Low Fat Buffalo Style Chicken Salad

Low Fat Buffalo Style Chicken Salad

4 skinless, boneless chicken breast halves
6 cups mixed salad greens
2/3 cups wheat germ
1 tsp chili powder
1 tsp paprika
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1 egg white
1 cup celery sticks
1/2 cup low fat blue cheese salad dressing (recipe below)
nonstick cooking spray

Lightly spray rack of a broiler pan with cooking spray.
In shallow dish, combine wheat germ, chili powder, paprika, garlic powder and cayenne pepper.
In a separate dish, combine egg white and 2 tablespoons water; belt until frothy.
Dip chicken into egg-white mixture, coating chicken thoroughly
Place on the broiler pan. Broil 3 minutes; turn and broil an additional 2 to 4 minutes, until juices
run clear when pierced with fork.
Slice into strips and serve over mixed greens with celery sticks and salad dressing.

Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes

Nutrition Facts
Nutrition (per serving): 353.3 calories; 13% calories from fat; 5.3g total fat; 136.9mg cholesterol;
207.8mg sodium; 1025.9mg potassium; 13.4g carbohydrates; 4.6g fiber; 0.8g sugar; 61.1g
protein.

Read more »

Posted in: Chicken,Low Fat,Salad

Chicken Teriyaki Kabobs

Chicken Teriyaki Kabobs

1 lb chicken breasts
1 capsicum red pepper
1 medium yellow onion
1 green bell pepper
1-1 1/2 cup Kikoman teriyaki sauce
1 cup rice

Cut chicken breasts into 1"x1" pieces.
Pour about 1/4 cup of teriyaki sauce into bowl.
Add chicken chunks and coat well.
Marinate for about 30 mins.
While chicken is marinating, cut vegetables into 1"x1" pieces and set aside.
Preheat broiler and cover broiler pan with foil (the teriyaki sauce is hard to get off)
When chicken is done, skewer chicken and vegetables alternating them.
Baste skewers with about half of remaining sauce
Broil for 10 mins.
Remove from broiler.
Turn over and baste with remaining sauce.
Broil for 10 mins more.
Remove meat & veggies from skewers and serve over a bed of rice.

Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes

Nutrition Facts
Nutrition (per serving): 179.2 calories; 6% calories from fat; 1.3g total fat; 43.8mg cholesterol;
1892.3mg sodium; 427.3mg potassium; 19.8g carbohydrates; 1.7g fiber; 7.2g sugar; 21.7g
protein.

Cooking Tips
Soak wooden skewers in water before grilling to prevent burning.

Read more »

Posted in: Chicken,Grilling,Tips

COLORFUL CHICKEN STEW

COLORFUL CHICKEN STEW

1 lb. boneless skinless chicken breasts, cubed
1 (14 1/2 oz.) can Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2−inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green bell pepper, chopped
2 (4 oz.) cans mushroom stems and pieces, drained
2 low−sodium chicken bouillon cubes
Artificial Sweetener equal to 2 tsp. sugar
1 tsp. chili powder
1/4 tsp. pepper
1 T. cornstarch
2 C. cold water
In a 5−quart crockpot, combine the first 12 ingredients.
In a small bowl, combine cornstarch and water until smooth. Stir into
chicken mixture. Cover and cook on LOW for 8 to 10 hours or until
vegetables are tender. Serves 10.
Nutritional Analysis: One 1−cup serving equals: 123 calories,
209 mg sodium, 25 mg cholesterol, 16 gm carbohydrate, 11 gm protein,
1 gm fat, 3 gm fiber.
Diabetic Exchanges: 2 vegetables, 1 very lean meat, 1/2 starch.

Read more »

Posted in: Chicken

Cashew Chicken

Cashew Chicken

3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4−oz)
Slice breasts horizontally into very thin slices and cut into inch squares.
Place on tray. Prepare vegetables, removing ends and strings from pea pods,
slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.
Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet
over moderate heat, add all the nuts, and cook 1 min shaking the pan,
toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry
chicken quickly, turning often until it looks opaque. Lower heat to low. Add
pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove
cover, add soy sauce mixture, bamboo shoots, and cook until thickened,
stirring constantly. Simmer uncovered a bit more and add green onions and
nuts and serve immediately.

