Sharon - Chicken recipes?
#6861 - 04/22/03 11:13 PM
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KinOz
Reged: 02/02/03
Posts: 909
Loc: Brisbane, Australia
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Sharon,
We really enjoyed your raspberry(I had to use blackberry - it's the only seedless jam here but it was lovely) balsamic vinegar chicken and also the mango chutney one.
Do you have any other "sweet" chicken recipes? They make a really nice change from ginger, garlic, soy etc. (Though I love those too)
Kerrie 
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Kerrie - I'll have to check, but not off the top of my head. Let me get back to ya'.
Sharon
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Sharon
"Anything Chocolate"...that is all!
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Kerrie - I looked thru my WW cookbooks this morning while I was making my WW soup and here's what I found.
CHINESE CHICKEN LEGS (OR BREASTS)
8 scallions (~1 c) coarsely chopped
1/3 c prepared bbq sauce (or your own recipe)
2 tbsp reduced sodium (or regular) soy sauce
2 tbsp oyster sauce
2 tbsp honey
1 tbsp sugar
2 tsp grated peeled fresh ginger
1 tsp chili paste or hot pepper sauce (optional)
2-1/4 lb chicken (breasts, legs or thighs) skin and visible fat removed
1 clove (or more) garlic finely chopped
Preheat oven to 400. Line bottom of large baking pan w/foil or parchment paper.
Combine scallions, bbq sauce, soy sauce, oyster sauce, honey, sugar, ginger, chili paste and garlic in lg bowl. Add chicken and toss until well coated.
Place chicken in baking pan. Spoon any remaining sauce over the chicken. Cover loosely with foil and bake 20 min (or less for breasts). Remove foil and continue baking until the chicken is browned and cooked thru and sauce has thickened, about 20 min longer.
From: WW Simply Delicious Winning Points Cookbook.
Let us know when you make it. Sounds great!
Sharon
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Sharon
"Anything Chocolate"...that is all!
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Okay, Kerrie, you asked for it! Here's another sweet chicken recipe:
MAPLE-BBQ'D CHICKEN
prep time = 15 min
cook time = 40 min
4 servings
1/3 c pure maple syrup
2 tbsp cider vinegar
2 tbsp Dijon mustard
2 tsp Worchestershire sauce
1/4 tsp ground allspice
1/4 tsp salt
1/8 tsp pepper
~ 2 lbs chicken (skin and visible fat removed)
Cooking spray
Combine first 7 ingr in saucepan over med ht. Simmer uncovered 6 min or til sauce measure 1/3 cup, stirring occasionally.
Place chicken on sprayed grill rack and cover. Grill 35 min or until done turning every ten min. Baste w/sauce, and grill uncovered 5 min.
This recipe originally called for drumsticks, but I don't see why you can't use unboned skinless breasts. You could probably make it in the oven but I don't grill that much, so I don't know what temp to tell you. You could experiment, tho.
Have fun.
Sharon
From: WW Annual Recipes for Success 2003.
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Sharon
"Anything Chocolate"...that is all!
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My little koala bear - Like I said, you asked for it. Here's one more. If want any more, I'll try to find some, but it's gonna get harder to find them.
SWEET TEQUILA-LIME CHICKEN
prep = 7 min
cook = 18 min
serves 4
Before I begin, I don't know if the Tequila will be okay, but since it's cooked, the alcohol should be dissipated. Maybe Heather would know...
3 garlic cloves, minced
1/4 c tequila
1 tsp grated lime rind
1/4 c fresh lime juice
2 tbsp light brown sugar
1/4 tsp salt
1/8 to 1/4 tsp ground red pepper
cooking spray
4 - 4 oz. skinless, boneless chicken breast halves
Combine first 7 ingr in bowl. Stir well, set aside.
Coat a nonstick skilled w/cooking spray. Place over med-hi heat until hot. Add chicken and cook 4 min on ea side or until browned.
Add tequila mixture, bring to boil, cover, reduce heat and simmer 8 min. Uncover, turn chicken and simmer 2 min or until chicken is done and sauce is thickened.
