delicious & tasty weight loss chicken recipes
LUNCHEON CHICKEN CASSEROLE
1 1/2 c. chicken, cooked and cut in bite size pieces
1 c. celery, chopped
2 tbsp. onions, minced
3/4 c. mayonnaise
1 1/2 c. rice, cooked
1 can cream of chicken soup
1 c. Special K cereal (or cornflakes, crushed)
1/4 c. almonds
2 tbsp. margarine, melted
Cook rice as directed on box. Drain. Combine celery, onion, chicken, rice, mayonnaise
and soup in 2-quart baking dish. Mix well. Mix margarine, almonds and Special K. Top
the chicken mixture. Bake, uncovered, at 325 degrees for 30 to 40 minutes.
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MARINATED CHICKEN BREASTS
6 very sm. whole chicken breasts, boned, or 3 lg. ones cut in half
3 med. cloves garlic, crushed
1 1/2 tsp. salt
1/2 c. brown sugar, packed
3 tbsp. grainy mustard
1/4 c. cider vinegar
Juice of 1 lime
Juice of 1/2 lg. lemon
6 tbsp. olive oil
Black pepper to taste
Put the chicken breasts in a shallow bowl. Mix garlic, salt, sugar, mustard, vinegar, and
lime and lemon juices.
Blend well. Whisk in olive oil and add pepper. Pour over the chicken and refrigerate
overnight, covered. Turn over. Remove from the refrigerator 1 hour before you want to
cook and let come to room temperature. Grill approximately 4 minutes per side or until
done.
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MARINATED CHICKEN SANDWICHES
3 cloves garlic, minced
1/2 c. onion, minced
1/2 tsp. ground ginger
1/4 c. + 2 tbsp. white wine vinegar
2 tsp. olive oil
2 tbsp. frozen apple juice concentrate, undiluted
4 (4 oz.) chicken breast halves, skinned and boned
Vegetable cooking spray
4 (2 oz.) whole-wheat rolls, split
1 c. loosely packed, sliced fresh spinach
8 slices tomato
Combine first six ingredients in a large Ziploc plastic bag. Add chicken. Seal bag.
Marinate in refrigerator for 2 hours, turning bag occasionally. Remove chicken from
bag, reserving marinade. Coat grill rack with cooking spray; place on grill over medium
hot coals. Place chicken on rack and cook 8 minutes on each side, basting frequently
with reserved marinade. Remaining items are for the sandwich.
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MOCK CHICKEN KIEV
2 whole chicken breasts, skinned, boned and halved
1/2 c. dry breadcrumbs
1/3 c. parmesan cheese
2 tbsp. parsley, minced
1 tsp. salt
Dash pepper
1 clove garlic, minced
1 lemon
Dash paprika
1/2 c. butter or margarine
Blend crumbs, cheese, parsley, salt and pepper. Melt butter and add garlic. Pound
chicken a bit if necessary. Dip chicken into garlic butter then crumbs. Coat thoroughly.
Roll chicken into light roll, secure with toothpick. Place in baking dish. Squeeze juice of
lemon over all. Drizzle any remaining butter over. Bake at 350 degrees for 1 hour.
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OVEN FRIED CHICKEN
3 lbs. chicken parts, skinned
6 tbsp. flour
1 tsp. salt
1 1/2 oz. breadcrumbs
1 oz. parmesan cheese
1 egg, beaten
2 tbsp. water
In a bowl, mix flour and salt. In another bowl, mix egg and water. In yet another bowl,
mix crumbs and cheese.
Dip chicken in first bowl, then second bowl, then third bowl. Put chicken in 9" x 13" pan
sprayed with Pam. Bake 1 hour at 375 degrees.
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OVERNIGHT CHICKEN DIVAN
8 chicken breast halves, or 2 lbs. chicken tenders
1 - 2 heads fresh broccoli
1 can light cream of chicken soup, undiluted
1/2 c. fat-free sour cream
1/2 c. light mayonnaise
2 tbsp. dry sherry
1 tsp. paprika
1 tsp. prepared mustard
1/4 tsp. curry powder
1/3 c. parmesan cheese, grated
Cook chicken, preferably by sautéing in one tablespoon of oil. Coarsely chop meat and
set aside. Cook broccoli until tender crisp. Arrange broccoli in a lightly greased 9" x 13"
x 2" baking dish. Combine soup and next six ingredients (thin if necessary with skim
milk); spoon half of sauce over broccoli. Arrange chicken over sauce; top with
remaining sauce. Cover and refrigerate up to 24 hours. Bake, uncovered, at 350
degrees for 30 to 35 minutes or until thoroughly heated. Sprinkle with cheese; bake an
additional 5 minutes. Yield: 8 servings.
