Over 80 Chicken Recipes

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    Over 80 Chicken Recipes


    EDIT: Couldn't fit all 80 due to the maximum limit. Oh well, enjoy.

    Low Carb Chicken Gravy

    2 heaping tsp. flax seed meal
    1 Tbsp. Protein Powder
    1 1/2 Tbsp. butter
    Drippings from roasted chicken
    Water
    Salt
    Pepper

    Take the pan from the roasted chicken, with the chicken drippings and put it on a burner on low heat. Melt the butter in the drippings. Add the flax meal while stirring with a fork.

    Stir in the protein powder Add water to thin the gravy, thinning it past the thickness you eventually want. Transfer the gravy to a very small saucepan and bring to a boil while constantly stirring. Season to taste with salt and pepper. When gravy reaches desired consistency, serve it hot!!

    I count 2 grams of carbs (from the flax seed meal) in the whole batch. I dont know the actual count on the drippings themselves, but I'd guess they're the same as chicken which I believe is zero! Makes just about enough gravy for one chicken.
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    Chicken With Crunchy Vegetables

    Yield: 4 servings
    3/4 pound skinned, boned chicken breast, cut into 1-inch pieces
    1/4 cup low-sodium teriyaki sauce, divided
    1 teaspoon dark sesame oil
    1 cup diagonally sliced celery
    3/4 cup thinly sliced carrot
    1 clove garlic, crushed
    1 cup coarsely shredded red cabbage
    1 (8-ounce) can sliced water chestnuts, drained

    Preparation time: 10 minutes

    Combine chicken and 1 tablespoon teriyaki sauce in a bowl; stir well. Let stand 10 minutes. Heat oil in a nonstick skillet over medium-high heat. Add celery, carrot, and garlic; stir-fry 1 minute. Stir in cabbage and water chestnuts; remove from skillet. Add chicken; stir-fry 3 minutes. Add remaining teriyaki sauce; stir-fry 1 minute. Return cabbage mixture to skillet; stir-fry 1 minute or until done. Yield: 4 servings (serving size: 1 cup).

    Nutritional Information: CALORIES 159 (13% from fat) / PROTEIN 21.7g / FAT 2.3g (SAT 0.5g, MONO 0.7g, POLY 0.8g) / CARB 12g / FIBER 1.8g / CHOL 49mg / IRON 1.6mg / SODIUM 395mg / CALCIUM 42mg
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    Lo-carb "Club Sandwich"

    2 large chicken breast halves, cooked, bones and skin removed - dice into cubes
    1/2 lb bacon, fried very crisp, drained - crumble into largish pieces
    2 tomatoes - cut into small cubes
    Generous amount of mayonnaise to bind
    Salt & pepper to taste
    Optional pinch of celery seeds
    8 large leaves of Romaine lettuce left whole, washed, dried, and crisped in fridge

    Mix first group to make chicken salad, and use the Romaine leaves like taco shells to eat it with. Serves two for a light supper.
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    Renee�s Buffalo Chicken Wings (Anchor Bar & Restaurant, Buffalo, NY)
    Here is the original recipe created by Ms. Teresa Bellissimo, owner of the Anchor Bar and Restaurant, in Buffalo, NY. It is taken from Totally Hot! The Ultimate Hot Pepper Cookbook.

    4 to 5 lbs. Chicken wings
    Freshly ground black pepper
    Salt (if desired)
    4 C Vegetable Oil
    4 Tbsp. butter or margarine (1/2 stick)
    5 Tbsp. Louisiana-brand hot sauce or Tabasco sauce
    1 Tbsp. white wine vinegar

    Chop off the tip of each chicken wing, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.

    Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally.

    When done, remove them to drain on paper towels and cook the remaining wings.

    Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately.

    Place the chicken on a warm serving platter, pour the sauce on top, and serve.

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    Chicken Parmesan with Spinach

    2 skinless chicken breasts
    1 package frozen spinach
    1 cup mayonnaise
    1 cup Parmesan cheese
    3/4 Cup Sour Cream
    1 tsp. ground pepper

    Poach chicken till slightly done. Cool and cut into bite size pieces. Micro wave frozen spinach till thawed, drain.

