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Old 01-08-2006, 08:03 AM   #181
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Csoar2004 - that is a great idea about the dried mushrooms! I have a hugh container of them and I don't care for them rehydrated that much. A friend told me how great they were, "just like fresh mushrooms" NOT! I think I'll try your idea. Thanks.
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Old 01-16-2006, 01:49 PM   #182
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I tried Parmesan Chicken Breasts the other day and they were heavenly.
I got the recipe out of 15 min low carb recipes by Dana Carpender.

1 1/2 lbs boneless,skinless chicken breasts
1 c. grated parmesan cheese
4 tsp oregano
1 tsp garlic
1 tsp paprika
1 tsp pepper
2 eggs
4 tbs butter
*use the cheap parm in the shaker for this*

Pound chicken breasts until 1/4 inch thick and cut into 6 portions
Combine cheese with the oregano, garlic, paprika and pepper on a plate.
In a shallow bowl beat the 2 eggs. Dip the chicken in the egg and then coat in the cheese mixture.
Melt the butter in heavy skillet over med. low heat and saute for 4-5 min per side, or until cooked through. Do NOT over cook!!

This is so wonderfully delicous! It tastes good reheated, but is best freshly fried because it has a crispyness that is awesome.

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Old 01-17-2006, 04:26 PM   #183
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I make a variant of LindaSue's Chicken Renee:

* 2 chicken breasts
* 1/2 C. cream
* 2 Tbsp. Chive & Onion Cream Cheese
* 3 slices bacon, cooked

--Slice chicken breast into medallions, season to taste with garlic powder, cook through by sauteeing with olive oil
--Meanwhile, heat cream over medium heat. Add cream cheese and stir till melted. Chop bacon and add to sauce, stir till heated.
--Pour sauce over chicken medallions to serve!
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Old 01-19-2006, 09:02 PM   #184
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Two Words.......MEXICAN CHICKEN!!

I made this recipe tonight and my hubby almost cleaned out the entire casserole dish before I could get to it. He's not even on the diet. It is one of the best ways to cook chicken and it has already been requested that I cook it again.

It's one of Linda's Low Carb recipes. See below. The link is below also.

MEXICAN CHICKEN
1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste
1/2 cup enchilada sauce*
4 ounces cheddar cheese, shredded
3 green onions, chopped

Sprinkle the chicken on both sides with taco seasoning; grill or saute. Cut chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat chicken. Sprinkle cheese over chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter green onions over the top.

http://users3.ev1.net/%7Efontlady/mexican_chicken.html
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Old 01-26-2006, 12:02 AM   #185
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Last edited by Freesia; 01-26-2006 at 12:04 AM..
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Old 01-26-2006, 12:04 AM   #186
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Old 01-27-2006, 03:48 AM   #187
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Quote:
Originally Posted by shadowzip
I just wanted to add this to the chicken thread. I got it in the recipe room and made it with chicken instead of pork and it is awesome. My family loves it.

http://www.lowcarbfriends.com/recipe...6/cat/9/page/1

Ok I made the recipe shadowzip linked us to above using chicken instead of pork and I have to say even though I was sceptical I tried it because it was so easy. Peeps it is deeeeeeelicious.....especially the leftovers the next day.

The only thing I did not like was seeing the amount of oily sauce the mayo creates.............so i just drained it off .............BUT the mayo-cheese-onion combo really is a yummy trio..........it is definitely a dish I will be making often. I want to try it with beef over the weekend. Thank you shadowzip .

Ok for those of you who hate opening a link.here is the recipe:

OPHELIA’S PORK DIPLOMAT (NB: You can substitute any other meat for the pork)

My Ukrainian DSIL makes this. Delicious, Induction-friendly and super easy!


Almost EVERYONE who has tried this recipe has raved over it. Personally, I would never have thought of cooking with mayonnaise, but it comes out so creamy and cheesy. Yum!


The oil in the mayo separates to tenderize the pork, while the egg and cheese part becomes creamy and delicious, like a thick Bechamel.