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POTATO CHIP CHICKEN
6 chicken breasts, boned
1 bag potato chips, crushed
1 stick butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. paprika
1 tsp. worcestershire sauce
Preheat oven to 350 degrees. Grease low-sided baking dish. Melt butter and add all
ingredients except chicken and potato chips. Dip chicken in butter then roll in potato
chips. Place chicken in prepared pan and bake for 45 minutes or until tender. Judie
Elliott
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RALPH AND RADINE’S FAVORITE CHICKEN SPAGHETTI
1 med. chicken, cooked and boned
1 tbsp. margarine
1/2 lg. green pepper, chopped
1 med onion
1/2 lb. fresh mushrooms, sliced, or 1(4 oz.) can mushrooms, sliced
2 cans cream of mushroom soup or cream of chicken soup
2 cans cream of tomato soup
1 can chicken broth
1 (7 oz.) jar green olives, drained
2 tsp. worcestershire sauce
3 drops tabasco sauce
1 tsp. salt
1/4 tsp. pepper
2 (7 oz.) pkgs. spaghetti
5 oz. sharp cheddar cheese, grated
Cook spaghetti according to package directions. Melt margarine in large pan and add
green pepper, onion and mushrooms. Sauté until tender. Add the soups, broth, olives,
worcestershire sauce and tabasco. Simmer gently for 15 minutes, then add chicken,
drained spaghetti and salt and pepper. Remove from heat and add 3/4 of the cheese.
DO NOT cook after adding the cheese. Use the remaining cheese by sprinkling it over
the spaghetti after pouring it into serving dish.
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RANCHER’S SUNDAY CHICKEN
3 lbs. fryer chicken parts
1 c. Hidden Valley Ranch salad dressing, prepared
4 c. cracker or bread crumbs
Salt
Pepper
Paprika
Wash and dry chicken parts. Dip into prepared salad dressing. Spoon crumbs over the
dressing to cover. Place in foil-lined pan. Sprinkle with salt, pepper and paprika. Bake,
uncovered, at 375 degrees for 1 1/4 hours. Serves 6.
1 1/2 c. chicken, cooked and cut in bite size pieces
1 c. celery, chopped
2 tbsp. onions, minced
3/4 c. mayonnaise
1 1/2 c. rice, cooked
1 can cream of chicken soup
1 c. Special K cereal (or cornflakes, crushed)
1/4 c. almonds
2 tbsp. margarine, melted
Cook rice as directed on box. Drain. Combine celery, onion, chicken, rice, mayonnaise
and soup in 2-quart baking dish. Mix well. Mix margarine, almonds and Special K. Top
the chicken mixture. Bake, uncovered, at 325 degrees for 30 to 40 minutes.
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MARINATED CHICKEN BREASTS
6 very sm. whole chicken breasts, boned, or 3 lg. ones cut in half
3 med. cloves garlic, crushed
1 1/2 tsp. salt
1/2 c. brown sugar, packed
3 tbsp. grainy mustard
1/4 c. cider vinegar
Juice of 1 lime
Juice of 1/2 lg. lemon
6 tbsp. olive oil
Black pepper to taste
Put the chicken breasts in a shallow bowl. Mix garlic, salt, sugar, mustard, vinegar, and
lime and lemon juices.
Blend well. Whisk in olive oil and add pepper. Pour over the chicken and refrigerate
overnight, covered. Turn over. Remove from the refrigerator 1 hour before you want to
cook and let come to room temperature. Grill approximately 4 minutes per side or until
done.
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MARINATED CHICKEN SANDWICHES
3 cloves garlic, minced
1/2 c. onion, minced
1/2 tsp. ground ginger
1/4 c. + 2 tbsp. white wine vinegar
2 tsp. olive oil
2 tbsp. frozen apple juice concentrate, undiluted
4 (4 oz.) chicken breast halves, skinned and boned
Vegetable cooking spray
4 (2 oz.) whole-wheat rolls, split
1 c. loosely packed, sliced fresh spinach
8 slices tomato
Combine first six ingredients in a large Ziploc plastic bag. Add chicken. Seal bag.
Marinate in refrigerator for 2 hours, turning bag occasionally. Remove chicken from
bag, reserving marinade. Coat grill rack with cooking spray; place on grill over medium
hot coals. Place chicken on rack and cook 8 minutes on each side, basting frequently
with reserved marinade. Remaining items are for the sandwich.
