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Chicken recipes

SANDYSANDY

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CHICKEN
Chicken & Vegetable Stir-Fry
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Servings: 4
Ingredients:
1/3 cup (75 mL) sodium reduced chicken broth or water
2 tbsp (25 mL) soy sauce
1 tbsp (15 mL) each Asian chili garlic sauce, hoisin sauce and rice vinegar
1 tsp (5 mL) each honey and cornstarch
4 tsp (20 mL) vegetable oil
12 oz (375 g) boneless skinless Ontario Chicken Thighs, cut into strips
1 Ontario Onion, cut into thin wedges
2 Ontario Carrots, cut into thin diagonal slices
1/2 each Sweet Red and Yellow Pepper, cut into julienne strips
1 tbsp (15 mL) minced gingerroot
1/4 cup (50 mL) chopped fresh coriander
Preparation:

Stir together broth, soy sauce, chili garlic sauce, hoisin sauce, vinegar, sugar and cornstarch until smooth; set aside.
In large non-stick skillet, heat 2 tsp (10 mL) of the oil over medium-high heat. Stir-fry chicken for 2 to 3 minutes or until juices run clear when chicken is pierced. Remove to plate.
Add remaining oil to skillet; stir-fry onion, carrots, pepper and ginger until tender-crisp, 3 to 5 minutes. Return chicken to pan; stir sauce mixture and add to pan. Bring to boil and cooking until slightly thickened, about 2 minutes. Sprinkle with coriander.
Tip: Try turkey breast or thigh strips instead of chicken.





Chicken Fajitas
.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 4 to 6
Ingredients:
4 medium Ontario Onions
2 small sweet peppers (preferably 1 red and 1 green)
4 skinned boneless Ontario chicken breasts (about 1 lb/500 g)
2 tsp (10 mL) ground cumin
1 tsp (5 mL) each of ground coriander and chili powder
1/4 tsp (1 mL) cayenne pepper
1 tbsp (15 mL) vegetable oil or use PAM
1 can (10 oz/284 mL) condensed chicken broth
1 lime (optional) 1/2 cup (125 mL) coarsley chopped fresh coriander or Italian parsley
8 large flour tortillas, warmed
Salsa, chopped avocado and sour cream (optional)

Preparation:

Peel and cut onions into bite size strips by slicing in half through root end, then thinly slicing each half; separate into strips and set aside. Seed peppers and slice into julienne strips; set aside separately. Slice chicken into 1/3-inch (8 mm) wide strips. Blend together cumin, coriander, chili powder and cayenne; set aside.
In large, wide saucepan or deep frying pan, heat oil over high heat. Add onions and stir, gradually sprinkling with 2 tsp (10 mL) of blended seasonings; stir until evenly coated. Add chicken broth. Cook, uncovered, over high heat for about 10 minutes, stirring frequently, until onions are soft and broth is reduced to about 1/3 cup (75 mL). Using slotted spoon, remove onions to dish.
Immediately add chicken and pepper strips to broth remaining in pan; sprinkle with remaining seasonings. Cook, stirring, over medium-high heat until chicken is no longer pink and most of the liquid is reduced, about 2 minutes. Stir in onions just until hot. Squeeze lime juice over top (if using). Stir and turn on large heated platter. Sprinkle with coriander. Spoon chicken mixture onto center of warm tortilla. Top with salsa, chopped avocado and sour cream if desired. Fold tortilla over filling and enjoy!








Normandy Chicken

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 4
Ingredients:
2 tsp (10 mL) vegetable oil
8 oz (250 g) Ontario Cremini Mushrooms, sliced
1 small Onion, sliced
1 clove Garlic, minced
4 boneless Chicken breasts
3/4 cup (175 mL) chicken stock
3/4 cup (175 mL) apple cider or apple juice
1/4 cup (50 mL) brandy or Calvados (optional)
1 tbsp (15 mL) chopped fresh thyme (or 1 tsp/5 ml) dried thyme)
1 tsp (5 mL) chopped fresh or dry rosemary
1/2 tsp (2 mL) salt
1/4 cup (50 mL) water mixed with 1 tbsp (15 ml) cornstarch and set aside
Preparation:

Heat 1 tsp (5 mL) oil in a large non-stick skillet over medium heat. Add the mushrooms, onion and garlic; cook stirring often, for 5 minutes or until softened. Remove and set aside.
Heat remaining oil in skillet, add chicken breasts, saut? until golden brown, about 5 minutes. Add vegetables, chicken stock, apple cider, Calvados, thyme, rosemary and salt. Heat to boiling, reduce heat to simmer. Turn chicken pieces over several times during cooking and continue cooking 12 to 14 minutes or until the chicken is tender and juices run clear when pierced with a fork. Transfer chicken to platter, tend with foil. Increase heat to high, reduce liquid by half, about 3 to 5 minutes. Reduce heat to low and whisk in cornstarch mixture. Cook until thick and sauce is clear. Spoon over chicken breasts.
Protein: 32 grams
Fat: 16 grams
Carbohydrates: 14 grams
Calories: 328





Chicken and Leek Soup


Preparation Time: 15 minutes
Cooking Time: 1 hour
Servings: 4 to 6
Ingredients:
4 Leeks
1-? lb (750 g) skinless Chicken Thighs (about 6)
8 cups (2 L) chicken broth or water
1 Onion
1 bay leaf
2 sprigs fresh thyme
10 peppercorns
4 medium Carrots, peeled and sliced
Salt and freshly ground pepper
Preparation:

Slice white and light green parts of 1 of the leeks into 1-inch (2.5 cm) pieces; place in large saucepan. Add chicken, stock, onion, bay leaf, thyme and peppercorns; bring to boil. Reduce heat, cover and simmer for 30 to 40 minutes. Remove chicken pieces. Strain liquid and discard vegetables and seasonings. Return broth to pot.
Slice white part only of remaining leeks; add to broth along with carrots. Return to boil; reduce heat, cover and simmer for 15 to 20 minutes or until carrots are tender. De-bone chicken thighs and cut into bite-size pieces. Add to soup and heat through. Season to taste with salt and pepper.





Lemon Garlic Chicken Stir-Fry

Ingredients
1 tbsp vegetable oil 1 1tbsp tbsp(15 mL) (15 mL) vegetable oil
Main Ingredients:
1 lb boneless skinless chicken thighs , thinly sliced1 1lb lb(454 g) (454 g) boneless skinless chicken thighboneless skinless chicken thighs or boneless skinless chicken breasts or boneless pork loin, thinly sliced
1 tbsp vegetable oil 1 1tbsp tbsp(15 mL) (15 mL) vegetable oil
1 onion , chopped1 1oniononions, chopped
3 garlic cloves , minced3 3garlic clovegarlic cloves, minced
1 tbsp minced gingerroot , (or 1 tsp/5 mL ground ginger)1 1tbsp tbsp(15 mL) (15 mL) minced gingerroot, (or 1 tsp/5 mL ground ginger)
Vegetables:
3 cups coarsely chopped broccoli 3 3cups cups(750 mL) (750 mL) coarsely chopped broccoli
1 sweet red pepper , chopped1 1sweet red peppersweet red peppers or yellow pepper, chopped
Sauce:
1 cup chicken stock 1 1cup cup(250 mL) (250 mL) chicken stock
1 tbsp grated lemon rind 1 1tbsp tbsp(15 mL) (15 mL) grated lemon rind
2 tbsp lemon juice 2 2tbsp tbsp(30 mL) (30 mL) lemon juice
1 tbsp cornstarch 1 1tbsp tbsp(15 mL) (15 mL) cornstarch
1/4 tsp salt 1/4 1/4tsp tsp(1 mL) (1 mL) salt
1 green onion , thinly sliced1 1green oniongreen onions, thinly sliced

Preparation
Sauce: In bowl, whisk together chicken stock, lemon rind, lemon juice, cornstarch and salt, and set aside.

Main Ingredients: In large wok or skillet, heat vegetable oil over high heat; stir-fry chicken in 2 batches, until browned, adding more oil if necessary, about 4 minutes per batch. Using slotted spoon, transfer to bowl.

Add vegetable oil, onion, garlic and gingerroot to wok. Stir-fry over medium heat until fragrant, about 1 minute.

Vegetables: Add broccoli, sweet red pepper and stock; cover and steam until tender-crisp, 3 to 5 minutes. Return Main Ingredient to pan. Pour in Sauce; cook, stirring, until glossy and thickened, about 4 minutes. Sprinkle with green onion







