Low Fat Chicken Recipes
Low Fat Chicken Recipes questions and answers
Q: Low fat chicken thigh recipes?
Ok, I know I can look this up on the net, but have been looking and haven't found anything that looks really nice yet. I have some chicken thighs in the fridge and want to cook them today, but am trying to lose weight so am looking for a nice low-fat recipe if anyone has one. Thanks.
A: fruit salad marinated chicken 4 skinless chicken legs 4 skinless chicken thighs 1/2 cup dried cranberries 1 apple, thinly sliced 1 cup strawberries, sliced 2 cups apple juice 1 red onion, chopped preheat oven to 350f - 180c. wash and place chicken into pan. slice fruit and spread over chicken. chop onion and spread over chicken. pour juice over chicken evenly. cover and place into preheated oven. cook covered for 45 minutes. uncover & baste roast for another 15 minutes.
Q: Anyone got any low fat chicken recipes?
A: Garlic chicken is always a hit at my house and is super easy to prepare. Nothing to measure just mix up what you need to prepare this dish. We prefer boneless skinless chicken breasts. You can cut them into chunks or strips or leave them whole, that is up to you and what your preferences are. Breading for chicken: You can use bread crumbs if you wish, I prefer to use croutons that have been crushed in the food processer. Mix into your crumbs about 1/4 or so of parmesean cheese and parsley dried or fresh if you want. (I have also used other seasonings so its whatever you like) 1 stick of butter and 1/2 cup olive oil (or all olive oil if you want) and 5+ minced garlic (we use tons as we all love garlic). heat this in the microwave to fuse the garlic flavor into the butter/oil. After the garlic butter/oil has cooled, dip your chicken into it and then into your crumbs coating them well. Place them on a greased baking sheet and cook in your oven at 350 until done. About 30 min for whole breasts 20 for strips or chunks. As I said this is a super easy and super versital recipe. I have used this for parmeasan chicken/ I have added spices and made it a "hot chicken" recipe. so play around and have fun.
Q: Anyone know any low-fat chicken recipes that make just enough food for 4-5 people?
My dad wants me to figure something out for dinner before my family gets home and im trying to loose weight and eat healthier. But my dad hates it when i stare at fat content and hates the taste of low-fat food. so does anyone have a recipe for low-fat chicken that still tastes full of fat. please no comments about what i could do . please just recipes or websites that have specific recipes i could go to look at. Please don't just name websites i could go to because i dont have the time to look at all of the recipes because my dad is going to be home soon and i need ideas.
A: This is really easy and tasty. When you are breading the chicken, dip in seasoned flour first, then the yogurt, then corn flakes. Make sure you season the flour with garlic, and any other spice you like...basil, parsley, salt, pepper, onion powder etc. If you don't have yogurt, use egg. Don't tell dad what's in it, he'll never know its low fat. http://allrecipes.com/Recipe/Lowfat-Baked-Chicken/Detail.aspx
Q: easy low fat chicken breast recipes.....that taste good?
Anybody have any ideas for boneless chicken breast that is low fat and Easy to make?
A: Chicken and rice*** Low fat 1 tbsp. vegetable oil 4 skinless, boneless chicken breasts 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1 1/2 cups water 1/4 tsp. paprika 1/4 tsp. ground black pepper 2 cups uncooked instant white rice * 2 cups fresh OR frozen broccoli flowerets Directions: HEAT oil in skillet. Cook chicken 10 min. or until browned. Remove chicken. ADD soup, water, paprika and pepper. Heat to a boil. STIR in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook on low heat 5 min. or until chicken
Q: low fat, yummy chicken breast reipes??
