What's your favorite way to doctor up plain chicken breasts? - Page 5

cheeky1178 · 03-31-2005, 03:01 PM

I saw it on a show on FitTV Blaine low carb something or other. I haven't tried this yet because I don't have a deep fryer (it says you don't need it but it's a great excuse to buy one LOL) His kids were sitting there eating and I figure if kids will eat it I'll probably like it too

Funky Chicken Nuggets with Dipping Sauce

Chicken:
2 lbs. chicken skinless boneless breasts
1 tbsp. marjoram
10 oz. heavy cream
2 eggs
2 cloves fresh garlic - crushed

Breading:
1/2 cup soy flour - sifted
1 1/2 cup fine ground pork rinds
white cheddar cheese flavored popcorn seasoning (to taste)

Cheese Sauce:
1/2 cup heavy cream
6 oz. Monterey jack cheese

Breading Preparation:
To prepare breading, mix sifted flour with fine ground pork rinds and put in large casserole for breading chicken nuggets.

Chicken Preparation:
Puree chicken breast in food processor until fine. Add marjoram, fresh garlic and two eggs. Drizzle in cream until well mixed. Make quenelles using 2 large tablespoons (rotate 1 tablespoon of mixture back and forth between spoons until 3 sided oval shapes are formed.) Gently place nugget into crumb mixture. Fry nuggets 10 - 12 at a time in 365-degree oil until golden brown. Place in basket with wax paper and toss with white cheddar popcorn seasoning.

Cheese Sauce Preparation:
Heat cream over double boiler (or in a heat safe bowl placed within a saucepan with water) then whip in 6 oz. Monterey Jack cheese until well blended. Hold in small saucepan over warm heat.

Yields approximately 50 nuggets - 1/2 net carb per serving with sauce

(Note: recipe does not utilize all soy/pork rind coating)

Wine2 · 03-31-2005, 04:52 PM

Wow! It really shocked me to see "puree" chicken. I'm real interested to know how this turns out before trying it. Have you bought your deep fryer yet? I have a corndog recipe if you want another excuse to go buy one and try this recipe.

I'll wait until you try it first

It sounds like it will be good if it the pureed chicken will hold up to the frying!

cwgirl · 04-04-2005, 01:18 PM

I cook chicken for salads with this simple recipe:

Chicken with Thyme

Cut boneless chicken breasts into pieces (I usually cut into 4 pieces per breast) and season with sea salt, fresh ground pepper and dried thyme (not too much - a little goes a long way on the spices). Saute in pan with hot olive oil. When you place the chicken in the pan, do it spice side down and then you can season that side as above.

Serve hot from the pan or cool and save for salad.

pdianne · 04-05-2005, 09:32 AM

Made this last night to rave reviews:

1 large spaghetti squash

Cut in half, rub on some butter, season with salt and pepper, place cut side down on cookie sheet and bake at 375 until tender (about 30-45 minutes).

Tomato sauce:
1/2 onion, diced
4-6 cloves garlic coarsely chopped
2-4 TB olive oil
1 large can diced tomatoes
splash red wine
italian seasoning
oregano

Saute onion in olive oil until it just starts to cook. Add garlic, generous pinch oregano and a shake or two of Italian seasoning. Cook until it just starts to turn brown. Add in the rest of the ingredients (including 1/2 tsp or so of oregano and italian seasoning) and let bubble away while you fix everything else, stirring occasionally.

4 good sized chicken breasts (or thighs) cut into bite-size pieces.

Season generously with garlic powder and italian seasoning. Cook in frying pan with some olive oil (2-4 TB). When done remove from pan (leave fat and brown bits in pan) cover and set aside.

2 yellow bell peppers cut into bite-size pieces.

Saute in pan you cooked the chicken in. Add a generous pinch of oregano. You may need to add some more olive oil. When they're lightly browned, add peppers to the bowl with the chicken. (Keep fat in pan as before.)

2 large portobello mushrooms cleaned and cut into bite size pieces.

Saute in the pan used above. Add some butter, salt and pepper. Add to the bowl with the other ingredients when done.

Just before serving, add 1 cup spinach that has been coarsely chopped to the tomato sauce.

