South Beach Chicken Recipes

SOUTH BEACH CHICKEN

Steps:

• Combine the ricotta with the oregano, salt, and pepper. Blend together.
• Pretreat a large baking dish with PAM or rub the bottom with some olive oil so it doesn't stick.
• Rub the chicken with the garlic powder. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 10 minutes per side. You'll be tempted to move the chicken around but don't for at least 7 minutes, then check to see that it's not burning. Turn it over and do the same on the other side. Place the chicken breasts, side by side, in a lorge baking dish and allow to cool.
• Preheat the oven to 350°F.
• Spoon 1/4 cup of the cheese mixture and 1/4 cup tomatoes onto each chicken breast. You can be liberal. Top each chicken breast with 1 slice mozzarella. Bake for 20 minutes, or until a thermometer inserted in the chicken registers 170°F.

SOUTH BEACH BALSAMIC CHICKEN AND MUSHROOMS

Steps:

• 1. Clean mushrooms and slice in thick slices. Heat a little of the olive oil in heavy frying pan and saute mushrooms 4-5 minutes, until starting to slightly brown. While mushrooms brown,then pound chicken until it is about 3/8 inch thick. (Put chicken in a small, heavy duty ziploc bag and use a rolling pin or meat mallet to pound one chicken breast at a time.) Mix flour and poultry seasoning on a plate. Remove mushrooms from frying pan and put in small bowl. Add a bit more olive oil to pan and heat. Coat each chicken breast in a very thin layer of flour/poultry seasoning mixture, then add to pan. Saute over medium heat until quite brown on each side, about 6-7 minutes total. While chicken cooks, puree the garlic combine balsamic vinegar, Dijon, and garlic puree. When chicken is browned on both sides and done, remove from pan and put on serving plate. Add chicken stock to hot pan and deglaze, scraping browned bits off the bottom. Cook 1-2 minutes, until stock is slightly reduced. Add balsamic vinegar mixture, and mushrooms, cook 1-2 minutes more. Pour over chicken and serve immediately.

CHICKEN CAPRI (SB DIET PHASE 1)

Steps:

• In a small bowl mash Ricotta Cheese, Parmesan Cheese, Salt, Pepper, Oregano& Parsley together until well blended.
• Toss the chicken with the garlic powder and brown in the olive oil in a large skillet over medium heat for 10 minutes per side.
• When done remove to a shallow casserole dish to cool slightly.
• Preheat oven to 350 degrees.
• Spoon 1 Heaping serving spoon of Ricotta mixture onto each chicken breast and top with 1 tablespoons of Crushed Tomatoes.
• Place one slice of mozzarella cheese on each one and place in the top rack of the oven.
• Bake for 20 minutes until a meat thermometer registers 170 deg. farenheit

SOUTH BEACH DIET OVEN-FRIED CHICKEN WITH ALMONDS

Steps:

• Whole wheat bread crumbs:.
• Use 2 slices whole wheat bread, toast them until lightly brown, then pulse in a food processor. Set aside.
• Preheat oven to 400 degrees F.
• Pound the chicken breasts to a 1/2 inch thickness and cut them into 12 pieces.
• In a medium bowl, stir bread crumbs, Parmesan cheese, almonds, parsley, garlic, salt, thyme and pepper until mixed.
• Pour oil onto a plate.
• Dip the chicken into the oil and then into the bread crumb mixture to coat.
• Place chicken on a cookie sheet.
• Bake for 20 minutes or until juices run clear when the thickest part of the chicken is pierced with the tip of a knife. (Do not turn chicken over).
• Serve immediately. Nutrition facts per serving 383 calories, 16 g total fat, 4 g saturated fat, 15 g carbs, 1 g fiber, 41 g protein.

PATRICK'S SOUTH BEACH LOW-CARB CHICKEN BAKE

Steps:

• In a medium frying pan, saute chicken breast in olive oil until fully cooked and lightly browned.
• Meanwhile, in a medium bowl, mix together cheese, mayonnaise and cream of chicken soup.
• In a medium casserole dish, layer first the broccoli florets, then the cooked chicken, then give the mixture a good squeeze of lemon juice for flavor.
• Continue layering with the cheese sauce mixture and top with chopped almonds and parsley flakes until fully covered.
• Bake casserole at 350 degrees for 45 minutes.
• Enjoy!

SOUTH BEACH BALSAMIC CHICKEN

Steps:

• Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. Place chicken in a large bowl. Drizzle with the oil, and rub with the spice mixture. Cover and refrigerate overnight.
• Preheat oven to 450. Spray a heavy roasting pan or iron skillet with cooking spray. Place chicken in pan and bake for 10 minute Turn chicken over. If drippings begin to stick to the pan, stir in 3-4 Tbs water or wine if using.
• Bake about 10 min til thermometer registers 160 and juices run clear. If the pan is dry, stir in another 1-2 Tbs of water or wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan.
• Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.

SOUTH BEACH CHICKEN-PISTACHIO SALAD

Steps:

• To make the salad:.
• Preheat the oven to 375. Mix the nuts in a pie plate with 1/2 tsp salt and 1/2 tsp pepper. Press the chicken into the nuts. Heat 1 Tbs of the oil in a skillet and cook the breasts, 2 min per side. Place the breasts in a baking dish and bake for 15 min or til thermometer registers 160 and juices run clear.
• Heat the remaining Tbs of oil in a nonstick skillet over high heat. Add the diced onion, 1/4 tsp salt, and a pinch of pepper. Cook til the onion is browned.
• Line 4 serving plates with lettuce. Slice the chicken breasts and arrange 1 breast on top of the lettuce on each place. Serve with the dressing.
• To make the dressing:.
• Puree the onion, avocado, oil, lime juice, and water in a blender.

SOUTH BEACH INDIAN CHICKEN

Steps:

• Salt and pepper the chicken breasts. Lightly brown the chicken for 5 minutes over medium-high heat with the oil then set aside on a plate.
• Reduce the heat to medium-low. Add onion, garlic, curry powder, and the ginger. Cook for 2 minutes. Add the califlower, coconut milk and broth or water. Cover and simmer about 5 minutes until the vegetables are crisp-tender. Add the chicken back and cook until sauce is thickened and reduced (about 5 minutes.