I am trying to lose weight and looking for low fat chicken recipes? Any suggestios would be greatly appriciated
A: Asian Chicken Salad 4 coins fresh ginger 2 sprigs coriander 3 scallions 1 small carrot, halved 1 1/2 pounds skinless chicken breasts halves, on the bone 4 cups chicken broth, homemade or low-sodium canned 2 kirby cucumbers, seeded and diced 1/4 medium jicama, peeled and diced 1/2 cup cilantro leaves, roughly chopped 1 cup grape tomatoes, halved 1 scallion (white and green), thinly sliced 1/4 cup toasted cashews, chopped Low-Fat Ginger Dressing, recipe follows 1 head Boston lettuce, leaves Put the ginger, coriander, scallions, carrot, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Bone and pull the chicken into bite-size pieces. Save the broth. Toss the chicken with the remaining salad ingredients and toss with the dressing. Wrap about 1/3 cup of the salad in a lettuce leaf. Serve 3 to 4 lettuce leaves per person with a wedge of lime if desired. Low Fat Ginger Dressing: 1 lime, juiced (about 2 tablespoons) 1 tablespoon freshly grated peeled fresh ginger 1 tablespoon soy sauce 1 teaspoon Asian chili paste, such as sambal oelek 2 teaspoons Southeast Asian fish sauce 1/4 teaspoon kosher salt 1 tablespoon broth from poaching chicken 2 tablespoons extra-virgin olive oil Whisk the lime juice, ginger, soy, chili, fish sauce, salt and broth in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing. Nutrition Information Nutritional Analysis per serving Calories 375 Fat 16 grams Saturated Fat 3 grams Carbohydrates 14 grams Fiber 4 grams Protein 45 grams Chicken, Celery, and Radish Salad Topping: 1/2 cup plain yogurt 1 tablespoon mayonnaise 4 tablespoons prepared horseradish Salad: 2 boneless skinless chicken breast halves (about 1 pound) 1/2 cup dry vermouth 1/2 head garlic, halved crosswise 2 teaspoons kosher salt 1 sprig fresh rosemary 1 bay leaf 1 teaspoon red pepper flakes 2 ribs celery, with some leaves, thinly sliced (about 1/2 pound) 1/2 medium bunch radishes, thinly sliced Dressing: 1 teaspoon Dijon mustard Finely grated zest of 1 lemon Juice of 1 lemon Kosher salt Freshly ground black pepper 3 tablespoons extra-virgin olive oil Drain the yogurt in a paper towel-lined strainer set over a bowl, until thick, about 1 hour. Discard the watery liquid. Whisk the horseradish and mayonnaise into the thickened yogurt. Put the chicken in a saucepan along with the vermouth, garlic, salt, rosemary, bay leaf, red pepper flakes, and water to cover. Bring just to a boil then reduce to a simmer. Cook covered, just until firm, about 10 minutes. Pull pan off of the heat, and allow the chicken to cool in the poaching liquid. When chicken is cool, shred into bite-size pieces. Whisk the mustard, lemon zest and juice, salt, and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Toss the chicken, celery, and radishes, in the dressing. Season with salt and pepper, to taste. Drizzle with some of the horseradish cream. Nutrition Information Nutritional Analysis per serving Calories 291 Fat 16 grams Saturated Fat 3 grams Carbohydrates 7 grams Fiber 2 grams Protein 28 grams :)
Q: Does anyone have any delicious, low-fat, low-cal recipes for chicken?
A: These are some of my favorites... The chicken fricassee is my top choice, it is bursting with flavor and makes use of what calories it has by giving tons of nutrients. It's not from a dieters cookbook so the counts aren't given, but it is from a whole life nutrition cookbook written by a personal chef with a nutrition background. Chicken Fricassee Recipe courtesy of the Whole Life Nutrition cookbook Ingredients •¼ cup arrowroot powder (or cornstarch) •½ tsp sea salt or Herbamare •½ tsp freshly ground black pepper •1 tsp dried thyme •2 large boneless, skinless chicken breasts, cut into pieces •1 tbsp extra virgin olive oil •10-12 cloves garlic, crushed •1 – 14.5 oz can diced tomatoes •3 tbsp white wine vinegar •2 tbsp tomato paste •¼-1/2 cup water •1 – 14.5 oz. can artichoke hearts, drained and rinsed •½ cup pitted kalamata olives •¼ cup tightly packed chopped fresh basil •3 tbsp chopped fresh oregano •6 cups baby spinach •Herbamare/salt and freshly ground black pepper to taste •Chopped fresh basil and oregano for garnish Place arrowroot powder, herbamare or sea salt, black pepper, and dried thyme into a shallow dish and gently mix together with a fork. Add the chicken pieces and move chicken around to coat with the mixture. Heat olive oil in