Curry Chicken

  • 1 Diced Onion
  • 1 Pound of Chicken
  • 2 Cloves of fresh garlic
  • 1 Tablespoon curry powder
  • 1/2 cup fresh cilantro (optional)
  • Romain Lettuce
  1. Sere chicken in pan on both sides.  
    Then place diced onion and garlic in pan
    with a small amount of water with curry powder. 
    Cover and let simmer until chciken has completed
    cooking and onions are tender.
  2. Serve in rolled Romaine lettuce leaf or on top of lettuce salad
 


Chicken Bacon Wrap


  • 1 large Romaine lettuce leaf
  • 1/2 tomato chopped
  • 1/2 cucumber chopped 
  • 2 Melba roasted garlic snack crackers, crumbled 
  • 3.5 ounce shredded chicken
  • top with bacon ranch dressing from walden farms dressings
  • no salt seasoning from costco, to taste


 

Barbecue Chicken

  • 1/2 pound chicken
  • Walden farms barbecue sauce

 

Chicken Tacos

 

  • 3.5 ounces chicken
  • 1/4 cup chicken broth 
  • a strong dash or 2 garlic powder
  • 3-4 shakes oregano
  • 3 twists on the Italian herb seasoning grinder
  • 2 good shakes chili powder
  • half a teaspoon Creole seasoning
  • 2 good sized romaine lettuce leaves
  • 3 slivers of onion and 4 slices tomato
     

Preparation


Put chicken broth in frying pan and add all the seasonings and a pinch of chopped onion.
Use kitchen scissors to sliver/cube up you chicken, add to the pan and coat well. Cook on high
heat if liquid evaporates add a few tablespoons of water to re-liquefy the seasonings off the
bottom of the pan and continue to coat/stir the chicken in the seasonings till done.
Takes about 3 minutes.  Set your now wonderfully seasoned chicken aside off heat.
Take your nice big lettuce leaves and place on a plate. I took one extra leaf and shredded
it up and put it in the big leaf and then placed half the chicken in the leaf. 1 sliced 2 slices of
tomato and a slice of onion on top and a tablespoon HCG acceptable salsa on top
AND REPEAT FOR THE REMAINING CHICKEN.
 
 

 Moroccan Lemon Chicken

  • 3.5 oz or 5.0 oz chicken breast
  • 1/2 freshly squeezed lemon juice
  • 1 tablespoon of onion, minced
  • Pinch of saffron
  • pinch of ginger
  • Pinch of ground coriander
  • Pinch of lemon zest
  • Black pepper to taste
  • Lemon slices, fresh 

    1 - Marinate saffron in lemon juice, then crush into a paste.
    2 - Add dry spices.
    3 - Dip chicken breast in lemon juice and spice mixture.
    4 - Rub additional spices into chicken breast with pepper.
    5 - Wrap individual servings in foil and cover with slices of lemon and a little of the saffron mixture.
    6 - Bake chicken at 350 degrees for 20-30 minutes or until chicken is cooked completely and tender.

 

Barbequed Chicken

  • 3.5 oz or 5.0 oz of chicken breast, whole
  • 1 serving of barbeque sauce
  1. Coat chicken with barbeque sauce and cook with a little water in small skillet until cooked thoroughly on low heat.
  2. Stir constantly and add water si that it doesn't burn or grill on the barbeque.
  3. Add pepper to taste
  4. Serve hot

 

Bruschetta Chicken

  • 3.5 oz or 5.0 oz chicken breast
  • 1 Melba toast, crushed into crumbs
  • 2 medium Roma tomates, diced
  • 2 tablespooons freshly squeezed lemon juice
  • 1 tablespoon Bragg's liquid aminos
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic, finely chopped
  • 3 large fresh basil leaves, rolled and sliced
  • Pinch of dried oregano
  • Pinch of marjoram
  • Black pepper to taste
  1. Marinate chicken in lemon juice, Bragg's, vinegar and pepper
  2. Mix Melba crumbs with dry spices
  3. Coat the chicken in Melba crumbs/herb mixture and cook chicken in small skillet until golden brown
  4. Deglaze the pan periodically with a little broth to keep chicken from burning
  5. For the bruschetta sauce, chop tomatoes finely and put into small bowl
  6. Roll basil leaves together crush lightly, and cut horizontally to create fine slices
  7. Mix ingredients together with lemon juice, vinegar, and pepper to taste
  8. Serve chilled bruschetta sauce over the hot chicken.


Buffalo Style Chicken Tenders

  • 3.5 oz or 5.0 oz of chicken, cut into long this strips
  • Melba toast, crushed (optional)
  • 2 tablespoons hot sauce (Frank's red hot sauce works the best for this recipe)
  • 4 tablespoons freshly squeezed lemon juice
  • Black pepper to taste
  1. Marinate chicken strips in lemon juice over night
  2. Add Melba crumbs to chicken and lemon juice prior to cooking
  3. Cook in heated skillet until lightly browned and cooked thoroughly
  4. Toss with hot sauce and black pepper.
  5. Serve as finger food or as a entree. Serve with raw celery stocks or desired vegetable. Garnich with parsley