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Some new chicken dishes

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  • Some new chicken dishes

    Chicken with Cider and Bacon Sauce
    Source -cookinglight.com


    4 (6-ounce) skinless, boneless chicken breast halves
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    2 bacon slices, chopped
    1/4 cup minced fresh onion
    3/4 cup unsweetened apple cider
    1/2 cup fat-free, less-sodium chicken broth

    Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
    Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan. Add chicken to drippings in pan; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

    Add onion to pan; cook 2 minutes or until tender, stirring constantly. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cooked bacon; serve sauce over chicken.

    Yield: 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)

    NUTRITION PER SERVING
    CALORIES 269(24% from fat); FAT 7.2g (sat 2.3g,mono 2.8g,poly 1g); PROTEIN 41.1g; CHOLESTEROL 106mg; CALCIUM 22mg; SODIUM 412mg; FIBER 0.2g; IRON 1.3mg; CARBOHYDRATE 6.9g


    Chicken with Provencal Sauce
    A heady combination of dried basil, thyme, marjoram, rosemary, lavender, and sage, herbes de Provence is a classic French seasoning. Try it in other Mediterranean dishes, such as pasta sauce or baked black olives. Serve with roasted potato wedges.

    4 (6-ounce) skinless, boneless chicken breast halves
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1 1/2 tablespoons olive oil
    1 garlic clove, minced
    1 cup fat-free, less-sodium chicken broth
    1 1/2 teaspoons dried herbes de Provence
    1 teaspoon butter
    1 teaspoon fresh lemon juice
    Fresh thyme sprigs (optional)

    Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
    Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

    Add garlic to pan; cook 1 minute, stirring constantly. Add broth and herbes de Provence; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat; add butter and lemon juice, stirring until butter melts. Serve sauce over chicken. Garnish with thyme sprigs, if desired.

    Yield: 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)

    NUTRITION PER SERVING
    CALORIES 248(30% from fat); FAT 8.2g (sat 1.8g,mono 4.5g,poly 1g); PROTEIN 40.2g; CHOLESTEROL 101mg; CALCIUM 32mg; SODIUM 376mg; FIBER 0.3g; IRON 1.5mg; CARBOHYDRATE 1g


    Gonna give one of theese a whirl on Sat night din din
    Life is all about a$$; you're either covering it, laughing it off, kicking it, kissing it, busting it, trying to get a piece of it, behaving like one, or you live with one.
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