16 ounces boned and skinned chicken breast halves -- trimmed of fat
3 teaspoons olive oil
salt and pepper -- to taste
2 large leeks -- washed, julliened
2 cloves garlic -- minced
1 tablespoon sugar
2 teaspoons fresh rosemary -- minced
1/4 cup cider vinegar
2 tart apples -- cored peeled sliced
1 cup fat-free chicken broth
1. Place chicken breasts between 2 sheets of plastic wratp. Use a rolling pin or small pot to pound them to 1/4" thickness.
2. In a large, nonstick skilet, heat 1 1/2 teaspoons of the oil over medium-high heat. Season the chicken breast with salt and pepper and add to the pan. Cook until browned on both sides, about 3 minutes per side. Transfer to a plate and keep warm.
3. Reduce heat to low. Add remaining 1 1/2 teaspoons oil and leeks. Cook, stirring, until the leeks are soft, about 5 minutes. Add garlic, sugar and rosemary and cook until fragrant, about 2 minutes more. Increase heat to medium-high. stir in vinegar and cook until most of the liquid is evaporated.
4. Add apples and chicken broth and cook, stirring once or twice, until the apples are tender, about 3 minutes. Taste and adjust seasonings. Reduce the heat to low and return the chicken and any juices to the skllet. Simmer gently unitl the chicken is heated throught.
Remove the shin and bone from four chicken breasts. Heat 1 tablespoon of vegetable oil and three tablespoons unsalted butter in a large sauté pan heavy skillet, and sauté the chicken breasts over medium high heat for 5 - 10 minutes on each side until lightly browned and opaque.(do not over cook transfer to a plate and keep warm.
Add 2 chopped green onions to the pan and cook gently for 1 minute. Stir in 2 tablespoons mclean red raspberry vinegar, then quickly stir in 1/2 cup heavy cream. Let boil for 1 minute and season with salt and pepper. spoon sauce over chicken breasts and serve
Chicken Garden Sauté
4 half chicken breast -- boneless
1 tablespoon olive oil
1/2 teaspoon rosemary -- crushed
1 can del monte Italian -style stew
12 black ripe pitted olives -- (small
1 green bell pepper -- cored, se
into thin strips
1 large carrot -- cut into 3-in
1 medium zucchini -- cut into 3-
In skillet, brown chicken in oil. Sprinkle with rosemary; salt and pepper to taste, if desired. Add remaining ingredients; bring to boil. Cover and cook 3 minutes over medium heat 5 minutes or until thickened.
15 Minute Chicken Parmesan Risotto
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts cut into small pieces
1 large tomato optional
1 10 3/4 ounce can cream of chicken soup
1 2/3 cups milk
1/2 cup Krate 100% grated parmesan cheese
1/2 teaspoon Italian Seasoning optional
2 cups Minute White Rice uncooked
Heat oil in skillet. Add chicken; cook until lightly browned. While
chicken is cooking, chop tomato. Add soup, milk, parmesan cheese and
seasoning; stir. Heat to a boil. Stir in rice and tomato; cover. Cook
on low heat 5 minutes or until cooked through. Stir. Makes 4
servings. Note: You may substitute any cream soup for cream of
Get boneless, skinless chicken breasts, season the chicken well, add fresh onion and herbs for extra flavor if you like and simmer in chicken broth. If you buy the big bags of chicken breasts at the grocery store it is really easy to just cook 1 or 2 at a time. Or you can several and refreeze them for later. After the chicken is cooked and you let it cool down it is really easy to shred by hand. Another idea, since you have high cholesterol, is using a george foreman grill. they are great for all kinds of meats and cook even frozen chicken breasts pretty quickly. Hope this helps
Answers & Comments
Verified answer
Saute Of Chicken With Apples And Leeks
16 ounces boned and skinned chicken breast halves -- trimmed of fat
3 teaspoons olive oil
salt and pepper -- to taste
2 large leeks -- washed, julliened
2 cloves garlic -- minced
1 tablespoon sugar
2 teaspoons fresh rosemary -- minced
1/4 cup cider vinegar
2 tart apples -- cored peeled sliced
1 cup fat-free chicken broth
1. Place chicken breasts between 2 sheets of plastic wratp. Use a rolling pin or small pot to pound them to 1/4" thickness.
