Tag Archives: chicken breast

Baked Chicken Salad Egg Rolls!

This recipe I just came up with tonight. Remember I’m obsessed with wonton wrappers and these are the big ones, the egg roll wrappers. Well I decided to make use of the leftover chicken breast I had in the fridge and came up with these gems. So easy to make. Baked not fried.

2013-03-12 21.25.16

The ingredients included: 1 chicken breast that had been roasted on the bone, removed and chopped up. About 2 cups chopped chicken. Julienned carrots, chopped celery (1 stem), 1 tablespoon minced red onion, garlic powder to taste, ¾ cup light sour cream and 2 blue cheese Laughing Cow wedges (softened). Also added about 3 ounces shredded sharp cheddar cheese to the mixture.

Mix all together. The recipe made 10 egg rolls. I buy the egg roll wrappers in the produce department of my supermarket. Walmart also sells them in their produce department. Look in the Asian food section. I laid a few carrots sliver in the center and then put about ½ cup of the chicken salad on top. Wet the edges of the wrapper and fold sides over, then bring bottom over the top and roll. Seal the edges with a bit of water.

I sprayed them with cooking spray and placed on a baking sheet. Baked for about 20-30 minutes at 400º, turning after 10 minutes till golden brown! That’s it!!

The sauce I served with it was just light sour cream and Tabasco Buffalo sauce and a teaspoon of agave for sweetness. Everything was delicious. I thought there would be leftovers. Nope! All gone!

Chicken Breast Braciole

Most people who know what braciole is would normally think of beef. Not chicken. Well this is a chicken version of that recipe. You can also use veal, pork or beef if you want so don’t worry. It will be fine. Chicken has more protein and we should all eat more of it. This is another low-fat recipe but feel free to fatten it up if you need to. I won’t be offended. These are a little like little chicken croquettes or something. I will post a picture as soon as I make them! Promise!

INGREDIENTS:

2 skinless, boneless chicken breasts

½ cup bread crumbs (your choice)

¼ pound part-skim mozzarella cheese, sliced or shredded

2 tablespoons parsley

2 garlic cloves, minced

4 tablespoons white wine

juice of one lemon

DIRECTIONS:

1. Cut each chicken breast into four pieces. Place chicken breast between waxed paper and pound with a mallet until they are about ¼ inch thick.

2. In the center of each piece place bread crumbs, mozzarella and parsley evenly. Roll and secure with toothpicks.

3. In a frying pan over medium heat, put the oil and garlic. Saute garlic till lightly browned. Saute chicken in the olive oil and garlic until golden brown.

4. Add wine, reduce heat, cover and cook 5-6 minutes. Sprinkle with lemon juice and serve immediately.

Serves 2

Crockpot Lemon Chicken

I was swamped today so I cannot take credit for this recipe. I got it from “The Hillbilly Housewife”. Check her site by clicking on her crockpot icon on the side of this page. It used the ‘crockpot’ as stated and makes a great dinner when you don’t have the time. The recipe is easy and mindless, which is something we need every so often! Plus it’s healthy and full of protein! So enjoy!

INGREDIENTS:

4 chicken breast boneless skinless (about 25 oz)
1/4 cup flour
1 tsp oregano
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
1/2 tbsp oil
1/2 tbsp light butter
2 cloves garlic minced
3 tbsp lemon juice
1/2 cup water
1/2 tsp no sodium chicken bouillon granules

DIRECTIONS:

Start by cutting the chicken into bite sized pieces. Mine are roughly 1 inch square. The chicken will shrink as it cooks, so keep the chunks a little larger than you would like them to be in the end. As always when you are working with raw chicken, be sure to wipe down all surfaces, cutting boards and knifes well.

Get out a medium-sized bowl and pour the flour and spices in it. Add the chicken pieces and cover them to coat all sides with the flour.

Get out a large pan and add the oil and butter. I’m using the butter for flavor and the oil for the higher cooking temperature. If you are watching your budget, you may omit the butter and use a little more oil instead. Put the pan on medium high until all the butter has melted.

Take the chicken out of the flour mixture, shaking off any extra flour as you go and drop them into the hot grease. I usually cook this in two batches. Cook the chicken for a few minutes until it has a chance to brown nicely on all sides. Remove the chicken from the pan and put it in your crockpot.

Pour the water and lemon juice in the pan you cooked the chicken in and add the garlic and bullion. Stir them to combine and use your spatula to scrape the bits of chicken and flour mixture off the bottom of the pan. They will help thicken the sauce as it cooks. Pour this mixture over the chicken in the crockpot.

Close the lid and cook everything on low for about 3 hours. Remove the lid and cook on high for 30 to 40 minutes to allow the sauce to thicken.

I serve this with brown rice and a green vegetable like broccoli or green beans. In the summer I serve it with a mixed salad.

Andrea’s Tuscan Casserole

This is a recipe that I posted back on Facebook in October 2009. It was created because I couldn’t figure out what to make that night and just put together what I found in the refrigerator. It was so good and filling and the leftovers were just as good of course! The ingredients aren’t written in stone so please omit what you don’t want or add something you think fits better! So sit down with a nice glass of wine and relax and pretend you are in Tuscany.