Scrape squash out of skin with a fork to form "spaghetti". Place portion of squash on plate, then chicken veggie mixture and tomato sauce to taste. TOp with some freshly grated parmesean cheese.

senoj · 04-05-2005, 11:47 AM

Wow, I am so ready for some chicken now.

pdianne · 04-07-2005, 01:27 PM

I used to live in Binghamton so remember these fondly. It was one of the few redeeming things about living there.

http://myweb.cableone.net/howle/page/spiedies.htm

bkramer947 · 04-16-2005, 05:30 AM

Yay! I just figured out that they finally let this thread become a sticky!
THANKS, ADMINISTRATORS!!!!!!!!!

Mrs Cnote6 · 04-22-2005, 08:49 PM

I made this tonight and it was great!

Easy Chicken Parmesan

1 jar (26 oz.) spaghetti sauce
6 Tbsp. Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1-1/2 cups Shredded Mozzarella Cheese

PREHEAT oven to 375°F. Pour sauce into 13x9-inch baking dish. Carefully stir in 4 Tbsp. (1/4 cup) of the Parmesan cheese. Add chicken; turn over to evenly coat both sides with sauce. Cover with foil.
BAKE 30 min. Uncover.
TOP with mozzarella cheese and remaining 2 Tbsp. Parmesan cheese; continue baking 5 min. or until chicken is cooked through and cheese is melted.

LivinLean · 04-24-2005, 12:14 PM

Wow. This is the first time I've run across this thread. Thanks for all your helpful suggestions regarding chicken. I love chicken!

JaneyDoe · 04-24-2005, 02:40 PM

Tonight I mixed approx 1/2 C mayo and 1/4 fresh parm cheese, 1 Tbl of italian dry dressing mixture and spread it on 4 plain/boneless chicken breasts (halves). I sprinkled them with Keto crumbs and baked 20 minutes @425

Simple and Delish

CRosie · 04-24-2005, 02:47 PM

Hi Pam!

I grew up near Binghamton, so I really appreciate the link!

It's the start of grilling season here, so this looks good and we just got a Wegmans here in Virginia, so now I can have it all!

Rosie

mamagiff · 04-25-2005, 11:34 AM

Found this basic recipe somewhere online a few years ago - can't remember where. I don't really measure ingredients so it's mostly a "to taste" recipe.

Mexican yummy chicken

Boneless, skinless chicken breasts
equal amounts sour cream and mayo
chili powder
ground cumin
a little cayenne pepper
4 oz. can diced green chilies
shredded cheddar

Place breasts in baking dish

Mix remaining ingredients and spread over breasts. top with shredded cheese and bake at 375 for about 35-45 minutes.

I'm still adjusting time and temp due to a different stove. I always had a gas stove till I moved and now I have an electric stove so I have to pay attention to what's cooking!

lowcarbcopy · 04-26-2005, 10:05 PM

OMG I'm so hungry reading all these posts, don't know what to make tomorrow night.

mamagiff · 04-27-2005, 08:35 PM

I got this recipe from a cookbook called Eater's Choice - a Food Lover's Guide to Lower Cholesterol

Lemon Mustard Chicken

6 chicken breasts, boneless, skinless
1/4 c. butter, melted
3 tbsp. Dijon mustard
3 tbsp. fresh lemon juice
1 tsp. tarragon
1/2 tsp. salt

place chicken in shallow baking pan
mix remaining ingredients and pour over chicken
bake at 375 degrees for 30-45 minutes or till cooked through
when serving, spoon sauce over chicken

I've made this for years - pre-lc we served it with pasta and veggies. Now we leave out the pasta or on occasion we use Dreamfield's.

BAMA-GAL-60 · 05-26-2005, 01:20 PM

I like to bake or grill chicken with Italian dressing on it.
also like to use mexican seasoning on it to when I am in my fiesta mode.
I used alot the blackened powder spice on chicken to.

Stepzz · 06-03-2005, 10:47 PM

I make almost exactly the same recipe as mamagiff except I use oregano instead of tarragon. It's great!

Nean · 06-03-2005, 10:52 PM

take boneless chicken breasts
Squirt liberally with low carb vinegrette, cover, bake @ 375 x 1hour
or
Dump Newman's pineapple salsa over them and bake as above

Irishnonee · 06-10-2005, 12:54 PM

i like to simmer chicken breast in water and crystal light. i have tried the orange sunrise and tropical passion they were both excellent. or top the chicken breast with mayo and parmesean cheese and bake. your recipes all sound fantastic.

