How do you prepare your chicken breasts? - Page 2

Sharon M. · 10-17-2003, 07:12 AM

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!!!

Jacyln · 10-17-2003, 07:13 AM

I like to wrap the chicken breast around a piece of ham and some cheese, it makes a chicken cordon blue!!

Sharon M. · 10-17-2003, 07:16 AM

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!!

cakes289 · 10-17-2003, 09:00 AM

i like to batter tenderloins with parm. cheese or almond flour and egg and deep fry for chicken tenders---yummy! serve with blue cheese!

ennjay · 10-17-2003, 09:32 AM

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!

Dreamchaser · 10-17-2003, 10:13 AM

bump

yarncat · 10-17-2003, 10:36 AM

Pam Butter Spray,in an electric skillet at 200 degrees.Yummy!You can really taste the chicken.

Chard · 10-17-2003, 10:43 AM

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!

nms · 10-17-2003, 10:48 AM

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.

Valentine04 · 10-17-2003, 10:57 AM

This is a great post!!! What a bunch of great ideas!!!

SomeGirlOnTheNet · 10-17-2003, 10:59 AM

[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.

Kellyann · 10-17-2003, 12:13 PM

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.

Dreamchaser · 10-17-2003, 12:51 PM

bump

dougloid · 10-17-2003, 01:41 PM

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

Dreamchaser · 10-17-2003, 02:29 PM

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!

Dreamchaser · 10-17-2003, 03:02 PM

Jacyln · 10-17-2003, 03:55 PM

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!

shera5555 · 10-17-2003, 04:56 PM

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.

Dreamchaser · 10-17-2003, 07:01 PM

Partly Sunny · 10-17-2003, 10:54 PM

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).

Jacyln · 10-18-2003, 07:21 AM

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.

Dreamchaser · 10-18-2003, 01:11 PM

Well, at least this lasted for a while before it got moved to the recipe board, bumpin for over here.

cdnjan · 10-18-2003, 07:46 PM

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 carb

rot:fat=5:1:95; WW Pts=17.52

Dreamchaser · 10-19-2003, 01:41 AM

Cdn - That sounds terrific. I sure do want to try that one. Thanks for posting it

Sueparl · 10-19-2003, 12:52 PM

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

marchbaby · 10-19-2003, 03:18 PM

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?

cdnjan · 10-20-2003, 01:02 AM

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
Jan

Dreamchaser · 11-04-2003, 01:16 PM

marchbaby · 11-04-2003, 04:18 PM

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!

cdnjan · 11-05-2003, 01:45 AM

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

10-17-2003, 10:54 PM	#50
Partly Sunny Junior LCF Member Join Date: Sep 2003 Location: SW Idaho Posts: 8 Gallery: Partly Sunny	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).

10-18-2003, 07:46 PM	#53
cdnjan Very Gabby LCF Member!!! Join Date: May 2003 Location: An Island in the Pacific Posts: 4,717 Gallery: cdnjan Stats: 199/153/145 WOE: LC Start Date: 3/24/03	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 __________________ Jan [color=blue] Go confidently in the direction of your dreams! Live the life you've imagined. As you simplify your life, The laws of the universe will be simpler.[/color] Last edited by cdnjan; 10-19-2003 at 02:04 PM..

10-19-2003, 12:52 PM	#55
Sueparl Senior LCF Member Join Date: Feb 2002 Location: Long Island, NY Posts: 207 Gallery: Sueparl	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

10-19-2003, 03:18 PM	#56
marchbaby Senior LCF Member Join Date: May 2003 Location: Northern NJ Posts: 466 Gallery: marchbaby Stats: 228.5 WOE: Atkins (for life!) Start Date: 4/28/03,. Reinducted: 1/4/04; Reinducted 10/26/06	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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10-17-2003, 07:12 AM	#31
Sharon M. Senior LCF Member Join Date: Sep 2002 Location: Northern Ohio Posts: 250 Gallery: Sharon M.	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!!!

10-17-2003, 07:13 AM	#32
Jacyln Senior LCF Member Join Date: Oct 2003 Posts: 217 Gallery: Jacyln	I like to wrap the chicken breast around a piece of ham and some cheese, it makes a chicken cordon blue!!

10-17-2003, 07:16 AM	#33
Sharon M. Senior LCF Member Join Date: Sep 2002 Location: Northern Ohio Posts: 250 Gallery: Sharon M.	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!!

10-17-2003, 09:00 AM	#34
cakes289 Senior LCF Member Join Date: May 2003 Location: Rochester, NY Posts: 79 Gallery: cakes289 Stats: 309/254/not sure WOE: Atkins Start Date: January 16, 2009	i like to batter tenderloins with parm. cheese or almond flour and egg and deep fry for chicken tenders---yummy! serve with blue cheese!

