Posted on
February 10, 2013 by
alex
The Jamie Oliver food revolution program is changing the way citizens of Huntington, West Virginia perceive food, a city that is currently known as the most unhealthy in America.
Crunchy Garlic Chicken
- 1 clove garlic
- 1 lemon
- 6 cream or plain crackers , such as Jacob’s
- 2 Tbsp. butter
- 4 sprigs fresh Italian parsley
- Sea Salt
- Freshly ground black pepper
- 1 heaping Tbsp. all-purpose flour
- 1 large egg , preferably free-range or organic
- 2 skinless chicken breast fillets , preferably free-range or organic
- Olive oil
Directions:
To prepare your chicken:
Peel the garlic and zest the lemon. Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of salt and pepper. Whiz until the mixture is very fine, then pour these crumbs on to a plate. Sprinkle the flour on to a second plate. Crack the egg into a small bowl and beat with a fork. Lightly score the underside of the chicken breasts. Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs. Push the crumbs on to the chicken breasts so they stick—you want the meat to be totally coated.
To cook your chicken:
You can either bake or fry the chicken. If baking, preheat your oven to its highest temperature (475°), place your chicken on a sheet pan and cook for 15 minutes. If frying, put a frying pan on a medium heat, add a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, until cooked through, golden and crisp.
To serve your chicken:
Either serve the chicken breasts whole, or cut them into strips and pile them on a plate. Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt. Great with a lovely fresh salad or simply dressed veggies.
Tags: chickenchicken recipesdiet menulow calorie chicken recipesmeals diet
Category
Chicken Recipes, Diet Meals, Diet Menu, Dinner Recipes, Jamie Oliver's Recipes
Posted on
August 20, 2012 by
alex
This is a great tasting Low Calorie Recipe that would be perfect for Mother's Day or any other day. Try it you will love it without the guilt of gaining weight.
This is a perfect recipe for the Dr. Oz detox diet so eat up and enjoy.
INGREDIENTS:
- 1/4 cup all-purpose flour
- 4 chicken breast cutlets, trimmed of fat (about 1 pound)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 5 teaspoons canola oil, divided
- 1 cup thinly sliced shallots
- 2 cups halved seedless green or red grapes
- 1 cup white wine
- 1 cup reduced-sodium chicken broth
- 2 tablespoons chopped fresh parsley
DIRECTIONS:
1. Place flour in a shallow dish. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour). Heat 3 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.
2. Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add shallots and cook, stirring, until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.
3. Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve the chicken with the sauce on top.
Servings: 4
Per Serving: Calories: 343, Protein: 30 gm, Fat: 8 gm, Carb: 29 gm
Tags: chicken cutlets low caloriediet mealslow calorie chicken recipesweight loss recipes
Category
Chicken Recipes, Diet Meals, Dinner Recipes, Low Calorie Recipes
Posted on
May 17, 2012 by
alex
Spicy chicken patties hot off the grill, on crispy rolls with blue cheese are sure to wow'em.
Ingredients:
- 8 small ciabatta rolls, such as rosemary and olive oil, 12 oz.
- 1/2 cup mayonnaise.
- 4 oz blue cheese, crumbled, about 1 cup.
- 1/4 cup ketchup.
- 3 Tbs. buffalo wing sauce, such a Frank's Redhot.
- 1 lb. ground chicken
- 1 rib celery, finely chopped, 1/2 cup.
- 1/2 tsp. celery seeds.
- 1/4 tsp. salt
- 4 leaves green leaf lettuce, torn into 8 pieces.
- 2 tomatoes, sliced.
Directions:
Prepare grill for direct-heat cooking or position broiler rack so that top of burgers on rack in pan will be 4" from heat source; preheat broiler.
If ciabatta rools are frozen, bake according to package directions. Mix mayonnaise and 1/4 cup blue cheese; reserve. Mix ketchup and 2 Tbs. wing sauce; reserve. In large bowl, combine chicken, chopped celery, celery seeds, salt and remaining 1 Tbs. wing sauce. Shape into 8 (3 1/2"-diameter) patties. Grill or broil pattties, turning once, until no longer pink in centers, 2-3 minutes per side.
Brush burger tops with ketchup mixture. Line roll bottoms with lettuce; top with burgers, mayonnaise mixture, tomato, remaining blue cheese and roll tops.
Servings: 8
Calories: 365
Protein: 17 g.
Fat: 21 g.
Chol: 61 mg.
Kitchen time:40 minutes.
Total time: 40 minutes.