EMILY49 · 06-11-2005, 11:16 AM

Quote:

Originally Posted by SCOTTSDALEJULIE

Difinately try the Summer Noodles with Spicy peanut Sauce and the tangerine Chicken. the recipe is on the thread entitled If you miss Chinese or Thai.

My mouth is watering and I cannot find this thread?
Please help me or send to me.
Thanks, Emily

mamagiff · 06-11-2005, 03:15 PM

Emily49, is this what you want?

http://lowcarbfriends.com/bbs/showth...y+peanut+Sauce

LowCarbDenise · 06-15-2005, 01:53 PM

I just tried Lawry's Louisiana Red Pepper Marinade on some chicken breasts. It's awesome. The flavor really soaks into the chicken. It's somewhat spicy but not too much.

EMILY49 · 06-16-2005, 12:43 PM

Quote:

Originally Posted by mamagiff

Emily49, is this what you want?

http://lowcarbfriends.com/bbs/showth...y+peanut+Sauce

Yes I found it.
Thank you!

Shancopp · 06-27-2005, 08:07 PM

Made the cola chicken tonite and YUM! Only thing is I used Carb Options Spaghetti Sauce (10 carbs in a cup), as I didn't have any lc ketchup. I used Diet Pepsi (again, all I had) and added a tbsp of Worchestire sauce. This is great, still slightly sweet, but not too much. The reduction and thickening took about 20 mins on the stovetop. Love it! (and the little chunks of tomato and onion from the sauce are a bonus!)

suzukigirl · 06-28-2005, 06:29 AM

Plain old Cajun spices. Pound the chicken breast a little until tender. Sprinkle one side with spices. Fry in a little butter, unspiced side first, turn over and cook thoroughly. Finger lickin' good. In fact I enjoy it so much I'm going to make some right now..........

Nean · 06-29-2005, 09:53 PM

2 large chicken breasts - 75% defrosted is great. Cut into 2" chunks. Toss them into a preheated skillet and start getting them good and brown. When they are good and hot, add 1 box presliced mushrooms and keep cooking. When the mushrooms are soft, add 1/3 cup white wine and deglaze the skillet. Add 2TBSP Parmesan and 1/4cup italian or swiss cheese and salt and pepper to taste. Stir and let it cook a bit more to get the cheese meltly and toasty. In my family, SO's portion is served like that while mine stays in the pan for 1-2TBSP sour cream. Super quick and so tasty.

LESSOFME · 07-02-2005, 08:25 AM

Warning: Hot but good!!

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

This is extremely hot but very good! I'll call it "Chicken on Fire".

4 - 6 chicken breasts, thawed or you could use chicken tenders
3/4 cup margarine
1/2 cup Franks Hot Sauce
2 T of crushed red pepper
1 pack of Lipton Onion soup mix
3 - 4 T white vinegar (I use 4 because I LOVE vinegar)

Mix all ingredients except chicken. Marinate the chicken in sauce overnight. Place chicken in a baking dish and pour extra sauce over top. Cook at 375 for 40 minutes.

I haven't done this yet but I don't see why this couldn't be put in a crock pot to cook all day.

Remember this for the fall, it is a great tailgating dish!

Deannie · 07-07-2005, 01:51 PM

This is my favorite way to eat chicken breasts. Had it for lunch over spinach. MMM

Creamy Mexican Chicken

4 half chicken breasts
garlic powder or salt to taste
1 can Rotel tomatoes and chilis
4 ounces cream cheese, cut into small pieces
1/2 c. sour cream

Spray a large non stick skillet or use butter. Cook the chicken, sprinkled with the garlic until done. Pour in the tomatoes/chilis and boil most of the liquid off. Turn the heat to low and stir in the cream cheese until melted. Turn off the heat and stir in the sour cream. Serve the sauce over the chicken and your choice of cooked veggies.

Divabunny · 08-05-2005, 02:53 PM

I made a separate post for these, but I thought I'd add them here as well.