Chicken Rolls with Chardonnay Sauce
By The Canadian Living Test Kitchen

Ingredients
8 skinless boneless chicken breasts 8 8skinless boneless chicken breastskinless boneless chicken breasts
1/4 cup Dijon mustard 1/4 1/4cup cup(60 mL) (60 mL) Dijon mustard
16 thin slices prosciutto , (about 8 oz/250 g)16 16thin slices prosciutto, (about 8 oz/250 g)
2 tbsp butter , melted2 2tbsp tbsp(30 mL) (30 mL) butter, melted
1/2 tsp each salt and pepper 1/2 1/2tsp tsp(2 mL) (2 mL) each salt and pepper
1 cup chicken stock 1 1cup cup(250 mL) (250 mL) chicken stock
1/2 cup white wine , (or chicken stock with 2 tsp/10mL white wine vinegar)1/2 1/2cup cup(125 mL) (125 mL) white wine, (or chicken stock with 2 tsp/10mL white wine vinegar)
2 tbsp all-purpose flour 2 2tbsp tbsp(30 mL) (30 mL) all-purpose flour
2 tbsp minced fresh parsley 2 2tbsp tbsp(30 mL) (30 mL) minced fresh parsley
Preparation
Place each chicken breast, smooth side down, between plastic wrap; with flat side of meat mallet, pound to a generous 1/4-inch (5 mm) thickness. Brush top with mustard. Place 2 slices prosciutto over each; beginning at narrow end, roll up and secure with toothpick. Place, seam side down, in small roasting pan. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Brush rolls with butter; sprinkle with salt and pepper. Pour in stock and wine. Roast in 425?F (220?C) oven until chicken is no longer pink in centre, about 15 minutes. Baste with pan juices; broil until golden, about 4 minutes.

Transfer chicken to cutting board; cover and keep warm. In small bowl, whisk flour with
2 tbsp (30 mL) water; whisk into pan juices and bring to boil. Reduce heat and simmer, whisking, until thickened, about 4 minutes. Stir in parsley. Serve with chicken.

Nutritional Info
Per serving: about -
cal 285285 cal
pro 45 g45g pro
total fat 9 g9g total fat
sat. fat 3 g3g sat. fat
carb 3 g3g carb
fibre 00 fibre
chol 123 mg123mg chol
sodium 829 mg829mg sodium
% RDI: -
calcium 2 %2% calcium
iron 10 %10% iron
vit A 4 %4% vit A
vit C 5 %5% vit C
folate 4 %





Herb-marinated grilled chicken salad



1 1/2 cup (375 mL) 2% plain yogurt
1/4 cup (50 mL) chopped fresh parsley
1 tbsp (15 mL) chopped fresh chives
2 tsp (10 mL) chopped fresh rosemary or thyme
1/4 tsp (1 mL) pepper
4 small boneless skinless chicken breasts, about 4 oz (125 g) each
4 tsp (20 mL) olive oil, preferably extra virgin
8 cups (2 L) torn romaine lettuce
1 sweet red pepper, chopped
1/2 English cucumber, sliced
Directions
1. In a bowl, whisk together yogurt, parsley, chives, rosemary and pepper. Pour 1/2 cup (125 mL) into a shallow dish and add chicken breasts, turning to coat. Cover dish and refrigerate chicken for at least 30 minutes or for up to 1 day. Cover and refrigerate remaining yogurt dressing separately.
2. Preheat barbecue grill to medium or preheat broiler or grill pan on the stove-top. Remove chicken from marinade, discarding remaining marinade. Grill chicken (or broil or cook in grill pan), turning once, for 4 to 5 minutes per side or until no longer pink inside. Transfer to a cutting board and let rest for 5 minutes. Cut chicken crosswise into thin slices.
3. Just before serving, combine lettuce, red peppers and cucumbers in a large bowl. Whisk olive oil into reserved yogurt dressing and pour over vegetables; toss gently to coat. Arrange on serving plates and top with sliced chicken.








Skewered lime-spiced chicken
Marinade:
3 medium limes
1/3 cup (75 mL) canola oil
2 medium garlic cloves, minced
2 tsp (10 mL) ground ginger
3/4 tsp (4 mL) ground allspice
3/4 tsp (4 mL) dried thyme leaves
1/4 tsp (1 mL) cayenne pepper
six 12-inch metal or bamboo skewers
Kabobs:
12 chicken tenders, (1 1/2 lbs/750 g total), cut into thirds (36 pieces)
2 medium yellow or red onions (8 oz / 250 g total), quartered and layers separated (36 layers)
2 medium red bell peppers, cut into 1-inch pieces (36 pieces)
canola oil cooking spray
Directions:
1. In a small bowl, squeeze juice from two limes. Cut remaining lime into 6 six wedges and reserve. Add canola oil, garlic, ginger, allspice, thyme, and cayenne pepper to lime juice. Whisk together. Place chicken in large, resealable plastic bag with half of marinade mixture. Marinate chicken in refrigerator overnight or for at least 8 hours, turning occasionally
2. Remove chicken from bag, discarding leftover marinade. Alternating chicken and vegetables, thread 6 six skewers, beginning and ending with chicken pieces.
3. Preheat grill to medium-high heat.
4. Place skewers on grill rack already coated with canola oil cooking spray. Cook 12 minutes or until chicken is no longer pink in center, turning frequently. Be careful not to overcook. Remove from grill, place on serving platter and spoon remaining reserved marinade over all. Serve with lime wedges









