From BBX Joker


Healthier/cleaner Chicken Salad

1 lb. boneless skinless chicken breast
1/2 cup mustard
1/2 cup dill relish
1/2 cup scallions, chopped
1 teaspoon dill weed seasoning
1 teaspoon garlic powder
1 teaspoon pepper

--Shred chicken in a food processor and mix in seasonings. The amount of mustard and dill relish can be adjusted to taste.
Tastes great plain, on ezekiel bread or a whole wheat wrap (yummier if you throw in a chopped tomato).


Chicken Breast...

Try baking it in parchment paper. These are 'baking sheets' that can be found in your grocery store...probably in the same aisle as the aluminum foil or baking supplies.

Preheat oven to 450 degrees.
For each chicken breast grab a 12" x 18" sheet of parchment paper.
Coat lightly with oil of choice....leaving a 2" border.
You can just about add anything to this. Maybe put some type of 'greens' in the center of the paper. Place the chicken on top.
Sprinkle with fresh chopped herbs.
A good combo is-- freshly chopped sage and rosemary.
Add a little chopped plum tomato, a pinch of sea salt and freshly ground black pepper.
Next, drizzle a little oil over the breast. Then fold and seal the edges of the parchment paper with narrow folds...into a "pocket".
Place the packet on a baking sheet and bake for 20 mins or until the packet it puffy and slightly browned.

To serve, transfer contents of packet onto plate and pour the juices over top.
It's nice because you can change the recipe everytime you use it. Trying different spices, herbs and vegetables.


Boiled Chicken in Spicy Sauce

Chicken Breast with Skin
1-2 Coriander Root
2-3 Garlic Cloves
1/2 Teaspoon Peppercorns
3 Tablespoons Light Soy Sauce
2 Tablespoons Butter
Water
1 Chicken Stock Cube
Preparation


Clean the chicken breast and add the light soy sauce.
Into a mortar, mix the garlic, coriander root, peppercorns and pound until ground up. Add this to the chicken, mix it well together so that the chicken is covered and leave to marinade for 30 minutes.
Put the butter into a pan, fry the chicken in this starting skin side down until the skin is browned, then turn it over and brown the other side. The aim is to just add some flavour, not to cook the chicken.
Place the chicken, water and stock cube in a saucepan, bring to the boil, then turn the heat down to simmer. Simmer until the water has reduced by half.
During the last 10 minutes of cooking you can use this stock to cook side vegetables like baby corn, carrots or mushrooms if you are serving these too.
Remove the chicken, slice, place in a serving bowl with some of the stock and the following sauce.

Ingredients for Sauce


5 Chillies
1 Garlic Clove
1 Teaspoon Sugar
1/2 Teaspoon Salt
1 Tablespoon Dark Soy Sauce
Preparation

1. Mix chillies, garlic, sugar and salt in a mortar and pound it until the mixture is ground up, then add the dark soy sauce.

2. You can spoon this sauce over the chicken, as I’ve done for the photograph, or if some of your guests don’t like spicy chilli, you can serve it as a side sauce.

Saying this chicken is boiled is not the full story, it is first pan fried to get some flavour from the browning, then simmered slowly in a stock, and finally served up with a delicions spicy dark sauce.


Simple Grilled Boneless Skinless Chicken Breast

4 large boneless chicken breast
2 tablespoons minced fresh garlic
2 tablespoons fresh minced thyme
2 tablespoons extra virgin olive oil
1 tablespoon cracked black pepper
zest and juice from one lemon
pinch of salt


Place boneless chicken breast in a shallow glass container breast side up.

Season with thyme, pepper, garlic, oil,lemon (juice and zest), salt and olive oil.
Distribute the seasonings evenly over the chicken breast by rubbing well.

Clean the grill well with a grill brush,once the grill is clean rub with an oiled paper towel.

Heat the grill on high for 5 minutes.

Place the chicken breast skin side down over the hot grill,reduce the heat to medium and grill for 5 minutes.Turn the chicken after the 5 minutes and grill another 5 minutes.
Reduce the heat to medium low and fish cooking the chicken for another 5 minutes.

Cook the chicken breast to an internal temperature of 165 degrees.

This chicken dish is excellent with grilled vegetables and roasted potatoes.



**Slow Cooker Chicken with Sun-Dried Tomatoes**

2 oz. sun-dried tomatoes (not packed in oil)
1 large onion, sliced
8oz whole baby carrots
3 stalks celery
1 tsp. dried thyme
1/4 tsp. salt
1/8 tsp. black pepper
4 boneless skinless chicken breasts
1/4 cup fat-free chicken broth
2 cups cooked brown rice

1. Slice sun-dried tomatoes and place in the bottom of a slow cooker along with onion, carrots, celery and seasonings.

2. Place the chicken breasts on top of the vegetables and pour the chicken broth overtop.

3.Cover slow cooker and cook on low for 4 to 6 hours, or until chicken is no longer pink and carrots are tender.

--Serve with the rice

Calories -299
total fats- 3g
sat fat- 1g
trans fat -0g
cholest- 68mg
sodium -510mg
total carbs -36g
dietary fiber- 6g
sugars- 8g
protein -32g
iron -3mg



**Lemon Chili Chicken**

1/3 cup lemon juice
2 tablespoons olive oil
1 tablespoon chili powder
3 cloves garlic, minced
2 tablespoons mustard
1/2 teaspoon salt
1/8 teaspoon white pepper
4 boneless, skinless chicken breasts

Preparation:
Combine all ingredients except chicken in heavy-duty zip-lock food storage bag. Add chicken; close bag and zip to close. Place in bowl or baking dish and refrigerate for 2-6 hours.
When ready to cook, prepare and preheat grill. Cook chicken for 12-17 minutes, turning once and brushing frequently with marinade, until chicken is thoroughly cooked. Discard remaining marinade. Serves 4



***Mustard Roasted Chicken***

Mustard Roasted Chicken
(makes 4 servings)

1/4 cup Dijon mustard
1 Tbs. fresh parsley, chopped
4 lbs. chicken breast halves
1/4 tsp. paprika
Directions:

Preheat oven to 425°F.
Combine mustard and parsley in a bowl.
Arrange chicken breasts, skin-side up, in a shallow baking pan.
Brush with mustard mixture. Sprinkle with paprika.
Bake 30 minutes, or until cooked throughout.
Nutritional Information (Per Serving):

Calories: 569
Fat: 12.8g
Carbohydrates: 1.1g
Cholesterol: 288mg
Sodium: 447mg
Protein: 106.1g
Fiber: 0.1g




Please add your's here!!!

__________________
www.Myspace.com/XTREMEBodybuildingnet
www.FaceBook.com/XTREMEBodybuilding.net
Steroid Profiles
BrotherhoodOfPain.com

And for the chicken salad, if you like that creamy mayo consistency you can add some fat free sour cream in, tastes just as good to me

hmmm I like chicken. Thanks Xtreme.