    Mix Parmesan/mayonnaise/sour cream together. Place chicken and spinach (mixed together) in bottom of 9x12 baking dish. Spread Parmesan/mayonnaise/sour cream mixture on top. Bake uncovered 350 for 35 minutes or till edges are browned. Great for lunch at work if you have a microwave.

    Don't know carbohydrate count, but I figure it has to be pretty low
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    Chicken Cacciatore

    1 chicken cut up (I like to use boneless, skinless chicken pieces)
    1/4 cup olive or vegetable oil
    1 large onion, chopped
    1 large green pepper sliced into strips
    2-3 garlic cloves, minced
    Fresh mushrooms, sliced
    1 6 oz. can tomato paste
    2 cups hot water
    1/4 cup dry red wine
    1 bay leaf
    1/4 tsp. allspice
    Salt and pepper

    Sprinkle chicken with salt and pepper and brown on all sides in the oil. Remove from the pan and drain on paper towels. Add the onion, garlic mushrooms and green peppers-cook, stirring for a few minutes until the onion begins to wilt.

    Place the browned chicken pieces into a large ovenproof casserole (I use a roasting pan with a lid) pour the onion-pepper mixture over the chicken. In the same frying pan or a saucepan, mix the tomato paste, water, wine, bay leaf and allspice-mix well. Pour over the chicken, cover and bake in a 350: oven about 1 hour or until the chicken is done then uncover the chicken and bake an additional 30 minutes for the sauce to thicken. This can also be cooked stovetop, just cook slowly until the chicken is done and the sauce thickens.
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    Chicken in Garlic Sauce (Pollo al Ajillo)

    1/2 cup olive oil
    2 1/2-3 pounds chicken, cut in small serving pieces
    Salt
    2 tbsp. garlic powder
    1/2 cup water
    Juice of 1 lemon
    Few strands saffron, diluted and crushed in very small amount of water

    Heat oil in large skillet. Add chicken pieces and cook over moderate heat until golden brown. Place chicken pieces in large, shallow casserole. Salt. Pour off all but 4 tablespoons of oil in skillet. Add garlic powder. Stir in water and bring to boil. Pour over chicken. Add lemon juice and saffron. Cook, covered, over low heat about 15 minutes or until meat is tender. Serve, spooning sauce over chicken.
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    Curried Breast of Chicken with Pecans and Peppers

    2 whole fryer breasts (3/4 pound each), boned, skinned and cut in � inch
    4 tsp. flour
    4 green onions, each with 1 inch of green, thinly sliced
    � large green pepper, finely diced
    2 tbsp. pecans, coarsely chopped
    1 tbsp. curry powder
    � tsp. salt
    1 tsp. Splenda
    � tsp. Knorr�s chicken stock base mixed in � cup water
    2 tbsp. peanut or corn oil

    Prepare chicken. Place the flour in a zip-lock bag. Add diced chicken, close bag and shake to coat. Let stand while preparing the vegetables and pecans and measuring the rest of the ingredients. Have oil ready to go. Heat skillet or wok to high. When the pan is hot, add the oil. It should begin to sizzle at once. Quickly add the green onion, and stir-fry for 30 seconds then add the green pepper and pecans. Stir-fry for 1 minute. Add the curry powder, salt and Splenda. Reduce heat to medium low and stir rapidly for 1 minute to blend. Add the chicken and return heat to medium high. Stir-fry for 2 minutes until chicken loses its pinkness. Add the stock or water and blend well for 1 minute. Remove from heat and serve.

    Serves 6 as part of buffet.