2. In a large, nonstick skilet, heat 1 1/2 teaspoons of the oil over medium-high heat. Season the chicken breast with salt and pepper and add to the pan. Cook until browned on both sides, about 3 minutes per side. Transfer to a plate and keep warm.
3. Reduce heat to low. Add remaining 1 1/2 teaspoons oil and leeks. Cook, stirring, until the leeks are soft, about 5 minutes. Add garlic, sugar and rosemary and cook until fragrant, about 2 minutes more. Increase heat to medium-high. stir in vinegar and cook until most of the liquid is evaporated.
4. Add apples and chicken broth and cook, stirring once or twice, until the apples are tender, about 3 minutes. Taste and adjust seasonings. Reduce the heat to low and return the chicken and any juices to the skllet. Simmer gently unitl the chicken is heated throught.
Per Eating Well: 250 calories, 27 grams proein, 6 grams fat, 23 grams carbohydrates, 245 mg. sodium, 2 grams fiber
Sautéed Chicken Breasts
4 whole chicken breasts
2 whole chopped green onions
1 tablespoon vegetable oil
2 tablespoons red raspberry vinegar
3 tablespoons unsalted butter
1/2 cup heavy cream
Remove the shin and bone from four chicken breasts. Heat 1 tablespoon of vegetable oil and three tablespoons unsalted butter in a large sauté pan heavy skillet, and sauté the chicken breasts over medium high heat for 5 - 10 minutes on each side until lightly browned and opaque.(do not over cook transfer to a plate and keep warm.
Add 2 chopped green onions to the pan and cook gently for 1 minute. Stir in 2 tablespoons mclean red raspberry vinegar, then quickly stir in 1/2 cup heavy cream. Let boil for 1 minute and season with salt and pepper. spoon sauce over chicken breasts and serve
Chicken Garden Sauté
4 half chicken breast -- boneless
1 tablespoon olive oil
1/2 teaspoon rosemary -- crushed
1 can del monte Italian -style stew
12 black ripe pitted olives -- (small
1 green bell pepper -- cored, se
into thin strips
1 large carrot -- cut into 3-in
1 medium zucchini -- cut into 3-
In skillet, brown chicken in oil. Sprinkle with rosemary; salt and pepper to taste, if desired. Add remaining ingredients; bring to boil. Cover and cook 3 minutes over medium heat 5 minutes or until thickened.
15 Minute Chicken Parmesan Risotto
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts cut into small pieces
1 large tomato optional
1 10 3/4 ounce can cream of chicken soup
1 2/3 cups milk
1/2 cup Krate 100% grated parmesan cheese
1/2 teaspoon Italian Seasoning optional
2 cups Minute White Rice uncooked
Heat oil in skillet. Add chicken; cook until lightly browned. While
chicken is cooking, chop tomato. Add soup, milk, parmesan cheese and
seasoning; stir. Heat to a boil. Stir in rice and tomato; cover. Cook
on low heat 5 minutes or until cooked through. Stir. Makes 4
servings. Note: You may substitute any cream soup for cream of
chicken soup.
Get boneless, skinless chicken breasts, season the chicken well, add fresh onion and herbs for extra flavor if you like and simmer in chicken broth. If you buy the big bags of chicken breasts at the grocery store it is really easy to just cook 1 or 2 at a time. Or you can several and refreeze them for later. After the chicken is cooked and you let it cool down it is really easy to shred by hand. Another idea, since you have high cholesterol, is using a george foreman grill. they are great for all kinds of meats and cook even frozen chicken breasts pretty quickly. Hope this helps
You could pan-fry them in a tad bit of oil. Not deep-frying, just coating the bottom of the pan with the oil then browning and cooking them.
Are they boneless breasts? If not you may have to cut a few slits in them or butterfly them open so they cook all the way through.
You would have to saute' it. I wouldn't trust being able to get the correct internal temp with them whole.
165F for at least 15 seconds.
pan fry
saute
steam