Braised Balsamic Chicken
This tangy chicken pairs well with brown rice. Green beans make a nice side dish.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Entree, Main Course
Servings: 6
Calories: 196kcal
- 6 skinless, boneless chicken breast halves
- 1 tsp garlic salt
- ground black pepper to taste
- 2 tbsp Bertolli extra virgin olive oil
- 1 onion, thinly sliced
- 1 14.5 ounce) can diced tomatoes
- 1/2 cup balsamic vinegar
- 1 tsp dried basil
- 1 tbsp Italian seasoning
Season both sides of chicken breasts with garlic salt and pepper.
Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
Pour diced tomatoes and balsamic vinegar over chicken; season with basil and Italian seasoning. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Calories: 196kcal | Carbohydrates: 8g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 61mg | Sodium: 511mg | Potassium: 209mg | Fiber: 1g | Calcium: 35mg | Iron: 2mg
Herbed Chicken Nuggets
Delicious, easy to prepare, chicken nuggets are baked for a more healthy choice of this favorite!
Prep Time25 minutes mins
Cook Time15 minutes mins
Total Time40 minutes mins
Course: Appetizer, Main Course, Snack
Servings: 4
Calories: 309kcal
- 4 skinless, boneless chicken breasts
- 2 eggs, beaten
- 1 tbsp water
- 1 tsp chopped fresh parsley
- 1/2 tsp dried thyme
- 1 pinch crushed red pepper flakes
- 1/2 cup dried bread crumbs, seasoned
- 1/2 cup wheat germ
- 1 tsp dried basil
- 1/2 tsp ground black pepper
- 1 tbsp vegetable oil
Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray.
Trim any fat from chicken and cut into 1-inch cubes.
In a bowl, beat the eggs with the water and add the chicken.
Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and toss the chicken pieces to coat.
Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F (220 degrees C) for 10 minutes, turn the pieces, and bake for an additional 5 minutes.
Calories: 309kcal | Carbohydrates: 18.7g | Protein: 36g | Fat: 9.7g | Saturated Fat: 2.1g | Cholesterol: 162mg | Sodium: 378mg | Potassium: 524mg | Fiber: 3.1g | Calcium: 73mg | Iron: 4mg
Moroccan Roast Chicken
Paprika, fresh mint, and lemon are a great tasting rub for this roast chicken. It roasts slowly under the foil and turns out so juicy and flavorful. Baby carrots and cut potatoes makes it a full meal!
Prep Time20 minutes mins
Cook Time2 hours hrs 10 minutes mins
Total Time2 hours hrs 30 minutes mins
Servings: 4
Calories: 789kcal
- 1/8 tsp cloves
- 1/2 tsp ground black pepper
- 1/2 tsp ground fennel seed,
- 1/8 tsp ground coriander
- 1/8 tsp ground allspice
- 1/4 tsp ground nutmeg
- 3/4 tsp ground ginger
- 1/8 tsp ground cardamom
Spice Paste:
- 2 tbsp Hungarian paprika
- 1/4 cup fresh lemon juice
- 1/2 tbsp salt
- 1 tsp ground black pepper
- 3 cloves garlic, peeled and crushed
- 3 tbsp Bertolli extra virgin olive oil
- 1 lb small red potatoes, quartered
- 2 cups baby carrots
- 2 small lemons
- 1 (4 pound) roasting chicken, rinsed and patted dry
Preheat oven to 350 degrees F (175 degrees C).
For the spice mix: Mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. Set aside.
For the spice paste: Place the paprika, lemon juice, the spice mix (from Step 2), salt, chopped mint, black pepper and garlic cloves in a blender. Add 2 tablespoons of the olive oil and blend until ingredients are mixed, about 6 or 8 pulses. Slowly add the additional olive oil if mixture seems too thick to spread. Blend just until mixture is a smooth paste.
Spread potatoes and carrots in a roasting pan. Rub about 1/4 of the spice paste inside the cavity of the chicken. Rub the remainder of the paste on the outside of the chicken including the underside. Place the chicken directly on the carrots and potatoes. Pierce the 2 lemons all over with a fork, and place them into the chicken cavity.
Tent the chicken with aluminum foil. Roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the juices run clear. Remove from the oven and let rest for about 10 minutes before serving. If desired, remove the tent after 90 minutes for a little crispier skin.
Calories: 789kcal | Carbohydrates: 32.7g | Protein: 64.9g | Fat: 45.2g | Saturated Fat: 11.1g | Cholesterol: 194mg | Sodium: 996mg | Potassium: 1348mg | Fiber: 7.2g | Calcium: 120mg | Iron: 6mg
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