a large 11 inch deep skillet or pot over medium heat. Add the chicken pieces and lightly sauté for about 5 minutes, moving the chicken around to cook on all sides. Add the crushed garlic and continue to cook for about another minute, keeping everything moving in the pan. Add the diced tomatoes, white wine vinegar, tomato paste, and water; stir to mix everything together. Then add the artichoke hearts, olives, and chopped fresh herbs; gently mix everything together. Cover and simmer for about 35 minutes over low heat, stirring occasionally. Then add the spinach, and cook for about another 10 minutes. Remove from heat and add salt and pepper to taste. Garnish with chopped fresh basil and oregano. Yield: 4 -6 servings Chili Verde with Fresh Tomato Salsa Ingredients •2 cups chopped cooked chicken breast •1 can (15-16 oz) cannellini or great northern beans, rinsed and drained •1 can (14 ½ oz) chicken broth •1 cup green salsa (salsa verde) •1 pkg (9 oz) frozen shoepeg white corn, thawed •¼ cup chopped fresh cilantro •Fresh Tomato Salsa or 1 cup thick-and-chunky salsa Fresh Tomato Salsa Ingredients •1 large tomato, chopped (1 cup) •2 medium green onions, sliced (2 tbsp) •1 jalapeno chili, seeded and finely chopped •¼ tsp grated lime peel •2 tbsp lime juice Mix all ingredients Yield: 4 servings Per Serving: 290 cals, 5 g fat, 910 mg sodium, 37 g carbs, 8 g fiber, 33 g protein Spicy Asian Chicken Soup Ingredients •1 48-oz. can nonfat chicken broth •¼ cup soy sauce •1 tbsp brown sugar •¼ tsp Asian chili sauce (or red pepper flakes) •2 tbsp lime juice •1 1-inch piece fresh ginger, peeled and cut into 8 slices •¾ lb. boneless chicken breasts, cut in thin 3-inch-long strips •3 tbsp cornstarch •1 cup sliced shiitake mushrooms (or white button mushrooms) •1 cup snap or snow peas •1 red bell pepper, cut into thin strips •1 tsp lime zest •2 tbsp chopped fresh cilantro Combine the broth, soy sauce, brown sugar, chili sauce, lime juice, and ginger and boil for 5 minutes. Toss the chicken with the cornstarch until completely coated. Add the chicken and shiitakes to the broth and simmer for 15 minutes. Remove the pan from the heat and stir in the snap peas, red pepper, lime zest, and cilantro. Jambalaya Ingredients 1 tbsp olive oil 1 medium onion, chopped 2-3 cloves garlic, minced ¾ lb boneless, skinless chicken breast, diced into ¾ inch pieces 1 (14.5 oz) can whole plum tomatoes in juice 2 ribs celery, cut in ½ inch slices 2 bell peppers (1 green, 1 yellow), chopped 1 scallion, chopped 1 tbsp tomato paste 1 bay leaf 1 tsp dried thyme ¼ tsp dried red pepper flakes 1 pinch ground cloves Hot sauce (to taste) 1 cup cooked long grain brown rice, cooked and hot 1 pinch each salt and black pepper Heat the oil over medium high heat in saucepan. Add onion and garlic, saute 4 minutes or until onion is tender. Add the chicken pieces and cook until all sides are white or about 6 minutes. Add tomatoes and their juice, breaking them up with a spoon. Mix in celery, bell peppers, scallion, and tomato paste. Stir in bay leaf, thyme, red pepper flakes, and hot sauce. Bring to a boil, reduce heat and simmer uncovered until the chicken is cooked and the broth has thickened, about 20 minutes. Remove bay leaf. Stir the precooked rice into the chicken mixture and heat through. Season with salt and pepper. Serves: 6 Per serving: 150 calories, 3 g Fat, 15 g Carbs, 15 g Protein, 136 mg Sodium, 2 g Fiber
Q: need a low fat chicken or flounder recipe?
ok my bf has a bad gallbladder and he can only eat low fat food i have chicken breasts,flounder,rice,broccoli any good tasting ways to make a good low fat meal with this stuff?
A: My partner likes it when I make him cherry glazed chicken breasts, smashed potatoes or rice and a veggie. Cherry glazed chicken breasts: 1 can cherry pie filling 4-6 boneless chicken breasts Heat oven to 350 degrees F. Place the chicken breasts in a glass baking pan that has been sprayed with a non-stick cooking spray like Pam. Spoon just enough of the cherry pie filling over the chicken to cover lightly. Place pan into oven and cook for 1 hour and 15 minutes spreading more of the pie filling over the chicken every 15 minutes. This is very easy and you get a nice moist chicken breast. This also works well for Cornish game hens and pork chops. SAC
Q: Looking for fantastic low fat recipes?
I am looking for some fantastic, out of this world low fat recipes! We love chicken and would like dessert ones too.