From: WW Annual Recipes for Success 2003
Sharon
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Sharon
"Anything Chocolate"...that is all!
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Kerrie - That means, "one more, married lady"!
PEACH GLAZED CHICKEN
4 servings
Cooking spray
1 tsp canola oil
1 lb chicken breast tenders
1/2 c peach preserves (or any other you have on hand)
2 tbsp balsamic vinegar
1 green onion, chopped
1/4 tsp pepper
Coat lg nonstick skilled w/spray. Add oil and place over med-hi heat until hot. Add chicken, and saute 5 min on each side or until done. Remove chicken, set aside and keep warm. DO NOT WIPE OUT PAN.
Reduce heat to low, add preserves and remaining 3 ingr. Cook, stirring constantly until preserved melt and onion is tender. Spoon preserves mixture over chicken.
Note: I usually sprinkle the chicken with onion powder and garlic powder and a little salt before I cook it. It gives it a better flavor, otherwise, it's too bland.
As usual, let us know how it turns out.
Sharon
From: WW 5 Ingredient 15 Minute Cookbook
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Sharon
"Anything Chocolate"...that is all!
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Kerrie,
Here's a link to a sweet and spicy chicken recipe I posted awhile ago: Garlic Brown Sugar Chicken
Amelia
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This makes me crave a margarita! LOL 
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there's not much in there and the alcohol will cook off anyway.
Just don't have a shot of the stuff while you're cooking...
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Hey, Mags, go ahead and have that margarita--just boil the tequila first!!!
Sharon
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Sharon
"Anything Chocolate"...that is all!
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No way girl! And take all the fun out of it! LOL I'll have it for dessert, when I've already had my safe soluble fiber and all. hehe 
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Hi,
The recipe for chicken with raspberry jam sounds great, but I'm not having any luck finding it via the "search" command. Would you mind posting the recipe again, Sharon?
Thanks!
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recipe
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Sharon,
Gosh, thank you so much! These all look fantastic and I'll let you know how I go as I try each one. You're a gem!
Thanks again,
Kerrie
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What lies behind us and what lies before us are tiny matters compared to what lies within us.
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Re: Thanks!
#7030 - 04/24/03 12:13 AM
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KinOz
Reged: 02/02/03
Posts: 909
Loc: Brisbane, Australia
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TessLouise,
this looks yummy, thanks!
Kerrie
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What lies behind us and what lies before us are tiny matters compared to what lies within us.
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Hey Kerrie - instead of being a gem, I'd rather have one!!
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Sharon
"Anything Chocolate"...that is all!
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What lies behind us and what lies before us are tiny matters compared to what lies within us.
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Thanks for the recipe link, Heather.
Question? I've noticed that so many recipes on this board suggest cooking the chicken/fish/etc. on a pan on top of the stove. I typically broil most of my food as I've always thought it was healthier not to saute in oil or even in cooking spray since the food cooks in its own grease/fat/juices when it's in a pan. What are your thoughts on this? Do you think I can still broil most of my chicken/fish and cook the sauces, etc. on top of the stove or in the microwave?
Thanks,
Barbara
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Hi - I think you can definitely broil your fish/chicken and then add the cooked sauce when you serve. The recipes that are pan-fried should still be quite low in fat, though, as they use a non-stick skillet and just a few teaspoons of oil. The fish and chicken (which should be white meat, skinless) are already so lean that they shouldn't need to have any fat cook out of them.
But, either way would work fine so choose your preference!
Best,
Heather
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Yum!
#21348 - 09/21/03 12:39 PM
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We made this and cut the chicken up and served rolled up in tortillas. I put a little hot pepper relish on mine. It was so good! Chris and I both really liked it. Best of all, there's plenty of leftovers for lunch tomorrow!
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Oooh, I make this one all the time. In fact, just made it last Friday! 
Sometimes I use lemon juice and omit the lime zest if I don't have any fresh lemons or limes and it turns out just fine! A great throw together dinner. Friday was the first time I've actually used lime juice and lime zest.
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- Jennifer
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