- chicken breast cut into chunks/strips
- fat free parmesan cheese
- salt
- pepper
- garlic powder
- Cook in 2tbsp hot oil until just browned but not cooked through
- place in greased baking dish
- top with 1&1/2 cups low sugar/sugar free Marinara
- Sprinkle with 1/2 cup fat free mozzerella and 1/4 cup fat free parm cheese
- Cover with foil and bake at 350 20min or until chicken is cooked through
- Serves 4
Serves 6
You can substitute one clove of minced garlic and ¼ teaspoon of cayenne pepper for the Asian chili-garlic sauce.
- oranges
- rice vinegar
- soy sauce
- grated fresh ginger
- Asian chili-garlic sauce
- vegetable oil
- toasted sesame oil
- fresh cilantro leaves
Serves 6
This recipe relies on two unusual ingredients: soy sauce and tomato paste. Do not omit them. They don’t convey their distinctive tastes but greatly deepen the savory flavor of the filling. When making the topping, do not substitute milk or half-and-half for the heavy cream.
- Filling:
- low-sodium chicken broth
- vegetable oil
- Table salt and ground black pepper
- whole milk
- juice from 1 lemon
- minced fresh parsley leaves
- frozen baby peas
- Crumble Topping:
- ground black pepper
- cayenne pepper
- lemon
- Kosher salt and freshly ground black pepper
- minced fresh thyme leaves
- dried oregano
- freshly squeezed lemon juice
- dry white wine
- good olive oil
17-Day Diet
- Worchestershire sauce
- egg substitute
- taste
- ground turkey breast
- Salt and pepper to taste
Serves 4
For the best results, buy similarly sized chicken breasts. If your breasts have the tenderloin attached, leave it in place and follow the upper range of baking time in step 1. For optimal texture, sear the chicken immediately after removing it from the oven.
- kosher salt or 1 teaspoon table salt
- vegetable oil
- cornstarch
- ground black pepper
Serves 4
Use any combination of white and dark meat. For even cooking, halve breasts crosswise and separate leg quarters into thighs and drumsticks.
- buttermilk
Serves 4 to 6
Split chicken halves are whole chickens that have been split in two through the breastbone. Buy them at the market or see page 31 for instructions on how to prepare them yourself. Lee Kum Kee Tabletop Soy Sauce is our favorite supermarket brand.
KEY TO BOLD FLAVOR: MESQUITE
Authentic huli huli chicken is grilled over kiawe wood, from a hardwood tree that is a species of mesquite. The test kitchen finds mesquite wood chips too assertive for long-cooked chicken and pork dishes; after an hour or two, the smoke turns the meat bitter. But we liked them in this comparatively quick recipe. Our Huli Huli Chicken recipe will work with any variety of wood chips, but if you care about authenticity, mesquite is the chip of choice.
WHEN THE CHIPS ARE DOWN
Assertive mesquite doesn’t always work, but we like it here.
Slow cooker instructions: http://sandynawrot.blogspot.com/2011/05/weekend-cooking-slow-cooker-revolution_28.html
- Glaze:
- packed light brown sugar
- soy sauce
- ketchup
- rice vinegar
- grated fresh ginger
- chili-garlic sauce
- Chicken:
- water
- soy sauce
- vegetable oil
- grated fresh ginger
This is one of the cookbooks Grandma covered in wallpaper and marked inside the cover her favorite recipe. The page is quite stained, if that is any evidence of a well-loved recipe.
- olive oil
- butter
- nutmeg
- flour
- dry white wine
- Juice of one lemon
- parsley
- lemon
- Salt and pepper
I’m always in search of good chicken recipes, and although these weren’t marked by Grandma, I’m adding these poultry recipes because they are simple and delicious.
- butter
- chicken of about 3 pounds
- Salt and pepper