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.
