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Old 05-19-2006, 02:28 PM   #211
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Whoa, such great ideas and recipes- thanks!! Will have to think about my favs to contribute, but most warn all that I am not a gourmet or even frequent cook by any means.

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Old 05-23-2006, 02:09 PM   #212
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Thanks for the ideas
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Old 05-23-2006, 03:25 PM   #213
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I cook up half a dozen breasts at a time so I can have "planned overs" during the week.

One of our favorite ways to reheat them is to put a tablespoon each of any salsa you like and the Tostitos Salsa con Queso cheese dip on them, then reheat in the microwave. It makes such a good sauce!
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Old 06-16-2006, 09:32 PM   #214
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Greek style Chicken tenders

Okay, so I stole this recipe from Rachel Rae and modified it a tad.

Slice your chicken breasts into tender size, saute in olive oil. Throw in a little green pepper and mushroom and some garlic. When it's almost cooked, throw in some fresh spinach and feta cheese.

AWESOME stuff!
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Old 08-11-2006, 02:52 PM   #215
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Brown on both sides. Mix up thawed chopped spinach with parmesan and a little nut meg. Put chicken in casserole, cover completely with spinach mix, add a little HOT chicken broth, cover tightly with alum. foil. Bake in 350 oven for about 30 min. Last 5 or so, sprinkle well with mozzarella.

Simmer in a jar of salsa, just don't eat all the salsa - whatever kind you like.

Coat with crushed hazelnuts, saute in butter and olive oil mix, add some orange oil, parmesan and thyme to some cream in the pan for a sauce, after you take out the CBs and voila - very snazzy eats This works best with thin CBs or cutlets.
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Old 11-13-2006, 11:21 AM   #216
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Wanted to get this thead active again...

When I find split breasts on sale for .99/lb, I buy them. One of the things that we do is boil up a bunch of the breasts, cool them off, skin them, shred them and fry the meat in a pan with butter, salt, pepper, and garlic powder (powder tastes better in this recipe than fresh) til crisp. The kids love it this way also. Sometimes we will eat the chicken like this with buttered green beans and dumplings (anyone have a low carb dumpling? ) and sometimes we take the chicken and mix it with eggroll veggies. It's all good! This also works really well (if not a bit better) with whole chicken.
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Old 11-13-2006, 11:26 AM   #217
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My kids like the left over chicken cut up, seasoned and fried with potatoes. Not low carb but kid love it so make for them.
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Old 11-13-2006, 11:30 AM   #218
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I love this post...

azjacque-- Im glad you liked the "famous" chicken... It is my fav!
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Old 11-13-2006, 05:40 PM   #219
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homemade chicken noodle soup

A quickie...

Boil some boneless frozen chicken pieces for about 15 minutes.

Cool off, then dice the chicken.

Dump the water and use the same pan to add the chicken to some canned/boxed chicken broth, add salt, pepper, and poultry seasoning to taste.

Heat the chicken broth up to a boil, and break up some Dreamfields spagetti into it.

Cook until the noodles are done and serve.
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Old 11-14-2006, 11:07 AM   #220
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"Honey" Mustard Chicken Breasts

I made this recipe in my pre-LC days at least once a month and it's great with pork too. The only difference now is using a sugar sub for the honey. It tastes so close to the original that I don't miss the honey. I've never tried this, but if you have some commercial LC honey sub, you could use that for the sweetener.

1 tbsp cooking oil
4 boneless/skinless chicken breast halves -or- pork loin chops
1 can low-sodium cream of mushroom soup
1/2 can water
3 tbsp Dijon mustard
sweetener equivalent to 1 tbsp sugar
1 tbsp dehydrated onion flakes -or- 1/2 tsp onion powder

In a large skillet, brown meat in oil. Combine remaining ingredients, pour over meat, cover and simmer 35 to 40 minutes.

Last edited by Bev-Ann; 11-14-2006 at 11:17 AM..
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Old 11-15-2006, 10:37 AM   #221
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Chicken with Almonds and Parmesan

Mix a together some grated parmesan, ground almonds, dried thyme, salt, chopped coriander leaves (or parsley), red chili flakes. Dip chicken breasts in olive oil and then into the mixture. Put the remaining mixture on top. Bake at 400 F for 20 mins or till done. Very very good!
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Old 11-15-2006, 12:27 PM   #222
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Wow! That looks like dinner tonight! I can't wait!
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Old 11-15-2006, 03:49 PM   #223
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Originally Posted by kumquat View Post
Chicken with Almonds and Parmesan

Mix a together some grated parmesan, ground almonds, dried thyme, salt, chopped coriander leaves (or parsley), red chili flakes. Dip chicken breasts in olive oil and then into the mixture. Put the remaining mixture on top. Bake at 400 F for 20 mins or till done. Very very good!
Thanks...this sounds good!
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Old 03-29-2007, 03:30 PM   #224
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Oops.....too late.
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Old 04-27-2007, 05:52 PM   #225
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these sound great
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Old 09-04-2007, 11:03 AM   #226
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I love the Weber's Kickin Chicken dry rub spice...YUMMO!!
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Old 03-13-2008, 05:32 PM   #227
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If this is the hall of fame for chicken recipes we can't forget Cleo's Buffy Wings!

