i ,m looking for recipes for chicken


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Nancy - posted on 10/03/2013




Hot and Spicy Chicken Legs in a Rich BBQ Sauce. Think spices of hot wings, fried chicken & bbq chicken all in one! They're skinny by removing all the skin before coating and frying in a small amount of olive oil. Each delicious leg has 145 calories and 4 grams of fat and 3 Weight Watchers PLUS POINTS. http://www.skinnykitchen.com/recipes/ski...

Nancy - posted on 09/16/2013




Chicken Pot Pie, Skinny-fied! It's that time of year...Enjoy this fabulous, comfort food classic. It's luxuriously rich in taste without all the fat and calories. Each skinny serving has only 266 calories, 6 grams of fat and 7 Weight Watchers POINTS PLUS! http://www.skinnykitchen.com/recipes/chi...

Nancy - posted on 09/10/2013




Easy, Skillet Chicken Tetrazzini Made Skinny. This New comfort food classic is absolutely wonderful!!! It's packed with powerful, dreamy flavors and lots of veggies. Each huge portion has 323 calories, 9 grams fat and 8 Weight Watchers POINTS PLUS. I'm sure you're going to love it! http://www.skinnykitchen.com/recipes/eas...

Lisa Rae - posted on 08/24/2013




king ranch chicken!!! its just a casserole with chicken, cream of chicken, rotel, cheese, and your favorite dorrito. Very yummy!!!!

Nancy - posted on 08/13/2013




Skinny Lasagna`Ole. This fantastic Mexican layered chicken casserole is both hearty and healthy! I’m using corn tortillas instead of lasagna noodles. Each serving has 239 calories, 3 grams of fat and 6 Weight Watchers POINTS PLUS. It freezes great too! http://www.skinnykitchen.com/recipes/ski...

Nancy - posted on 08/07/2013




Skinny Baked Chicken Fingers with Honey Mustard Sauce.
These are sooo good and sooo easy to make! Plus, baked not fried! Each serving (3 chicken fingers) 270 calories, 1 gram of fat and 7 Weight Watchers POINTS PLUS. Serve with a salad and you’ll be all set for dinner. http://www.skinnykitchen.com/recipes/ski...

Nancy - posted on 07/20/2013




Super Low Calorie Honey Mustard Broccoli Slaw. This NEW recipe is such a versatile side dish for fish, beef, chicken, pork, hot dogs, burgers and more. You’ll love how quick it is to make. Each serving just 38 calories, 1 gram of fat and 1 Weight Watchers POINTS PLUS. http://www.skinnykitchen.com/recipes/sup...

Jill - posted on 07/17/2013




I use a lowfat meal plan service so this is Weight Watchers friendly. But still crazy good.

Hawaiian Chicken Sandwiches
From: Shrinking On a Budget Meal Plan

Servings: 4

4 (4 ounce) boneless, skinless chicken breasts
4 pineapple slices (3/4-inch thick)
9 Tablespoons Teriyaki sauce (divided)
4 lite hamburger buns
1/2 medium red onion, thinly sliced
1/4 cup white vinegar
1 teaspoon sugar

If larger breasts, cut into 4 ounce portions. Put thicker ends of the chicken portions in a ziplock bag and pound lightly to achieve thickness equal to thinner ends. Combine chicken and 1/3 cup teriyaki sauce in a resealable ziplock bag.

Marinate in the refrigerator for at least 30 minutes and up to 12 hours. Add vinegar and sugar to seperate sandwich bag or ziplock bag. Swish to dissolve sugar. Place red onions in bag and squeeze out excess air so onions are saturated in vinegar. Allow onions to marinate in refrigerator while chicken marinates.

Heat a grill to medium high. Remove chicken from marinade and place on the grill; discard any remaining marinade. Cook for 4 to 5 minutes Flip and continue to
cook for 3 minutes or until just done. Remove from grill; set aside.

While chicken rests, add pineapple to the grill. Cook pineapple slices until they’re soft and caramelized, about 2 minutes per side. Top each roll with chicken, pineapple, and marinated red onion and drizzle (each sandwich) with 1 Tablespoon teriyaki sauce.

Nancy - posted on 07/11/2013




Skinny Buffalo Chicken Sandwiches and Low Carb Lettuce Wraps. This NEW recipe is quick and fantastic! Each sandwich has 204 calories, 3 grams of fat and 5 Weight Watchers POINTS. Two lettuce wraps have 107 calories, 2 grams of fat and 3 Weight Watchers POINTS PLUS. So Yum!!! http://www.skinnykitchen.com/recipes/ski...

