I have been browsing the recipe sites recommended in the comment section of the post where I asked for low-sodium recipes, and my conclusion so far is that “I am not a very good cook” was probably an insufficient description of my skillz.
I’ve been mulling it over, and I think what I need is to learn how to cook boneless skinless chicken breasts in a very plain way. Right now all I know how to do is the kind of recipe where I pour a can of cream-of-something soup over them and top them with crumbs. But even the low-sodium canned soups are pretty salty.
I tried just sort of…baking the chicken on a baking sheet, and it was like Shrinkydinks: the chicken was half the size it started as, and as chewy and dry as plastic. (Are you beginning to believe the “I am not a very good cook” thing?)
I am guessing that what I need to do here is start with a casserole dish, put in the chicken breasts, and then….find something low/no-sodium to pour over them. BUT WHAT? I am relying on you, as always—- Love, Swistle
OK, this is a tad more complicated than just pouring something over it (you have to briefly saute the chicken breasts first), but I have a super easy recipe for chicken parmesan on my recipe blog. Seriously, it’s very straightforward. It’s basically just rolling the chicken in a couple ingredients, then drowning it in tomato sauce and baking it. http://duwaxloolurecipes.blogspot.com/2008/06/new-recipe-chicken-parmigiana.html
Good luck!
How long did you bake the chicken? It doesn’t take more than 15-20 min at 325/350ish (with one flip).
OR, you could Mrs. Dash and pepper boneless, skinless breasts, add them to a hot skillet (with some Pam and olive oil) for 5ish minutes a side, pull them out and put on warm in microwave to stay warm, then deglaze the pan with white wine and low sodium chicken broth (maybe 1/4-1/2 cup each?). Then add a little cornstarch mixed with chicken broth to the pan to thicken the sauce a little. Cook until you have the volume of liquid you want, and voila! Browned chicken with sauce. Serve with rice and salad. Add herbs/spices as desired to sauce/chicken.
OR you could ask the MIL to cook her own damn meals. With only green peppers. Heh.
Is Salsa low sodium? I have no idea. Regardless, I have a super easy recipe where I just throw some chicken breasts in a baking dish (they can still be frozen, even) and cover them with a whole jar or container of salsa. Bake at 350 for 25 minutes ish. Keep an eye on them. When they’re done, remove the chicken from the pan, and stir some sour cream into the remaining salsa liquid stuff. Stir in a big batch of egg noodles and add the chicken back in. Done!
Chicken is also really improved if you marinate it for awhile in (plain non fat) yogurt…I like to flavor mine with ginger and whatever spices sound good, and then let the chicken sit in it for an hour or two, in the fridge. Remove the chicken – broil it and serve it with green beans and sweet potatoes, maybe.
I’ve got more “how to make chicken less boring” ideas, let me know if you want them.
One of my favorite ways to cook chicken (my single girl recipe) is to coat them in whatever spices I like or marinate them in italian dressing and then shove them under the broiler till they’re not pink in the middle. It’s nice for what you’re doing b/c you can choose to lay off the salt for the MIL and salt it up for yours! Dried herbs (thyme, basil, rosemary, etc.) won’t have sodium in them, but your mixed spices (Italian seasoning, etc.) might.
I don’t know what the sodium content is on this recipe, but my friend made it for us the other day.
1 bottle ketchup
1 20oz can diet coke
boneless skinless chicken breast (I assume at least a pound)
Pour it all into the crockpot and cook on high for 4-5 hours. Shred the chicken when it gets soft and pliable.
low salt? i got nothin’…but the secret to not having shrinkydink chicken? the power of foil packets!
take some chicken, lay it on a largish piece of foil on top of a cookie sheet. add low-salt sauce of your choice (bbq, a good mustard, tomato sauce, whatev), season with your salt alternative maybe? and then pull the sides up over the chicken. you could add some onions or mushrooms at this point too. scrunch all the edges together to seal the sauced up chicken inside. bake until chicken is done all the way through – maybe 15 or 20 minutes. easy!
My mother use to pour orange juice over the chicken and bake for about 35-40 min at 350 and add some almonds to the top when it was near done.
