Category Archives: Chicken Breasts

Cheese, Chicken Breasts, Tortillas

Southwest Chicken Skillet

Leave a comment
Pin It

2/3 cup salsa
8 8-inch flour tortillas (optional)
1/2 cup water
1 medium yellow or green sweet pepper, cut into squares
1/2 cup cooked or canned black beans, rinsed and drained
1 teaspoon chili powder
1/2 cup frozen whole kernel corn
1 1- to 1.5-ounce envelope fajita seasoning mix
Nonstick spray coating
12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 small onion, cut into thin wedges
1 small zucchini, bias-sliced
1/2 cup shredded reduced-fat Colby-Monterey Jack cheese (optional)
2 tablespoons cooking oil

For marinade, in a medium mixing bowl combine fajita mix, water, and oil. Add chicken to marinade. Stir to coat. Let stand at room temperature for 15 minutes.
Spray a large skillet with nonstick coating. Preheat over medium heat. Add sweet pepper, zucchini, and onion; cook and stir for 2 to 3 minutes or until crisp-tender. Remove from skillet.
Drain chicken; discard marinade. Add chicken to skillet. (If necessary, add 1 tablespoon cooking oil during cooking.) Cook and stir for 4 to 5 minutes or until no pink remains. Return vegetables to skillet. Stir together salsa and chili powder. Add salsa mixture, corn, and beans to skillet. Cook and stir for 1 to 2 minutes more or until heated through. Serve with warm tortillas and cheese, if desired. (To heat tortillas, wrap in microwave-safe paper towels; micro-cook on high power for 30 seconds). Makes 4 servings.

Chicken Breasts

Southwest Chicken

Leave a comment
Pin It

1 pound boneless, skinless chicken breasts
1/3 cup oil
3 tablespoons vinegar
1 teaspoon Italian Seasoning
1 teaspoon Garlic Powder
1/4 teaspoon Ground Black Pepper
2 teaspoons Chili Powder
1/2 teaspoon Ground Cumin
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt

Place chicken in a large self-closing plastic bag and pour in remaining ingredients.
Marinate chicken in the refrigerator for 10-20 minutes or up to 3 hours for stronger flavor. Remove chicken from marinade and discard marinade. Grill chicken 10-14 minutes or until done.

4 Servings

Asian, Chicken Breasts, Pasta

Sesame Chicken Noodle Bake

Leave a comment
Pin It

Asian vegetables, fresh ginger, and soy sauce recall the taste of lo mein. Break the spaghetti before cooking to make it easier to prepare and serve.

8 ounces uncooked spaghetti or linguine, broken in half
1 tablespoon dark sesame oil
1 cup red bell pepper strips
8 ounces shiitake mushroom caps, sliced
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon minced fresh ginger
3 garlic cloves, minced
1/4 cup low-sodium soy sauce
1 cup fat-free, less-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons cream sherry
1 tablespoon rice vinegar
1/2 teaspoon crushed red pepper
2 cups thinly sliced bok choy
3/4 cup sliced green onions
1 tablespoon sesame seeds, divided

Cooking spray

1 cup panko (coarse, dry) breadcrumbs
2 tablespoons butter, melted

Preheat oven to 400°.

Cook pasta according to package directions, omitting salt and fat. Drain well.
Heat the oil in a Dutch oven over medium-high heat. Add red bell pepper strips and mushrooms; sauté 2 minutes. Add chicken, ginger, and garlic; sauté 3 minutes. Stir in soy sauce; cook 2 minutes, stirring frequently.
Combine broth and cornstarch, stirring well with a whisk. Add broth mixture to pan, and cook 2 minutes or until mixture is slightly thick, stirring constantly. Remove from heat; stir in sherry, vinegar, and crushed red pepper. Add pasta, bok choy, green onions, and 2 teaspoons sesame seeds to pan, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray.
Combine breadcrumbs, butter, and remaining sesame seeds; sprinkle evenly over pasta mixture. Bake at 400° for 20 minutes or until breadcrumbs begin to brown.

Yield: 4 servings

Chicken, Chicken Breasts, Pineapple, Poultry

Pineapple Glazed Chicken Breasts

Leave a comment
Pin It

2 tablespoons Dijon mustard
2 tablespoons frozen (thawed) pineapple juice concentrate
1 clove garlic, minced
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves
1/4 teaspoon salt
1/8 teaspoon pepper
2 boneless skinless chicken breast halves (5 oz each)
1 teaspoon olive oil
2 slices (1/2 inch thick) fresh pineapple, rind removed

Heat gas or charcoal grill. In small bowl, mix mustard and juice concentrate; reserve 2 tablespoons. Into remaining mixture, stir garlic, rosemary, salt and pepper; set aside.
When grill is heated, rub chicken breast halves with oil. Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 5 minutes.
Add pineapple to grill; brush with rosemary mixture. Turn chicken; brush with rosemary mixture. Cover grill; cook 6 to 8 minutes longer, brushing chicken occasionally with rosemary mixture and turning chicken and pineapple once, until chicken is fork-tender and juices run clear. Discard any remaining rosemary mixture.
Place chicken on serving plates. Spoon reserved 2 tablespoons mustard mixture over chicken. Halve or quarter pineapple slices; serve with chicken.

2 Servings

Cheese, Chicken Breasts, Tortillas

Mexican Chicken Casserole

Leave a comment
Pin It

1 cup fat-free, less-sodium chicken broth
2 (4.5-oz.) cans chopped green chilies, divided
1-3/4 lbs. skinned, boned chicken breasts
2 tsp. olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup shredded Monterey Jack cheese
1/4 cup (2 oz.) tub-style light cream cheese
1 (10-oz.) can enchilada sauce
12 6″ corn tortillas
Cooking spray
1/2 cup shredded reduced-fat extra-sharp cheddar cheese
1 oz. tortilla chips, crushed (about 6 chips)

Combine broth and 1 can of chilies in a large skillet; bring to a boil. Add chicken; reduce heat and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
Preheat oven to 350 degrees.
Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chilies and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350 degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Makes 8 servings.