DIET COLA CHICKEN MY WAY
The proverbial statement "You know you are a Weight Watcher when..." could easily be completed with you have heard of or tried chicken simmered in a sauce made of equal parts ketchup and diet cola. While I love the dish for it's simplicity, I find it too sweet for my tastes. Inspired by Recipe #219157 and the addition of onions to add a savory note, I decided to play with the classic and developed this version. Though there are a few more ingredients, it is just as easy to prepare as the original. (WW 4 points per serving and Core)
Provided by justcallmetoni
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the ketchup, diet cola, vinegar, hot sauce and onions in a large skillet. Add the chicken breasts and bring the sauce to a boil over medium high heat.
- Reduce to a simmer and cook for 50 minutes, until the chicken is tender enough to split with a fork. The sauce will be reduced by half and quite rich and thick.
- Serve each breast with a quarter of the sauce.
ROAST CHICKEN MY WAY WITH PARSLEY-LEMON OIL
This recipe for Dad's Roast Chicken My Way is adapted from Dave Lieberman's cookbook "Young and Hungry," and it's the perfect dish to make for Father's Day.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Place chicken in a 13-by-11-inch baking pan. Season generously with salt, pepper, olive oil, rosemary, thyme, and zest; toss to combine. Arrange chicken in a single layer, skin-side up. Marinate at room temperature for 30 minutes or covered in a refrigerator overnight.
- Transfer to oven, and roast until skin is browned and juices run clear, about 35 to 40 minutes. If white meat is done before the dark meat, transfer to a serving platter while dark meat finishes cooking.
- Meanwhile, prepare the parsley-lemon oil; in a small bowl, combine parsley, extra-virgin olive oil, and juice; season with salt and pepper. Set aside.
- Serve chicken with potato mash. Garnish with parsley-lemon oil.
CHICKEN CACCIATORE / MY WAY
What a delicious one pot meal. I love making meals like this for my family...all of the flavors from the many veggies makes the sauce delish... The Merlot wine also gives it it's own subtle flavors...Hope you give this delicious meal a whirl... My recipe and Photos
Provided by Cassie *
Categories Chicken
Time 1h40m
Number Of Ingredients 22
Steps:
- 1. Prepare all veggies. Preheat oven to 350 degree F.
- 2. In a 5 - 6 quart dutch oven, melt butter into the olive oil, over medium heat. While that's heating, season chicken pieces on both sides. Pat each side in flour. Brown each side, 4 - 5 pieces at a time until golden. Place on a plate and continue browning the remaining chicken. Set aside.
- 3. In the oil left in pot from chicken, add peppers, onion, carrots, garlic, celery...stir and cook for a few minutes.
- 4. Then, add mushrooms;continue cooking another minute or two.
- 5. Add the tumeric, thyme, oregano, hot pepper flakes, bay leaf...more salt and pepper. Stir.
- 6. Add the wine, stir and cook until bubbling. Continue for a few minutes.
- 7. Stir in the crushed and plum tomatoes. Add sugar if using...I use it to mellow out the tartness and acid of the tomato products.
- 8. Now, place the chicken on top. Place lid on pot and bake for 45 minutes to 1 hour. When through, re season if need be.
- 9. Remove the lid, and continue baking another 15 - 20 minutes. You can now - either take the chicken out and place on a plate, and cook the sauce down to thicken up on the stove top, if you like a thicker sauce. I then place the pasta or rice on each plate..add a thigh or two...then a ladle of veggie sauce over top, with a sprinkle of Parmesan cheese.
- 10. Enjoy!
CHICKEN SHWARMA, MY WAY.
A very popular middle eastern dish. Traditionally cooked rotisserie style, this method allows you to recreate the flavor and texture on a much more economical and smaller scale.
Provided by Mayas Mama
Categories Chicken Breast
Time P1DT10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut the chicken breasts, into long, slim strips, then into lengths that are about an inch long.
- Put them into a bowl, and allow them to marinate in the lemon juice and rind, olive oil, crushed and diced garlic, yoghurt, tomato paste, salt, pepper and spices.
- Allow 24 hours for the flavors to develop. [ i know it seems like a long wait, but it'll be worth it].
- The following day, remove and drain the chicken pieces from the marinade, and saute them for 10 minutes.