Applebee's Tequila-Lime Chicken

1 (5 ounce) boneless skinless chicken breast
1/2 cup lime juice
1/4 cup tequila (non-alcoholic may be used)
12 cup tortilla chips
1/4 cup Mexi-ranch Dressing (recipe to follow)
1/4 cup shredded Cheddar jack cheese
Set oven to broil.
To prepare chicken, pour lime juice and tequila into a sealable plastic bag.
Place chicken in bag and chill. Marinate chicken overnight.
To prepare Mexi-ranch Dressing, in a small bowl mix:
1 tablespoon salsa
3 tablespoons ranch dressing

Chili's Monterey Chicken

1 boneless skinless Chicken Breast 2 tsp. Barbeque Sauce (she recommends Bull's Eye) 2 slices of well crisped Bacon 1/4 C. mixture of Monterey Jack and Sharp Cheddar Cheese
Procedure
Pound chicken breast until it is somewhat flattened, and season with salt and pepper. Spray Pam in a nonstick skillet, and cook chicken breast until it is done. Transfer to a serving plate. Top chicken breast with Barbeque sauce, bacon, and cheese. Broil chicken breast in the oven, or melt

03-31-2005, 03:01 PM	#121
cheeky1178 Senior LCF Member Join Date: Jan 2005 Location: Bergen County, NJ Posts: 90 Gallery: cheeky1178 Stats: 315/305/180? WOE: Atkins Start Date: uh soon, I swear!	I saw it on a show on FitTV Blaine low carb something or other. I haven't tried this yet because I don't have a deep fryer (it says you don't need it but it's a great excuse to buy one LOL) His kids were sitting there eating and I figure if kids will eat it I'll probably like it too Funky Chicken Nuggets with Dipping Sauce Chicken: 2 lbs. chicken skinless boneless breasts 1 tbsp. marjoram 10 oz. heavy cream 2 eggs 2 cloves fresh garlic - crushed Breading: 1/2 cup soy flour - sifted 1 1/2 cup fine ground pork rinds white cheddar cheese flavored popcorn seasoning (to taste) Cheese Sauce: 1/2 cup heavy cream 6 oz. Monterey jack cheese Breading Preparation: To prepare breading, mix sifted flour with fine ground pork rinds and put in large casserole for breading chicken nuggets. Chicken Preparation: Puree chicken breast in food processor until fine. Add marjoram, fresh garlic and two eggs. Drizzle in cream until well mixed. Make quenelles using 2 large tablespoons (rotate 1 tablespoon of mixture back and forth between spoons until 3 sided oval shapes are formed.) Gently place nugget into crumb mixture. Fry nuggets 10 - 12 at a time in 365-degree oil until golden brown. Place in basket with wax paper and toss with white cheddar popcorn seasoning. Cheese Sauce Preparation: Heat cream over double boiler (or in a heat safe bowl placed within a saucepan with water) then whip in 6 oz. Monterey Jack cheese until well blended. Hold in small saucepan over warm heat. Yields approximately 50 nuggets - 1/2 net carb per serving with sauce (Note: recipe does not utilize all soy/pork rind coating) __________________ ______________________________ Dawn "I am only one; but still I am one. I cannot do everything, but still I can do something; I will not refuse to do something I can do. -Helen Keller"

04-05-2005, 09:32 AM	#124
pdianne Senior LCF Member Join Date: Jun 2003 Location: Portland, OR Posts: 626 Gallery: pdianne Stats: 300/ DONE - size 6, 150 and happy WOE: Atkins Start Date: June 2003	i need a name... Made this last night to rave reviews: 1 large spaghetti squash Cut in half, rub on some butter, season with salt and pepper, place cut side down on cookie sheet and bake at 375 until tender (about 30-45 minutes). Tomato sauce: 1/2 onion, diced 4-6 cloves garlic coarsely chopped 2-4 TB olive oil 1 large can diced tomatoes splash red wine italian seasoning oregano Saute onion in olive oil until it just starts to cook. Add garlic, generous pinch oregano and a shake or two of Italian seasoning. Cook until it just starts to turn brown. Add in the rest of the ingredients (including 1/2 tsp or so of oregano and italian seasoning) and let bubble away while you fix everything else, stirring occasionally. 4 good sized chicken breasts (or thighs) cut into bite-size pieces. Season generously with garlic powder and italian seasoning. Cook in frying pan with some olive oil (2-4 TB). When done remove from pan (leave fat and brown bits in pan) cover and set aside. 2 yellow bell peppers cut into bite-size pieces. Saute in pan you cooked the chicken in. Add a generous pinch of oregano. You may need to add some more olive oil. When they're lightly browned, add peppers to the bowl with the chicken. (Keep fat in pan as before.) 2 large portobello mushrooms cleaned and cut into bite size pieces. Saute in the pan used above. Add some butter, salt and pepper. Add to the bowl with the other ingredients when done. Just before serving, add 1 cup spinach that has been coarsely chopped to the tomato sauce. Scrape squash out of skin with a fork to form "spaghetti". Place portion of squash on plate, then chicken veggie mixture and tomato sauce to taste. TOp with some freshly grated parmesean cheese. __________________ In becoming half the person I used to be, I have become all of the person that I was meant to be. Pam