Grilled Mexican chicken pizza
1 tbsp (15 mL) lime juice
1 tbsp (15 mL) canola oil
1 clove garlic, minced
1 tsp (5 mL) chili powder
1/8 tsp (0.5 mL) pepper
1 (3 oz/90 g) chicken breast
4 (10 in/25 cm) whole wheat tortillas
1/2 cup (125 mL) shredded low fat Monterey Jack cheese
1/2 cup (125 mL) salsa
1/2 cup (125 mL) finely diced green pepper
1/4 cup (50 mL) finely diced red onion
1/4 cup (50 mL) finely chopped flat leaf parsley
1 cup (250 mL) shredded lettuce 3 Roma tomatoes, finely chopped
1/4 cup (50 mL) fat free sour cream
Directions
1. Combine lime juice, canola oil, garlic, chili powder and pepper in large bowl. Whisk ingredients together. Cut chicken breast into 1/2 inch (2 cm) pieces. Toss with oil mixture. Marinate mixture, refrigerated, for 2 to 4 hours.
2. Stir fry chicken mixture in large wok over medium high heat until chicken pieces are cooked and juices run clear. Set aside.
3. Preheat oven to 400 ?F (200 ?C). Arrange tortillas on rimmed, foil lined baking sheets. Divide cheese and sprinkle over tortillas. Bake until golden brown, about 6 minutes.
4. Meanwhile, combine chicken, salsa, green pepper, red onion and parsley. Mix well. Spoon mixture onto warm tortillas. Spread mixture as evenly as possible. Bake again until heated through, about 5 minutes. Top with lettuce, tomatoes and a dollop of sour cream. Serve immediately.







Tangy crunchy chicken
500 g (1 lb) boneless skinless chicken breasts
75 mL (1/3 cup) plain low fat or 0% Greek yogurt
15 mL (1 tbsp) chopped fresh parsley
5 mL (1 tsp) chopped fresh thyme or 2 mL (? tsp) dried
1 large clove garlic, minced
Pinch freshly ground pepper
500 mL (2 cups) bran flake cereal
15 mL (1 tbsp) freshly grated Parmesan cheese
Honey ketchup:
45 mL (3 tbsp) ketchup
15 mL (1 tbsp) liquid honey
5 mL (1 tsp) Dijon mustard
Directions
1. Cut chicken breasts crosswise into 1 inch (2.5 cm) wide strips; set aside.
2. In shallow bowl, combine yogurt, parsley, thyme, garlic and pepper. Add chicken and turn to coat well. Let stand for 10 minutes or cover and refrigerate for up to 4 hours.
3. Crush bran flakes in resealable bag; add cheese. Toss chicken with cereal mixture and place on parchment paper lined baking sheet. Bake in 200 C (400 F) oven for 15 minutes or until no longer pink inside.
4. Meanwhile, stir together ketchup, honey and mustard. Serve with chicken.
Tip: Substitute boneless skinless turkey breast cutlets or lean boneless pork chops for the chicken







Chicken souvlaki with dill tzatziki

500 g (1 lb) boneless skinless chicken breasts
15 mL (1 tbsp) dried oregano leaves
2 large cloves garlic, minced
2 mL (1/2 tsp) grated lemon rind
45 mL (3 tbsp) lemon juice
Pinch freshly ground pepper
Tzatziki:
160 mL (2/3 cup) 0% Greek yogurt
80 mL (1/3 cup) shredded cucumber, squeezed dry
1 small clove garlic, minced
15 mL (1 tbsp) chopped fresh dill
2 mL (1/2 tsp) grated lemon rind
Directions
1. Cut chicken breasts crosswise into 2.5 cm (1 inch) strips and cut each strip into 3.5 cm (1 1/2 inch) chunks. Place in bowl. Add oregano, garlic, lemon rind and juice and pepper and stir to coat well. Cover and refrigerate for up to 30 minutes.
2. Tzatziki: Meanwhile, in bowl, stir together yogurt, cucumber, garlic, dill and lemon rind until combined. Cover and refrigerate for up to 24 hours.
3. Preheat broiler to high or if using grill, preheat grill to medium high.
4. Skewer chicken onto 4 metal or soaked wooden skewers (see tip below). If broiling, place on foil lined baking sheet and place sheet in oven, about 15 cm (6 inches) from broiler. Broil, turning once, for about 8 minutes or until golden brown and no longer pink inside.
5. If grilling, place skewers on greased grill over medium heat for about 10 minutes. Turn once.
6. Serve with tzatziki.
Tip: Soak wooden or bamboo skewers in water for about 15 minutes before using to reduce flare ups.