If you like it submit a comment 
thank you

Read more »

Posted in: Chicken,chinese

CHICKEN CASSEROLE

CHICKEN CASSEROLE

1 (2-2 1/2 lbs.) chicken, boiled and off bone

1 can cream of mushroom soup1 can cream of1 can cream of mushroom soup1 can cream of chicken soup
1 (8 oz.) sour cream
1 (8 oz.) Cheez Whiz
1 stick butter or margarine
1 1/2 sleeves of Ritz crackers or saltines
Poppy seeds
Put bite size pieces of
1 (8 oz.) sour cream1 (8 oz.) Cheez Whiz1 stick butter or margarine1 1/2 sleeves of Ritz crackers or saltinesPoppy seedsPut bite size pieces of1 (8 oz.) sour cream1 (8 oz.) Cheez Whiz1 stick butter or margarine1 1/2 sleeves of Ritz crackers or saltinesPoppy seedsPut bite size pieces of chicken in bottom of 9 x 13 inch pan. Mix the soups (undiluted),
the sour cream, and the Cheez Whiz together in medium sized bowl. Put this mix on
top of
the sour cream, and the Cheez Whiz together in medium sized bowl. Put this mix ontop ofthe sour cream, and the Cheez Whiz together in medium sized bowl. Put this mix ontop of chicken. Sprinkle poppy seeds over soup mixture. Melt stick of butter. Crush
crackers. Mix together, then sprinkle evenly over
crackers. Mix together, then sprinkle evenly overcrackers. Mix together, then sprinkle evenly over chicken casserole. Bake in 350
degree oven for 20-30 minutes, until bubbly and brown. Serves 6. This is a family
favorite!degree oven for 20-30 minutes, until bubbly and brown. Serves 6. This is a familyfavorite!degree oven for 20-30 minutes, until bubbly and brown. Serves 6. This is a familyfavorite!

Read more »

Posted in: Chicken

TERIYAKI CHICKEN

1 chicken, cut up or 2 lbs. Teriyaki beef or top sirloin steak sliced thin
2 tsp. grated fresh ginger
1 clove garlic, chopped fine
1 medium onion, chopped
1/3 c. soy sauce
1/4 c. sugar
1/4 c. sake
--QUICK TERIYAKI MARINADE--
1 c. soy sauce
1 1/2 - 1 1/4 c. brown sugar
1 tsp. oyster sauce
1 tsp. mirin (sweet rice wine)
1 clove chopped garlic
Grated fresh ginger
Mix all ingredients except meat. Stir and cook over low heat until sugar is dissolved.
Cool. Pour over meat and marinate for at least 1 hour. Best when cooked over
charcoal. Use remaining marinade for basting. If you use the Quick Teriyaki
Marinade, mix together and marinate meat for about 1/2 hour. Best when meat is
cooked over charcoal. Baste often.

Read more »

Posted in: Chicken

TARRAGON CHICKEN

2 whole chicken breasts, boned skinned and pounded to 1/4 inch thickness
All purpose flour
4 tbsp. butter, divided
1/2 lb. sliced mushrooms
2 tbsp. all purpose flour
1 c. chicken broth
1 1/4 tsp. minced fresh tarragon or 1/4 tsp. dried tarragon
1/2 c. half and half
Salt and freshly ground black pepper to taste
2-4 Servings. Dredge chicken breasts in flour and brown in 2 tablespoons butter.
Remove chicken to warm platter. Add remaining 2 tablespoons butter and saute
mushrooms. Sprinkle mushrooms with 2 tablespoons flour, blend well. Gradually add
chicken broth, then tarragon, cook until thickened. Slowly add half and half, and season
with salt and pepper. Return chicken to pan and heat through. Sauce should be only
slightly thick.

Read more »

Posted in: Chicken

ORIENTAL CHICKEN WINGS

6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley
Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine
soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish.
Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger
wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5
minutes.
Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return
marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade
over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12
pieces.

Read more »

Posted in: Chicken

ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

1 c. soy sauce1/3 c. sugar4 tsp. vegetable oil1 1/2 tsp. ground ginger1 tsp. five spice powder2 bunches green onion16 chicken tenders (approx. 2 lbs.)Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugardissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Coverchicken and refrigerate overnight. Preheat oven to 350 degrees.Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brownand tender, while basting occasionally with marinade.Another variation of the same recipe:4 halves, skinned & boned chicken breasts2 c. half & half1 1/2 c. mayonnaise3 tbsp. mango chutney2 tbsp. dry sherry1 tbsp. sherry vinegar2 tbsp. plus 1 tsp. curry powder1 tsp. turmeric2 c. finely chopped salted roasted peanutsPreheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just largeenough to hold them. Pour half and half over them and bake for 30 minutes. Let cooland cut in 1 inch cubes.Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blenderor food processor. Dip chicken pieces into the curry mayonnaise and roll in thechopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancytoothpicks.

Read more »

Posted in: Chicken