Healthy Chicken Marinade Recipes For Grilling
Looking for some Healthy boneless skinless chicken breast recipes.?
Hello all , I am looking to change my eatting habits to something far healthier then they have been, and lose some weight,
most likely the main thing i will be eatting is boneless skinless chicken breasts, either grilled or baked ( or if i can find another healthful way of cooking them)
my question though is does anyone know any flavorful / good, and HEALTHY chicken breast recipes or marinades?
eatting chicken every night to try and lose weight will be worlds easier i think if I can really mix it up and change the flavors every couple of nights , thanks in advance 
Italian Chicken Saltimbocca
8 boneless, skinless chicken breast halves, pounded to 1/4 inch thickness
salt and pepper to taste
4 tsp. minced garlic
2 cups shredded part-skim mozzarella cheese
4 oz. prosciutto
1/3 cup white wine
1/4 cup olive oil
1/4 cup shredded fontina or Parmesan cheese
Preheat oven to 325 degrees. Place chicken breasts on a cutting board. Season with salt and pepper. Sprinkle each breast with 1/2 tsp. minced garlic, 1/4 cup shredded mozzarella, and a slice of prosciutto. Roll up, jelly roll style, securing with toothpicks, if necessary. Place in a 9 x 13 baking dish, seam side down.
Whisk together white wine and olive oil. Pour over chicken rolls. Sprinkle with shredded fontina or Parmesan. Bake 30 minutes or until juices run clear.
serves 6 to 8
Per serving: 380 calories, 19 g fat, 113 mg cholesterol, 3 g carbohydrate, 0 g fiber, 45 g protein, 7% Vitamin A, 3% Vitamin C, 54% calcium, 6% iron
Boneless, Skinless Chicken Breasts BBQ
Ingredients:
4 boneless skinless chicken breast half
1 Tbs. olive oil
salt and pepper. to taste
Cooking Directions:
Rinse chicken breasts and pat dry. Brush with oil and season with salt and pepper to taste. Place chicken breasts in center of grill. Grill 10-12 minutes, or until tender and no longer pink inside, turning once halfway through cooking time. Tasty variations: Grilled chicken breasts can be sliced and served on top of a tossed green salad with a light vinaigrette dressing. Grilled chicken breasts make delicious sandwiches. Place grilled breast on a bun and top with lettuce and sliced tomato or a grilled red pepper half. Serve with your favourite dressing.
This Recipe is considered:
Low Sodium
Sugar Free
Per Serving: calories 230, fat 4.9g, calories from fat 19%, protein 42.0g, cholesterol 105.6mg, dietary fiber 0.0g
10 Easy Ways with Skinless, Boneless Chicken Breasts
Here are nearly two weeks’ worth of fresh ideas.
1. Quesadillas: Shred cooked chicken breast, sandwich between flour tortillas with cheese and black or refried beans, and cook a couple minutes per side in a nonstick skillet.
2. Salad: Grill chicken breasts, slice thinly, and fan atop a Greek salad of romaine lettuce, kalamata olives, pepperoncini peppers, and feta cheese.
3. Blackened chicken sandwiches: Season chicken breasts with blackening seasoning, grill, and arrange on hoagie rolls with coleslaw.
4. BBQ pizza: Shred cooked chicken breast, toss with Barbecue sauce, and arrange on pizza dough with smoked cheddar cheese and chopped green onions.
5. Skewers: Dip chicken in low-fat Italian dressing, cut into bite-sized pieces, skewer with olives and artichoke hearts, and grill.
6. Fried rice: Cut chicken into bite-sized pieces, saute with garlic and green onions, then stir in cold leftover rice.
7. Pesto focaccia sandwiches: Grill chicken breasts; serve with roasted red bell peppers on focaccia spread with pesto.
8. Stuffed breasts: Cut a horizontal slit into chicken breasts to form a pocket, stuff with ham and reduced-fat Swiss cheese, and saute. Other combinations to try: goat cheese and chutney, or spinach and feta cheese.
9. Stuffed potatoes: Cut chicken into bite-sized pieces, season with cumin and chili powder, and saute; toss with thawed frozen corn, chopped green onions, lime juice, and chopped cilantro. Spoon over baked potatoes.
10. Chicken sate: Pound breasts thin, cut into long strips, toss with commercial peanut sauce, skewer, and grill.
Spinach-Stuffed Chicken Breasts
1-1/2 cups water
6 Tbsp. KRAFT Roasted Red Pepper Italian with Parmesan Dressing, divided
1 pkg. (10 oz.) spinach leaves, stems removed, chopped
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/4 cup coarsely chopped roasted red peppers
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1/2 cup KRAFT Shredded Mozzarella Cheese
PREHEAT oven to 350°F. Bring water and 2 Tbsp. of the dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min. Set aside.
PLACE chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 13×9-inch baking dish. Brush with remaining 1/4 cup (4 Tbsp). dressing.
BAKE 35 min. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).
Calories 300
Total fat 7g
Saturated fat 2.5g
Cholesterol 75mg
Sodium 790mg
Carbohydrate 25g
Dietary fiber 2g
Sugars 4g
Protein 32g
Vitamin A 100%DV
Vitamin C 15%DV
Calcium 15%DV
Iron 20%DV
Lemon Garlic Chicken
Ingredients:
4 boneless, skinless chicken breasts
1 TBLS margarine or butter
3 garlic cloves, minced
2 cups water
3/4 cup uncooked rice
2 chicken bouillon cubes
1 lemon, halved
1/2 cup frozen broccoli
1/2 cup frozen carrots
1/2 cup frozen culiflower
Directions:
Melt margarine in large nonstick skillet. Add chicken; cook over medium-high heat 5 to 7 minutes or until light brown. Add garlic and cook briefly. Add water, rice, bouillon cubes and juice from one lemon half. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Add broccoli, carrots and cauliflower; continue cooking 5 minutes or until internal juices of chicken run clear.
Cut remaining lemon half into slices and use for garnish.
Serves 4
Calories per Serving: 192
Brie and Apple Chicken Breasts
Ingredients:
4 skinless, boneless chicken breast halves
1 small apple, cored and thinly sliced
4 tablespoons butter
1/2 teaspoon each salt and freshly ground black pepper
0.25 teaspoon (0.1 oz) Herbs & Spices, Pepper, black
1-2 tablespoons flour
4 slices Brie cheese
2 cups apple cider
2 cups chicken broth
Directions:
Preheat the oven to 450 F
Warm 1 tablespoon butter in a large, non-stick sauté pan over medium-high heat. Add the apples and sauté until softened. Set the sauté pan aside because you will need it again. Tuck a slice of Brie and several slices of apple into the pocket on the underside of the chicken breasts between the breast and the tenderloin. Season the chicken with salt and pepper. Pat a little flour onto both sides of each chicken breast.
In the sauté pan, warm 1 tablespoon butter over high heat. When the butter foams add the chicken breasts and brown them on both sides. Transfer the chicken to a sheetpan, stuffed-side-down, and put it into the oven for 12 to 14 minutes.
While the chicken is cooking, make the sauce. Pour the cider and broth into the sauté pan and boil it over high heat until reduced to about 1 1/2 cups. Swirl in the remaining 2 tablespoons of butter. Season to taste with salt and pepper.
To serve, divide the chicken among 4 plates and pour a little sauce over each.
Serves 4
Calories per Serving: 425
I hope these suggestions/recipes were helpful,Take Care!!!
Beer Mop and Marinade Recipe by the BBQ Pit Boys
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