You could also bread them and bake them at 350 until they are done – depends on size and width of the breasts. You could take plain breadcrumbs and add garlic powder, basil, oregano or whatever you have.
What about a marinade of fresh garlic, lemon juice, onions, olive oil – let the chicken marinate for several hours then bake it?
Would you consider making an over stuff – those are easy too – You just butter the skin or use olive oil, pepper, and put garlic and onions under the skin and bake it for an hour or so?
Just some random ideas
Can’t you just ask your MIL how she normally cooks her food or what types of recipes she makes? I know she’s not nice but at least she’d know you’re making an effort. Could you just ask for some suggestions? I can imagine how you must feel! I would be just totally lost if I were in your situation!
OH and to actually *answer* the question, our favorite chicken is this: cook brown rice, dump in the bottom of a casserole. cut chicken into strips and lay on top of rice. heat a jar of country dijon mustard and a spoonful or two of butter in a saucepan. add a splash of lemon juice if you have it – we’ve made it without. heat until sauce is pourable and then pour it over the chicken & rice. cover with foil and bake for 15 minutes or until chicken strips are done. yum.
I like to saute chopped chicken pieces on the stove, then take those croissant roll things, leaving them in a square, and make little pot pies. Add peppers, onion, garlic, cheese, potatoes, whatever you want, and pop them in the oven til the roll is done.
Or make a pizza dough, top with a mix of ricotta and feta cheeses, sprinkle with peppers and pre-cooked chicken and bake til the dough is done.
For those, no idea of salt content but they might be good things to try after your MIL leaves. The kids might like helping assemble their own mini pizzas.
Boil linguini or any type of noodle you like. Cut thawed chicken into cubes or strips. Saute in frying pan with butter. Put in bowl with cooked and drained noodles. Melt 1 stick butter and juice from one lemon in pan until browned. Pour over chicken and noodles. You can also add garlic powder or other spices you like to butter/lemon sauce while cooking. Makes a great meal. Not sure about salt content in butter but should work with margarine, etc.
If you need more sauce just use more butter and another lemon…etc.
top your chicken with low sodium Italian dressing. (Make your own recipe here: http://www.lowsodiumcooking.com/free/ItalianDressing.htm)
Bake as instructed.
Then, top with a low sodium cheese the last few minutes the chicken is in the oven.
Yum.
serve with rice. or noodles. or whatever.
Ok, I know this isn’t quite put stuff in a casserole but super easy, I swear. First chop 4 cloves garlic. Put them in a gallon ziploc. Add 1/2 c lemon juice. Add 1/4-1/3 c oil. Add pepper. Toss in 6-9 chicken breasts. Forget about them for 2-4 hours (not more or they’ll start to “cook” in the lemon juice and turn into cerviche). Heat a pan on medium and toss in just a touch of oil. Add chicken breasts. Cook 5 minutes. Flip. Cook 3-5 minutes until they aren’t pink inside. Serve with rice. Or grill them. Mmmmm grilling. Oh and don’t cook the marinade. That part you toss. :)
k so. from someone who loooves to cook and is snobby about what she serves i would like to suggest to you one of the best methods i know for chicken breast!
first. put it in a covered baking dish (or use foil) keeps moisture and steam in. season lightly with salt and pepper. then add some low sodium chicken stock (swansons broth has a great low sodium one NOT from a can!!!!) like maybe a 1/2 inch worth. you can also put a pat of unsalted butter on top of each to add the flavor of fat and goodies with no salt. then i like to just roughly chop up garlic cloves and yellow onions and put them in the broth. throw in a sprig of rosemary and one of either thyme or taragon, cover and bake.
when you are done you can serve the chicken with the chopped garlic and some of the juice on top, serve with rice and pour some broth on the rice OR remove the chicken, add more broth, bring to a boil, pour it out, add 2 tbsp unsalted butter, 2 tbsp flour and combine turn up heat, pour broth back in boil and add pepper until it tightens. and now you have gravy.
orrrr
you can add potatoes, mushrooms, and carrots chopped up to the broth and chicken, bake it and have an entire meal in one pan.
trust me on this swis!
also
PLEASE FOR THE LOVE OF CHOCOLATE STOP POURING SHIT ON YOUR CHICKEN MISSY!