This thread is awesome...any more ideas? I could really use something new about now.
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Old 03-16-2008, 07:44 AM   #228
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Awesome stuff everyone! Here is what I think is pretty basic however some of the "basic" stuff yall put it- I would have never thought of lol.

I make this for hubby not to fond of hot stuff myself.. however I found a tweak this week that makes it work for me too!!! And Induction Friendly!

Cajun-ish Chicken Scramble
I use Olive oil to fry with, add a small amount to the bottom of frying pan add Frozen or Fresh Boneless Chick breast, coat with cajun seasoning-add hot sauce to the pan ( generously ) flip chicken coat other side with cajun ( I recoat pretty much everytime I flip hubby likes it hot ) cover and simmer till done.

This smells soooooooooooooo yummy when cooking. Now I find it to hot, but the other day I took one of his breasts and cut it up into chunks, scrambled up some eggs, then mixed the eggs and chicken together and sauteed the whole thing in Butter and garlic powder. I had for lunch at work the next day it was awesome! The butter cut the hot but left the flavor!!! Got Chicken and eggs And unless i'm mistaken its induction friendly.
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Old 03-21-2008, 05:23 AM   #229
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I like to put some oil in a pan, add rosemary or rosemary blend seasoning (from Sam's Club) swirl around in pan then add the chicken to pick up herbs in oil,turn to coat both sides then cook till done. I think putting the herbs in oil first brings the flavor out more.
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Old 03-21-2009, 11:19 AM   #230
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Coat both sides of skinless-boneless breasts with spicey brown mustard.

Coat with 50/50 mixture of pork rinds and canned parm cheese.

Brown chicken in oil on stove top, just to brown them not cook through.

Place in oven for about 25 min covered with foil.

Remove and place a slice of lean ham and a slice of sharp swiss. Return to oven for about 5 minutes to heat and melt cheese.

Sometime I turn on the broiler for a min or so.
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Old 04-29-2009, 10:11 AM   #231
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Hmmm... That reminds me of a very old "recipe" for baked chicken. Rub the whole chicken liberally with yellow mustard. Bake in the oven, covered for 30 minutes, uncovered until done. Yummy! And SO EASY!

I'm also reminded of a pork chop recipe that could be used for chicken as well. Spray large skillet (with cover) with Pam generously. Put chicken pieces into the skillet and cook just until color changes and begins to brown. Flip the pieces and repeat. Check often to prevent sticking. Add a large (soft drink size, 10 or 12 oz.) can of V8 juice and a couple of teaspoons of basil and course ground black pepper sprinkled all over. Cover and reduce the heat. Cook until all juices run clear, about 30-40 minutes. Serve with juices drizzled over.

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Old 01-13-2011, 02:36 PM   #232
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Old 06-05-2011, 11:37 PM   #233
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Since I eat mostly fish and chicken, I need to subscribe to this thread.
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Old 09-30-2011, 07:06 AM   #234
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Originally Posted by HevinMonkey View Post
If this is the hall of fame for chicken recipes we can't forget Cleo's Buffy Wings!

This thread is awesome...any more ideas? I could really use something new about now.
Took awhile to find the recipe but here it is and we love it also

Chix' Boneless Buffy Wings
Your Lighter Side: 250 Low Carb Recipes

canola oil
chicken breast, cut into smaller pieces
pork rind recipe
1 egg, slightly beaten
sauces (listed below)
ranch dressing (optional)

Heat a skillet with canola oil. While the skillet is preheating:

Mix an egg in a bowl. Set aside.

On a cutting board, slice breasts in half, the long way, and then cut across to make 8-10 bite-sized pieces (your number of pieces will vary according to the size of the breast).

Dip the bits of breast in the egg bath and then into the bag of rind/spice mix. Coat by shaking the bag.

Once the pan and oil are heated, add the coated pieces to the oil. Cook on both sides, until the chicken is lightly-to-medium brown (5-9 minutes, depending on the oil temperature and size of the chicken pieces).

Remove chicken pieces to a plate lined with a paper towel to absorb excess oil.

Place drained chicken tenders on a plate and coat with sauces of your choice.

For plain Buffy: While we know there's nothing ever plain about Buffy, these served up without any sauce come in very well within induction levels, at approximately 0 carbs. I mean, chicken, pork rinds, oil and a little seasoning? Take that, induction!