Andrea's Tuscan Casserole

Ingredients:
1- 10-12 oz boneless, skinless chicken breast, sliced thin into strips or bite size pieces
6-8 oz. uncooked large shrimp, peeled and deveined, and cut into pieces
8 oz. approx. frozen, thawed spinach (doesn’t have to be drained)
1 medium sweet onion chopped
6-8 cloves garlic chopped (I like garlic so if it’s too much for you add less)
2 large scallions, chopped (green and white parts)
1 small tomato, chopped
1- 8oz. package Shirataki Tofu Noodles (follow prep instructions on package/found in Produce organic section) or you can use your own cooked noodles.
2 TBS or so light or regular sour cream
1 wedge Italian Herb Laughing Cow Cheese
1 cup shredded mozzarella cheese
olive oil
salt and pepper to taste

Directions:
– Heat oven to 350 degrees.
– In a large saucepan heat oil and sauté onions till translucent, maybe about 5 minutes or so. Add garlic and scallions and sauté about 2 minutes.
– Add chicken and cook till no longer pink.
– Add spinach and mix thoroughly.
– Add shrimp and tomato, stirring till all mixed.
– Add Laughing Cow cheese and sour cream, mix well. Let cook a couple more minutes.
– Add noodles, mixing well. Let cook about 3-4 minutes, stirring occasionally.
– Add half of the mozzarella cheese till mixed in and starting to melt. Pour into casserole dish, round or whatever you have.
– Sprinkle rest of mozzarella cheese on top of mixture and place in oven till mixture starts to bubble and cheese melts and browns a bit. About 15 minutes.

Buffalo Chicken Wing Dip

Ahhh the weekend. Yes even though I do not have a regular job these days the weekends are still the most enjoyable! Today’s recipe I got from my friend Karen’s daughter Nicole. Karen had brought this recipe to our annual Super Bowl Party in 2009. It was such a hit that I asked Nicole for the recipe and I made it for this past Super Bowl. Once again it was a huge success. There are many different variations of this recipe out there right now but I stuck with this one and just changed a couple little things, nothing major. Nicole’s recipe calls for regular cream cheese and I used the lighter version and I also used the 2% shredded cheddar cheese rather than the full fat version. As the recipe stated “It’s like eating buffalo chicken wings without the messy fingers!” My husband John wants me to make this for dinner one night even though it’s really an appetizer dish. Serve it with sturdy tortilla chips, pita chips or any strong chip. The recipe calls for cooked chicken breast. You can cook the chicken anyway you like. Some people bake it and then shred with a fork or even microwave it till cooked and shred. I actually sautéed mine in a little olive oil. I put garlic powder on the boneless breasts and sautéed till the juices ran clear. (smells awesome while cooking by the way). And then in small batches I cut the chicken into small chunks and put them in the food processor and pulsed till all broken up and shredded/ground. It was easier than shredding with a fork and got much more uniform pieces. But it’s up to you how you like to cook your chicken. You can even used canned chicken but it’s better fresh. And if you go over the 3 cups it calls for that’s fine. A little more chicken won’t hurt.

INGREDIENTS:

3 cups cooked chicken breast (about 3 breasts depending on size)

(2) 8oz bars of cream cheese (I used light cream cheese)

1 cup finely chopped celery

1 cup of your favorite blue cheese dressing (Marie’s is always good but any dressing is good)

6 oz. of your favorite Hot Sauce (I used Frank’s Red Hot Buffalo Wing Sauce)(You can also use more of the hot sauce if you like if you like it hotter)

2 cups shredded Cheddar Cheese (I used 2%)

Tortilla Chips

DIRECTIONS:

1. Mix all ingredients together EXCEPT for the cheddar cheese.

2. Spread into a 13 x 9 pan. Top with shredded cheese.

3. Bake at 350° for 30 minutes or until golden brown on top.

4. Serve with chips!

Avgolemono Spinach Chicken Soup

March 8, 2010
popcorngirl12
5 comments
chicken breast, eggs, greek, lemon, low calori, rice, Soup, spinach

This is an awesome hearty soup. My husband loves it and would have it every week if I made it! I got the basics from a Weight Watchers recipe and made it my own. Anyone who has eaten at a Greek restaurant has probably had one form of this. It’s easy to make and delicious!

Ingredients:

4 C reduced-sodium chicken broth or chicken stock (I use reduced sodium/fat-free)

1/2 lb. skinless boneless chicken breast (about 1 large breast or 2 small)

2 large eggs

1/2 C lemon juice (use 1/4C if you don’t like too much lemon)

10 oz. frozen chopped spinach

2 C hot cooked rice (I used jasmine brown rice but you can use any kind you like)

Parmesan cheese, for finished soup

Directions:
1: In a large saucepan or Dutch oven, bring the broth/stock and chicken to a boil; reduce the heat and simmer until the chicken is cooked through, 5-7 minutes. Remove the chicken and, when cool enough to handle, shred into bite-size pieces.

2: In a medium bowl, whisk the eggs and lemon juice until frothy; gradually whisk in 1 Cup of the hot stock.

3: Add the spinach to the stock in the saucepan; bring to a boil. Reduce the heat to low; stir in the rice. Slowly add the egg-stock mixture, whisking constantly to avoid curdling; continue whisking until a little thickened, 3 minutes (do not boil). Stir in the chicken and heat to serving temperature. Season with pepper and serve at once.

Serves 4

Per Serving: (1/4 of soup): 261 cal, 7g fat, 2g sat fat, 0g trans fat, 140mg cholesterol, 163mg sodium, 28g carbs, 2g fiber, 22g protein, 141mg calcium.
I used fat-free chicken broth so the fat content will be lower!

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Tag Archives: chicken breast

Baked Chicken Salad Egg Rolls!

Chicken Breast Braciole

Crockpot Lemon Chicken

Andrea’s Tuscan Casserole

Buffalo Chicken Wing Dip

Avgolemono Spinach Chicken Soup

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Chilled Strawberry Bisque (Carnival Cruise Lines)

Escargot Bourgignonne

Alchemy Bar’s Cucumber Sunrise (Carnival Cruise Lines)

Baked Alaska (Carnival Cruise Lines)

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