I put mine in a baking dish, with some olive oil and spicese (or italian dressing but that’s full of hfcs and I”m not sure bur pboably loaded with sodium) and then cover it up with a lid or foil depending which dish I’m using.. bake it for however long, an dmaybe finish off uncovered for a few min to give it some color.
no shrinkydinks, no dryness.
Throw a jar of salsa, some chicken, some black beans in a casserole dish and bake covered till the chicken is done, then serve over brown rice. easy. Or mix ith brown rice and serve with burritos. I suppose this will depend on the sodium content of your salsa. You could add it after the fact but baking it mellows it out.
recipe 1
http://tasteytemptations.blogspot.com/2008/08/basil-citrus-chicken.html
recipe 2 (only not a whole chicken just put this on the chicken breast)
http://tasteytemptations.blogspot.com/2008/07/roasted-herb-chicken.html
ercipe 3
http://tasteytemptations.blogspot.com/2008/03/chicken-sate-with-ponzu-sauce.html
recipe 4 (go easy on the mozz for the mil)
http://tasteytemptations.blogspot.com/search/label/Chicken
recipe 5
http://tasteytemptations.blogspot.com/2008/01/roasted-chicken-vegetables.html
also. think like this.
try subbing salt for things like lemon or lime juice. use different vinegars, red wine, or balsamic in your marinade.
crap i forgot this one
http://tasteytemptations.blogspot.com/search/label/Chicken?updated-max=2008-02-27T08%3A50%3A00-08%3A00&max-results=20
Apple chicken: (kid friendly)
Slice them up, shake them in flour and black pepper, brown them in a bit of butter, add in an onion or two chopped up, apple juice, apple pieces, and (the dodgy part) low-salt beef bouillon. Maybe ask MIL what she uses in this kind of a case? Simmer and serve over rice (or if you feel really over the top, serve on rice cooked in apple juice.)
Haven’t read any other comments, so forgive me if this is just a repeat.
Spray a glass casserole dish with PAM. Put in two or three chicken breasts, drizzle some olive oil (or butter or some kind of oil) over them, and add a dash of salt to each one. Shake oregano generously over them. Bake them at 350 degrees for about half an hour. Do you have a meat thermometer? The breasts are done, but still moist, when it reads 180 degrees.
You can vary this recipe widely. Don’t want oregano chicken? Do dill chicken! Garlic and basil chicken! Ginger-cinnamon-garlic chicken! And it’s low-salt and comes out pretty flavorful.
(I’m a good cook but not such a great baker. Wish we could trade of skills. :) )
Oh, and maybe you knew the lemon-juice trick: On things like pasta, instead of putting more salt, you can squeeze lemon juice over it. It brightens the flavor without the salt.
Easy meal….poach boneless chicken breasts in some low-sodium/no salt chicken stock (that means cut into medium size pieces and boil until cooked). Don’t overcook. Cut into bite size pieces. Toss with cooked pasta, cooked broccoli florets and pieces of raw (or cooked) red pepper. Toss with parmesan cheese. You can add salad dressing but I think its unnecessary and it adds more salt. VERY simple
One of the easiest things to do with BSCBs is to poach ’em. Then you can chop up the meat and make chicken salad, fajita-like wraps, or whatever one could imagine doing with chicken-in-a-can, which is ridiculously expensive. IOW: You can use the output in any recipe that calls for cooked chicken (enchiladas, pot pies, whatever). What’s also cool is that if you have a big enough pot you could do massive quantities at once.
All you do is take a big ol’ pot (Joy of Cooking says: a Dutch oven) and throw in however much chicken you want to poach, along with whatever veggies (carrots, celery, onions–big chunks are fine, no need to finely chop), herbs (sage for sure, but really, whatever you enjoy), and spices you want to put in. I throw in a giant spoonful of jarred minced garlic, which I just confirmed is sodium-free. (Joy says to use a Bouquet Garni, but she can take a chill pill, frankly.)