A: * Smoked Salmon Canapes 1/4 cup finely chopped green onions 1/4 tsp. dried whole dill weed 1/8 tsp. ground white pepper 1/4 cup fat-free cream cheese, softened 1 tsp. fat-free milk 16 party slices (1 1/2-inch-square) pumpernickel bread, toasted 4-oz. package thinly sliced smoked salmon Combine first five ingredients in a small bowl, mixing well. Spread 1 teaspoon cream cheese mixture over each slice of bread. Top with one-quarter-ounce salmon. *Rosemary Honey Chicken Serve with a fresh tomato salad. Servings: 6 • 1/4 cup balsamic vinegar • 1/4 cup honey • 1/4 cup minced fresh rosemary • 2 tablespoons olive oil • 6 skinless, bone-in chicken breasts (about 7 ounces each) • 1 teaspoon salt • 1/4 teaspoon fresh ground black pepper In a bowl, combine balsamic vinegar, honey, minced rosemary and oil. Pour half of the marinade into a large ziplock bag; add chicken and seal bag. Turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade. Drain and discard marinade from chicken. Place chicken pieces bone side down in a 13 x 9 x 2 baking dish. Sprinkle with salt and pepper. Bake, uncovered at 350 degrees F. for 55 to 65 minutes or until juices run clear, while basting occasionally with reseerved marinade * Lemon Garlic Grilled Salmon Serve with a tossed green salad. Servings: 4 • 4 - 6 ounce salmon fillets • 2 tablespoons lemon juice • 3 cloves garlic, minced • 1 teaspoon kosher salt • 2 tablespoons olive oil • 1 teaspoon ground black pepper • 3 teaspoons cajun seasoning Mix all marinade ingredients and pour over salmon. Marinate for 1 hour. Place fillets over medium hot coals. Grill for 3 to 4 minutes on each side *Orange Honey Sorbet in Orange Cups ingredients 13 oranges 1/2 cup honey mint leaves for garnish recipe directions Squeeze juice from 11 oranges to get 2 1/2 cups of juice and set aside. Cut remaining 2 oranges in half and scoop out pulp, preserving shape of the peel. Add pulp to increase the juice amount, if necessary. Place hollowed orange halves in freezer until frozen, about 1 hour. Melt honey in a small saucepan over low heat until thin, about 5 minutes. Remove from heat and stir in 1/4 cup of the orange juice, then stir in remaining orange juice. Place in refrigerator to chill several hours or overnight. Freeze sorbet base in a machine according to manufacturers instructions. When ready, scoop sorbet into frozen orange cups and garnish with mint. *Banana-Strawberry Frozen Yogurt ingredients 2 ripe bananas 1 cup sliced strawberries 1 cup plain fat-free yogurt 1/2 cup sifted powdered sugar 1 tsp. vanilla extract directions Place ingredients in a food processor; process until smooth. Pour into freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon into freezer-safe container; cover and freeze. *Southwestern Chicken in Foil Packets INGREDIENTS: 4 12-inch by 18-inch sheets of foil wrap 4 skinless, boneless chicken breasts 1 cup chunky salsa 1 cup black beans or dark red kidney beans 1 cup frozen or canned sweetcorn PREPARATION: Preheat oven to 450 degrees. Rinse chicken breasts and pat dry. Place one chicken breast in the middle of each sheet of foil wrap or parchment paper. Spoon one fourth of the salsa, black beans and sweetcorn on each of the four chicken breasts. Seal each pack by bringing up sides and folding the top edge over twice Seal the edges in the same way, leaving enough room for heat to circulate inside. Place packs on a cookie sheet and cook for 20 minutes. Unseal packs carefully. Serve with some instant, microwavable brown rice. Per Serving: Calories 291, Calories from Fat 25, Total Fat 2.7g (sat 0.6g), Cholesterol 98mg, Sodium 379mg, Carbohydrate 21g, Fiber 5.4g, Protein 45.6g (If you want dinner on the table in about 20 minutes and no clean up, this low fat Southwestern-style chicken in foil is the answer. When you seal the food in the packs, be sure to leave some space for air to circulate inside. Be careful when unsealing the packs after cooking, as the escaping steam will be very hot.) *Lemon Mint Chicken INGREDIENTS: 1/2 cup plain low fat yogurt 2 tbsp fresh mint, chopped 2 tbsp lemon juice 2 cloves garlic, minced 