Chicken Recipes

Hoisin Chicken in Lettuce Wraps ~ added July 23, 2012

3 skinless boneless chicken breasts, cut into strips
3 tbsp hoisin sauce
1 tbsp minced fresh ginger
1 tbsp light olive oil
1 red pepper, thinly sliced into strips
2 tsp cornstarch
1/2 cup slivered almonds (optional)
1 head iceberg lettuce

Combine chicken with hoisin and ginger in a medium bowl. Season with pepper.

Heat large non-stick fry pan over medium heat. Add oil, then chicken mixture. Stir-fry until no pink remains. Add red pepper. Cook until tender-crisp. Stir cornstarch with 1/4 cup water and add to chicken. Cook until mixture is thickened. Stir in almonds, Remove from heat.

Place chicken mixture onto lettuce leaves and roll to “wrap”.

Bruschetta Chicken Casserole ~ added June 10, 2011

4 boneless skinless chicken breasts
2 tbsp. light sundried tomato and oregano dressing
2 red peppers, chopped
2 cloves garlic, minced
19 oz. stewed tomatoes, reduced sodium, undrained
2 tomatoes, chopped
1 cup water
1/2 cup quinoa, uncooked (or basmati rice)
1/4 cup part-skim mozzarella, shredded
2 tbsp. fresh basil, chopped

Heat dressing in skillet. Add chicken, peppers and garlic. Cover, cook 10 minutes, stirring peppers and turning chicken until meat is done. Remove from pan and cover to keep warm.

Add canned tomatoes and water to skillet. Stir in quinoa (or rice) and bring to a boil. Simmer on low for 10 minutes. Meanwhile, combine cheese, fresh tomatoes and basil.

Return chicken and peppers to skillet and top with cheese mixture. Cover and cook 5 minutes.

Quinoa Chicken Chili

1 tbsp olive oil
400 g ground chicken
1 cup diced white onion
1 cup diced green pepper
1 tsp minced fresh garlic
28 oz can diced tomatoes
19 oz can black beans, drained and rinsed
14 oz can kidney beans, drained and rinsed
½ cup quinoa
5.5 oz can tomoto paste
1 cup water
3 tbsp chili powder
1 tsp unsweetened cocoa powder
½ tsp dried oregano
¼ tsp ground cumin
¼ tsp salt
¼ tsp ground black pepper
2 tbsp white vinegar
Sour cream, guacamole, cheddar cheese, green onions, tortilla chips (all optional)

Heat the oil in a large saucepan on medium heat and cook the ground meat until completely browned. Stir in the onion, green pepper and garlic. Cover and cook for about 5 minutes, or until the onion starts to soften.

Add the tomatoes, black beans and kidney beans, quinoa, tomato paste and water. Mix the chili powder, cocoa powder, oregano, cumin, salt and black pepper. Bring the mixture to a boil, then reduce to a simmer and cook uncovered for about 20 minutes. Remove from the heat and stir in the vinegar.

Serve immediately, garnishing with sour cream, guacamole, cheddar cheese, green onion and tortilla chips (if using).

Best-Ever Chicken Breasts

4 boneless skinless chicken breasts
3 tbsp olive oil
2 tbsp chopped fresh parsley
2 tbsp lemon juice
½ tsp dried Italian Herb seasoning
3 cloves garlic, minced
½ tsp salt
¼ tsp pepper

With sharp knife, cut each chicken breast horizontally in half to make 2 filets.

In bowl, whisk together oil, parley, lemon juice, Italian seasoning, garlic, salt and pepper; add chicken, turning to coat. Cover and marinate for 30 minutes.

Place chicken on greased grill, or in greased frying pan over medium heat and cook until no longer pink.

Makes 4 servings: 243 calories / 31 g protein / 12 g fat / 2 g carbs

Bok Choy Chicken

Zest of 1 lemon
½ ttsp ground coriander
½ tsp chili flakes (optional)
¼ tsp salt
4 chicken breasts, boneless, skinless
½ cup low-sodium chicken broth
3 tbsp lemon juice
1 tbsp sesame oil
1 garlic clove, minced
1 tbsp cornstarch
2 tsp soy sauce
500 g baby bok choy (about 8), quartered

Combine lemon zest, coriander, chili flakes and salt in amedium bowl. Add chicken and turn to coat.