Then add enough water to cover the solids by 2 inches. Joy wants 2 cups of the liquid to be chicken broth or stock but I’ve only ever used water and it turns out wonderfully.
Bring the pot to a simmer (some small bubbles). Then reduce the heat, so that it’s just barely bubbling at all. Now you just wait, watch, stir if anything clumps together, and enjoy the yummy smells. Joy says to wait 8-12 minutes for BSCBs, or 25-30 for bone-in chicken. (I wait until I think it looks done, and then I wait an extra couple of minutes, because I’m paranoid, so mine is probably overdone.) At the appointed time, fish out one chicken breast, stab it with a fork, and make sure what comes out is clear (as opposed to pink).
Once the chicken is done, get it out of the bath and into a bowl or on a plate. Let it cool (be careful!, b/c cool to the touch is not cool on the inside necessarily), and then chop it up into chunks, strips, or whatever, depending on how you want to use it. Have a sample–the meat will have taken on a surprising bit of flavor from your herbs and veggies.
If the MIL’s diet is mostly low-salt and not low-fat, you can substitute skinless thighs (boneless, if you wish) in the recipe suggestions to achieve something that has even more flavor, without added salt.
Did everyone say to cover the chicken breasts when baking? That helps to hold in the moisture.
I don’t think anyone mentioned that you can easily make any of these chicken recipes on the stovetop, as long as you brown the pieces first, and then add a bit of water (or equivalent moisture) to the pan and lid it tightly for about 20 minutes. Put temperature down to low or slightly higher once the meat is browned.
If unsure whether the meat is done, cut into the thickest part to check. Once you get more familiar with your stove/oven, you’ll know exactly how long it takes.
*furiously copying down recipes*
I am going to have every one of these recipes – thanks! (I LOVE chicken.)
OK, this may not be low-sodium because bacon is not low-sodium, but if you wrap one piece of bacon around each chicken breast, season as desired and bake at 400 degrees for approximately 20 minutes, the chicken is SO juicy and tender you won’t believe it. If you don’t want to eat the bacon, just discard it.
BUT WHY WOULD YOU DO SUCH A THING? :)
Seriously, I am starving and drooling after reading all of these ideas!
Good luck, Swistle! I feel your pain, I iz a louzy cook, too!
You can cook chicken in damn near anything. Citrus juice is good. Lemon, lime, pineapple. Butter. Tomatoes. Dry rub with whatever the heck spices you want and saute in olive oil. You can buy low-sodium anything, too, like the soup you are used to using.
Basically, as long as it’s moist enough, it’s really hard to screw up chicken so bad that it’s inedible.
Don’t feel bad, I was unaware of these facts until a few years ago.
My favorite no-brainer chicken recipe:
1. Marinate chicken breasts in catalina dressing.
2. Cook chicken for as long as you like.
3. Pour a can of canned peaches on top.
4. Serve.
It takes literally no effort whatsoever and can be adapted to your tastes. :)
I really like to poach chicken breasts in low-sodium chicken broth and lemon juice or white wine, and add seasonings. Low-fat and low-salt but also super tasty and moist. Use for anything! Pasta, salad, sandwiches
And I also second the idea of chicken thighs. Hardly any more fat if you remove the skin after cooking, and so much more flavor. Cheaper too!
I have an easy recipe to make “crispy oven chicken” as opposed to fried chicken. It uses corn flakes, and my husband LOVES it. It’s been a while since I’ve made it, but I’ll hunt down the recipe and e-mail it to you. I think it may have salt added to the dry battering stuff, but you could simply leave that out.
I also have a recipe that another blogger gave me for chicken with picante sauce (or salsa) and I’m wondering if you could find a good low-sodium one or a fresh salsa to use for it. That was super yummy.
OK, off to look for recipes and e-mail you. Be sure to post all the good ones you get and try. ;)
We like chicken breast with low-sodium diced tomatoes poured over top and then sprinkle shredded cheddar cheese over the top of that. I don’t know how low in sodium it actually is, but it’s better than canned soup, right?