Dale's Steak Seasoning, 16-Ounce Bottles (Pack of 6)Delicious on all meats, fish, fowl and vegetables. Over 50 years. Since 1946. Dale's Seasoning is a savory blend of exotic spices that enhances the flavor of beef, pork, lamb, poultry, fish, wild game and vegetables. Dale's is highly concentrated and does
Tags: Buffalo Chicken Burger Slidersdiet mealslow calorie chicken recipeslow calorie recipesreduced calorie burgers
Category
Chicken Recipes, Grilling Meals
Posted on
May 22, 2011 by
alex
Healthy Penne Chicken Marengo
EASY PREP: Prep: 10 min Cook: 20 min
Ingredients:
- 8 ounces whole wheat penne pasta
- 1/2 cup dry-packed sun-dried tomatoes
- 1/2 pound boneless, skinless chicken breasts, cut into 1/2″ cubes
- 1 tablespoon all-purpose flour
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 3 cups sliced mushrooms
- 1/2 cup chicken broth
- 1 can (15 ounces) crushed tomatoes in puree
- 1/2 cup orange juice
- 1 teaspoon grated orange zest
- 1 teaspoon brown sugar
- 1/8 teaspoon salt
Directions:
1.Bring a large pot of water to a boil. Cook the pasta according to package directions until al dente. Drain in a colander and transfer to a warmed serving bowl.
2.Meanwhile, in a small bowl, cover the sun-dried tomatoes with boiling water and soak for 5 minutes. When softened, drain and chop coarsely. Set aside.
3.Toss the chicken with the flour, thyme, and pepper. In a large, heavy skillet, heat the oil over high heat until hot but not smoking. Add the chicken and cook, stirring occasionally, for 2 to 3 minutes, or until golden brown. Add the mushrooms and 2 tablespoons of the broth. Cook, stirring occasionally, for 2 to 3 minutes, or until the mushrooms are barely softened and have begun to release their juices.
4.Add the crushed tomatoes (with puree), orange juice, orange zest, sugar, salt, the sun-dried tomatoes, and the remaining broth. Bring to a boil, scraping the bottom of the pan with a wooden spoon to release the browned bits. Reduce the heat to medium-low and simmer for 8 minutes, or until the sauce is thickened and the flavors are blended.
5.Pour the mixture over the pasta and toss to coat well.
Makes 4 servings. 389.9 calories per serving
5.8 g fat (1 g sat. fat), 513 g sodium,
20 g carbs, 5.6g fiber, 25 g protein
Happy Cooking! This is a very tasty good for you recipe. Let us know what you think of this recipes?
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Tags: low calorie chicken recipeslow calorie recipes
Category
Chicken Recipes, Dinner Recipes, Low Calorie Recipes, Pasta Recipes
Posted on
October 23, 2010 by
alex
This is a great addition to your diet plan!
INGREDIENTS
• 4 medium carrots, peeled and finely diced
• 2 stalks celery, finely diced
• 1 large red bell pepper, seeded and finely diced
• 1 (8-ounce) can water chestnuts, drained and finely diced
• 3 scallions (white and green parts), thinly sliced
• 2 tablespoons grated or finely minced fresh ginger
• 4 cloves garlic, minced
• 1 pound ground chicken (at least 90% lean)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup bottle Chinese plum sauce
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon hot chili paste, such as sriracha (or to taste)
• 1/4 cup unsalted roasted cashews, chopped
• 1/4 cup minced fresh cilantro, plus extra for garnish (optional)
• 1 head Boston or Bibb lettuce
DIRECTIONS
- Liberally coat a large skillet with oil spray, and preheat it over medium-high heat.
- Add the carrots, celery, bell pepper, water chestnuts, scallions, ginger, and garlic. Sauté, stirring occasionally, until the vegetables soften slightly, about 5 minutes, adding a tablespoon of water at a time as necessary to prevent scorching.
- Reapply oil spray if necessary, and add the ground chicken to the skillet. Cook until the chicken is no longer pink, breaking the meat into a fine crumble with a wooden spoon as it cooks. Season with the salt and pepper.
- Add the plum sauce, soy sauce, vinegar, and chili paste and stir to coat. Reduce the heat to low and simmer until heated through.
- Remove the skillet from the heat, and stir in the cashews and cilantro. Allow the mixture to cool slightly, about 5 minutes.
- Clean the lettuce and break off 12 individual leaves (trim away the stem end of the leaves if they are tough). Fill each lettuce cup with roughly ½ cup of the chicken mixture. Garnish with additional cilantro if desired.
Nutrition Information
Calories – 298
Protein – 27 g
Total Fat – 9 g
Saturated Fat – 2 g
Cholesterol – 80 mg
Sodium – 610 mg
Carbohydrate – 34 g
Fiber – 5 g
Tags: chicken recipesdiet toosjoy bauer recipeslow calorie chicken recipeslow calorie recipe bookslow calorie recipesweight loss supplements
Category
Chicken Recipes, Joy Bauer Recipes, Low Calorie Recipes
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