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Post by rita on Sept 23, 2008 5:23:08 GMT -5
Gingered Orange and Peanut Chicken: 6 servings
Prep;12 min bake; 35 min serving: 360 calories.....200 from fat(22g) Saturated 4 g Cholestrol 60 mg.......sodium 110mg....carbohydrate 9gm....fiber 2g ....protein 34 gm.
1/3 cup orange juice 1/4 cup creamy peanut butter 1 Tablespoon finely chopped gingerroot or 1/2 teaspoon ground ginger 6 skinless boneless chicken breast halves (about 1 &1/2 lbs) 1 &14 cups finely chopped salted peanuts
1. Heat oven to 400 degrees. grease 9 by 13 inch pan
2. Gradually stir orange juice into pnut butter in medium bowl. Stir in gingerroot. Dip chicken into pnut butter mixture . then coat with pnuts. Place in pan.
3. Bake uncovered 25 to 35 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.
That's it for this time. I will post Ranch chicken next
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Post by rita on Sept 23, 2008 5:26:32 GMT -5
Ranch Chicken: 4 Servings
Prep:5 min Cook: 15 Min
serving 290 Calories, fat 145(16g,3grams saturated), Cholestrol;7- mg, sodium 260 mg, Carbs 8 grams, protein 28 grams.
These breaded chicken breasts are crispy and brown on the outside, tender and juicy on the inside. Serve with favorite pasta and sauce
4 skinless boneless chicken breast halves (about 1 lb) 1/4 cup ranch dressing 1/3 c. italian-style dry bread crumbs 2 T of Olive or veg. oil
1. Dip chicken into dressing, then coat with bread crubs
2. Heat oil in 12 inch non stick skillet over med/high heat. Cook chicken in oil 12/15 minutes , turning once, until outside is golden brown and juice is no longer pink when center of thickest piece is cut.
Tomorrow Mediterrianean Skillet Chicken
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Post by rita on Sept 23, 2008 5:30:39 GMT -5
Mediterranean Skillet Chicken---4 servings Prep 5 min......cook 25 min.
1serving:Calories 235...cal from fat 110/12 grams.. sat fat2g....Colestrol 65 mg....sodium e80 mg....Carbohydrates 6 grams.....fiber 1 gram,,,protein 27 grams.
2 Tablespoons olive or veg oil 4 skinless boneless chicken breast halves (one lb) 1 can (14 1/2 oz italian style stewed tomatoes, undrained 1/2 c. sliced ripe olives 1 teaspoon grated lemon peel
1. Heat oil in 12 in non stick skillet over med/hi heat. Cook chicken in oil 5 minutes, turning once, until brown.
2. Stir in remaining ingredients, Heat to boiling; reduce heat to low. Covr and simmer 15 to 20 minutes until chicken is no longer pink in middle of thickest piece
Next Chicken piccata
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Post by rita on Sept 23, 2008 5:34:02 GMT -5
Chicken Picatta 4 servings prep 8 min cook 22 min. 265 cal serving.
Fat cal 136/grams 15...sat fat4 g.....cholesterol 60mg....sodium 200mg...carbohydrate 8 g......protein 25 gram.
4 skinless boneless chicken breast(lb) 1/4 c. all purpose flour 1/4 C. margarine or butter 2 cloves garlic, finely chopped 1 c. white wine or chicken broth 2 Tablespoon of lemon juice 1/2 teaspoon pepper ! Tblspoon caper , if desired
1. Coat chicken with flour, shaking off excess
2. Melt margarine in 12 inch skillet over med/hi heat. Cook chicken amd garlic in margarine 15/20 min. till done. Turn once
3. Add wine and lemon juice; sprindle with pepper. heat till hot and sprinkle with capers.
Next: Spicy Mexicali drumsticks
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Post by rita on Sept 23, 2008 5:39:04 GMT -5
Spicy Mexicali Drumsticks serves 4 prep:10 min bake 45 min.
calories 350..from fat 155/17grams ....Sat fat 5 g. Cholesterol 95 mg......sodium 190mg......carvohydrate 20g.....fiber 1 g.......protein 30 g.
1/3 c. buttermilk(substitute 1/3c. milk & 1 t lemond juice mixed and left stand for 5 min) 1/3 t red pepper sauce 2/3 c. cornmeal 2t. taco seasoning mix 8 chicken drumsticks( abt 1 3/4 lbs) 2 t veggie oil salsa if desired
1. Heat oven to 400 degrees. grease rectangular pan 9X13 in
2. Mix buttermilk and pepper sauce in medium bowl. mix cornmeal and season mix in large plastic bag.
3. Dip chicken into buttermilk mixture , then shake in bag to coat with cornmeal mixture. Place in pan, drizzle with oil.
4. Bake uncovered 40 to 45 minutess , turning once, until done. Serve with salsa
Next Lemon-Dill Chicken
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Post by rita on Sept 23, 2008 5:41:35 GMT -5
Lemon-Dill Chicken serves 6: prep 5 min cook 16/24 min calories 200...100 fat cal/11gram....5grams sat. fat...Cholesterol 60mg.....sodium 240 mg.....carbohydrate 1g....protein 24 gr.
1/4 c. margarine or butter 6 skinless boneless chichen breast halves ( abt 1 1/2 lbs) 1/2 c.dry white wine or chicken broth 1 Tblspoon chopped fresh or 1/2 tspoon dryed dill week T Tblsppon lemon juice 1/4 tspoon salt 1 medium green onion, sliced (2 Tblspoons)
1. Melt margarine in a 10 " skillet over med/hi heat. cook chickenabout 6 minutes turning once until light brown.
2. Mix wine, dill weed, lemon juice and salt;pour over chicken. Heat to boiling reduce heat to low. Cover and simmer 10/15 min or until done. Remove chicken and keep warm.
3. Meanwhile, heat wine mixture to boiling. Boil abt 3 min or until reduced to abt half;pour over chicken. Sprinkle with onion.
Next Parmesan-dijion chicken
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