Orange Marmalade Chicken

Orange Marmalade Chicken

1 cup reduced-sodium chicken broth
2 tablespoons red-wine vinegar
2 tablespoons Sugar-Free orange marmalade
1 teaspoon Dijon mustard
1 teaspoon cornstarch
20 oz chicken tenders
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 teaspoons extra-virgin olive oil, divided
2 large shallots, minced
1 teaspoon freshly grated orange zest

Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.

Sprinkle chicken with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.

Add the remaining 1 teaspoon oil and shallots to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. 

Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest.

This recipe comes from Eating Well.

4 Servings

196 Calories

5.3g Fat

5.2g Carbs

32.9g Protein

Spinach Artichoke Chicken

 
Spinach Artichoke Chicken

1 spray - I Can't Believe It's Not Butter
20 oz raw chicken breasts
13.75 oz artichoke hearts packed in water, drained
10 oz frozen spinach, thawed and squeezed
2 shallots, chopped
1 clove garlic, minced
½ cup 0% Faye Greek yogurt
½ cup low-fat mayonnaise
½ cup Parmesan cheese
½ cup shredded mozzarella cheese

Preheat oven to 375º F. Spray baking dish with olive oil nonstick baking spray.
Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.

Meanwhile, in a medium bowl, combine remaining ingredients and then pour on top of chicken. Bake 20-25 minutes.

Let stand about 5 minutes before serving.

This recipe comes from the Add a Pinch blog.

4 Servings

357 Calories

11.6 g Fat

12.6 g Carbohydrates

48.8 g Protein

Zucchini Noodles with Cilantro Lime Chicken

Zucchini Noodles with Cilantro Lime Chicken

4 medium zucchini
23oz boneless & skinless chicken breasts, cut into 1" pieces
1/2 tsp cumin
1 tsp salt, divided
1/4 tsp ground black pepper
2 tsp any small hot pepper/jalapeño or to taste, seeded and minced (leave seeds in for very hot version)
1 medium or 1/2 large lime, juice of
3/4 cup cilantro, chopped
3 seconds of Cooking spray

Using a spiralizer or mandoline, make zucchini noodles, transfer into a large bowl and set aside. You can also chop zucchini into any size pieces, if you don't have the gadgets for making zucchini noodles.

Preheat large deep skillet on high heat and add chicken. Saute until golden brown, stirring occasionally. Add cumin, 1/2 tsp salt and ground black pepper towards the end, stir and cook for another minute. Transfer to a bowl and set aside.

Wipe clean or wash and pat dry the skillet and return to the stove on high heat. Spray with cooking spray and add zucchini noodles. Saute for 1.5 minutes, stirring frequently. Remove from heat and add previously cooked chicken, remaining salt, small hot peppers/jalapeños, lime juice and cilantro. Stir gently and serve hot.

Makes 3 servings.
258 Calories
5.3 g Fat
10.3 g Carbohydrates
47.5 g Protein

This recipe comes from Mouth Watering Foods.

Oven-Fried Chicken

Oven-Fried Chicken

32 oz skinless chicken breasts cut into 4 oz pieces

1 cup 7 Whole Grain Kashi Nuggets
1 1/4 tsp chili powder
1 tsp ground cumin
1 tsp dried thyme
1 tsp onion powder
1/4 tsp garlic powder
3 tbls Egg Beaters with 2 Tbls water until foamy

Heat oven to 350'F. Spray a large, rimmed baking sheet with nonstick spray; set aside.  Mix the Kashi, chili powder, cumin, thyme, onion powder, and garlic powder on a large plate until well blended.

Drain and rinse the breasts and blot dry with paper towels. Dip one piece in the egg white mixture, let the excess slip back into bowl, then roll the breast in the cereal mixture, lightly coating all sides. Place on the prepared baking sheet and repeat with remaining breasts.

Bake until crunchy and brown, about 25 or 30 minutes. Let stand at room temperature 2 to 3 minutes before serving.

6 Servings

245 Calories

2.5 g Fat

16.6 g Carbohydrates

38.2 g Protein

This recipe comes from Dr. Phil.

Basil Cream Chicken Skillet

Basil Cream Chicken Skillet

 

¼ cup Milk

¼ cup Dry bread crumbs

1 pound Boneless skinless chicken breast; 4 halves

3 tablespoons Butter

½ cup Chicken broth

1 cup Heavy cream

1 can (4 oz) Pimentos

1 cup diced tomatoes, or 1 can diced tomatoes

¼ cup Basil; fresh, minced (i also added some dry basil)

½ cup Parmesan; grated

2 tablespoons boursin cheese

⅛ teaspoon Pepper

 

Heat skillet over medium high heat.  Place milk and bread crumbs in separate shallow bowls.  Dip chicken in milk, and then coat with crumbs,  Add chicken to skillet with ½ of the butter about 5 min.  Add remaining butter flip chicken and cook another 5-8 min or until chicken is cooked.  Remove and set aside.