I may be repeating because I didn’t read through all the other suggestions, but…
I really like to make chicken breasts in the frying pan. And, even with recipes that call for whole chicken breasts, I like to cut them up into smaller pieces — they cook more quickly that way and I worry less about being raw on the inside.
I like recipes from cookinglight.com. They have “dinner tonight” recipes which are quick and easy. I made this one tonight:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1173801&package_id=1177843
You could omit the salt and use low sodium broth — the mustard and lime give it enough flavor I think it would work.
don’t be afraid of recipes. I would guess based on reading your posts that you can follow a recipe as well as the rest of us!
I just pour some olive oil on it, spices, pepper, whatever’s sitting around. If you’re feeling fancy you can throw in some onions or carrots or those cute little tomatoes. The olive oil and covering it while it bakes keeps it from shriveling up.
So, I’m still kind of new around here, but I get the idea that you don’t care for your MIL all that much…
Have you thought of just making everything really salty so she’ll leave sooner? :)
If you belong to Costco, go there and buy the Mango Peach Salsa in the refridergated prepared foods section. If not, you can do this with regular fresh salsa, but I think the Costco Mango Peach add something, even though you might think it would taste strange. Anyway, set your oven to 350, put boneless chicken breasts in a caserole dish (you can cut them up into bite sized pieces or just put in whole–your choice) and dump the salsa on top of them. Drain a can of corn and stir this in too. (I have used the green giant mexicorn or just regular canned corn.) Bake for 35 minutes or so until the chicken is done. Throw a handful of shreddedcheddar or taco cheese on topp and run under thebroiler for a minute untilt he cheese is bubbly. I serve this over brown rice. Easy peasy, low-salt and and everyone eats it.
My favorite chicken:
-Put chicken breast in a gallon size freezer bag and let kids pound it flat with a mallet or whatever will work
-Dip in egg, then in italian bread crumbs
-Brown chicken in hot olive oil on stove
-Finish cooking in oven on baking sheet, uncovered
We serve with gravy made from sauteed mushrooms, risotto and peas
Get some paremesan cheese (you can use the stuff in a jar, but the real stuff is the best), an envelope of Good Seasons garlic herb dressing mix, and some chicken breasts.
Mix the cheese and the dressing. Coat the chicken in it. Bake it at 350 until the chicken is done (about 20 minutes at least). It will start to get browned on top. Eat and enjoy.
Nothing simpler and absolutely delicious. You can change it up by substituting whatever seasoning you want for the dressing mix if desired.
Go buy a George Forman grill (if you don’t have one already). You can cook them frozen or thawed. Thawed, take Salt free Lemon pepper, sprinkle over the top, a little garlic salt (or real garlic to avoid the salt) and a little olive oil on top (optional) and close the lid. In 8 minutes or less, you have very yummy, very tender chicken breasts. Now I don’t know how they work with bones, we only use boneless skinless at our house. good luck.
I cook veggies on the george foreman, pork, steaks (when the propane grill is out)hamburgers, turkey burgers, and everything has turned out really good and super fast.
I was thinking garlic herb mrs. dash and lemons. Yummm.
1 can cranberry sauce.
1 packet Lipton onion soup mix. (Is there such a thing as low-sodium onion soup?)
Stir up.
Pour over chicken breasts.
Cook at 350 for 45 mins.
Seriously, this ends up LOOKING like you spent a long time making it. Heh. Big favorite in our family growing up.
Also: The foil trick people have mentioned REALLY works to keep it from getting tough.
Also also: Wild rice makes a good side for this.
Sadly, I don’t have advice that tops any of this BUT thank you for posing this question because I am seriously exciting to try out these great ideas!
Absolutlely use dark meat! I only used boneless skinless breasts until I met my husband the chef and then I realized that his chicken dishes have so much more flavor than mine. Frankly, boneless skinless white meat only tastes like whatever you put it with and dries out waaay too easily. Even if you use regular breasts and then remove the skin before eating the chicken will taste so much better. It’s also cheaper, and what kid doesn’t love chicken legs?
But that said if you can only use the white meat, try any of the above poaching methods, or just cooking in a lot of sauce, as that will keep a lot of the moisture/flavor.