04-07-2005, 01:27 PM	#126
pdianne Senior LCF Member Join Date: Jun 2003 Location: Portland, OR Posts: 626 Gallery: pdianne Stats: 300/ DONE - size 6, 150 and happy WOE: Atkins Start Date: June 2003	memories... I used to live in Binghamton so remember these fondly. It was one of the few redeeming things about living there. http://myweb.cableone.net/howle/page/spiedies.htm

04-22-2005, 08:49 PM	#128
Mrs Cnote6 Junior LCF Member Join Date: Sep 2003 Location: TX Posts: 17 Gallery: Mrs Cnote6 Stats: 162/157/125 WOE: Atkins Start Date: April 2005	Easy Chicken Parmesan I made this tonight and it was great! Easy Chicken Parmesan 1 jar (26 oz.) spaghetti sauce 6 Tbsp. Grated Parmesan Cheese, divided 6 small boneless skinless chicken breast halves (1-1/2 lb.) 1-1/2 cups Shredded Mozzarella Cheese PREHEAT oven to 375°F. Pour sauce into 13x9-inch baking dish. Carefully stir in 4 Tbsp. (1/4 cup) of the Parmesan cheese. Add chicken; turn over to evenly coat both sides with sauce. Cover with foil. BAKE 30 min. Uncover. TOP with mozzarella cheese and remaining 2 Tbsp. Parmesan cheese; continue baking 5 min. or until chicken is cooked through and cheese is melted.

04-25-2005, 11:34 AM	#132
mamagiff Bike Tart Join Date: Apr 2003 Location: right down the road from Bong Recreation Area! Posts: 29,092 Gallery: mamagiff WOE: Switched to Atkins Start Date: 3/24/08	Found this basic recipe somewhere online a few years ago - can't remember where. I don't really measure ingredients so it's mostly a "to taste" recipe. Mexican yummy chicken Boneless, skinless chicken breasts equal amounts sour cream and mayo chili powder ground cumin a little cayenne pepper 4 oz. can diced green chilies shredded cheddar Place breasts in baking dish Mix remaining ingredients and spread over breasts. top with shredded cheese and bake at 375 for about 35-45 minutes. I'm still adjusting time and temp due to a different stove. I always had a gas stove till I moved and now I have an electric stove so I have to pay attention to what's cooking! __________________ Linda We gladly feast on those who would subdue us! - Addams Family Creed My Space and My bike rides 586.2(chip, chip, chip)/2000 miles biking in 2008

03-31-2005, 04:52 PM	#122
Wine2 Senior LCF Member Join Date: May 2003 Location: Northern California Posts: 604 Gallery: Wine2	Wow! It really shocked me to see "puree" chicken. I'm real interested to know how this turns out before trying it. Have you bought your deep fryer yet? I have a corndog recipe if you want another excuse to go buy one and try this recipe. I'll wait until you try it first It sounds like it will be good if it the pureed chicken will hold up to the frying!

04-04-2005, 01:18 PM	#123
cwgirl Junior LCF Member Join Date: Jun 2004 Posts: 22 Gallery: cwgirl	I cook chicken for salads with this simple recipe: Chicken with Thyme Cut boneless chicken breasts into pieces (I usually cut into 4 pieces per breast) and season with sea salt, fresh ground pepper and dried thyme (not too much - a little goes a long way on the spices). Saute in pan with hot olive oil. When you place the chicken in the pan, do it spice side down and then you can season that side as above. Serve hot from the pan or cool and save for salad.

04-05-2005, 11:47 AM	#125
senoj Senior LCF Member Join Date: Mar 2005 Location: Raleigh, NC Posts: 96 Gallery: senoj Stats: 280/261/150 WOE: M&E Fast/Modified Atkins/Schwarzbein Start Date: 03/28/2005	Wow, I am so ready for some chicken now.

04-16-2005, 05:30 AM	#127
bkramer947 MAJOR LCF POSTER! Join Date: Oct 2002 Location: I'm right here, silly! Posts: 2,164 Gallery: bkramer947 WOE: As low carb as possible! Start Date: DANDR on Aug. 11, '03	Yay! I just figured out that they finally let this thread become a sticky! THANKS, ADMINISTRATORS!!!!!!!!!