Notes:
* You can also make Chicken Diplomat, Veal Diplomat, Steak Diplomat, etc. by substituting the pork with other kinds of meat.
* Vegetables may be added. Traditionally, the Ukrainians serve this dish with potatoes, but I found recipes on the Internet that included mushrooms, fresh beets, tomatoes or even prunes!
* The use of mayonnaise and grated cheese over baked meats and vegetables seems to be a very popular combination in Ukraine: I found one restaurant in Kiev on the Internet that had at least four variations of this theme on its menu.
* Other names for this dish include Pork "Le Maxim," Kharkov Steak, Royal Chops or Meat a la France.
* Carbs can be adjusted by using more or less mayo, cheese and onion. It's all good


INGREDIENTS

Boneless pork roast
Onion
Mayonnaise
Grated cheese


METHOD
1. Pre-heat oven to 400 F.


2. Take a nice, pink pork roast (with not too much fat around the outside, according to DSIL) and cut it into 1/2" slices, then arrange them along the bottom of a deep baking dish.


3. Slice an onion into half-rings and place them on top of the pork.


4. Take enough mayonnaise to completely cover the pork (thinning it slightly with a little water, if desired) and pour over the top of the pork and onion.


5. Add 4 oz or more of shredded cheese (she uses cheddar, but any gratable cheese will do).


6. Place pan in oven for 15 minutes at 400 F, then reduce heat to 375 F and cook for one hour. If the gratinee starts to become too brown, you can cover the dish with a lid or tin foil.
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Last edited by lcq; 01-27-2006 at 03:50 AM..
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Old 02-04-2006, 10:34 AM   #188
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Top cooked chicken breasts with sundried tomato tapenade and fresh mozzarella - broil until brown and bubbly.
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Old 02-06-2006, 06:49 AM   #189
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I made some chicken breast that I marinated in Carb Options Asian Teriyaki for 24 hours . I just cut it up in strips and sauteed it with a little oil. when it was done I added a little more marinade, then tossed in some broccoli, mushrooms, onion and french style green beans. (asian vegetable mix from Kroger) I zapped it in the microwave first. Stirred it all together and Yumm! It felt like I was cheating.
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Old 02-06-2006, 08:38 PM   #190
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Last night I doctored up some leftover fried chicken breasts.

I had breaded them with 1/4 c. each chef's lite flour, coconut flour, and parmesan cheese.

The next day, I took the two leftover breasts and sliced them in half and then spread a layer of mayo on each half and then some feta cheese and some shredded cheddar and microwaved them until the cheese melted. Yum!!

Just a great way to use up leftover chicken if you are tired of the same ole thing. This would be good on baked chicken also.
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Old 02-14-2006, 04:34 PM   #191
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I noticed that most of the people posting in this thread cook their chicken on the stovetop, by grilling, or baking. Does anybody here poach their chicken breasts?

I like doing this for batches that will last me two or three days, and then mixing other ingredients with the poached chicken for a variety of flavors. I'm still experimenting with different flavors, but I will post what tastes good as I figure it out.
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Old 02-14-2006, 04:38 PM   #192
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Sorry to sound dumb, but what is poaching?
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Old 02-14-2006, 04:54 PM   #193
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Quote:
Originally Posted by SugarBabi
Sorry to sound dumb, but what is poaching?
No dumb questions here, SugarBabi.

Poaching is the process of cooking something by putting it in boiling or simmering liquid. Done correctly, as with other cooking methods, poaching can help the food retain its moisture.

I used to grill most of my chicken, but I found indoor grills inconsistent in terms of preventing the chicken from drying out. So, I have been baking them, and more recently, poaching them.

Hope this answers your question.
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Old 02-14-2006, 05:03 PM   #194
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Thanks for letting me know.
I like the idea of poaching chicken. I generally bake mine or else coat it and fry it.
I'm always looking for new/different ways to cook meats and veggies.
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Old 02-14-2006, 05:26 PM   #195
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If you search around, there are a lot of different recipes posted online about how to poach chicken. I think I read a bunch of them and just experimented on my own. Here's how I've been doing it for the last 3 months.

I buy frozen skinless boneless chicken breasts from Costco (this is a warehouse type store like Sam's Club or Pak'n'Save). You can also poach with fresh chicken breasts, but I found the added convenience of frozen very appealing for my tight schedule.. (I don't have to bother defrosting the chicken either).

To poach 8 chicken breast halves, place in an 8 quart stock pot the following:

1 gallon water
1 quart chicken stock
4 sprigs thyme
4 bay leaves
2 tsp black peppercorns
1 onion, roughly diced

Bring this to a boil, with the lid on. Reduce the heat slightly, and let simmer for 5 minutes. This will allow the flavors to blend together.

