Healthy delicious chicken recipies?

[Boost]

Chicken is the main meat that I like to eat. I cook it very healthy and it tastes like shit.

I add my chicken into soups, pasta sauces' and stews' etc, but I need a good recipe for eating it alone and have it taste good and tender.

Thanks for any help.

[Boost]

I order grilled chicken breasts when I go out to eat at restaurants and the damn chicken tastes fantastic. I need a recipe like that!

[bigpapapump2016]

try cooking it with lemon slices wrapped around it, it will soak up the juices and stay tender and melt in your mouth good

[Freebsd1977]

Now with summer around the corner, time to bbq some chicken bone-in and with the skin on. Burn baby burn! LOL!

[Mr.Freeze]

i got a friend that brings me the special ingrediant for the chicken from KFC:yeah

[Boost]

i got a friend that brings me the special ingrediant for the chicken from KFC:yeah

I hope you don't fry it!

[Boost]

try cooking it with lemon slices wrapped around it, it will soak up the juices and stay tender and melt in your mouth good


Thanks man! I will try it!

[Boost]

Now with summer around the corner, time to bbq some chicken bone-in and with the skin on. Burn baby burn! LOL!

Oh yeah! I love it. bbq sausages kick serious ass.

[IronRobi]

Am I the only one here that bbq's year round? When the snow hits I move my bbq right in front of my front door so I can stand in the doorway and bbq outside. If I want to get into the house, I use the garage LOL

[gordi]

Have you tried pounding your meat?

I got this from T-Nation, which is a GREAT source for nutrition and cooking tips:

Cooking With Violence

I'm not sure why, but some people think that in order for something to be "bodybuilding food" it must be bland and tasteless. The more a chicken breast tastes like a piece of surgical tubing the better, right?
Um, no.
Herbs and spices are either calorie-free or have an insignificant amount calories, so there's no reason for muscle-building food to be boring. Here's a way to maximize flavor and texture without messing up your diet plan. It's called the Paillard method.
Paillard (pronounced pie-YARD) is a French culinary term that basically means smashing the ever-lovin' crap out of a piece of chicken or other cut of meat with a specially made hammer. This does three things:
1) It allows the meat to cook quickly and evenly because it's only one-fourth of an inch thick.
2) It adds surface area. There's now more room to put herbs and other seasonings, making each bite tastier.
3) It makes the meat very tender. See, as meat cooks, its fibers naturally contract and get tighter. So when you pound the meat out before cooking it, you separate and spread the fibers. When it cooks, they're not so tight. The result is melt-in-your-mouth tenderness. (Thanks to Testosterone reader SamuraiWannaBe for that last bit of info.)
So, let's introduce Mr. Chicken to Mr. Blunt Force Trauma!

Basic Chicken Paillard
1. Get some raw chicken breasts.
2. Get a meat hammer or meat tenderizer. You want one with a flat side that has some heft to it. Got mine for around $10 at Wal-mart. In a pinch, use a heavy pan.
3. Get some plastic wrap or wax paper.
4. Slide your bird between two layers of plastic wrap (works better than wax paper in my experience), place it on a hard, solid surface, and smack it with the flat side of your hammer. Work from the outside in. Go for about 1/4 inch in thickness and make sure it's even to insure even cooking.
Note: I'd just like to point out that I got through three-fourths of this article without a single "beat your meat" or "Wanna touch my meat hammer?" joke. But please, feel free to make up your own as we go along.)
5. Choose your seasonings. Tons of options here. I like lemon pepper, which you can get pre-mixed from Mrs. Dash, but try anything.
I usually spray my squashed bird with Pam organic olive oil then pan cook it, but chicken paillard works great on the grill too. Note that cooking times will vary, but will be much shorter than usual.

[Boost]

Thanks gordi. Awsome!

[AlbertaBeef]

Am I the only one here that bbq's year round? When the snow hits I move my bbq right in front of my front door so I can stand in the doorway and bbq outside. If I want to get into the house, I use the garage LOL

I'm with you on that! Being a bachelor I BBQ everything rain or shine. A couple of times I've been outside in the snow at 5 AM in my boots and PJ's burnin' up some chicken for my lunches for the week. No recipes, just cut it up and throw it in a pita with salad and cheese.