Heat a large frying pan over medium-heat. When hot, spray well with oil. Add chicken and sauté until golden. When chicken is golden brown, stir in broth, lemon juice, sesame oil and garlic. Bring to a boil, then reduce heat to medium low. Cover and simmer, turning chicken occasionally, until springy when pressed. In a small bowl, combine cornstarch with soy and 1 tbsp water.

Remove chicken to a platter and cover loosely with foil to keep warm. Increase heat to medium high. Stir in bok choy. Stir often until tender crisp. Remove to platter with chicken. Whisk cornstarch mixture into broth in pan. Stir constantly until sauce thickens, about 1 min. Pour sauce over chicken.

Serves 4: 236 calories / 8 g fat / 7 g carbs / 34 g protein

Cinnamon Chicken with Butternut Squash

2 skinless, boneless chicken breasts
1 tsp cinnamon
¼ tsp garlic salt
2 tsp olive oil
½ cup chicken broth, sodium reduced
400 g butternut squash, cubed (about 3 cups)
1 green onion, thinly sliced

Cut each chicken breast into 2 cutlets. Sprinkle all over with cinnamon and garlic salt.

Heat a large non-stick frying pan over medium heat. All oil. Cook chicken until springy when pressed, 3-4 min. per side, then remove to a plate. Loosely cover with foil. Pour broth into frying pan. Add squash. Reduce heat and simmer, covered, stirring occasionally, until squash is tender, 8-10 min. Add onion during the last minute of cooking. Using a potato masher, coarsely mash squash, adding more broth if you like a creamier texture. Divide between plates and top with chicken.

Lemon Chicken

1.5 kg bone-in chicken breasts
20 cloves garlic, unpeeled
2 lemons, each cut into 8 wedges
½ cup sweet onion vinaigrette dressing
1 tsp salt

Preheat oven to 325˚.

Place chicken, garlic and lemons in roasting pan. Beat dressing and salt, pour over chicken.

Back for 1.5 hours, increasing temperature to 400˚ after 1 hour of cooking.

Moroccan Stew

6 boneless skinless chicken breasts
4 garlic cloves
2 onions
1 tsp each of ground cumin and paprika
½ tsp each of ground ginger cinnamon, allspice and salt
½ tsp hot red chili flakes or ¼ tsp cayenne pepper
2 cups small chunks of carrots
3 cups large chunks of peeled squash or sweet potatoes
284 mL can condensed chicken broth
½ cup pitted green olives (optional)
540 mL can chickpeas, drained and rinsed

Cut chicken breasts in bite-size cubes. Mince garlic and thinly slice onions. In a slow-cooker, stir garlic with onions, cumin, paprika, ginger and cinnamon, allspice, salt, chili flakes, carrots, sweet potatoes, broth, olives, if using. Add meat.

Cover and cook on high heat for 5 hours, or on low for 9 to 10 hours. Stir in chick peas during last 15 minutes of cooking. Serve over couscous or with crusty whole grain bread.

Serves 6: 388 calories / 50 g protein / 12 g fat / 17 g carbohydrates

Mushroom-Stuffed Chicken

2 tbsp olive oil
4 cups mushrooms, chopped
1 clove garlic, minced
1 tsp salt
½ tsp pepper
½ tsp dried oregano
4 boneless skinless chicken breasts
1 tbsp whole-wheat flour
¾ cup chicken stock
1 tsp soy sauce

In skillet, heat half of the oil over medium heat; sauté mushrooms, garlic and half each of the salt, pepper and oregano until juices have evaporated, about 10 min.

Meanwhile, with knife held horizontally, cut each chicken breasts in half almost, but not all the way through. Open like a book. Place on foil-lined rimmed baking sheet. Mound 2 tbsp mushroom mixture in the centre of each, leaving remaining mushroom mixture in pan. Fold breast over to enclose. Brush with remaining oil; sprinkle with remaining salt, pepper and oregano.

Bake in 425˚ oven until no longer pink inside, about 20 min. Broil until golden, about 2 min. Cut into ¼” thick slices

Meanwhile, sprinkle flour over remaining mushroom mixture in pan; cook over medium-high heat, stirring for 1 min. Add chicken stock, cook, stirring until thickened. Serve with chicken.

 

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