4 5-ounce skinless, boneless chicken breasts PREPARATION: Combine yogurt, mint, lemon juice and garlic in a small bowl. Place chicken breasts in a resealable plastic bag. Add yogurt mint mixture, coating chicken. Marinate in the refrigerator for 4 hours. Preheat oven to 450 degrees. Place marinated chicken breasts on shallow baking tray. Roast for 20 minutes, turning once halfway through. Alternatively, broil or grill the chicken breasts for 10-12 minutes, turning once, until the internal temperature reaches 165 degrees. *Strawberries with Lime Dipping Sauce ingredients 1 (8 oz) container nonfat sour cream 2 Tbsp. powdered sugar 2 tsp. finely shredded lime peel 1 Tbsp. lime juice 3 cups small strawberries directions Combine sour cream, powdered sugar, lime peel, and lime juice in a small bowl. Serve as dipping sauce for strawberries. *Yams, Apples and Marshmallows ingredients 2 Red Delicious apples, sliced 1/2 cup chopped pecans 1/3 cup brown sugar 1/2 tsp. cinnamon 1 can (28 oz) yams, drained 1 cup miniature marshmallows directions Toss apples and pecans with brown sugar and cinnamon. Alternate layers of apple mixture and yams in a 1 1/2 quart ovenproof casserole dish. Cover and bake at 350*F for 35 to 40 minutes. Sprinkle with marshmallows and broil 6 to 8 minutes or until lightly browned. Serves 4 Per Serving: Calories 170, Calories from Fat 20, Total Fat 2.3g (sat 0.8g), Cholesterol 84mg, Sodium 114mg, Carbohydrate 3.2g, Fiber 0.2g, Protein 34.4g ENJOY :-)
Q: i need recipes for low fat grilled chicken?
i have salt pepper barbque sauce garlic salt garlic powder lemon pepper lemon juice available any recipes using these would be a big help. i cant run to the store & my out of town friend is coming for dinner
A: Just sprinkle the lemon pepper and garlic salt on the chicken prior to grilling and grill as you'd usually do. The chicken will remain low fat with just the addition of spices. Or you could do this PERFECT GRILLED CHICKEN 4 boneless, skinless chicken breast halves (1 lb.) 1/3 cup Kraft classic Caesar dressing or 1/4 cup Kraft barbecue sauce, any flavor, or Bull's-eye original barbecue sauce Place chicken on cutting board and use a kitchen mallet, rolling pin or small sauce pot to flatten any thick ends. This step ensures even width and even cooking. Pour dressing into a large resealable plastic bag. Place chicken in bag with dressing. Seal bag and refrigrate 30 min. to 1 hour to marinate. Preheat barbecue to medium heat. Remove chicken from plastic bag and discard marinade. Place chicken on barbecue; cover with lid. Grill 6 to 8 minutes on each side or until cooked through. Brush with barbecue sauce during last few minutes of grilling time. Prep: 5 min. total 1 hour 21 minutes (incl. marinating). Makes 4 Servings.
Q: Low fat Chicken Pie ?
any low fat recipes for chicken pie ? preferably able to cook in less than a hour also if its come from a website could you send me the link x
A: Chicken Pie. 3 chicken breasts 4 large mushrooms 1 leek 1 pint milk 3 oz butter (for sauce) 2 oz peas (if frozen, defrost first) 2 carrots 2 packages frozen shortcrust pastry or home made 3 ounces flour 2 eggs 2 tablespoons olive oil 1. First fry the chicken breasts until they are brown. 2. Place the chicken on a plate. 3. Then make a white sauce using the flour (3 oz) leave the sauce to cool. 4. Cook the vegetables in boiling water and drain. 5. Mix the vegetables and chopped chicken to the white sauce 6 roll out the pastry and place in a pie dish prick the base of the dish. 7. Then bake in the oven for 10 mins on gas mark 5 (320°F) till it is cooked through then glaze over with the egg and cook again for 5 mins. 8. Take the dish out of the oven and add the chicken mixture. 9. Glaze around the edge of the dish with more egg. 10. Then place a round shape to fit the dish (of pastry on top) 11. Then glaze it with more egg. 12. Place in the oven for 30 mins or until golden on top.
Q: Low-fat recipe for boneless chicken, ideas anyone?
Low-fat, Low-fat, Low-fat !!!!!! I already have brown rice and veggies, just want a new way to cook the chicken... Thanks!!!