10-17-2003, 09:32 AM	#35
ennjay Junior LCF Member Join Date: Sep 2003 Location: nyc Posts: 10 Gallery: ennjay Stats: 193/175/145 WOE: Atkins Start Date: 6/1/04	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!

10-17-2003, 10:13 AM	#36
Dreamchaser Way too much time on my hands! Join Date: Jun 2002 Posts: 11,674 Gallery: Dreamchaser	bump

10-17-2003, 10:36 AM	#37
yarncat Way too much time on my hands! Join Date: Jul 2003 Location: On The Road-Perryville,KY & Albuquerque,NM Posts: 10,715 Gallery: yarncat WOE: Maintaining on Low Carb	Pam Butter Spray,in an electric skillet at 200 degrees.Yummy!You can really taste the chicken.

10-17-2003, 10:43 AM	#38
Chard Senior LCF Member Join Date: Sep 2002 Location: Corona, CA Posts: 402 Gallery: Chard Stats: 156/133/125 Start Date: Sept. 19, 2003	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!

10-17-2003, 10:48 AM	#39
nms Senior LCF Member Join Date: Jun 2003 Location: 70 LB CLUB! Posts: 384 Gallery: nms Stats: 230/159/140 22/14/8-10? 5'6"F WOE: Atkins OWL Start Date: April 2003	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.

10-17-2003, 10:57 AM	#40
Valentine04 Senior LCF Member Join Date: Sep 2003 Location: Portland, OR Posts: 195 Gallery: Valentine04 WOE: Atkins Start Date: 12/29/03	This is a great post!!! What a bunch of great ideas!!!

10-17-2003, 10:59 AM	#41
SomeGirlOnTheNet Puppetmaster Join Date: Sep 2000 Location: H to tha Y to tha D Scrambled word of the day: TOSIYMING. PM your guess. PARKER won last time! Posts: 15,014 Gallery: SomeGirlOnTheNet Stats: Fair enough WOE: Cafe disaffecto	[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.

10-17-2003, 12:13 PM	#42
Kellyann Way too much time on my hands! Join Date: Aug 2002 Location: Philly Posts: 12,801 Gallery: Kellyann Stats: Down 6 so far! WOE: Caffeinated Induction Start Date: Everyday	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.

10-17-2003, 12:51 PM	#43
Dreamchaser Way too much time on my hands! Join Date: Jun 2002 Posts: 11,674 Gallery: Dreamchaser	bump

10-17-2003, 01:41 PM	#44
dougloid Senior LCF Member Join Date: Aug 2003 Location: Atlanta, GA Posts: 713 Gallery: dougloid WOE: South Beach Start Date: January 2003	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

10-17-2003, 03:02 PM	#46
Dreamchaser Way too much time on my hands! Join Date: Jun 2002 Posts: 11,674 Gallery: Dreamchaser	bump

10-17-2003, 04:56 PM	#48
shera5555 Junior LCF Member Join Date: Oct 2003 Location: Flagstaff, AZ Posts: 28 Gallery: shera5555 WOE: moderate carb/Atkins Start Date: 1999	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.

10-17-2003, 07:01 PM	#49
Dreamchaser Way too much time on my hands! Join Date: Jun 2002 Posts: 11,674 Gallery: Dreamchaser	bump

10-18-2003, 07:21 AM	#51
Jacyln Senior LCF Member Join Date: Oct 2003 Posts: 217 Gallery: Jacyln	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.

10-18-2003, 01:11 PM	#52
Dreamchaser Way too much time on my hands! Join Date: Jun 2002 Posts: 11,674 Gallery: Dreamchaser	Well, at least this lasted for a while before it got moved to the recipe board, bumpin for over here.

10-19-2003, 01:41 AM	#54
Dreamchaser Way too much time on my hands! Join Date: Jun 2002 Posts: 11,674 Gallery: Dreamchaser	Cdn - That sounds terrific. I sure do want to try that one. Thanks for posting it

10-20-2003, 01:02 AM	#57
cdnjan Very Gabby LCF Member!!! Join Date: May 2003 Location: An Island in the Pacific Posts: 4,717 Gallery: cdnjan Stats: 199/153/145 WOE: LC Start Date: 3/24/03	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 Jan

11-04-2003, 01:16 PM	#58
Dreamchaser Way too much time on my hands! Join Date: Jun 2002 Posts: 11,674 Gallery: Dreamchaser	bump

11-04-2003, 04:18 PM	#59
marchbaby Senior LCF Member Join Date: May 2003 Location: Northern NJ Posts: 466 Gallery: marchbaby Stats: 228.5 WOE: Atkins (for life!) Start Date: 4/28/03,. Reinducted: 1/4/04; Reinducted 10/26/06	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!

11-05-2003, 01:45 AM	#60
cdnjan Very Gabby LCF Member!!! Join Date: May 2003 Location: An Island in the Pacific Posts: 4,717 Gallery: cdnjan Stats: 199/153/145 WOE: LC Start Date: 3/24/03	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