Now, place the frozen chicken breasts (you can use fresh if you prefer) into the boiling liquid (be careful not to splash yourself). Replace the lid and bring to a boil once more.

When the liquid plus chicken comes to a full boil, remove the lid, and boil uncovered for 7 minutes.

Now, cover the pot once more, and turn off the heat. The heat in the water will continue to cook the chicken breast. Wait a minimum of one hour before eating the chicken.

The thing I love the most about poaching is the convenience. It takes about 30 minutes from the time I put the water into the stock pot to the time I turn off the heat with the lid on the pot. Then I can go about my business, doing whatever other things I need to do, without having to watch the pot.

I also found that leaving the pot covered overnight (assuming I start cooking right before I plan to sleep) works well. The chicken is just as moist the next morning as it was 1 hour after I turn off the heat. And you can use the poached chicken in just about any recipe that asks for cooked chicken.
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Old 02-14-2006, 05:32 PM   #196
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Thanks for the recipe. I'm going to try that. I always cook 8 breasts at a time, just so I can have extra.
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Old 03-01-2006, 06:00 AM   #197
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Chicken for One

I saw this on a thread on Sunday and made it last night. So simple and really tasty:

1 Boneless Chicken Breast (I used tenders)
1 Teaspoon Garlic Powder
Black Pepper to taste
3/4 C. Water
1 Tablespoon Hot Sauce

Put chicken and water in a frying pan, season with garlic power and pepper. Cook on a low flame until water is almost gone. Add hot sauce to the water left in the pan and coat chicken.

According to the tread this is [COLOR=Red]ONE Carb. [/COLOR]

I used a little 0 Carb bluecheese dressing for dipping.
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Old 03-02-2006, 01:09 PM   #198
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Quote:
Originally Posted by bkramer947
Any interesting ideas for induction?

Thanks!!
Skinless chicken breast slice like long fingers dip in egg and then chopped almonds and parmesan cheese, garlic powder, onion powder and parsley and then fried in peanut oil and then later dip them in hot sauce and blue cheese dressing..who needs breading anymore this way has much more flavor..Lisa
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Old 03-11-2006, 08:22 AM   #199
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My new favorite is....

6 Boneless skinless chicken Breast
1 pkg Taco seasoning mix
1 pkg Kraft Mexican Cheese (shredded) or any kind.
1 6 oz Sour Cream
1/2 cup Picante Sauce ( I use the lowest carb I can find)
sliced Jalepenos to taste

I sprinkle my chicken breast with taco seasoning and place in a cassarole dish. I bake at 350' until done. Then I mix the sour cream and picante sauce together and spoon over the cooked chicken breast. I place several jalepeno peppers on top of each breast and sprinkle with grated cheese. Return it to the oven until the cheese is melted.

My dh loves it!!! We have it nearly every night. I make my kids some with out the peppers. This may be a Lindasue Recipe.
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Old 03-11-2006, 01:24 PM   #200
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That recipe sounds good. I think I'll make that for dinner. Thanks!
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Old 03-18-2006, 08:02 PM   #201
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This is my hubby's and my favorite way to prepare chicken

[COLOR=DarkOrchid]Kimberley's Favorite Chicken[/COLOR]

2 boneless skinless chicken breasts

1/2 stick butter
lemon juice to taste
1 tsp salt
1/2 tsp hot Hungarian paprika
1 tsp oregeno
1 tbsp fresh minced garlic
1 tsp garlic powder
1 tsp black pepper

Arrange chicken in a dish. Melt butter in a saucepan - as it's melting, add seasonings. (Adjust seasonings to your taste....I don't always measure exactly and play with the amounts)
Pour melted butter mixture over chicken and turn chicken to coat.
*Bake at 450 for 20 minutes. (you can baste and turn chicken after 10 minutes)
Broil for 10 minutes.

Serve on warm plates with a veggie (I prefer broccoli). Drizzle butter sauce over chicken and veggies.

Bon Appetit !


*don't be scared of the baking time -- this comes out perfect everytime !
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Old 03-19-2006, 03:28 AM   #202
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Quote:
Originally Posted by PhoebeHerself
Green Chile & Jack Chicken
I apologize, but I don't know who originally posted this recipe. It has become one of my favorites!