    Total calories - 1009 Total carbohydrates - 18.2 grams
    Per serving: Calories - 169 Carbohydrates - 3 grams
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    Balsamic Chicken

    1 Lb. boneless skinless chicken breast
    1 green pepper
    2-3 whole garlic cloves
    Salt and pepper to taste
    Dark balsamic vinegar
    Olive oil
    Mushrooms
    Onion
    Italian seasoning

    In an aluminium pan pour olive oil then place breasts inside. Then cut pepper into strips, slice onion, toss in garlic cloves and mushrooms. Pour in balsamic vinegar. Let marinate in refrigerator for at least an hour. Then pre heat oven @ 400.Season to taste salt/black pepper, Italian seasoning. Cook until chicken is done.(30 min. or so) All your ingredients can vary to taste. This is really good!!
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    Balsamic Pepper Chicken

    4 boneless skinless chicken breasts
    2 tsp. lemon pepper
    2 tsp. vegetable oil
    1/3 cup balsamic vinegar
    1/4 cup chicken stock
    2 cloves garlic, minced

    Sprinkle lemon pepper on both sides of the chicken. In a skillet, heat oil over medium heat. Add chicken and cook for 5-7 minutes on each side or until chicken is no longer pink inside. Remove chicken to a serving platter and keep it warm. Mix vinegar, broth and garlic and add to the skillet. Stir cook over medium-high heat for about 2 minutes or until the mixture is reduced and slightly thickened. Pour sauce over chicken breasts and serve.
    Makes 4 servings.

    Tip: Double the sauce ingredients if you want extra sauce for dipping.
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    Oriental Sweet and Hot Marinade

    It's absolutely delicious. If you do use it, keep the BBQ flame at medium and slow cook the chicken for about 20 - 30 minutes.
    1/2 cup soy sauce
    1/2 cup water
    1/4 cup sesame oil
    2 tablespoons brown sugar (I use 5 of the tiny little Brown Sugar Twin spoonfuls -- the little measuring spoon that comes with the box)
    1/2 cup green onion, finely chopped
    1 tablespoon garlic, minced
    2 tablespoons fresh ginger, grated
    1 teaspoon cayenne pepper

    Mix all the ingredients together. Take a large bag and fill with 9 or 10 pieces of chicken... pour the marinade into the bag with the chicken. Seal. Set in refrigerator overnight (at least 8 hours but tastes best if you let it sit for 24).
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    Chicken Rollups

    2 boneless chicken breasts
    2 slices Swiss cheese
    1 cup mushrooms, sliced
    2 tablespoons onion, chopped
    Some broccoli spears
    1/2 cup chicken broth
    1 tablespoon butter
    Oregano to taste

    Pound the chicken breasts out 1/4 inch thick. If this makes them too big to handle easily, slice lengthways to manageable size.
    Put a slice of the cheese on each breast, top with some of the broccoli spears. Roll up jellyroll style, fasten with toothpicks.

    Heat the butter in a heavy skillet, preferably with a lid. Put the chicken rolls in the butter on low to medium heat and cook for at least 15 minutes, turning frequently to brown on all sides.

    Chicken should have clear juices. Scrape bottom of pan frequently to loosen up the good stuff Broccolli will still be a little crunchy. Pour in the chicken broth, use as much as you would like to have gravy, allowing for a bit of reduction (evaporation) as it cooks. Add mushrooms and onions, and oregano. Increase heat a little and stir from time to time to reduce the sauce. Serve and enjoy.
    Carbs count - PLEASE check this for mistakes!! I'm still new at it mushrooms (3), onion (2), Swiss - it claims 0 but I usually say (2) chicken broth claims 0 but I say (1), broccolli (2) for a total of 10 grams. Might be another 1/2 gram if you used a lot of oregano.
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    Barbecued Chicken

    2 lbs. chicken pieces
    3/4 small onion
    1/3 cup tomato sauce
    1/3 cup nonfat plain yogurt
    3/4 tsp. fresh ginger, chopped
    2 garlic cloves
    1-1/4 tsp. coriander
    1/4 tsp. cayenne pepper (optional)
    1-1/4 whole cloves
    3/4 tsp. cumin seeds
    2-3/4 cardamom pods
    3/4 tsp. salt
    3/4 tsp. garam masala
    1/8 tsp. red food coloring

    Remove the skin and all visible fat from the chicken pieces. Cut 2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken. Place in a casserole dish and set aside. Cut onion into 4-5 pieces. In a blender jar put onion, tomato sauce, yogurt, ginger, garlic cloves, coriander, cayenne pepper, cloves, cumin seeds, cardamom pods, salt, garam masala and red food colouring. Blend to a smooth paste. Pour the tandoori paste on the chicken and turn pieces to thoroughly coat with spices.

