Chicken dishes

Chicken is a very good source of protein. It is low in saturated fat if you avoid the skin. The leanest part of the chicken is the breast. Here are some yummy recipes that use skinless chicken breasts.

Asian Chicken Noodle Salad

Ingredients

1 (3 ounce) package ramen noodle pasta, crushed

2 tablespoons butter, melted
1/2 cup sunflower seeds
1/2 cup pine nuts
3 cups shredded bok choy
5 green onions, thinly sliced
1 cup diced, cooked chicken breast meat
1 (5 ounce) can water chestnuts, drained
12 pods snow peas
1/2 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/4 cup white sugar
1 tablespoon lemon juice

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated.

3. Spread the mixture in a thin layer on a baking sheet.

4. Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted.

5. Remove from heat, and cool slightly.

6. In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.

7. Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat.

Source: Asian Chicken Noodle Salad

Cheesy Tomato Basil Chicken Breasts

Ingredients

3 tablespoons butter
1/3 cup chopped onion
1 (6-ounce) can tomato paste
2 medium (2 cups) tomatoes, cubed 1-inch
1 tablespoon dried basil leaves
2 teaspoons finely chopped fresh garlic
1/2 teaspoon salt
1/4 teaspoon pepper
6 (6 ounces each) boneless skinless chicken breasts

Topping Ingredients

3/4 cup fresh bread crumbs
1/4 cup chopped fresh parsley
2 tablespoons butter, melted
6 ounces (1 1/2 cups) mozzarella cheese, shredded

Directions

1. Heat oven to 350°F. In 13x9-inch baking pan melt 3 tablespoons butter in oven (4 to 6 minutes).

2. Meanwhile, in medium bowl stir together all remaining sauce ingredients; set aside.

3. Place chicken in baking pan, turning to coat with butter.

4. Spoon sauce mixture over chicken. Bake for 30 to 40 minutes or until chicken is no longer pink.

5. In small bowl stir together crumbs, parsley and butter. Sprinkle chicken with cheese; sprinkle with topping mixture.

6. Continue baking for 5 to 10 minutes or until bread crumbs are browned.

Source: Cheesy Tomato Basil Chicken Breasts

Chicken Potato Bake

Ingredients

1/4 cup dried bread crumbs

1/4 cup grated Parmesan cheese

1 teaspoon dried Italian seasoning

Salt and pepper to taste

1 egg, beaten

1 (24-30 ounce) package frozen hash brown potatoes, thawed

10 ounce can cream of chicken soup

1/2 cup milk

1 cup sour cream

1 cup grated Monterey Jack cheese

1 teaspoon dried Italian seasoning

1/2 teaspoon salt

1/8 teaspoon pepper

1 red bell pepper, chopped

6 boneless, skinless chicken breasts

Preparation

Preheat oven to 375 F. Combine bread crumbs, Parmesan cheese, 1 teaspoon Italian seasoning, and salt and pepper to taste on plate. Place egg in small shallow bowl; beat well.

In 13x9" glass baking dish, combine potatoes, soup, milk, sour cream, Monterey Jack cheese, 1 teaspoon dried Italian seasoning, salt, pepper, and red bell pepper; mix well.

One at a time, dip the smooth side of a chicken breast in egg, then in bread crumb mixture to coat. Place, coated side up, on the potato mixture. Repeat with remaining chicken breasts.

Bake for 35-45 minutes or until chicken is thoroughly cooked and potato mixture is bubbling and brown around the edges. Serves 6.

Source: Chicken Potato Bake

Pesto Stuffed Chicken

Ingredients

2/3 cup ricotta cheese
4 Tablespoons chopped fresh parsley
3 Tablespoons prepared pesto (from your grocer)
2 Tablespoons grated Parmesan cheese
6 boneless, skinless chicken breast halves (2 3/4 pounds)
wooden toothpicks
1 egg
3/4 cup Italian seasoned dry breadcrumbs

Directions

1. Preheat oven to 400 degrees F. Spray jelly roll pan with cooking spray.

2. In bowl, combine ricotta, 3 Tbs. of the parsley, pesto and Parmesan.

3. Transfer mixture to plastic food storage bag, snip a hole in one corner, set aside.

4. Cut a 2" deep horizontal pocket into each chicken breast.

5. Dividing evenly, pipe ricotta mixture into pockets. Secure with toothpicks.

6. In a shallow bowl, lightly beat egg. Spread breadcrumbs on wax paper.

7. Dip each piece of chicken into the egg, then coat with breadcrumbs.

8. Place on pan, coat chicken with cooking spray.

9. Bake chicken until no longer pink inside, about 20 minutes.

10. Sprinkle remaining parsley evenly over chicken pieces, serve hot.

Source: Pesto Stuffed Chicken