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MOCK CHICKEN KIEV
2 whole chicken breasts, skinned, boned and halved
1/2 c. dry breadcrumbs
1/3 c. parmesan cheese
2 tbsp. parsley, minced
1 tsp. salt
Dash pepper
1 clove garlic, minced
1 lemon
Dash paprika
1/2 c. butter or margarine
Blend crumbs, cheese, parsley, salt and pepper. Melt butter and add garlic. Pound
chicken a bit if necessary. Dip chicken into garlic butter then crumbs. Coat thoroughly.
Roll chicken into light roll, secure with toothpick. Place in baking dish. Squeeze juice of
lemon over all. Drizzle any remaining butter over. Bake at 350 degrees for 1 hour.
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OVEN FRIED CHICKEN
3 lbs. chicken parts, skinned
6 tbsp. flour
1 tsp. salt
1 1/2 oz. breadcrumbs
1 oz. parmesan cheese
1 egg, beaten
2 tbsp. water
In a bowl, mix flour and salt. In another bowl, mix egg and water. In yet another bowl,
mix crumbs and cheese.
Dip chicken in first bowl, then second bowl, then third bowl. Put chicken in 9" x 13" pan
sprayed with Pam. Bake 1 hour at 375 degrees.
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OVERNIGHT CHICKEN DIVAN
8 chicken breast halves, or 2 lbs. chicken tenders
1 - 2 heads fresh broccoli
1 can light cream of chicken soup, undiluted
1/2 c. fat-free sour cream
1/2 c. light mayonnaise
2 tbsp. dry sherry
1 tsp. paprika
1 tsp. prepared mustard
1/4 tsp. curry powder
1/3 c. parmesan cheese, grated
Cook chicken, preferably by sautéing in one tablespoon of oil. Coarsely chop meat and
set aside. Cook broccoli until tender crisp. Arrange broccoli in a lightly greased 9" x 13"
x 2" baking dish. Combine soup and next six ingredients (thin if necessary with skim
milk); spoon half of sauce over broccoli. Arrange chicken over sauce; top with
remaining sauce. Cover and refrigerate up to 24 hours. Bake, uncovered, at 350
degrees for 30 to 35 minutes or until thoroughly heated. Sprinkle with cheese; bake an
additional 5 minutes. Yield: 8 servings.
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POTATO CHIP CHICKEN
6 chicken breasts, boned
1 bag potato chips, crushed
1 stick butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. paprika
1 tsp. worcestershire sauce
Preheat oven to 350 degrees. Grease low-sided baking dish. Melt butter and add all
ingredients except chicken and potato chips. Dip chicken in butter then roll in potato
chips. Place chicken in prepared pan and bake for 45 minutes or until tender. Judie
Elliott
-------------------------------------------------------------------------------------------------------------------
RALPH AND RADINE’S FAVORITE CHICKEN SPAGHETTI
1 med. chicken, cooked and boned
1 tbsp. margarine
1/2 lg. green pepper, chopped
1 med onion
1/2 lb. fresh mushrooms, sliced, or 1(4 oz.) can mushrooms, sliced
2 cans cream of mushroom soup or cream of chicken soup
2 cans cream of tomato soup
1 can chicken broth
1 (7 oz.) jar green olives, drained
2 tsp. worcestershire sauce
3 drops tabasco sauce
1 tsp. salt
1/4 tsp. pepper
2 (7 oz.) pkgs. spaghetti
5 oz. sharp cheddar cheese, grated
Cook spaghetti according to package directions. Melt margarine in large pan and add
green pepper, onion and mushrooms. Sauté until tender. Add the soups, broth, olives,
worcestershire sauce and tabasco. Simmer gently for 15 minutes, then add chicken,
drained spaghetti and salt and pepper. Remove from heat and add 3/4 of the cheese.
DO NOT cook after adding the cheese. Use the remaining cheese by sprinkling it over
the spaghetti after pouring it into serving dish.
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RANCHER’S SUNDAY CHICKEN
3 lbs. fryer chicken parts
1 c. Hidden Valley Ranch salad dressing, prepared
4 c. cracker or bread crumbs
Salt
Pepper
Paprika
Wash and dry chicken parts. Dip into prepared salad dressing. Spoon crumbs over the
dressing to cover. Place in foil-lined pan. Sprinkle with salt, pepper and paprika. Bake,
uncovered, at 375 degrees for 1 1/4 hours. Serves 6.