Here’s a short-cut chicken & dumplings that I make a lot in the fall/ winter. It’s EASY and goes in the slow cooker, so you can do it in the morning and smell it all day.
-3 chicken breast, thawed
-3 potatoes, chopped
-1 med onion, chopped
-handful baby carrots
-handful frozen beans, still frozen
-handful frozen corn, still frozen
-2 cans or 1 jar chicken gravy
-sprinkle each of basil, oregano, thyme, and marjoram
-1.5 to 2 cups Bisquick
-water
Put chicken in bottom of slow cooker. Put veggies on top. Sprinkle spices over top of that. Pour gravy on top of that. Stir a little bit, just to mix is up. Put on lid. Cook on low all day (6-8 hours).
45 minutes before dinner, take fork and cut up chicken (it will just fall apart as you stir the cooked mixture).
Mix up 1.5 cups to 2 cups Bisquick with just enough water to make it wet and sticky (about half cup water). Spoon sticky Bisquick on top of chicken mixture (don’t stir it in). Put lid back on, turn cooker to High.
Let it cook for another 30-45 minutes, until Bisquick has cooked into “dumplings.” Serve.
YUMMmmmmm.
I also sometimes do this:
-Several chicken breasts
-Handful frozen corn
-Jar of salsa
-box or 2 of “Spanish Rice” or any of the Zatarain’s New Orleans style rices (Red beans & rice, Black beans and rice, or Yellow Rice)
Put thawed chicken in baking pan. Put corn over chicken. Pour salsa on top of all of it.
Cook uncovered at 350 degrees for 40-45 minutes. Make rice according to directions on box.
Poach chicken breasts in a can (or nore if you’re cooking a lot) of crushed pineapple (on the stovetop in a big pot or in the oven in a covered dish). When cooked, remove chicken breasts. Stir up a bit of the pineapple juice with a heaping tablespoon of cornstarch, then mix it into the rest of the pineapple. This will make a sweet sauce. Serve over hot rice. Kids love it!
Here are some ideas:
http://www.epicurious.com/recipes/food/views/HERBED-CHICKEN-BREAST-106806
http://www.recipezaar.com/recipe/getrecipe.zsp?scaleto=2&id=3168
http://www.recipezaar.com/179
http://casualkitchen.blogspot.com/2006/12/seven-ways-to-get-faster-at-cooking.html
Bonus: one recipe has coconut, one has chocolate!
I guess we’re really boring, but I just grill chicken breasts on my gas grill outside. I don’t even season them. They won’t get dried out if you keep the heat low/medium and you don’t pierce them to check for doneness until you’re pretty sure they’re done. We eat grilled chicken with mashed potatoes or a seasoned rice or use it any recipe that calls for cut up cooked chicken.
Chicken + crock pot + jar of salsa +sliced onion + sliced green pepper+ can of corn= really good chicken tacos.
The veggies are optional, you could add others. Olives, maybe, if you like them (I don’t). Cook on high for a couple of hours, low all day. I served the chicken with tortillas, and the normal taco fixings, along with rice and beans.
Pour lime juice and some tequila over them. You can also add some broth, pepper, garlic, oregano, basil…all those pretty spices. Then bake it for 30 minutes around 350. Serve with salsa (I make my own using tomatoes, onion, a little chipotle and jalapeno and there is no salt in it) and sour cream. This is REALLY GOOD.
My favorite is chicken pot pie. You can even make it in a big baking dish, if you wanted. I cook the chicken in smallish strips in red cooking wine, garlic (that I get in little jars from the store), and some W sauce (please don’t ask me to spell worsteshere, worchesteshire, whatever it is, because I CAN’T, OK?!?!!?). Then plop it in the bottom of a pan, dump some canned yellow beans and corn on top, layer the whole thing with instant potatoes, put a crust on top, and voila! Bake for about half an hour in the oven, just enough time for the crust to brown.
I still say to put salt cubes in it, though.
Do you like salsa? If so, dump a whole jar of it over the chicken and bake away. yum, moist and yummy.
And you could also melt cheddar cheese on it if you want the full Mexican taste.
