Chicken Recipes

For a tasty menu that is suitable for all the family, including the diabetics, look no further.  This menu features herb grilled chicken. This chicken can be marinated overnight or all day, making it quick at the last minute.  Add hot potato salad which needs to bake for one hour.  Once the potato salad is in the oven you are free to concentrate on grilling the chicken.  Add quick to prepare sesame green beans for a complete meal.

HERB GRILLED CHICKEN

1/3 cup lemon juice

1/4 cup olive oil

1/4 cup minced fresh parsley

3 garlic cloves, minced

1 tbsp grated lemon peel

1 tsp minced fresh thyme

1/4 tsp pepper

1/2 tsp salt

1 3-lb chicken, cut-up

Using a fork, prick the skin of each piece of chicken.  In a large resealable plastic bag, combine the lemon juice, oil, parsley, onion, garlic, lemon peel, thyme, salt and pepper; add chicken.  Seal bag and turn to be sure all pieces of chicken are coated.  Refrigerate 6 to 8 hours or overnight, turning occasionally.  Drain and discard marinade.  Grill chicken, covered, over medium heat for 35-40 minutes or until juices run clear.  Turn every 15 minutes while grilling.

HOT POTATO SALAD

8 potatoes, cubed and cooked

1 lb pasturized cheese spread

1/2 cup chopped onion

1 cup mayonnaise

1/2 lb bacon

In a large bowl, mix together potatoes, cheese spread, onion, and mayonnaise.  Place mixture into a baking dish that has been sprayed with vegetable oil spray.  Bake at 325 degrees for 1 hour.  Remove from oven and crumble bacon over potatoes before serving.

SESAME SEED GREEN BEANS

1 lb fresh green beans, trimmed

1 tbsp sesame seeds

2 garlic cloves, minced

2 tbsps canola oil

Salt to suit your taste

Place beans in a saucepan and cover with water.  Bring beans to a boil and cook, uncovered, until tender–about 8 to 10 minutes.  Meanwhile, in a skillet, saute sesame seeds in garlic and oil.  Drain beans and stir into mixture in pan.  Season with salt as desired.

For dessert, make it easy on yourself and serve your favorite ice cream with a choice of toppings.  Remember to use sugar-free for the diabetics.

Enjoy!

For a new twist on a chicken salad, try this Tex-Mex Chicken Salad.  With a refreshing combination of salad greens, veggies, and grilled chicken tossed with your own home-made lime vinaigrette, it is perfect for hot summer days.  But it is also a good choice for any time of the year.  For a little south-of-the-border feel, hang a pinata, lay some mariachis on the table, bring out your colorful place mats and salad plates. Serve the salad with baked tortilla chips rather than bread or crackers.  Put salsa and guacamole in colorful dishes to add to the scheme.  A little salsa music in the background would help to set the mood.  There you have it, a quick and simple patio meal.

BLACK BEAN CHICKEN SALAD WITH LIME VINAIGRETTE DRESSING

SALAD:

6 cups mixed salad greens

1 1/2 cups cubed grilled or sauteed chicken breast

1 can (15 oz) black beans, rinse well and drain

1 cup chopped fresh tomatoes

1 cup chopped green bell pepper

1/2 cup sliced, halved red onion

1/2 cup low-fat Mexican-blend shredded cheese

DRESSING:

1/4 cup finely chopped fresh cilantro

1/4 cup finely chopped tomato

1 tbsp vinegar (I prefer cider vinegar)

1 tbsp olive oil

1 tbsp lime juice

1/2 tsp lime zest

1 garlic clove, minced

dash of salt

1/4 tsp freshly ground black pepper

1/4 tsp chili powder

In a large salad bowl, combine the salad ingredients.  In a food processor or blender, combine the dressing ingredients.  Place lid on container and process until you have a smooth dressing.  Pour dressing over salad and toss to coat.

Makes 4 servings.  Each serving:  298 calories, 26 g carbs, 28 g protein

Note:  I adapted this recipe from one I saw in a Light & Tasty magazine a few years ago.

Enjoy!

Here is a quick, healthy recipe for chicken breasts that is sure to become a family favorite.  You’ll love it because it is quick, easy, healthy, and economical.  The citrus glaze gives the chicken breasts just a little extra twist.   For a different side dish, try the sausage, pear stuffing.  Made with whole-wheat bread and a pear, it is sure to become one of your favorite stuffing recipes.  Add a salad and you have a quick, hearty meal for your family.  Make this one of those sit-down family dinners that I always recommend. 

 CITRUS GLAZED CHICKEN

4 boneless, skinless chicken breasts (about 1 lb)

3 tbsp orange juice concentrate, thawed

2 tbsp lemon juice

1/2 cup chicken broth

3 tbsp Splenda or Equal Sugar-Lite

1 1/2 tsp cornstarch

1 tbsp butter

1 tbsp chives, chopped

1 tbsp fresh parsley, stemmed and chopped

1/4 cup sliced almonds, roasted

Preheat oven to 425 degrees.  Place chicken breasts on foil-lined baking sheet.  Brush with 1 tbsp orange juice concentrate.  Bake 15-20 minutes until cook ed through. 

Place remaining juice concentrate, lemon juice and broth in a small saucepan.  Blend Splenda/Equal and cornstarch in a small bowl.  Stir cornstarch mixture into juice mixture in saucepan.  Heat over medium-high heat and simmer 8 to 10 minutes until sauce thickens slightly.  Remove from heat and whisk butter into the sauce.  Add chives and parsley.  Pour over the chicken breasts then top with the almonds.

