Try putting them in a plastic bag and dump some italian dressing in and let them sit for a few hours.
Same thing with teryaki sauce.
With both of the above I use the grill.
Mike & Sue and a floppy eared dog named Otis
2004 Chev 2500 HD / 2004 Cardinal 33TS
Cholesterol? Ugh, I'm there with you. Along the same idea given by warner1340, here is a simple one I make several times a month. It may be genuinely simple, but I really enjoy the taste. Dress it up with some wild rice and roasted slices of bell pepper and tomatoes and you are in business. I call it Newman Chicken after the marinade (the key item, IMO). Here goes...
Boneless/skinless breast or tenders.
Marinate in Newman's olive oil and vinegar dressing for 1-2 hours
Dust with some ground pepper or lemon pepper, if desired.
Cook on grill.
Prevention Magazine has a cookbook that you might want to obtain. It is called `Stop Dieting & Lose Weight Cookbook'. It has about 20 chicken recipes, plus others, all low calorie, low cholesterol, etc. in a hardbound book with more than 400 pages. It has an ISBN 0-97596-198-3. It was about $28 when I bought it several years ago.
You can search for it or contact Prevention Magazine at www.prevention.com.
Dick_B
2003 SunnyBrook 27FKS
2003 3/4 T Chevrolet Suburban
Equal-i-zer Hitch
One wife, two bikes (both Electric Schwinn's with motor assist)
Welcome to the club. I like to take a 1/2 breast and slice it (across the grain) into thin strips. Put in a skillet with a tbl spoon of olive oil, cook until about 1/2 done then add a 1/2 cup or so of salsa (I like the medium or hot kind) than cook another 15 minutes or so. Total cholesterol is ~ 40 mg. I try and hold my total intake of cholesterol to 150 mg or less per day.
If you really get serious about your diet take a look at a program called "Life Form" by a group called finesoft inc. It is on the web and can be downloaded (shareware). It gives you the breakdown on most any food item.
dean
1999 Coachman, Santara 36 foot. V-10 Ford gasser.
2005 Honda, CR-V.
2006 Harley-Davidson Street Glide
Blue Ox Aventa II tow bar & base plate
Delorme Street Atlas 2006 w/earthmate gps
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This marinade has kind of a southwestern flavor. I pierce the chicken breasts with a fork and marinade overnight. Grill chicken for 6 minutes on each side and check for doneness (do not overcook)
1/2 c. water
1 tsp. soy sauce
1 tsp. salt
1 tsp. brown sugar
1/2 tsp. onion powder
1/4 tsp. liquid smoke
1/4 tsp. black pepper
1/4 tsp. chili powder
This one comes from a cookbook by Todd Wilbur, called "Top Secret Recipes Treasury II". It's supposed to mimic taco bell grilled chicken burritos. I liked the flavor so well, I just started using it on chicken breasts.
Kari
* This post was
edited 01/22/04 10:46am by sandygirl *
[/purple][b]Kari & Sam
Hurricane, Utah[/b]
2004 34' Damon Challenger 315
Note: Due to invalid formatting, all formatting has been ignored.
Pepper's piquant flavor helps disguise the lack of salt.
On wax paper, combine flour, pepper, and mustard. Lightly coat
chicken with flour mixture, pressing to make pepper adhere.
In large skillet over medium-high heat, heat oil. Add garlic; saute
30 seconds. Place chicken in skillet so that pieces do not touch.
Cook abnout 4 minutes or until lightly browned, turning once. Remove
to serving platter; keep warm. Pour off fat; stir in sherry. Cook
over high heat, stirring constantly 2-3 minutes or until thickened
and liquid is reduced by half. Stir in parsley. Spoon sauce over
chicken.
I think I posted this one before but it bears repeating.
Chicken Piccatta
Chicken breasts, skinless and boneless, halved
Olive oil
Juice of 1 lemon for each whole breast
Butter
Capers
Salt and freshly ground black pepper
Fresh parsley
Using a meat pounder (or the side of a hammer), pound the breasts to an even thickness, about 1/2". Dust lightly with flour.
In a very large skillet, heat a few tablespoons of olive oil or canola oil til hot but not smoking. Quickly saute the breasts til lightly browned and just cooked through. Set aside on a hot plate.
Drain all but 2 tablespoons of oil from the pan (leave more if you are making more than 2). Add lemon juice and a tablespoon of capers for each two half-breasts. Let it sizzle up. Season with salt and pepper and pour the sauce over the chicken. Garnish with sprigs of parsley or sprinkle with chopped parsley and serve immediately.
The number of people this will serve varies with the size of the chicken and the appetite of the diners, but I find a large whole breast will make four adequate servings.
Good with brown or wild rice and steamed green beans.
same problem here and I cook almost exclusively in a small 1-quart crock pot. I keep a heavy glass ashtray upside-down in the bottom of the pot so that the meat does not sit in the fat. A leg & thigh would produce nearly a half-cup while a breast only slightly less than that. All recipes short of broiling with a means for fat run-off do not remove that fat. The fat I am referring to is the obvious bad stuff, the "stick to your ribs" kind that gravy is made out of.
Don't overlook lean pork as that is my alternate and actually produces less fat than chicken....
2-3 med. Zucchini Squash
2-3 med. Yellow Squash
1 med. onion
2 cloves of garlic (minced)
1 tablespoon of olive oil
8oz of shredded cheese
1med. ripe tomato
6 Tyson’s chicken breast strips or 2 skinless/boneless chicken breast cut in half
salt and pepper to taste
Coat a 9”x9” Square pan with the olive oil.
Slice the Zucchini, Summer squash and onion into thin pieces
Layer half of the squash and onion in the bottom and sides of dish, salt and pepper to taste. Next lay strips of chicken and sprinkle with the garlic and half of the cheese. Finish off with the remaining squash and onions. Cover with aluminum foil and bake @ 350 for 30 min, uncover and continue to bake until most of liquid is gone, sprinkle on remaining cheese, cut tomato into slices and place on top. Bake until cheese is melted.
Serve with garlic bread, or not. serves 4.
Woodman If you can't stand behind Our Troops, Than stand in front of them!!
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