Chicken Recipes

Chicken “Purses”

Posted on February 28, 2008. Filed under: Chicken Recipes | Tags: , , , , , , |

Serving Size: 4

1  3oz. package of cream cheese

1 tbsp melted butter

1 cup cooked chicken, diced

2 tbsp milk

1 tbsp minced onion

1/2 tsp seasoned salt

1 dash pepper

1 can refrigerated crescent rolls (like Pillsbury)

Preheat GT Xpress and spray with non-stick cooking spray.  Open crescent rolls, unroll and divide into 4 rectangles.  Press together perforations, do not divide into triangles.  Mix together all other ingredients, divide onto each dough square.  Bring up the corners and pinch together, making a purse.  Cook 2 at a time in the GT Xpress for 6 minutes or until golden brown.

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Chicken with Corn and Tomato Salsa

Posted on February 14, 2008. Filed under: Chicken Recipes | Tags: , , , , , , , |

Serving Size: 2

2  5-6 oz. boneless, skinless chicken breasts

3 tbsp olive oil

1/2 tsp cracked pepper

1 clove garlic, minced

1 sprig rosemary

2 tsp Dijon mustard

Salsa Ingredients

2 Roma tomatoes, coarsely chopped

1/2 corn kernels

1/2 small red onion, finely chopped

2 tsp jalapeno chili, seeds removed, finely chopped

2 tsp lime juice

2 tsp fresh basil, chopped

Combine oil, spices and mustard, place in sealable plastic bag with chicken.  Marinate for at least 30 minutes.  Combine salsa ingredients in small bowl and refrigerate at least 30 minutes.   Preheat GT Xpress and spray with non-stick cooking spray.  Remove chicken from marinade, place in GT Xpres.  Close cover, cook 12 minutes until done, turning halfway to promote even browning.  To serve, place chicken on plate and spoon salsa over chicken.

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Mandarin Chicken Salad

Posted on February 14, 2008. Filed under: Chicken Recipes, Healthy Recipes | Tags: , , , , , , |

Serving Size: 4

2  4-5 oz. boneless, skinless chicken breasts

4 oz. water chestnuts, drained and sliced

2 green onions, chopped

1 small can mandarin orange segments, drained

2 tbsp slivered almonds

1/2 head iceberg lettuce, chopped

1/2 head cabbage, thinly shredded

1/2 cup chow mein noodles

salt, pepper and garlic to taste

Dressing

1/2 tsp dry mustard

1/4 cup salad oil

3 tbsp rice vinegar

2 tbsp sugar

2 tbsp soy sauce

Preheat GT Xpress and spray with non-stick cooking spray.  Place one breast in each side of well.  Close cover and cook 12 minutes, turning halfway through.  Allow to cool while assembling salad ingredients.  Slice in thin diagonal slices and toss with dressing.  Top with slivered almonds and chow mein noodles.

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Low Fat Baked Chicken Chimis

Posted on February 3, 2008. Filed under: Chicken Recipes, Healthy Recipes, Mexican Recipes | Tags: , , , , , , , |

Serving Size: 4

1/2 small onion, chopped

1 clove garlic, minced

1 1/2 tsp vegetable oil

1 cup salsa

1 tsp chili powder

1/4 tsp cumin

1/4 tsp cinnamon

1 pinch salt

1 cup cooked shredded chicken

4    12″ flour tortillas

1/2 cup canned refried beans

Sauté onion and garlic in oil until softened, add salsa, chili powder, cumin, cinnamon and salt.   Stir in chicken working with 1 tortilla at a time.  Spread 2 tablespoons of beans onto tortillas, top with 1/4 of chicken mixture.  Fold up bottom, fold in sides and roll, ending up with a roll about 5 inches wide.  Repeat with all 4 tortillas.  Preheat GT Xpress and spray with no-stick cooking spray.  Place chimi in well, seam side down, spray with light coating of spray to help crisping.  Close cover and cook for 6 minutes until browned and filling is hot.  Repeat with second two tortillas.  Serve with additional salsa and fat-free sour cream.

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Egg Foo Yung

Posted on January 30, 2008. Filed under: Asian Recipes, Chicken Recipes, Egg Recipes | Tags: , , , , , |

Serving Size: 4

4 eggs, well beaten

1 tbsp sugar

1 green onion, sliced

1 stalk celery, thinly sliced

1 carrot, finely chopped

1/2 cup bean sprouts, drained

1/2 cup cooked shredded chicken

1/2 tsp vegetable oil

Preheat GT Xpress and spray with no-stick cooking spray. Put eggs and sugar in shaker, mix well and set aside. Pour 1/4 tsp of vegetable oil in each well. Mix the chopped veggies together and put about 1/4 of mixture in each well and close cover and cook for 2 minutes. Open lid and spread 1/4 of cooked chicken over veggies. Top with 1/4 of the egg mixture. Close cover and cook for 6 minutes until egg is set. Remove and cook second batch. Serve with Egg Foo Yung sauce (recipe to follow )

Egg Foo Yung Sauce

1 cube chicken bouillon

3/4 cup hot water

1 tsp sugar

1 tbsp soy sauce

4 tbsp cold water

2 tsp corn starch

Dissolve cube in hot water in a small saucepan. Add sugar and soy sauce, bring to a boil. Mix corn starch with cold water, add to broth mixture, stirring until thickened and then serve over Egg Foo Yung.

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Spinach Stuffed Lemon Herb Chicken

Posted on January 30, 2008. Filed under: Chicken Recipes, Healthy Recipes | Tags: , , , , , , , |

Serving Size: 2

2   4-5oz. boneless, skinless chicken breasts

1/4 cup lemon juice

2 packets of Splenda® (personally, I hate Splenda and all that it stands for and I prefer a little bit of brown sugar as needed for taste, but you do what you want… you’re not feeding me)

1 tbsp olive oil

1 tsp dried parsley flakes

1 tsp snapped chives or 1/2 tsp dried chives

fresh spinach leaves (as many as you’d like to stuff in the chicken breast, I like a lot of spinach)

Place all ingredients except chicken and spinach in a plastic bag.  Cut a pocket in the thick side of the chicken, place in bag with the marinade.  Seal bag and squeeze to coat chicken.  Marinate for 30 minutes.  Preheat GT Xpress and spray with no-stick cooking spray.  Remove chicken from marinade, stuff pocket with spinach leaves and place in wells.   Close cover and bake 15 minutes or until chicken is done.

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    Maybe you’ll actually use your GT Xpress instead of letting it collect dust for 2 years like I did.

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