    Cover with a lid or plastic wrap and marinate in the refrigerator 4-24 hours. Preheat oven to 400 F. Remove chicken pieces from the marinade, saving marinade. Arrange pieces in a broiler pan. Bake uncovered in the middle of the oven for 30 minutes. Turn pieces over and brush with remaining marinade. Bake for 10-15 minutes until chicken is tender. Turn oven to broil. Turn pieces over once again and broil for 5 minutes to get a nice red color. Transfer to a serving platter. Serve with lemon wedges or squeeze lemon juice over the chicken before eating, if desired. Makes 6 servings.
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    Chicken Liver Pate

    Serving Size: 1

    1/2 cup butter
    4 ounces cream cheese
    1/2 pound chicken liver
    1 small onion
    2 Tbsp. chicken broth
    2 Tbsp. brandy
    1/2 tsp. paprika
    1/2 tsp. salt
    1 dash cayenne pepper

    Bring liver, onions, chicken broth, brandy to boil. Cook 5 min. Put in blender. Add paprika, salt and cayenne pepper. Blend on high. Add butter and cream cheese. Pour in a mold or container. Let stand covered in refrigerator until firm about 3 hours. Serve with Wasa or Pork Rinds.
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    Chicken Thighs

    2/3 cup of Mayo
    1 tsp. salt
    1 tsp. garlic salt
    1 tsp. dried crushed rosemary
    3 cups of crushed pork rinds

    Mix Mayo with salt, garlic salt and rosemary. Brush chicken with the Mayo mixture and then roll the thighs in the crushed pork rinds. Bake at 350 for 1 hour.
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    Easy Garlic Chicken Breasts

    1/4 cup lime juice
    1/4 cup olive oil
    1 Tbsp. minced garlic
    2 boneless, skinless chicken breasts
    salt and pepper

    In a medium bowl, whisk together the lime juice and olive oil. Add garlic and season with salt and pepper generously, and add chicken, making sure it is well-coated with the marinade. Marinate chicken, covered in fridge for at least 3 hours and preferably overnight. Preheat oven to 400 degrees F. Remove chicken from marinade and discard marinade. Arrange chicken breasts in a shallow baking pan.

    Season with salt and pepper and roast for 25-30 minutes or until chicken is cooked through and the juices run clear when you prick it with a fork. Serves 2.

    **This is really simple, but surprisingly good. The chicken is somewhat garlicky and tangy because of the lime juice, but it is not too strong-tasting.
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    Chinese Chicken

    3 lb chicken
    4 Tbsp tomato sauce
    2 Tbsp soy sauce
    1 Tbsp dry sherry
    1 Tbsp white vinegar
    1/3 tsp chilli powder
    1 clove garlic, crushed
    1 inch piece green ginger, grated

    Wash and dry chicken. Combine the rest of the ingredients together and mix well. Add the chicken, coat well with the marinade. Allow to stand several hours or overnight in refrigerator. Place chicken in a baking dish and pour over marinade. Cover dish with foil. Bake in a moderate oven 1 1/2 hours, remove foil, bake a further 30 minutes, brushing frequently with marinade.
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    Turkey Pate

    1 1/2 lbs. ground turkey
    1/2 lb. salt pork, diced
    5 medium onions, quartered
    2 lbs. pork liver
    3 eggs, beaten
    1 1/2 tsp. salt
    black pepper
    marjoram
    allspice
    beef soup flavour base
    1/2 lb. sliced bacon

