Answers to Everyday Questions : does anyone have any healthy boneless skinless chicken recipes? If so, can you please post a recipe?

does anyone have any healthy boneless skinless chicken recipes? If so, can you please post a recipe?

7 Responses to “does anyone have any healthy boneless skinless chicken recipes? If so, can you please post a recipe?”

1. minusblindfold16 said :
   September 23rd, 2010 at 5:37 pm

   Add a capful of garlic and herb Mrs. Dash to a Ziploc bag, toss in chicken and mix around until seasoned through. Cook chicken in 1 tbsp. olive oil until meat flakes easily with fork. Cut or shred and top your favorite salad mixings with it. Yummy, and pretty healthy.
2. hemi426mopar said :
   September 23rd, 2010 at 5:50 pm

   http://allrecipes.com/Search/Recipes.aspx?WithTerm=boneless+chicken
3. John M said :
   September 23rd, 2010 at 6:50 pm

   Here’s how I like to cook it.

   4 boneless chicken breasts
   1 large onion
   1/2 large bell pepper
   1 clove of garlic diced
   2 T creole seasoning
   1 can chicken broth
   1 t dried parsley
   1/4 teaspoon dried sweet basil
   2 T olive oil

   Chop the onion and bellpepper. Cut the chicken into chunks, season well with the creole seasoning. Heat the olive oil in a large pot. ( I like to use cast iron, but anything will work. ) Saute the onions and bell pepper in the olive oil till tender over medium high heat. Onions will appear transparent. Add the seasoned chicken. Brown the chicken on all sides. Once the chicken is browned, add the chicken broth, parsley, basil, and garlic. Return to a boil, turn heat to low, cover and simmer for 30 to 40 mins. You can use a tablespoon of cornstarch at the end to thicken the gravy. Mix the cornstarch in a small amount of water separately and stir into the chicken. let it boil for a min or two to allow gravy to thicken.

   Serve over rice.

   Enjoy!
4. Joanne A. W said :
   September 23rd, 2010 at 7:19 pm

   Here are some good recipes:

   http://www.cooks.com/rec/search/0,1-0,boneless_skinless_chicken_breasts,FF.html

   http://busycooks.about.com/od/chickenrecipes/a/quickchicken.htm

   Here is a whole page of healthy recipes:
   http://www.google.com/search?q=healthy+recipes&rls=com.microsoft:en-us:IE-Address&ie=UTF-8&oe=UTF-8&sourceid=ie7

   (stay away from sodas, drink water, V-8 Juice for your daily intake of vegetables; drink V-8 Fusion for your fruit intake.
5. JR said :
   September 23rd, 2010 at 7:44 pm

   Here’s one I hope you will try.
   Italian Country Chicken
   6 Boneless skinless chicken breasts, quartered (about 2 1/2 lbs.)
   3 eggs beaten
   2 1/4 cups Italian breadcrumbs
   1/2 cup, plus 1 to 2 tablespoons butter, divided
   2 Tablespoons extra virgin olive oil
   1 1/2 tsp. dried Italian seasoning
   2 large green peppers , thinly sliced
   1 (7-ounce) can sliced mushrooms, drained
   2 cups Montery Jack cheese
   1 (2.8-ounce) can French’s Original French Fried Onions

   1. Soak chicken breasts in beaten eggs overnight.
   2. Coat chicken pieces with breadcrumbs. In a large skillet, melt 1/2 cup butter over medium heat until golden brown. Add half the chicken and cook about 2 minutes per side. Repeat until all chicken is browned, adding 1 to 2 Tablespoons additional butter, if needed. Transfer chicken to a 13×9 inch baking pan. 4. Add olive oil and Italian seasoning to pan drippings and heat over medium heat. Add peppers and cook 12 minutes or until richly brown and caramelized, stirring frequently. Sprinkle pepper and mushrooms evenly over chicken. Deglaze the pan with some of the chicken broth and pour over all. Add remaining chicken broth. Top with cheese. Bake uncovered, 30 minutes or until golden. Serves 6.
6. James H said :
   September 23rd, 2010 at 7:52 pm

   If you cut the breast into strips or cubes first, it will cook more quickly and evenly in the frying pan. Serving it with veggies on rice or pasta, or mixed in a salad is pretty good. If you put something on it, be careful what you use. It depends on what type of diet you are on, though. Some diets don’t approve of rice or pasta.
7. Octopus said :
   September 23rd, 2010 at 8:28 pm

   I use thigh fillets for this recipe. 4 chicken thigh fillets cut into half. Remove all visible fat. In a large pan add 1 tablespoon of olive oil and cook chicken in batches until brown. Pour off any excess fat. Add 1/2 cup of chicken stock and bring to boil. Reduce the heat and simmer for about 30 minutes until chicken is fully cooked. Add 1/2 of white wine and the same balsamic vinegar. Boil on high for a few minutes or until liquid thickens a bit. Season with salt and pepper. Serve on a bed af mashed sweet potato and sauted baby spinach with garlic. Drizzle the sauce all over. A winner everytime. Enjoy