04-24-2005, 12:14 PM	#129
LivinLean Senior LCF Member Join Date: May 2004 Location: St. Louis, MO Posts: 71 Gallery: LivinLean WOE: Atkins	Wow. This is the first time I've run across this thread. Thanks for all your helpful suggestions regarding chicken. I love chicken!

04-24-2005, 02:40 PM	#130
JaneyDoe Blabbermouth!!! Join Date: Jan 2002 Location: Michigan Posts: 6,734 Gallery: JaneyDoe Stats: 244/172/155 WOE: Atkins Start Date: 1-24-2002	Tonight I mixed approx 1/2 C mayo and 1/4 fresh parm cheese, 1 Tbl of italian dry dressing mixture and spread it on 4 plain/boneless chicken breasts (halves). I sprinkled them with Keto crumbs and baked 20 minutes @425 Simple and Delish

04-24-2005, 02:47 PM	#131
CRosie Senior LCF Member Join Date: Jan 2005 Posts: 765 Gallery: CRosie Stats: 266/186/150 WOE: my own low carb/sometimes lowfat plan Start Date: May 21, 2007	Hi Pam! I grew up near Binghamton, so I really appreciate the link! It's the start of grilling season here, so this looks good and we just got a Wegmans here in Virginia, so now I can have it all! Rosie

04-26-2005, 10:05 PM	#133
lowcarbcopy Junior LCF Member Join Date: Apr 2005 Location: Houston, TX Posts: 13 Gallery: lowcarbcopy WOE: Atkins Start Date: 04/17/05	OMG I'm so hungry reading all these posts, don't know what to make tomorrow night.

04-27-2005, 08:35 PM	#134
mamagiff Bike Tart Join Date: Apr 2003 Location: right down the road from Bong Recreation Area! Posts: 29,092 Gallery: mamagiff WOE: Switched to Atkins Start Date: 3/24/08	I got this recipe from a cookbook called Eater's Choice - a Food Lover's Guide to Lower Cholesterol Lemon Mustard Chicken 6 chicken breasts, boneless, skinless 1/4 c. butter, melted 3 tbsp. Dijon mustard 3 tbsp. fresh lemon juice 1 tsp. tarragon 1/2 tsp. salt place chicken in shallow baking pan mix remaining ingredients and pour over chicken bake at 375 degrees for 30-45 minutes or till cooked through when serving, spoon sauce over chicken I've made this for years - pre-lc we served it with pasta and veggies. Now we leave out the pasta or on occasion we use Dreamfield's.

05-26-2005, 01:20 PM	#135
BAMA-GAL-60 Guest Join Date: May 2005 Location: Alabama Posts: 354 Gallery: BAMA-GAL-60 Stats: start-325-current 225- goal 150 WOE: Atkins Start Date: Nov. 2000	I like to bake or grill chicken with Italian dressing on it. also like to use mexican seasoning on it to when I am in my fiesta mode. I used alot the blackened powder spice on chicken to.

06-03-2005, 10:47 PM	#136
Stepzz Senior LCF Member Join Date: Mar 2001 Location: Hawaii Posts: 63 Gallery: Stepzz	I make almost exactly the same recipe as mamagiff except I use oregano instead of tarragon. It's great!

06-03-2005, 10:52 PM	#137
Nean MAJOR LCF POSTER! Join Date: May 2005 Location: Pacific Northwest Posts: 1,087 Gallery: Nean Stats: (280ish) 223/196/135 Start Date: 5/21/05	take boneless chicken breasts Squirt liberally with low carb vinegrette, cover, bake @ 375 x 1hour or Dump Newman's pineapple salsa over them and bake as above

06-10-2005, 12:54 PM	#138
Irishnonee Senior LCF Member Join Date: Aug 2002 Posts: 481 Gallery: Irishnonee	i like to simmer chicken breast in water and crystal light. i have tried the orange sunrise and tropical passion they were both excellent. or top the chicken breast with mayo and parmesean cheese and bake. your recipes all sound fantastic.