Green Chile & Jack Chicken

"Definitely NOT low in fat, but the creamy sauce flavored with green chiles is just so perfect with the
chicken and jack cheese, you can't stop eating it. This recipe is from an old issue of Gourmet
Magazine."
1 tablespoon butter
1 tablespoon oil
2 garlic clove -- mashed
4 chicken breast halves
1 cup chicken broth
4 ounces canned green chiles -- chopped
2 teaspoons prepared mustard
1 cup heavy cream
4 ounces jack cheese -- shredded
Preheat broiler. In an oven proof skillet, melt butter with oil. Add garlic and chicken and saute 10
minutes over low heat, turning once. Remove chicken. Pour off fat.
Add chicken broth and scrape up any browned bits on bottom of skillet. Return chicken to skillet.
Add undrained chilies and mustard. Simmer, uncovered, until chicken is done, about 10 minutes.
Liquid should cook down and be syrupy.
Add cream and simmer until thickened, about 5 minutes. Sprinkle with cheese. Run skillet under hot
broiler until cheese melts, about 30 seconds.
Yield: 4 servings
2.8 carbs with 0.5 fiber
I made this last night for dinner.......I only used 1/2 cup of heavy cream, before I put the cream in I threw a few aspargus spears into the side of the pan (just being lazy) YUM!
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Old 03-19-2006, 09:28 PM   #203
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My ex used to grill them with Franks red hot and green pepper. Yum!!
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Old 03-20-2006, 08:44 AM   #204
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This looked really good

I saw this on the food network a week or so ago. I'm anxious to try this chicken recipe. It was on everyday Italian:

http://www.foodnetwork.com/food/reci..._28333,00.html
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Old 03-25-2006, 10:04 PM   #205
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by chicken breast tenderloins or pound breasts very thin. spray pan with pam. preheat oven to 350. put layer of cooked spinach, 4 or so crumbles of feta cheese and few pieces of teh sundried tomatoes that aren't packed in oil. Roll breasts and secure with tooth pick. put in pan and pour over approz 1/2 cup chicken stock. I also sprinkled with chicken broth. Cook til done eapprox 20 minutes. Reheat well in microwave and tasty. Carb count depends on how much sundried tomato and cheese you use.
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Old 04-27-2006, 08:03 PM   #206
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Here's one for all the Thai lovers out there!!!

Spicy Chicken Basil

2 chicken breasts
ginger
garlic
salt/pepper
chili sauce (thai)
splenda packet
1/2 white onion
1/2 green bell pepper
fish sauce
peanut oil
1 cup basil.

cut the chicken into strips and fry in the peanut oil with garlic, chili paste and ginger. once almost cooked, add the onions(thinly sliced) and peppers(thinly sliced)and basil. add salt and pepper, fish sauce and splenda packet. stirfry until everything is cooked.

at a thai restaurant this is often served with rice, but really there is no need for rice. its filling enough on its own.
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Old 04-29-2006, 11:19 AM   #207
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Here's a link to an old chicken thread I had a long time ago that has TONS of more great chicken ideas

http://lowcarbfriends.com/bbs/showth...0&page=1&pp=30
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Old 05-03-2006, 01:46 PM   #208
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Old 05-07-2006, 10:50 AM   #209
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More...

I lost about 50 pounds in the last year and half rather quickly. In order to keep off this great weight loss, I try to find things that are easy to cook.

This is one of my favorites. Take any kind of chicken; breast, tenderloins etc. (thighs are just too fatty for me). I saute them with a titch of water and minced garlic, as much as you want, salt and pepper.

I put a couple pieces of chicken on my plate and cover it with fresh cilantro and lime juice. It's heaven.

Sometimes I get even fancier and cut up tons of hot chiles and put a little cheese on it too. Oh my god!!!!!

I'm doing a low fat, low carb thing so I try to keep my use of extra fats on the low end.

It is sooooooo good though. It's also good because I have the basic chicken in the skillet which my children will eat. They wouldn't touch the cilantro, lime juice thing at all.

Good luck.
Cindy
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Old 05-11-2006, 11:17 AM   #210
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I like stuffing breasts with cream spinach, the kind that is already all made up and seasoned in the frozen food section.
Split the breast and then add the spinach, you may need to press the chicken closed tight so the spanich will not run out.
Bake for 30 or so minutes in hot oven (450) covered.
When chicken is done top with some shredded chees of your choice and put back in oven for about five more minutes until cheese melts.
serve hot.

Last edited by Pcola Girl; 05-11-2006 at 11:18 AM..
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