Nancy - posted on 06/27/2013




Skinny Chicken Chow Mein! Have you tried this easy, yummy recipe yet? My skinny chow mein has much healthier ingredients than Panda Express so you can actually enjoy every bite guilt-free!!! One serving, 327 calories, 5g fat and 8 Weight Watchers POINTS PLUS. You'll get 2 thumbs up for sure! http://www.skinnykitchen.com/recipes/ski...

Bethany - posted on 06/15/2012




really not healthy but so tasty and my toddle loves them

stuffed chicken breasts wrapped in bacon served with veggies and mash

chicken breast fillets bone out
spreadable/cooking cream cheese, pesto

make a pocket in the chicken breast, mix the creamcheese and pesto and pipe in to pocket
wrap in bacon and cook for 30 mins or until breast is cooked serve with mash n veggies

Susan - posted on 06/14/2012





3 lbs. boneless, skinless chicken breasts

12 oz. cream cheese

1/4 to 1/2 cup milk

3 pkgs crescent roll dough

Preheat oven to 350. Boil chicken until completely cooked. While chicken is cooking remove cream cheese from refrigerator to soften. When chicken is completely cooked cube or shred. Mix cream cheese and just enough milk to make mixture creamy but not too wet. Spread aluminum foil on cookie sheet. Spray with Pam. Use one square (2 triangles) of crescent roll dough and lay out. Put enough of chicken mixture into center of dough making sure to use enough to go to ends of dough. Fold in both sides of dough to form rectangle. Recipe usually makes about 8 squares. Bake approximately 15 minutes or until golden brown. Can freeze leftovers. To cook leftovers cook from frozen state.

Tamara - posted on 06/13/2012




Chicken and noodles

2-3 boneless, skinless chicken breasts
1 stick butter cut in slices
2 cans cream of chicken soup
3 cans chicken broth
1 pkg (24oz) Reame's frozen egg noodles
frozen veggies (if desired)

Put soup, broth, butter slices and chicken in crock; cook on low for 8 hours. Remove and shred chicken, and put it back into crock with frozen noodles (and veggies, if desired). Cook additional hour on low; turn off heat and serve. So easy and yummy. I often cook extra chicken or don't put all back in shredded so as to have some for another meal....shredded BBQ chicken or dice it for salads/other recipes.

Chicken with Gravy

boneless, skinless chicken breasts (as many as needed to serve all eating)
cream of chicken soup (enough to cover chicken)
dried beef, rinsed and dried

Lay dried beef slices in baking dish. Place chicken breasts on dried beef and lay a few strips of bacon over top. Cover with soup. Bake uncovered at 375 for 1- 1 1/2 hours when turning golden and all bubbling. Serve over rice or mashed potatoes. Easy to adjust to accommodate few or many dinner guests, and you can get more gravy by just adding more soup. Great to make ahead in the morning and simply bake in evening, and even warms up wonderfully!

Amanda - posted on 02/27/2012




One of our favorites is chicken green chili soup

1 pound cooked cubed chicken

1 7-oz can green chilies

1 onion, chopped

olive oil, for sauteing

4 cups chicken broth or stock

4 ounces cream cheese

1 can cream of chicken soup

1 Tblsp Montreal Steak Seasoning

Salt and pepper to taste

In soup pot over medium heat, saute chopped onion in olive oil. Cook until onions are transparent. Add cream cheese, cream of chicken soup, green chilies, steak seasoning, salt and pepper. Stir till it's completely combined. Add stock or broth and chicken. Simmer a few minutes to bring temperature back up and serve with favorite tortilla chips and cheese.

I also love to make homemade chicken fingers. I use 2 packages of unsalted crackers, 1 cup all purpose flour, 1/2 cup parmesan cheese (the powdery kind), 1/4 cup garlic and onion powder, and a healthy shake of dried parsley.

For the egg wash I use about 6 eggs, whisked really well with either poultry seasoning or just anything I'm in the mood for, some Worcestershire sauce, and few dashes of tobasco sauce. Then add in about 1 or 2 cups of buttermilk and set aside.

With thawed chicken, pat each breast dry, slice into strips or fingers (not too thick). Dredge the chicken in some flour, I usually have mine in a bowl or tall sided tray, then into the egg wash, and finally into the cracker crumb coating. Fry until golden brown!

This is my son's favorite, he thinks he has to have them every week for either lunch or dinner! So now I make them and freeze them so he can have them whenever he wants them! Happy eating!!