Sweet potato chicken skillet dinner
PREP TIME: 15 MIN | COOK TIME: 25 MIN | SERVINGS: 3 TO 4
10 mL (2 tsp) canola oil
1 pkg (375 g/12 oz) boneless, skinless chicken breasts, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
5 mL (1 tsp) herbes de provence or Italian herb seasoning
1 large sweet potato (450 g/1 lb), peeled and cut into 1 cm (1/2 inch) cubes
250 mL (1 cup) sodium-reduced chicken broth
25 mL (2 tbsp) tomato paste
Directions
1. In large nonstick skillet heat oil over medium heat and cook chicken, onions, garlic and herbes de provence for 8 minutes or until golden.
2. Add potato, broth and tomato paste and bring to a boil. Cover and reduce heat and simmer gently for 15 minutes or until potatoes are tender

per serving (based on 3 servings)
Calories: 308
Protein: 33 g
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 73 mg
Carbohydrate: 32 g
Fibre: 5 g
Sugar : 11 g
Sodium: 316 mg
Potassium: 980 mg






Chicken jasmine (Caribbean)
Makes 4 servings
Ingredients
1 lb (450 g) boneless, skinless chicken breast cut into ? inch (1 cm) squares
1 tbsp (15 ml) olive oil
2 cloves of garlic, chopped
1 tsp (5 mL) ground ginger
1 tsp (5 mL) black strap molasses
1 sprig of fresh thyme or ? tsp (2 mL) dried thyme
1 cup (250 mL) diced Spanish onion
? cup (125 mL) carrot, cut julienne
1 cup (250 mL) diced red peppers
1 cup (250 mL) diced green peppers
1 cup (250 mL) bok choy, chopped
1 tsp (5 mL) dried oregano Pinch of cayenne pepper
1/8 tsp (0.5 mL) salt
Directions
1. Heat oil in a large fry pan over medium heat.
2. Cook the chicken, stirring often for about 10 minutes or until no longer pink inside.
3. Add garlic, ginger, molasses, thyme, onion and carrot. Cook for 2 minutes.
4. Add the peppers and bok choy. Cook for 5 minutes.
5. Sprinkle with oregano, cayenne pepper and salt.
6. Serve with baked sweet potatoes.
Nutritional information per serving
(1 ? cups /300 mL)
Calories: 207
Protein: 27 g
Total fat: 5 g
Saturated fat: 1 g
Dietary cholesterol: 67 mg
Carbohydrate: 12 g
Dietary fibre: 3 g
Sodium: 150 mg
Potassium: 651 mg










Chicken tikka
(Chicken marinated in yogurt and spices)
Makes 4 servings
Ingredients
2 chicken breasts about 7 oz (200 g) each
Marinade ? About ? the marinade does not make it into the final product
4 tsp (20 mL) curry powder
1 ? cups (375 mL) fat free plain yogurt
4 cloves of garlic chopped
1 inch piece of fresh ginger root, peeled and grated
Juice from 1 lime
? tsp (2 mL) salt
? tsp (1 mL) cayenne pepper
Directions
1. Cut chicken into bite size chunks.
2. Make marinade in a medium sized bowl. Add chicken and place in the fridge for at least 1 hour or up to 12 hours.
3. When you are ready to cook the chicken, preheat the oven to 375? F (190? C).
4. Using a slotted spoon place the chicken in a glass baking dish. Cook for 20-25 minutes or until the chicken juices run clear.
Nutritional information per serving
(? cup /175 mL)
Calories: 140
Protein: 25 g
Fat: 2 g
Saturated fat: 0 g
Dietary cholesterol: 59 mg
Carbohydrate: 5 g
Dietary fibre: 0 g
Sodium: 231 mg
Potassium: 415 mg
 
EXCELLENT trying them this week....now i know what do with all the chicken i have in the freezer .....GREAT thanx :ohyeah:
 
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