06-11-2005, 03:15 PM	#140
mamagiff Bike Tart Join Date: Apr 2003 Location: right down the road from Bong Recreation Area! Posts: 29,092 Gallery: mamagiff WOE: Switched to Atkins Start Date: 3/24/08	Emily49, is this what you want? http://lowcarbfriends.com/bbs/showth...y+peanut+Sauce

06-15-2005, 01:53 PM	#141
LowCarbDenise Senior LCF Member Join Date: Mar 2002 Location: Santa Cruz Mountains, CA Posts: 454 Gallery: LowCarbDenise Stats: 250/211/150 WOE: Atkins	I just tried Lawry's Louisiana Red Pepper Marinade on some chicken breasts. It's awesome. The flavor really soaks into the chicken. It's somewhat spicy but not too much.

06-27-2005, 08:07 PM	#143
Shancopp Blabbermouth!!! Join Date: Jan 2004 Location: IN Posts: 5,614 Gallery: Shancopp Stats: pregnant/fat again/thin again WOE: Atkins Start Date: 1/1/04	Made the cola chicken tonite and YUM! Only thing is I used Carb Options Spaghetti Sauce (10 carbs in a cup), as I didn't have any lc ketchup. I used Diet Pepsi (again, all I had) and added a tbsp of Worchestire sauce. This is great, still slightly sweet, but not too much. The reduction and thickening took about 20 mins on the stovetop. Love it! (and the little chunks of tomato and onion from the sauce are a bonus!)

06-28-2005, 06:29 AM	#144
suzukigirl Senior LCF Member Join Date: Apr 2005 Location: Highland of Scotland Posts: 90 Gallery: suzukigirl Stats: 200/181/140 WOE: Dipping a toe into Kimkins Start Date: 21/6/07	Plain old Cajun spices. Pound the chicken breast a little until tender. Sprinkle one side with spices. Fry in a little butter, unspiced side first, turn over and cook thoroughly. Finger lickin' good. In fact I enjoy it so much I'm going to make some right now..........

06-29-2005, 09:53 PM	#145
Nean MAJOR LCF POSTER! Join Date: May 2005 Location: Pacific Northwest Posts: 1,087 Gallery: Nean Stats: (280ish) 223/196/135 Start Date: 5/21/05	2 large chicken breasts - 75% defrosted is great. Cut into 2" chunks. Toss them into a preheated skillet and start getting them good and brown. When they are good and hot, add 1 box presliced mushrooms and keep cooking. When the mushrooms are soft, add 1/3 cup white wine and deglaze the skillet. Add 2TBSP Parmesan and 1/4cup italian or swiss cheese and salt and pepper to taste. Stir and let it cook a bit more to get the cheese meltly and toasty. In my family, SO's portion is served like that while mine stays in the pan for 1-2TBSP sour cream. Super quick and so tasty.

07-02-2005, 08:25 AM	#146
LESSOFME Senior LCF Member Join Date: Mar 2005 Location: Virginia Posts: 946 Gallery: LESSOFME Stats: 20/16/12 5'10" (-37 lbs) WOE: Atkins Start Date: restart 1/30/08	Chicken on Fire Warning: Hot but good!! -------------------------------------------------------------------------------- This is extremely hot but very good! I'll call it "Chicken on Fire". 4 - 6 chicken breasts, thawed or you could use chicken tenders 3/4 cup margarine 1/2 cup Franks Hot Sauce 2 T of crushed red pepper 1 pack of Lipton Onion soup mix 3 - 4 T white vinegar (I use 4 because I LOVE vinegar) Mix all ingredients except chicken. Marinate the chicken in sauce overnight. Place chicken in a baking dish and pour extra sauce over top. Cook at 375 for 40 minutes. I haven't done this yet but I don't see why this couldn't be put in a crock pot to cook all day. Remember this for the fall, it is a great tailgating dish!

07-07-2005, 01:51 PM	#147
Deannie Senior LCF Member Join Date: Dec 2003 Location: New Hampshire Posts: 605 Gallery: Deannie Start Date: restarted Oct 4, 03	This is my favorite way to eat chicken breasts. Had it for lunch over spinach. MMM Creamy Mexican Chicken 4 half chicken breasts garlic powder or salt to taste 1 can Rotel tomatoes and chilis 4 ounces cream cheese, cut into small pieces 1/2 c. sour cream Spray a large non stick skillet or use butter. Cook the chicken, sprinkled with the garlic until done. Pour in the tomatoes/chilis and boil most of the liquid off. Turn the heat to low and stir in the cream cheese until melted. Turn off the heat and stir in the sour cream. Serve the sauce over the chicken and your choice of cooked veggies.