Rachel - posted on 02/19/2012




this sounds crazy but everyone I've ever made it for loves it, and it's one of my kids' favorite


dredge batter:

5 cloves garlic minced

1/2 cup creamy peanut butter

1 1/2 cup milk

salt and pepper

heat batter in small pot until mixed, take off heat and allow to cool slightly


1/2 cup flour

1/2 cup corn meal

1 cup crushed corn flakes

1 tsp garlic salt and pepper

You can use any chicken, but breasts work the best (bone in or out)

dredge chicken in batter, then roll in crumbs, then put onto rack over cookie sheet and cook at 400 until done...

goes great with anything, but doesn't make for good left overs so only cook what you're going to eat that night.

[deleted account]

I made a chicken pie for my girls last week:

shop bought puff pastry (use what you need and put the rest back in the fridge to use up on a later dish)

1lb chicken breast (diced)

2 leeks (chopped)

1 onion (chopped)

homemade white sauce (half a pint to 1 pint in quantity) [I do mine by eye]

2 chicken stock cubes

Fry off the onion and leek in a pan until soft. Add the chicken and cook until brown.

In a separate pan make up your white sauce. Melt about 2 tablespoons of margarine/butter. Then add about the same amount of all purpose/plain flour. Stir until mixed together to form a dough, allow to cook for a few seconds after. Gradually add the milk until it's all in - whisk until the mixture has thickened over a medium heat. When thickened add the sauce mixture to the chicken mixture.

Allow the mixture to cook until the chicken has cooked thoroughly.

Meanwhile - roll out and cut the puff pastry into four pieces. Cook in the oven according to the packet instructions (I normally cook it in the over at 200C/400F for about 10 minutes.

When ready - put the chicken mixture onto a plate and put the pastry topping on the chicken mixture.

Found that normally serves myself and my three daughters for an evening meal with a bit left over for the next day. can serve with mashed potatoes and other veggies.

[deleted account]

Here are a few that my family loves:

BBQ Chicken Calzones

4 slices bacon

1/2 small onion, chopped

3 cups shredded or diced small cooked chicken breast

2/3 cup bbq sauce

1 (10 ounce) can refrigerated pizza crust dough OR 1 can of crescent rolls

1 cup shredded mozzarella or cheddar cheese

2 tablespoons chopped fresh cilantro

Preheat the oven to 400 for pizza crust dough OR 325 for crescent rolls.

Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of barbeque sauce, and remove from the heat. Mix in the cooked bacon.

Roll the pizza crust dough or crescents (seal seams) out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.

Bake for 25 minutes or until browned to your liking.

Creamy White Chicken Chili

* 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes

* 1 medium onion, chopped

* 1-1/2 teaspoons garlic powder

* 1 tablespoon oil

* 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained

* 1 can (14-1/2 ounces) chicken broth

* 1-2 cans (4 ounces each) chopped green chilies

* 1 teaspoon salt

* 1 teaspoon ground cumin

* 1 teaspoon dried oregano

* 1/2 teaspoon pepper

* 1/4 teaspoon cayenne pepper (+/- to your liking)

* 1 cup sour cream or Greek yogurt

* 1/2 cup heavy whipping cream or half and half


* In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

* Stir in sour cream and cream and cook until heated through.

Yield: 7 servings.

General Tso's Chicken

* 3 pounds cut-up chicken (tenders, wings, thighs, etc..., with or without skin)

* 1 tablespoon garlic salt, or to taste

* 2 eggs

* 2 cups cornstarch (I didn't have any for some reason so I used brown rice flour instead and it worked fine so you could use regular flour)

* 1 quart oil for frying

* 1 cup white sugar

* 1/2 cup vinegar

* 1/4 cup water

* 1/4 cup ketchup

* 1 tablespoon soy sauce

* 1 tablespoon (or more) hot pepper sauce (such as Frank's RedHot or Tobasco)


1. Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator.

2. Beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. Dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. Shake off excess.

3. Heat oil in a deep-fryer or large saucepan to 375 degrees. Cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels.

4. Preheat oven to 350 degrees. Line a 9x13-inch baking dish with aluminum foil. Place the chicken into the baking dish so the pieces touch each other.

5. Stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Pour the sauce over the chicken, coating thoroughly.

6. Bake the chicken in the sauce basting with sauce every 10 minutes, for 40 to 50 minutes. Turn the pieces about halfway through baking. The sauce will thicken as it bakes.

The chicken can be served hot or cold. Can be kept warm in a crock pot on low for 3-4 hours.

Makes 6 servings.

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