LOVE the aluminum foil packet recipes on the Reynold Wrap website. The chicken always comes out moist, they cook in no time and there is little to no cleanup. Here are some of my favorites, with a few suggestions.

salsa chicken I usually omit the corn as I'm on Atkins and replace it with various things from onions to black beans. Also I use full fat cheese, most often a mexican blend.
chicken in garlic cream sauce I usually swap the 1/2 cup alfredo sauce for a half can of a good quality cream of broccoli soup as canned alfredo is generally lacking in flavor. I also omit the red peppers in favor of extra mushrooms.
chicken parmesan I usually use the zucchini AND the broccoli florets and up the cheese a bit.

Hope you like them!
Thanks! I'd forgotten about those... one of my faves was with dijon mustard, zucchini and a few other things. I'll check it out!
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Old 01-25-2008, 01:14 AM   #14
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Quote:
Originally Posted by lowcarblulu View Post
OK, I'm out of ideas so please share your most delicious succulent low carb recipe for boneless skinless chicken breasts. Thanks!
have you seen this thread? Lots of great ideas and recipes in there.

http://www.lowcarbfriends.com/bbs/re...n-breasts.html
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Old 01-25-2008, 04:27 AM   #15
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I just made stuffed chicken breast. You can stuff with whatever you want. I used this.

Stuffed chicken breast

2 chicken breast
1/4 c. sliced bell peppers
1/4 c. crab artichoke cream cheese dip
1 T. onion chopped
1/4 c. sliced mushrooms
1 clove garlic chopped

Preheat oven to 350
take chicken and pound a little flat then put everything on the chicken breasts evenly , fold over and secure with toothpicks or thread then bake for about 1 hour.

This is so good . Enjoy!!
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Old 01-25-2008, 07:54 AM   #16
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Originally Posted by Nigel View Post
have you seen this thread? Lots of great ideas and recipes in there.

http://www.lowcarbfriends.com/bbs/re...n-breasts.html
Yes, I found it after I posted this thread... but new ideas are always welcome! Thanks :-)
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Old 01-25-2008, 05:31 PM   #17
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Here's my current favorite:
Chicken breasts with spinach cream cheese mousse

Preheat oven to 375

1. Pound 4 chicken breasts to 1/2 inch thickness and place in bottom of baking dish
2. drizzle 1 T olive oil over, salt and pepper well
3. cover with one package of thawed, VERy well drained spinach
4. beat together well 8 oz of cream cheese with 2 T melted butter and 1 egg. Spoon over the spinach.
5. cover with 1/2 cup freshly grated parmesan cheese
6. Bake uncovered for 35-40 minutes until browned on top.

You can add artichoke hearts, crushed garlic, or chopped sun dried tomatoes to the spinach layer, if you like them.
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