A: Fat: 2.8 g Carbohydrates: 29.6g Calories: 256.0 Protein: 27.7g 2 large chicken breasts (boneless and skinless) 1 cup canned cranberry sauce 1 medium onion 1/4 tsp salt 1/4 tsp ground black pepper 1/4 tsp ground cloves 1 tsp canola oil Preheat oven to 350*F (325*F if using a glass baking dish). Coat 8 inch square pan with 1 tsp canola oil. Cut chicken breasts in half to make 4 servings of chicken. Lay chicken pieces in pan, rolling around to lightly coat with oil. Mix together dried seasonings and sprinkle over chicken evenly. Peel and slice 1 medium onion and pull apart into rings. Lay onion rings over chicken. Measure 1 cup of cranberry sauce and stir until slightly runny. Pour evenly over chicken. Cover dish with foil and bake in oven for 30 minutes. Remove foil and continue to bake another 20 minutes or until fork tender. Baste with cranberry sauce if necessary to keep chicken from drying out. Number of Servings: 4
Q: I need a low fat recipe for Chicken Tikka Massala?
A: I am a former chef and make it once and while, for a lower calorie version, use lighter yougart, I use 2% unflavoured, roast the chicken in the oven, and for the sauce use low sodium tomatos sauce, thicken it with a bit of cornstarch, then add the yougart at the end, this will prevent splitting. I marinate the chicken overnight, process the onions/garlic/ginger in the food processor, saute it in oil, add the masala spices, cook it for a few minutes, then add the stock and tomato puree, cook it for 10-15 minutes, then use a cornstarch slurry to thicken up, add the chicken and the yougart stir together. Serve with a nice plain basmati or a pilaw with peas and a few raisins or a naan is fine too.
Q: Low Fat Chicken Fettechine recipe? Itailian style?
Has anyone got a nice chicken fettechine recipe??
A: CHICKEN ALFREDO (LOW FAT) 4 cooked chicken breasts, boneless, skinless (cut in bite size pieces) 1 (8 oz.) can sliced mushrooms (or bits and pieces) drained 1 c. evaporated skim milk 1/4 liquid Butter Buds 1/4 c. flour 4 tsp. chicken broth 1/4 c. Parmesan cheese 1/4 tsp. minced garlic (in a jar) 1/4 tsp. ground black pepper 1/4 tsp. Lite salt (optional) 10 to 12 oz. cooked fettuccine In a saucepan over low heat, blend flour, liquid Butter Buds, skim milk, and chicken broth. Add minced garlic, salt and pepper. Continue to cook over low heat stirring constantly until the sauce thickens. Stir in Parmesan cheese. Combine sauce with chicken and mushrooms. Fold into cooked pasta. Serve immediately. If sauce is too thick, adjust with more skim milk and chicken broth. Serves 6. ________________
Q: Is there a recipe for low fat chicken gravy. Using the drippings from a baked chicken?
A: Low-Fat Creamy Chicken Gravy 1 tbsp. drippings from chicken or turkey 1/4 cup finely chopped onion and celerey 1/4 tsp. salt 2 tbsp. all-purpose flour 2 cups chicken stock or broth 1/4 cup skim milk 1/8 tsp. black pepper 1 bay leaf Directions: In a medium-size pan, heat the drippings over medium heat. Add the onion and celery and cook for 5 minutes or until they are soft. Turn the heat down, stir in the flour and cook, for 3 minutes more or it's golden and bubbling. Stir in the chicken stock and bay leaf, bring the mixture to a boil, then lower the heat and simmer. Stir occasionally, for 10 minutes. Add the milk, salt, and pepper and simmer for about 2 minutes or until heated through. Remove and discard the bay leaf.
Q: Anyone know a recipe for a low fat Chicken Tikka?
Not chicken masala, just tikka, it needs to be low fat as well. ta
A: Chicken Tikka (serves 4) Ingredients 200g low-fat natural yoghurt juice 1 lemon 1 teaspoon finely chopped or minced ginger 1 teaspoon finely chopped or minced garlic ¼ teaspoon dried coriander ½ teaspoon powdered turmeric 2 tablespoons chopped fresh mint ¼ teaspoon ground black pepper ¼ teaspoon garam masala 4 skinless chicken breasts This is simple to make and superbly fragrant. All you need to add is either rice or pasta and serve with steamed vegetables or crisp salad. Directions 1. Combine yoghurt, lemon juice and flavorings in a bowl. 2. Add chicken and cover well with marinade. Cover and marinate for two to three hours. 3. Lift chicken from marinade. Place on baking dish. Cover with aluminum foil and bake in a preheated 200C (400F) oven for 30 minutes. 4. Remove foil, spoon remaining marinade over and bake until chicken is tender and lightly browned (1/2-1 hour). Nutrition per serve 173 calories, carbohydrate 4g, protein 27g, fat 6g