I have to eat a lot of chicken and need a new recipe to liven up cooking
chicken breast.

W. Wells wrote:
> I have to eat a lot of chicken and need a new recipe to liven up cooking
> chicken breast.

I think you mean low-fat, there's no such thing as "nonfat" meat.

Trim excess fat, season, and grind with veggies... form into patties
and bake. Of course they're much better mixed with egg, breaded, and
fried.

So why do you need to eat a lot of chicken and how much is a lot?

Sheldon

W. Wells said:

> I have to eat a lot of chicken and need a new recipe to liven up
> cooking chicken breast.

Well, there are about a zillion chicken recipes floating around on
the net, but as far as a "good nonfat way to cook chicken" goes -
two words: Crock pot. Put 'em in frozen on low, come back in
four to six hours and they're as tender as can be, simmering in
their own juices. I usually just pull or shred them and store
in the coldest section of the fridge in ziploc bags. I put this
chickin in -everything-! Oh yeah, chill the stock to get the
grease separated, use what's left instead of water the next time
you make a quick packaged side dish (noodles, Rice-a-Roni, etc.)

--
So if you meet me, have some courtesy,
have some sympathy, and some taste.
Use all your well-learned politesse,
or I'll lay your soul to waste.

Chiken Cacciatore can be made without the oil
Grilled Chicken is good, add hot sauce if you like
Baked Chicken can be dry without the skin, unless you bundle it in
parchment. Add your choice of sauce and veggies. You can make non-fat
yoghurt cream type sauces (dill, tarragon, whatever) if you like
Chicken cooked in red wine cooked like Coq au Vin and leave out any fat
(butter, oil, et al)


Dean G.

"W. Wells" > wrote in message
.com...
>I have to eat a lot of chicken and need a new recipe to liven up cooking
>chicken breast.
>

Get a packet of taco seasoning powder. Ortega (if I recall) has a low salt
variety, if you can find it, but their regular stuff works, too. Sprinkle
the chicken breasts liberally with the powder. Cook 2 minutes per side on
medium-high heat to develop color, then turn down the heat and continue
until the meat's done. I can't tell you how long because it obviously
depends on the size. This also works nicely on the BBQ, and with bone-in
pork chops. Indoors, I use a non-stick pan with no oil of any kind.

It's really good topped with black bean & corn salsa. There's a brand called
Muir Glen Organic that's really tasty, but I think Newman's has one, too.

"W. Wells" wrote:

> I have to eat a lot of chicken and need a new recipe to liven up cooking
> chicken breast.

Give it a dry rub of Cajun seasoning and let it sit for a while, then grill
in a pan or on a BBQ.

Doug Kanter wrote:
> Get a packet of taco seasoning powder. Ortega (if I recall) has a low
> salt variety, if you can find it, but their regular stuff works, too.
> Sprinkle the chicken breasts liberally with the powder. Cook 2
> minutes per side on medium-high heat to develop color, then turn down
> the heat and continue until the meat's done. I can't tell you how
> long because it obviously depends on the size. This also works nicely
> on the BBQ, and with bone-in pork chops. Indoors, I use a non-stick
> pan with no oil of any kind.
> It's really good topped with black bean & corn salsa. There's a brand
> called Muir Glen Organic that's really tasty, but I think Newman's
> has one, too.

Or you can make your own as follows:

TACO SEASONING MIX

1 tbsp. chili powder
2 tsp. onion
1 tsp. cumin
1 tsp. garlic powder
1 tsp. paprika
1 tsp. ground oregano
1 tsp. sugar
1/2 tsp. salt (optional)

Mix well. Yields 3 tablespoons mix. Equal in strength to a 1 1/4 ounce
package of commercial taco seasoning.

--

Joe Cilinceon

W. Wells wrote:
> I have to eat a lot of chicken and need a new recipe to liven up cooking
> chicken breast.
>
>
Check the american heart association cookbooks. Most libraries have them.

--
Del Cecchi
"This post is my own and doesn’t necessarily represent IBM’s positions,
strategies or opinions.”

On Tue, 09 Aug 2005 12:55:40 GMT, "W. Wells" > wrote:

>I have to eat a lot of chicken and need a new recipe to liven up cooking
>chicken breast.
>
You can cook almost any chicken recipe without the fat - use a little
water or chicken stock to keep the pan moist instead of oil. It won't
come out crisp, but it'll taste good.

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit

On Tue, 09 Aug 2005 12:55:40 GMT, "W. Wells" > wrote:

>I have to eat a lot of chicken and need a new recipe to liven up cooking
>chicken breast.

I forgot to give you the chicken recipe I made a few weeks ago - use
chicken breast strips, roll them in beaten egg, and roll them in panko
bread crumbs mixed with seasonings (I used onion and garlic powders
and pepper). Then put them on an oven tray and bake. Yummy!

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit

W. Wells wrote:

> I have to eat a lot of chicken and need a new recipe to liven up cooking
> chicken breast.
>
>
chicken goes well with lemon +sage

W. Wells wrote:

> I have to eat a lot of chicken and need a new recipe to liven up cooking
> chicken breast.

in my opinion, the breast of the chicken is the least flavorful, most over
priced and most over rated hunk of meat on a chicken carcass. look around your
grocery stores for some boneless skinless chicken thighs. if you can't find
them, buy a big pack of thighs (usually very reasonably priced) then skin and
debone them yourself. you can even freeze the bones for later use to make some
mighty fine home made chicken stock.
i'm not exactly sure why you need to eat a lot of chicken, but if it's for
cholesterol purposes then just keep in mind that oils like olive, canola,
peanut, vegetable contain no cholesterol and taste really good. plus, dark meat
chicken tastes 10x better than white meat chicken. (excepting deep fried, skin
on buffalo wings. mmmmmmmm). one thing i've discovered about chicken is that
never tastes as good when reheated. it doesn't taste bad, but you can't get that
orgasmic quality that you can with a perfectly and freshly cooked chicken.

try this out this link
http://www.tpub.com/content/food/recipes/
you might find some good recipes for you!

Del Cecchi wrote:
> W. Wells wrote:
>> I have to eat a lot of chicken and need a new recipe to liven up
>> cooking chicken breast.
>>
>>
> Check the american heart association cookbooks. Most libraries have
> them.

I agree. I have three of the AHA books (one of which is apparently a
collector's item now called 'Cooking without Your Salt Shaker'). The AHA
books have a lot of great recipes, not just for chicken.

Jill

Doug Kanter > wrote:

> Get a packet of taco seasoning powder.

I never use the stuff. I make my own using a teaspoon each of chili
powder and cumin, a dash each of garlic powder and onion powder, and
some salt if I want. Much cheaper, less salty, and fresher-tasting, I
think.

serene

On Tue, 09 Aug 2005 12:55:40 GMT, "W. Wells" > wrote:

>I have to eat a lot of chicken and need a new recipe to liven up cooking
>chicken breast.

if you have a Pressure Cooker pot you can put an inch of water in the
bottom, set the bird into the pot, bring it up to spewing temperature
and let it spew for about 25 minutes...take pot off heat and run cold
water over the lid in the kitchen sink until pressure drops in the
pot...open the lid and see your perfectly cooked juicy chicken! You
can simply wipe away the chicken skin with a table knife or a fork.

Bill