[Tank]

Chicken Breasts with Red Pepper Sauce

2 medium tomatoes, peeled, seeded and chopped

1 small onion, chopped

1 medium red bell pepper, chopped

1 tablespoon fresh parsley, chopped

1 tablespoon fresh basil, chopped

¼ teaspoon dried thyme

1/8 teaspoon cayenne pepper

¼ teaspoon fresh ground pepper

4 skinless, boneless breast halves, pounded to ¼ inch thickness

2 tablespoons canola oil

½ cup white wine

Combine vegetables and spices in a medium saucepan. Bring to a boil, reduce heat, and simmer 20 minutes. Transfer to a food processor or blender, and puree until smooth. Pour into a small saucepan and keep warm over very low heat. In a large fry pan, heat oil. Add chicken breasts; cook three minutes a side until chicken turns white. Add wine; reduce heat and simmer for 10 minutes. Spoon red pepper sauce on plate and arrange chicken on top.



Poached Chicken Lunkowski

four boneless, skinless chicken breast halves

2 tablespoons canola oil

1 cup sliced scallions

2 garlic cloves, crushed

1/8 teaspoon cayenne pepper

1 bay leaf

½ teaspoon ground cloves

4 medium tomatoes, peeled, seeded, chopped

1/8 teaspoon ground saffron (optional)

1/8 teaspoon ground pepper

1 tablespoon red wine

In a large frying pan, heat oil over medium heat. Add scallions and cook until lightly browned (about three minutes). Add garlic and cayenne pepper; cook one minute. Add tomatoes, red wine, bay leaf, cloves, saffron and pepper. Bring to a boil; reduce heat and simmer uncovered for 15 minutes. Place chicken on top of sauce; cover and simmer for 15-20 minutes until chicken is tender and opaque.



Barbequed Spicy Honey Chicken

3 tablespoons honey

2 tablespoons fresh lemon juice

1 tablespoon fresh orange juice

2 scallions, finely chopped

1 teaspoon finely chopped fresh tarragon

1 teaspoon finely chopped fresh thyme

1 teaspoon finely chopped fresh sage

1 teaspoon fennel seeds, toasted and crushed

Freshly ground black pepper to taste

4 boneless, skinless, chicken breast halves (about 1 pound)

In a large bowl combine honey, lemon and orange juices, herbs, scallions, pepper and fennel seeds. Put the chicken in the bowl and marinate for 1-2 hours. Fire up the barbeque and grill the chicken, turning constantly while basting with the marinade until the breasts are cooked

[Freebsd1977]

Oh yeah! I love it. bbq sausages kick serious ass.

Oh yeah, low fat turkey sausages!!! Bring it on. :tu

[Freebsd1977]

Am I the only one here that bbq's year round? When the snow hits I move my bbq right in front of my front door so I can stand in the doorway and bbq outside. If I want to get into the house, I use the garage LOL

Does your house have a year-round smokey smell? :yeah

[oharad]

screw that I got a detached garage and I push the BBQ in there adn grill all winter too.

[Mickyo613]

Most people overcook their chicken, and that's the main reason it's dry, hard and tasteless. Another reason is they use too high a heat.


A simple and easy recipe is to take the chicken breast and lay it in a baking dish (one of those glass or pyrex dishes) single layer. Season it if you wish. Put about an inch of chicken broth in the dish (just barely covering the chicken).

Cover the dish with some tin foil. Put it in the over at 300 degrees for an hour.

The chicken will be fully cooked, taste great, and will be very tender.

[Freebsd1977]

Most people overcook their chicken, and that's the main reason it's dry, hard and tasteless. Another reason is they use too high a heat.


A simple and easy recipe is to take the chicken breast and lay it in a baking dish (one of those glass or pyrex dishes) single layer. Season it if you wish. Put about an inch of chicken broth in the dish (just barely covering the chicken).

Cover the dish with some tin foil. Put it in the over at 300 degrees for an hour.

The chicken will be fully cooked, taste great, and will be very tender.


Warning: Pyrex is NOT to be put in the oven, it will explode. It says so on the bottom of the bowls.

[Felinecougar]

Warning: Pyrex is NOT to be put in the oven, it will explode. It says so on the bottom of the bowls.

I think he means Corning Ware casserole dishes.

I use small Pyrex ramkins under the broiler for Creme Brule, since when are they not to be used in the oven?
http://www.pyrexware.com/index.asp?pageId=100&pid=351

[Mickyo613]

My baking dish says Pyrex right on it. I've used it for years. Hmmm .....

[spankmonkey]

chicken, turkey or eye of round cut into slices season as you like and jam it through the meatgrinder and right into a sausage casing. Take straight to BBQ no matter what the weather, that's why someone invented winter coats and rain jackets.