 

Add broth to skillet bring to boil over medium heat.  Stir in cream, pimientos, and tomatoes; boil and stir for 1 min.  Reduce heat, add parmesan cheese, bousrin cheese, basil and pepper; cook and stir until heated through.

 

 

Add the chicken back into the sauce.

 

Serve chicken as is, covered in sauce, or with rice or pasta.

 

 

This recipe comes from the Cookie-Rookie - her blog is amazing the pictures are incredible.  I wish my pictures looked even partially like hers!

Chicken Curry Stir Fry

Chicken Curry Stir Fry
 

2 tbsp olive oil or other preferred oil

2 chicken breasts, diced

1 bell pepper, sliced into thin strips

1 onion, halved and then cut into strips

1 head broccoli, cut into bite sized pieces

4 cloves garlic or 1 shallot, diced

1 tbsp smoked paprika

1 tbsp red curry powder

2 tsp turmeric

 

In cast iron pan or heavy skillet, heat oil until shimmery.  Add chicken and brown evenly.

 

 

If you have a large pan, add veggies. If your pan is too small for everything to fit and not be too crowded, remove chicken and add veggies (but be sure to cook chicken completely).

 

 

Brown veggies and continue cooking chicken (or brown veggies and add chicken back when they are nice and browned). Add garlic or shallot when slightly browned so they don't burn.

When chicken and veggies are fully cooked and browned, add another tablespoon of olive oil and spices.

 

 

Combine well so spices evenly coat chicken and veg.  Serve hot on its own or over rice.

Enjoy!

 

This recipe comes from Sweet C's Designs.

Honey Lime Chicken Enchiladas

 

These enchiladas were absolutely incredible.  This might be the best thing I've ever had!  It made so many enchiladas that I shared them with all of my friends - they still can't stop talking about them!  This is definitely something to try!

 

Honey Lime Chicken Enchiladas

 

1 small, onion, peeled & diced (use a sweet Vidalia onion if you can find it)

3 chicken breast halves

1/2 c. chicken broth

1 Tbsp. chili powder

1 tsp. garlic, minced (2-3 cloves)

salt & pepper (to taste)

6 tablespoons honey

5 tablespoons lime juice (2 large limes)

8-10 flour tortillas

1 lb. Monterey jack cheese, shredded

16 ounces green enchilada sauce

1/2 c. heavy cream

 

Sauté onion in a little butter until it becomes transparent and soft. In a crock pot add chicken, chicken broth, sautéed onion, chili powder, garlic, and salt & pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don't want it to cook out completely). Remove chicken from crock pot and shred, then return to crock pot and simmer another 5 min. Drain out some of the juices (but not all of it... keep about 1/4 c.) and add honey and lime.

 

 

 

Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can. Marinate at least 30-40 minutes.. longer if you can (I did overnight).

 

While chicken is marinating spray a 9x13 pan with cooking spray, then pour about 1/2 c. of enchilada sauce over the bottom. Fill tortillas with chicken mixture and shredded cheese, saving about 1 c. of cheese to sprinkle on top of enchiladas.

 

 

 

Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve hot and top with your favorite enchilada toppings.

 

 

 

This recipe comes from Favorite Family Recipes!

 

Hummus Crusted Chicken

Wow - this recipe was a winner!  Hands down one of the best I've found on Pinterest!  

Hummus Crusted Chicken

4 boneless, skinless chicken breasts
salt and pepper
1/4 cup chopped parsley
4 cloves chopped garlic
2 zucchini, chopped
2 yellow squash, chopped
2 medium onions, chopped
1.5 cups hummus, homemade or storebought
1 Tbsp. olive oil
2 lemons
1 tsp. smoked paprika or sumac

Preheat oven to 450 degrees. Prepare one large baking dish with cooking spray.

Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil, garlic, and parsley until evenly coated. Season with salt and pepper.

Place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.

Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

This recipe comes from Gimme Some Oven!

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Wow - this recipe was a winner!  Hands down one of the best I've found on Pinterest!  

Hummus Crusted Chicken

4 boneless, skinless chicken breasts
salt and pepper
1/4 cup chopped parsley
4 cloves chopped garlic
2 zucchini, chopped
2 yellow squash, chopped
2 medium onions, chopped
1.5 cups hummus, homemade or storebought
1 Tbsp. olive oil
2 lemons
1 tsp. smoked paprika or sumac

Preheat oven to 450 degrees. Prepare one large baking dish with cooking spray.

Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil, garlic, and parsley until evenly coated. Season with salt and pepper.

If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.

Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

This recipe comes from Gimme Some Oven!

Cheesy Chicken and Wild Rice Casserole

Cheesy Chicken and Wild Rice Casserole

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt

Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese

Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.

To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  

Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

8-10 servings

This recipe comes from Picky Palate - great website for recipes!


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Cheesy Chicken and Wild Rice Casserole

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt

Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese

Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.

To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

8-10 servings