- Serve hot as a mezze or for sandwiches along with thinly sliced onions, deseeded tomato, pickles, and fresh baked pita.
PARTY CHICKEN, MY WAY
My version of a dish my mom used to make. Serve over buttered noodles or rice with a veggie. I like to add a dried habenero to the sauce because we like everything to be spicy!
Provided by KPD123
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in a greased 2 quart or 13x9 casserole baking dish. Season with salt and pepper.
- In a medium bowl, combine sour cream, soup, parsley, and garlic powder. Combine well. Season with salt and pepper to taste.
- Pour sour cream sauce over chicken.
- Bake at 350 degrees for 45 minutes to an hour, covered.
- Top chicken with fried onions and bacon. Bake, uncovered, 5-10 more minutes or until onions are golden brown.
Nutrition Facts : Calories 773.5, Fat 57.2, SaturatedFat 25.9, Cholesterol 196.1, Sodium 1148, Carbohydrate 11.4, Fiber 0.2, Sugar 0.7, Protein 51.7
MALIBU STYLE CHICKEN MY WAY
When I was younger we always went to this diner every friday for dinner that had awesome malibu chicken. They closed down and I was determined to replicate what they made. This is simple to do promise.
Provided by mindy morrissette
Categories Chicken
Number Of Ingredients 8
Steps:
- 1. Garlic salt you chicken as to your likeing. Cook your 5 chicken breast in the oven on the normal temp setting and cooking time. 10 mins before your chicken is finished take it out of the oven and top each of the chicken with 2 slices of ham and one slice of baby swiss cheese. Return to oven for 10 mins or until cheese is melted.
- 2. Malibu sauce: In a small mixing bowl mix the mayo and mustard together.
- 3. Serve the warm chicken and dip it in the malibu sauce.
CHICKEN MY WAY RECIPE - (4.5/5)
Provided by Ricciolini511
Number Of Ingredients 6
Steps:
- Take chicken cutlets pound them thin. Place grilled pepper, mozzarella, & asparagus, in center of cutlet season it with salt and pepper and roll it. Secure it with a tooth pick to hold it together and wrap a slice of bacon around the outside of rolled cutlet. Bake at 350 for 50-60 mins. Enjoy!
CHICKEN VINDALOO MY WAY
We had an Indian potluck at work and I made this dish. Everyone loved it and there was not one drop left. Several people asked for the recipe so I decided to post it here. I used several different recipes (including Recipe #24139 ) and combined them to come up with what I thought would be a good, fairly easy Vindaloo recipe. I noticed a lot of Vindaloo recipes call for Cardamom but I didn't have it on hand and at $12 for a small bottle, didn't use it. I am not sure what addition the cardamom would make, but if you have it on hand you could add about 1/4 teaspoon to the Garlic Red Chili Paste.
Provided by Sooz Cooks
Categories Healthy
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Slice the onions into fairly thin slivers. Heat 2 tablespoons oil in a dutch oven. When the oil is very hot, add the onions. Turn the stove down to a low heat, so the onions just gently sauté. After around 3 minutes they should be starting to caramelize. Gradually turn up the heat and keep stirring the onions. You want them to brown quite heavily without burning.
- Add the vinegar, it will sizzle, and after a while will evaporate. Keep stirring. Fry for several more minutes, until the onions are very brown, but not burnt.
- Put the onions (let as much oil as possible drip back into the pan) in a food processor with the ingredients for the Garlic Chili Paste and process until smooth.
- Add a little more oil to the pan you used for the onion and add the chicken. Sauté the chicken for about 5 minutes.
- Add the Garlic Chili paste and mix well. Stir the water into the gravy and stir until blended.
- Cover the skillet simmer on for 40-45 minutes until the chicken is tender and ready to be served.
- Garnish with cilantro (if desired) and serve with hot white Basmati rice.
- ****Crock Pot Version***.
- Cut the water back to 1 cup. After adding the water and stirring well, simmer for 10 minutes and then put in a crock pot, and cook on low for 4 hours.
Nutrition Facts : Calories 461.4, Fat 13.3, SaturatedFat 2, Cholesterol 87.8, Sodium 1397.7, Carbohydrate 50, Fiber 3.3, Sugar 38.7, Protein 38.7
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