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OLIVE GARDEN HEART HEALTHY CHICKEN/PASTA
Yield: 4 Servings

-WALDINE VAN GEFFEN
-VGHC42A-----
8 oz Fresh pasta shells -- or
6 oz Dry pasta shells
1 1/4 lb Fresh spinach
1 lb Chicken breast; boned,
Skinned -- grilled, cut1"
4 md Cloves garlic-chopped fine
1 ts Olive oil -- or
-Vegetable spray
1 c Chicken broth
1/2 ts Nutmeg or mace
Salt and pepper
1/2 c Parmesan -- grated

Cook the spinach in the broth until tender. Drain and reserve broth.
Mash out excess liquid. Cook pasta. Preheat a saute pan or heavy
skillet over medium heat, add the oil or vegetable spray and saute
the garlic, stirring constantly, until it is white. Don't allow it to
brown. Add the spinach and nutmeg or mace, salt and pepper. Add the
chicken pieces to the spinach, stir and turn and add a small amount
of the reserved cooking broth. Stir and turn the spinach until it is
hot, adding broth as necessary. Remove pasta and immediately drain.
Add the shells into the spinach mixture and blend well. Serve
immediately with Parmesan.



2352

CHUCK WOOLERY'S HEALTHY CHICKEN BURGERS
Yield: 4 Sandwiches

----------------------WALDINE VAN GEFFEN VGHC42A----------------------
1 lb Ground chicken or turkey
1/2 c Plain bread crumbs
1/4 c Apple sauce
1/4 c Yellow onion; mince
1/4 c Parsley; chop
1 ts Lea & Perrin
1 ts Lemon juice
Salt and pepper

Combine all ingredients and shape into patties. Grill, broil or saute
about 4-5 minutes per side. Serve with Christina Ferrare's No-Fat
Sauce.



14385

Recipe Books

ROB WELLER'S HEALTHY CHICKEN FAJITAS
Yield: 4 Servings

-CHICKEN FILLING-
1 lg Plump chicken breast
1/2 c Celery (tops and tender,
-inside stalks)
1/2 md White onion
2 Or 3 peppercorns
2 tb Olive oil
1 Red pepper
1 Yellow pepper
1 1/2 lg Red onions
1/2 c Chopped cilantro leaves
Salt to taste
Pepper to taste

-BEAN FILLING-
1 lb Bag of pinto beans (red or
-pink)
8 c Water
Salt to taste
1/4 Onion
1/4 c Olive oil

Poach chicken with celery tops, onions and peppercorns. Cook for
about 15 minutes. Let cool and remove skin. When chicken is skinned,
slice or shred, then saute with olive oil in wok or large skillet
until barely browned around the edges. Next add red and yellow
peppers and red onions. Toss and saute for about 10 minutes. Watch
closely so that peppers don't go limp. Add cilantro leaves. Remove
from heat. Add salt and pepper to taste. Combine with beans (see
below). Place in tortillas, top with salsa and serve.

Cook beans in water for approximately 1 1/2 hours on medium heat.

Make sure that beans are completely covered in water. Stir
occasionally. Beans will absorb liquid and become soft. Add more
water if needed. Add salt when beans are thoroughly cooked. Remove
from heat. Add chopped onion. (Onions will cook from the heat of the
beans.) Drizzle with olive oil. Let sit.

TORTILLAS: Warm six large flour tortillas in microwave on high (in
large zip lock bag to preserve moisture) for about 30 seconds.

SALSA: Two large, peeled and chopped tomatoes.

Serves 4.





21541

INDIAN CHICKEN CURRY COCA-COLA
Yield: 6

2 1/2 lb Chicken breasts or a For experienced palates)
Chicken, cut-up 1/3 c Raisins
Water 1 c Chicken broth
Salt 1/2 c COCA-COLA
Celery tops 3 1/2 tb Flour
3 tb Butter or margarine 1 c Coffee cream or undiluted
1 Tart apple, peeled Evaporated milk
And diced 1 ts Salt
1 md Onion, thinly sliced 1/8 ts White pepper
1 tb Curry powder (or more Rice, cooked and hot

Rinse the chicken pieces. In a pot of boiling salted water, cook the
chicken with a few celery tops. Cover and simmer about 1 hour or until
fork-tender. Drain and strain the broth; reserve. Bone the chicken and cut
it into 1/2-inch pieces to measure about 2-1/2 cups.

In a skillet, melt the butter/margarine. Add the apple, onion, and curry
powder and saute for 5 minutes, blending well. Stir in the raisins, 1 cup
of the reserved chicken broth, and the Coca-Cola.

In a bowl, mix flour with the coffee cream/evaporated milk, stirring until
smooth. Add with salt and white pepper to the onion/apple mixture. Stir
and cook over low heat until thick and creamy. Taste for seasoning. Add the
chicken and turn into a covered container to chill overnight.

Reheat in the top of a double boiler over hot water and serve on cooked
rice with a selection of condiments (See NOTE below).

NOTE: Provide a sampling of the following condiments for
sprinkling on top of each serving: grated coconut,
chopped peanuts, chopped raw onions, raisins, sweet
pickle relish, chutney, chow chow, and/or lime wedges.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981



7

CHICKEN ACAPULCO WITH CREAMY SHRIMP SAUCE
Yield: 4

4 lg Poblano peppers 2 8 ozs chicken breasts,
1/4 c Onion, chopped Halved, deboned, and
1/2 lb Medium shrimp, lightly Pounded flat
Cooked, peeled, and chopped 2 ts White pepper
1/4 c Cilantro, chopped Salt, to taste
1/4 lb Monterey jack cheese, 12 6-in long strings
Shredded Oil, for frying

CREAMY SHRIMP SAUCE
3 Shallots, diced 1 lb Small shrimp
1 c White wine 2 c Whipping cream
1/2 c Fish stock or chicken broth 3/4 lb Butter

ROAST PEPPERS: Place poblano peppers under the broiler and char on all
sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub
off peel, then slit to remove seeds under running water.

Preheat oven to 400 degrees F. In a medium saute pan, saute onion, shrimp,
and cilantro until the shrimp are almost cooked, about 5 minutes. Place in
mixture in a bowl, add the cheese and set aside.

TO ASSEMBLE: Lay the four prepared chicken breasts flat, skin-side down.
Season with salt and white pepper. Layer each breast with one pepper and 2
to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast
tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in
the middle.

In a skillet, heat about 1/4-inch of oil. Lightly brown chicken breasts,
one at a time, on all sides. Remove from heat, transfer to a oven-proof
dish and bake for 10 minutes until golden brown.

Remove from oven. Cut strings and slice chicken into 1-inch roulades
(rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate
and arrange the roulades on top of the sauce. Serve warm. Makes 4 servings.

TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium-high heat, combine
shallots and wine. Cook until reduced by three-fourths. Add stock/broth
and shrimp and cook until reduced by half. Add the cream and reduce again
by half. Whisk in the butter by tablespoons. Cook until butter melts and
sauce is well-blended. Remove from heat. Recipe: Cafe Noche, 2409 Montrose
Blvd, Houston, Texas -- 1-(713)-529-2409



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