SAUSAGE AND PEAR STUFFING

2 tsp extra-virgin olive oil

4 cups whole-grain bread cubes

1 lb mild sausage

1/2 low-sodium chicken broth

4 celery stalks, chopped

1 medium onion, chopped

1 Bosc pear, coarsely chopped

1 tbsp chopped fresh sage

1 large egg, lightly beaten or 1/4 cup egg substitute

1/4 cup chopped fresh parsley

1/4 tsp salt

1/4 tsp freshly ground black pepper

Heat oven to 350 degrees.  Spray a 9×13-inch baking dish with non-stick vegetable oil spray.

Place bread crumbs in a large mixing bowl.  Cook sausage in a skillet over medium-high heat until browned.  Drain well in a colander then add to bread crumbs in bowl.  Put olive oil into a skillet, heat and add celery and onion.  Cook until softened.  Add pear and sage, cook 2 minutes longer.  Put vegetable/pear mixture into bowl with bread and sausage.  Add egg and stir to combine.  Add broth, parsley, salt and pepper; mix well.  Spread mixture into baking dish.  Bake until top is crispy and stuffing is heated through, approximately 1/2 hour.

If you are looking for a little “comfort food”, a new recipe for your dinner table, or an economical meal, here are a couple of recipes for you!  These casserole recipes will remind you of those delicious hot meals from grandma’s or mom’s oven.  For most of us, that is “comfort” enough.   Colorful Chicken Rice Casserole is a type of Tex-Mex food which means a great blending of flavors.   Chicken and Ham Casserole also makes use of rice and blends the flavors of two meats.  Both will no doubt be big hits with your family.

COLORFUL CHICKEN RICE CASSEROLE

1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted

1 cup sour cream

1/2 cup small-curd cottage cheese

1 pkg (3 oz) low-fat cream cheese, cubed

3 cups cubed cooked chicken

3 cups cooked brown rice

1 1/2 cups (6 oz) shredded Monterey Jack cheese

1 can (4 oz) chopped green chilies

1 can (2 1/4 oz) sliced ripe olives, drained

1/8 tsp garlic powder

1/2 to 3/4 cup crushed corn chips

2 cups shredded lettuce

2 medium tomatoes, chopped

In a blender or food processor, combine the soup, sour cream, cottage cheese, and cream cheese; cover and process until smooth.  Transfer to a large mixing bowl.  Stir in the chicken, rice, cheese, chilies, olives, and garlic salt.  Spray a 2-quart baking dish with nonstick cooking spray.  Transfer mixture into prepared dish.  Bake, uncovered, for 25 to 30 minutes, or until bubbly, at 350 degrees.  Remove from oven and just before serving, sprinkle top with corn chips, lettuce and tomatoes in that order.

Yield 6 to 8 servings.

Note:  I adapted the above recipe from one I found in an old Taste of Home’s Quick Cooking magazine.

CHICKEN AND HAM CASSEROLE

1 pkg (6 oz) long grain and wild rice mix

2 cups cubed cooked chicken

1 cup cubed fully cooked ham

1 can (10 3/4 oz) low-sodium cream of chicken soup, undiluted

1 can (12 oz) evaporated skim milk

1 cup shredded Colby or Cheddar cheese

1/8 tsp pepper

1/4 cup grated Parmesan cheese

Cook rice mix according to package directions.  Transfer to a greased 2-quart baking dish.  Top with chicken and ham.  In a bowl, combine the soup, milk, cheese, and pepper; pour over chicken mixture.  Sprinkle with the Parmesan.  Bake, uncovered, at 350 degrees for 25 to 30 minutes or until bubbly.

Serves 6

Enjoy!

Two delicious chicken entree recipes that you can make in a half hour or less.  Forget the fast food chains and cook at home.  It’s healthier and it can be quick and easy too.  Try these recipes for Chicken Piccata and Quick and Easy Chicken Oriental.  With the Chicken Oriental serve some steamed broccoli and pass out store bought fortune cookies.  Serve hot buttered noodles and a salad with the Chicken Piccata.  These are two meals that are ready in no time and the clean up is easy.  In the time it takes to wait in line at the fast food drive-in windows, get home, serve the food and clean up the mess, you can have a decent meal ready to serve your family.QUICK AND EASY CHICKEN ORIENTAL1 lb skinless, boneless chicken breasts2 tbsps butter1 cup diced celery1 bunch green onions, sliced1 can (6 oz) sliced water chestnuts, drained1 can (8 oz) sliced mushrooms, drained1 can golden mushroom soup, undiluted2 tbsps soy sauceCut chicken into bite-sized pieces.  In a large skillet, melt butter over medium heat.  Add chicken and cook until no longer pink.  Add the remaining ingredients and mix well.  Simmer for 15 minutes, stirring frequently.  Serve over hot brown rice.

Note:  Add 1/4 cup chopped cashews if desired.CHICKEN PICCATA4 boneless,skinless chicken breast halvesdash of black pepper1/4 tsp salt1/4 cup flour4 tbsp butter1 cup fresh mushrooms, sliced1 clove garlic, minced1/4 cup dry white wine or chicken broth2 tbsp lemon juice2 tbsp chopped parsleyPlace chicken between 2 pieces of plastic wrap and pound chicken to 1/2-inch thickness.  Sprinkle with the salt and black pepper.  Coat chicken with the flour.  In a large skillet, over medium heat, melt 3 tablespoons of the butter.  Place chicken in the skillet and cook about 5 minutes or until golden brown, turning once during the cooking time.  Remove chicken from the skillet and keep warm.  Add remaining butter to the skillet; add the mushrooms and garlic to the skillet and cook until tender.  Return the chicken to the pan and add the wine OR chicken broth and the lemon juice.  Simmer approximately ten minutes, stirring occasionally until sauce is slightly thickened.  Place chicken on serving platter and sprinkle with chopped parsley.Enjoy.