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Low Fat Lemon Pepper Chicken with Rice Recipe

Pour the oil into a large non-stick fry pan over medium-high heat. Add pepper strips and onion and cook, stirring, about 3 to 4 minutes or until vegetables are crisp tender.

Remove the vegetables; set aside.

To the drippings remaining in the pan, add the chicken, and sprinkle a 1/2 teaspoon of the lemon pepper over the chicken and stir-fry for 5 minutes or until the chicken is lightly browned and fork tender.

In a small bowl, mix together broth, lemon juice, remaining lemon pepper, and cornstarch. Add to the chicken and cook, stirring, until slightly thickened.

Stir in the capers and reserved vegetables; heat through. Serve over rice or capellini. Garnish with chopped parsley.

4 ea Breasts, chicken, halves,(broiler/fryer, boned, skinned)
1 tb Oil, olive
1 md Pepper, red, seeded, cut into 1/4-inch strips
1 md Pepper, green, seeded, cut into 1/4-inch strips
1 md Onion, cut into 1/2 inch wedges
1 ts Pepper, lemon, divided
1/2 c Broth, chicken
2 tb Juice, lemon
1 1/2 ts Cornstarch
1 tb Capers, drained
Rice or Capellini, cooked
Parsley, chopped

Low Fat Chicken Enchilada Soup Recipes

In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes.

In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions, bring to boil.

Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from masa harina.

Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.

Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16-20 servings.

1/2 Cup vegetable oil
1/4 Cup chicken base
3 Cups diced yellow onions
2 Teaspoons ground cumin
2 Teaspoons chili powder
2 Teaspoons granulated garlic
1/2 Teaspoon cayenne pepper
2 Cups masa harina
4 Quarts water (divided)
2 Cups crushed tomatoes
1/2 Pound process American cheese, cut in small cube
3 Pounds cooked, cubed chicken

Low Fat Chicken and Dumplins Recipe

Boil chicken. Use some spices to boil in like sage, basil, oregano, rosemary, garlic, and salt.

Any spices you like. De-bone chicken. Add soup, milk, Lemon Pepper and chicken to chicken broth. Bring to a boil.

Mix milk and Bisquick. (If you have your own dumplin recipe, use it. You can use this one for convenience.)

Drop small spoonfulls of mix into broth mixture. Cover 5 min. Uncover 5 min. VERY HOT! Let cool a little. You can also use more Lemon Pepper than that. It's to taste.

Beware that you don't use much salt as the soup has plenty.

1 Whole Chicken
2 cn Cream of Chicken soup
3/4 c Milk
1 tb Lemon Pepper

2 c Bisquick
2/3 c Milk (low fat)

Chicken Spinach Low Fat Recipe

Process first five ingredients in a blender until smooth, stopping once to scrape down sides.

Turn blender on high, and add vegetable oil in a slow, steady stream. Pour mixture into a serving bowl, and stir in poppy seeds, if desired.

Chill. Bake almonds in a shallow pan at 350 F. stirring occasionally, 5 to 10 minutes or until toasted.

Place torn spinach on individual serving plates; top with sliced strawberries, kiwifruit, chicken, and toasted almonds. Serve with dressing.

3/4 c Sugar
1 ts Salt
1 ts Dry mustard
1/3 c Red wine vinegar
1 ts Onion juice
1 c Vegetable oil
1 tb Poppy seeds (optional)
1 c Sliced almonds
6 c Torn fresh spinach
1 qt Strawberries, sliced
3 Kiwifruit, peeled & sliced
3 c Chopped cooked chicken

Low Fat Chicken Croquettes Recipe

Melt butter in a heavy saucepan over low heat. Add 3 Tbsp. flour, stirring until smooth. Cook 1 minute, stirring constantly.

Gradually add 1/2 cup milk; cook over medium heat, stirring constantly, until mixture leaves sides of pan. Stir in salt and pepper. Remove from heat; stir in mayonnaise and chicken. Cover and chill 1 hour.

Shape chicken mixture into 6 balls or logs. Combine egg and 1 Tbsp. milk, mixing well. Dredge croquettes in flour, dip in egg mixture, and roll in cracker crumbs.

Deep-fry, a few at a time, in hot oil (370 degrees) for 3 to 5 minutes, or until golden brown. Drain on paper towels.

3 tb Butter
3 tb Flour, plus extra for dredging
1/2 c Plus 1 Tbsp. milk
1/4 ts Salt
1/4 ts Pepper
1/2 c Mayonnaise
2 c Minced cooked chicken
1 Egg, beaten
1 c Finely crushed saltine