    Roast liver and onions in a roasting pan for 20 min, or until liver is tender. Discard liquid. Combine turkey, liver, and onion. Grind in a food mill twice, or use food processor. Add eggs, dry seasonings, and beef flavouring to ground mixture, mix well line a loaf pan with bacon slices and pack the ground mixture into the pan on top of bacon. Place remaining bacon on top of ground mix. Bake at 325 for 1 hour. Cool in pan. Remove pate from pan and chill. Slice and serve cold with pickles and horseradish.
    This works well with pork, too!
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    Soy Wings

    5 lbs. of wings
    2 bottles of Kikkoman Soy Sauce
    1 Bottle Lea and Perrins Worcestershire
    4 packets Splenda
    3/4 bottle of dry white wine
    8 cloves of garlic, minced
    Hot sauce to taste (optional)
    Few drops of Liquid Smoke
    1/2 to 1 cup of olive oil

    Combine all the ingredients, including the wings and marinate at least overnight. Grill on low 1-1/12 hours or until done. (Depends on how hot your grill is-sometimes I get them done in 1/2 hour) We figure about 3.7 grams carbohydrate per serving. And this serves about 8 persons. I know the ingredients sound like a TON of carbohydrates, but keep in mind you are NOT eating all of this--it is a marinade and basting sauce. You get very little of the carbohydrates. Much better than hot wings
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    Coconut Chicken Bites

    1 pound chicken breasts, cut into 2" or 3" pieces
    1 cup flaked or shredded coconut
    1/2 cup flour (soy flour???)
    1/2 tsp. salt
    1/4 tsp. black pepper
    1/4 tsp. garlic powder
    1 egg lightly beaten
    1/3 cup butter, melted

    Heat oven to 400:. Mix flour. coconut, salt, pepper and garlic powder together. Dip chicken bites in the egg then in the flour mixture. Place the chicken bites onto a greased cookie sheet or baking pan. Drizzle with melted butter. Bake approx. 25 minutes or until the chicken is browned and cooked through. Turn once during cooking. This is good served with an apricot or plum dipping sauce.
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    Mushroom Chicken

    12 chicken thighs
    Salt and Pepper
    Paprika
    Sauce:
    1/4 cup butter
    1/2 pound mushrooms, sliced
    1 tbsp. flour
    1 tsp. soy sauce
    3/4 cup whipping cream

    Preheat oven to 350 F. Place chicken thighs on a rack over a large cookie sheet. Season with salt and pepper to taste. Generously dust with paprika. Bake for one hour.
    To make sauce, melt butter in large skillet. Add mushrooms; sprinkle with flour, toss mushrooms to distribute flour. Saut� over medium heat, stirring occasionally for 8 to 10 minutes. Add soy sauce, and slowly stir in cream. Cook and stir till mixture bubbles and thickens. Season to taste with salt and pepper. Serve over baked chicken thighs.

    Total Calories: 1,164 Carbohydrates 25.8
    Per serving: Calories: 194 Carbohydrates: 4.3
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    Parmesan Chicken Wings

    1 cup grated Parmesan Cheese
    2 tbsp. chopped parsley (or 1 tbsp. dried parsley flakes)
    2 tsp. paprika
    1 tsp. dried oregano
    1/2 tsp. dried basil
    1/4 tsp. salt
    1/4 tsp. pepper
    1/2 cup (1 stick) melted butter
    1 pound chicken wings, disjointed and tips removed

    Preheat oven to 350�. In a big ziplock bag, combine parmesan cheese and spices, and shake to mix. Pour melted butter into a shallow bowl. Dip wings (a few at a time) into the butter, then put into the bag and shake to coat. Place the chicken on a baking sheet and bake for 45 minutes.

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    chicken licken good. thanks
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    Anytime bro.
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    Always looking for good new recipes, thnx.


    If you are interested I made a thread where I posted a new meal each wk. Haven't updated in a while though. It mostly follows the Zone, fyi.
    ZONE Meal of the Week Pt 1
    ADVANCED MUSCLE SCIENCE
    Strongest On The Market
    RECOVERBRO: Est. Post #3222
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    Awesome, I'll check it out, thanks.
  

  
 

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