Chicken Recipes

Coconut Chicken

10-15 chicken strips

Salt/Pepper to taste

1 egg white, beaten until frothy

1/3 cup unsweetened coconut finely ground, 1 ¼ oz

1/3 cup almond flour, 2 ounces

2 TB ground flax seeds

Mix the coconut, almond flour, and flax meal in a shallow bowl. Season your thawed strips of chicken with salt and pepper as desired. Dip the chicken in the egg white, then into the powdery mixture, coating both sides. If not cooking immediately, chill until you broil the chicken. Broil about 10 minutes each side, less if turns golden sooner.

Ranch Parmesan Chicken

10-15 chicken strips

½ packet dry ranch seasoning (or 2 tsp from the bigger canister)

½ cup parmesan cheese

1/3 cup egg whites, whipped

Mix Parmesan and Ranch seasoning in a shallow bowl. Dip the chicken in the egg white, then into the parm/ranch mixture, coating both sides. If not cooking immediately, chill until ready. Bake at 450 for 20 minutes, then broil until top is golden.

** can also add flax meal or finely ground high fiber cereal or our new favorite is finely ground Kay’s Kruncheeze chips**

Chicken Parmesan

10-15 chicken strips

½ cup parmesan cheese

¼ cup ground flax seeds

1/3 cup egg whites, whipped

Mix Parmesan and flax meal in a shallow bowl. Dip the chicken in the egg white, then into the parm/flax mixture, coating both sides. If not cooking immediately, chill until ready. Bake at 450 for 20 minutes, then broil until top is golden.

** can also add finely ground high fiber cereal or our new favorite is finely ground Kay’s Kruncheeze chips**

Thai Peanut Chicken Curry

2.5 pounds boneless chicken tenders, cut into thin strips

1 TB oil

2 TB red curry paste

1 tsp chili paste (sambal)

1 dash garlic powder

1 TB ginger

3 TB natural peanut butter (or powdered peanut butter)

13.5 oz can of unsweetened coconut milk

1 TB soy sauce

2 TB granular sweetener like Splenda

1.5 tsp lime juice

In a medium bowl, gradually whisk the coconut milk into the peanut butter until well blended. Whisk in the soy sauce and Splenda, set aside. Put the oil, curry paste, sambal, and garlic powder into a large skillet or wok and warm over medium heat. Cook and stir about a minute until fragrant, then add the chicken and the ginger. Cook and stir until the chicken is no longer translucent but not completely cooked. Add the peanut butter coconut milk blend and bring to a simmer. Simmer for 10 minutes, uncovered, stirring occasionally. Cook another minute then stir in the lime juice. If sauce is too runny, add a pinch of xanthan gum. Try serving with crisp broccoli, fresh green beans, or quinoa.

Peanut Chicken- quick n easy

1-1.5 pounds chicken tenders

6 TB powdered peanut butter (such as PB2)

3 TB red curry paste

½ can light, unsweetened coconut milk

3 TB soy sauce

Salted peanuts, coarsely chopped

Chop thawed chicken into bite-sized pieces and toss in a skillet. Mix together PB2, curry paste, soy sauce and coconut milk. Pour mixture over the chicken in the skillet. Sautee until chicken is cooked. Can add a pinch of xanthan gum to thicken sauce if desired. Garnish with peanuts before serving. Try serving over quinoa or TVP.

Parmesan Devil Chicken

1 TB oil

Garlic or garlic powder

¼ cup spicy brown or Dijon mustard

2 TB cooking wine, white

¾ cup grated parmesan cheese

1 tsp paprika

1 tsp red chili powder

6-8 chicken thighs, boneless, skinless

Salt to taste

Combine oil and garlic in a container big enough to dip the chicken in. Let stand about 5 minutes. Add the mustard and wine to the oil. On a plate mix the parmesan cheese, paprika, and chili powder. Mix well. Coat the chicken with the mustard mixture then immediate with the parmesan mixture. Place the chicken on a non-stick foil lined (or sprayed) baking pan and sprinkle any remaining parmesan cheese mixture over each piece of chicken. Bake at 350 for 60 minutes.

“Apple” Marinated Chicken Thighs

6-8 chicken thighs

½ cup cider vinegar

½ cup warm water seeping cranberry apple herbal tea

¾ cup granular Splenda

1 tsp soy sauce

Salt/pepper to taste

Place the chicken a gallon zipper bag set in a large baking pan. Mix the vinegar, tea, Splenda, and soy sauce; pour over chicken, Seal the bag and let marinate in the refrigerator for 3 hours, turning the bag over every hour. Take chicken out of the bag and place in the baking dish. Pour any remaining marinade over the chicken. Season the chicken with salt and pepper. Bake at 425 for 40-45 minutes until the chicken is done. Feel free to broil a couple minutes to make crispier.

Stuffed Chicken Roll Ups

2oz non-fat Greek yogurt

2oz low fat cream cheese

10 oz frozen spinach thawed, well drained

1 ¼ cups shredded mozzarella

6 TB grated parmesan cheese, divided

6 small boneless, skinless chicken breast halves pounded to ¼” thickness

1 egg white

¼ cup ground flax seeds

¼ cup grated parmesan cheese

1 ½ cups spaghetti sauce, heated

Preheat oven to 375

Mix Greek yogurt, cream cheese, spinach, 1 cup mozzarella, 3 TB parmesan until well blended, spread on pounded chicken breasts. Roll up chicken starting at the narrowest end, roll tightly, secure with toothpick if needed.

Beat egg white in a shallow dish. Mix all remaining parmesan and flax meal in another shallow dish. Dip rolled chicken in egg then in the parm/flax blend, coat evenly. Place seam side down in a 9x13 baking dish sprayed with cooking spray

Bake 30 minutes or until chicken is done. Remove and discard toothpicks if used. Serve chicken topped with sauce and left over mozzarella. Great with zucchini.

**if your mixture is too much for your chicken and you can’t roll it, “bread” one side of the chicken in the parm/flax mixture. Spread the stuffing over the top and gently sprinkle some more “breading” over the top once in the pan. Bake flat. Still very tasty this way**

Chicken Croquette

4 cups shredded chicken (leftovers are great for this or cook in a crock pot for easy shredding)

1 cup shredded cheddar cheese

2 egg whites

2 tsp ground flax seeds

Mix shredded chicken with shredded cheddar and flax meal. Add other seasonings as desired. Form into 4oz patties, fry with olive oil or cooking spray. Makes 12.

Chicken with Walnut Sauce

3 TB neutral tasting oil

4 chicken cutlets (4-6oz, ¼” thickness)

Coarse salt and red chili powder

1/3 cup walnut halves

½ cup chicken stock

2 TB sherry cooking wine

2 TB soy sauce

Heat oil in large sauté pan over medium high heat until hot but not smoking. Pat chicken dry and season both sides with salt and pepper, then place in pan. Cook until golden brown on the first side, 3-4 minutes, then turn and repeat. Remove chicken. Reduce heat to medium low, add walnuts, stirring constantly until golden (another 3-4 minutes) Raise heat to medium, add broth and wine, Cook, swirling pan, until liquid is reduced by half and slightly thickened (about 1 minute). To serve pour sauce over chicken.