Lots of salad dressings work great as marinades as well.
ooh, I just happen to have written about a good chicken dish over at my blog http://sylvmilv.blogspot.com/2008/10/2-posts-in-1-day.html
Try it!
How about Thai Chicken Curry? Use chicken, pineapple & sweet potatoes, all cut up into chunks. Onion & green pepper, cut into strips. Use as much as you like.
1-2 cans coconut milk (+water if you need extra liquid). Curry powder, red chili powder, cinnamon, cumin, cardamon, minced garlic – about 1 tsp each.
Dump all of it into a crock pot for 4hrs hi or 8hrs low. Or you can use a skillet- fry up onions & peppers, remove. Brown chicken, then add coconut milk, spices – stir up, add everything else and let it mellow – maybe low for 15 minutes or so.
Serve with rice – yum.
DIFFERENT IDEA – for the dunp & cook method: use dark beer OR red wine. Really good flavoring but will change the color of the chicken!
What is poaching? How does one poach chicken? I have only ever had poached eggs, I think.
WOW there are some yummy-sounding ideas here! I’m going to “ditto” Tracy on the George Foreman Grill though, it seriously is foolproof. If you don’t own one already, be sure to get the one with the removeable plates. It’s so much easier to clean.
I put mine in a skillet with olive oil, pepper and capers. Cook on medium heat until done in the middle. It’s better if the breasts are tenders or strips…less cooking time.
Good luck!
This isn’t necessarily for the kids, but they eat separately, right?
Dust boneless, skinless chicken breasts in flour.
Heat olive oil (about 2 T for four) in a skillet. Saute garlic (about 1 T) and scallions (I use a bundle, which probably equals 3-4 T), then brown chicken.
Add about 3/4 cup of wine, let come to a bubble, then reduce heat and simmer until chicken is done.
So tasty. And salt free.
I don’t know what everyone else wrote here because I’m too lazy to read more than a couple of comments, but here are a couple of ways I cook chicken breasts (beside on the BBQ):
– Bake covered in canned diced whole tomatoes, a bit of olive oil and oregano and pepper. This is also excellent in the crockpot, which makes for exceedingly tender chicken, great for over rice.
– Bake in a half and half mixture of olive oil and lemon juice, with basil and pepper. I use salt, but I’m not so low-sodium.
– In a large pan on the stove top, chicken breasts take no time. I again use oil (grapeseed is better than olive for frying, but no-one’s going to give you a hard time for olive!), and lemon juice. Or the tomato thing. Both are delicious. That does it faster than baking if you’re in a rush.
I like this one. http://allrecipes.com/Recipe/Chicken-Breasts-With-Herb-Basting-Sauce/Detail.aspx
You can add or subract whatever ou want from the ingredients. Usually I only put in onion, garlic, sage, and rosemary. The trick with poultry is to cover it with tin foil.
Oh, and also olive oil. Keeps it from drying out!
One of my favorites is to take 1 can of diet coke (can use no sodium diet rite) and mix it with 1 cup of ketchup. Pour over 4-6 chicken breasts in a skillet. Simmer for 45 minutes. The sauce will thicken as it simmers. It tastes a lot like bbq.
Dunno if this is posted above, but I share this recipe with everyone because it’s so simple and easy, and I even ate it for dinner last night!
Slice the breasts open like a book. Make some spinach (frozen, chopped, in the micro if you feel like it). Mix with garlic (i buy the kind in the jar, fresh works fine too but more work), parmesan cheese, garlic powder, chopped onions if you have them handy. Put the mixture in the opened chicken breasts, sprinkle with more cheese. “close” the breasts and drizzle with olive oil, more cheese, and more garlic. Bake at 400 degrees for 25 minutes.
This is so simple, yet yummy. I usually put more cheese on top when I serve it, to taste. We serve it with rice and a salad. Very quick, easy, and not many ingredients required.
IN RESPONSE TO:
Blogger Amnesia said…
Pour lime juice and some tequila over them.
I SAY POUR SOME LIME JUICE AND TEQUILA IN A CUP AND FUCK THE MOTHER IN LAWS CHICKEN YOUR DRUNK AND HAVIN FUN!