For zesty Buffy: Try Bulls-Eye original Barbecue Sauce. This is NOT low-low-carb, coming in at 13 carbs per 2 Tbsp.

For spicy Buffy: Try Texas Pete Buffalo Style Chicken Wing Barbecue Sauce. It'll rip your lips right off of your face, but it's darned good stuff. And at only 3 carbs per 2 Tbsp, it's less 'expensive' carb-wise than Bulls-Eye.
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Old 10-08-2011, 10:56 AM   #235
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I found this recipe in a cookbook I checked out of my local library recently. Found it here online as well and have to say this was outstanding. Not sure of the carb counts. This is definitely a KEEPER.

Italian Chicken Breasts with Pesto Mayonnaise

Here the chicken is boned, stuffed and rolled. It can be a little show-stopper on that brunch table you insist on crowding with egg and sausage casseroles. As if the mayonnaise wasn't enough, surprise your guests with an unexpected touch, drop a few pearls of Basil Oil on medallions of the stuffed chicken.

2 red bell peppers
1 [1 lb. 5 oz] bunch leaf spinach, washed
1 [3 1/2 lbs.] chicken, boned
5 oz thinly sliced mild salami
1/4 cup drained sun-dried tomatoes, thinly sliced
5 oz mozzarella cheese, grated
freshly ground black pepper
1 tablespoon olive oil
1 clove garlic, crushed
String for securing

Pesto Mayonnaise
1 cup lightly packed basil leaves
1 clove garlic, crushed
2 tablespoons grated Parmesan cheese
1/4 cup olive oil
1/2 cup prepared mayonnaise

Quarter the bell peppers and remove seeds and membranes. Broil or grill the peppers, skin side up, until the skin blisters and blackens. Peel away the skin and cut the peppers into strips.

Boil, steam or microwave spinach until just wilted. Drain well and pat dry with paper towels.

Preheat oven to 375. Lightly pound the chicken to flatten. Lay the spinach leaves evenly over the chicken, top with the salami, roasted peppers, tomatoes and mozzarella cheese; sprinkle with pepper and press down firmly. Roll up tightly from the long side, tuck the ends in and continue rolling. Secure the roll with string at 1-inch intervals. Brush the roll with the combined oil and garlic. Bake 1 hour, or until the juices run clear when tested with a skewer. Leave to cool, then refrigerate for several hours.

Pesto Mayonnaise
Blend or process the basil, garlic, Parmesan cheese and oil until smooth.
Combine the basil mixture and mayonnaise in a bowl and season with salt and
pepper to taste, mixing well. Keep tightly covered until required.

Remove the string from the chicken and slice thinly.

Serve with the Pesto Mayonnaise.
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Old 10-10-2011, 09:25 AM   #236
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Wow! This sounds fantastic, Linny. I just made up a batch of fresh pesto sauce last night, too! Thanks for posting this one.
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Old 10-21-2011, 12:40 AM   #237
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I like to do chicken breasts Italian style, broiled and topped with marinara sauce and parmesan cheese! Easy and delicious!
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Old 12-02-2011, 12:24 PM   #238
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OOOO! Yummy. Subscribing!
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Old 01-11-2012, 06:08 AM   #239
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Grilled or baked ~ this chicken is excellent and full of flavor.

Spicy Ginger Garlic Chicken

4 cloves garlic, minced
1-1/2 tsp grated ginger (I have used powdered)
1/2 tsp salt
1/4-3/4 ground red pepper
1/4 tsp black pepper
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
1 TBS ketchup
1 TBS red wine vinegar
1 tsp water
8 skinless, boneless chicken breast halves (about 2 pounds)

In a small bowl, combine all ingredients except chicken. Mix well. Brush both sides of each chicken breast and bake uncovered in a 375° oven for 45-50 minutes or until no longer pink. Works well on the grill also.

Source: Better Homes & Gardens Magazine, 1992
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Old 01-11-2012, 06:11 AM   #240
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Excellent served over mashed cauliflower.

Chicken and Mushroom Paprikish

6 boneless-skinless chicken breast halves
Salt, pepper and paprika for seasoning

1/4 pound butter
1/2 pound sliced mushrooms
1 tsp lite soy sauce
3/4 cup heavy cream
dash paprika
1 tsp fresh chopped parsley
salt and pepper to season, optional

Season chicken with salt, pepper and paprika to your taste. Pan sear or grill until done.

Meanwhile, melt butter in a large skillet. Saute mushrooms until golden brown. Stir in soy sauce and then slowly stir in cream. Simmer until sauce thickens slightly. Add parsley and paprika and season to taste with salt and pepper, if using. Add chicken back to pan and heat through.
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