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Submit your Iron Chef cooking videos featuring the secret ingredient as a video response to this video. The video can be live like this one or screen shots as you talk your way through the recipe. The winner will receive one of Jennifer Eloff’s cookbooks (Splendid Low-Carbing for Life — http://low-carb.us/SplLowCarbForLife.shtml ). The featured ingredient is coconut. Submissions are due by May 8.
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Paillard is a method of cooking that pounds the meat flat, which tenderizes it and speeds cooking time. This chicken is sliced in half, and then pounded with a heavy object until thin. This method also tenderizes the chicken at the same time.

Low Carb Enchilada Chicken Paillard

1. Slice and Chop 1 Medium Onion and 2 Sweet Bell Peppers
2. Slice 2 or 3 large chicken breasts in half.
3. Take the half and place in a plastic bag. Pound the chicken until 1/4″ to 1/3″ even thickness.
4. Saute the chicken 1-2 minutes over medium-high heat on each side.
5. Place on clove of garlic, one half can of enchilada sauce, 3 oz of cream cheese, and 3-4 oz of shredded cheddar cheese in pan. Cook until the cheese melts.
6. Preheat over to 425. Place chicken, sauce, and onion/pepper mixture in 13×9 baking pan. Top with another 1-2 oz of shredded cheese.
7. Bake for 15-20 minutes until cheese is browned on top.

Nutrition Info (Makes 2 or 4 Servings – info based on 4 servings)
357 Calories, 19.2g Fat, 6.3g Carbs (Minus 1.1g Fiber), 39g Protein

Duration : 0:8:39

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I want some healthy warm dishes for winter and I love chicken. If you have a good recipe for a chicken caseorle that is not based on a flavor packet. I want something that is not heavy on the fat. some fat is okay, but not huge amounts this will be for daily consumption.
Any ideas appreciated
thanks emm and ric that helps. I am going to be warm and happy now. I love chicken so much.
Thank you jan looks good there are many on there. I will look those over. I appreciate links.
thank you all these are all so hard to decide people are putting down such good ideas here and all so much time. Thank you.

Broccoli & Chicken Casserole

3 c No Yolks egg noodle substitute
2 1/2 c ground chicken breast, skinless, cooked
1/2 c onions, chopped
3 1/4 c frozen broccoli cuts, thawed
10 3/4 ozs low-fat cream of mushroom soup
1/2 c skim milk
1/2 c Swiss cheese, shredded
1 tsp basil
2 tsps salt
1/4 tsp black pepper

1. Preheat oven at 350.
2. Prepare a 2 1/2-quart casserole dish with cooking spray, set aside.
3. Cook noodles according to package directions. Drain.
4. In a mixing bowl, combine noodles, chicken, onions and broccoli.
5. In another mixing bowl, combine soup, milk, cheese, basil, salt and pepper.
6. Stir in noodle mixture. Pour entire mixture into prepared dish.
7. Bake, covered for 40 minutes

If you mean the Chinese dish, no.

But if you just mean chicken with a lemon flavor, yes. I make this all the time. Very easy.

Get a baking dish.
Mix some olive oil, white wine vinegar and a lot of lemon juice so that it covers the bottom. If need be, you can add a little chicken broth. You want it to be a little pool of liquid- lots and lots of lemon juice is key.
Get some tender chicken breasts- poke some holes in them. Season them with salt and pepper on both sides. Set them in the baking dish.
Cover the breasts with tomato slices.
Add some fresh herbs if you have them. Oregano, parsley and thyme work well in this dish.
Bake in the oven uncovered for 40 minutes (or until the chicken is cooked all the way through) at 350.

I serve this with mashed potatoes and some veggies.

I like chicken, but all the recipes I know are basically about taking chicken fillet and just throwing some cream on it and calling it a day (and a wonderfully tasty day aswell).

But I need some lower fat recipes. Just that I’d like to keep the ingredients natural, so not the bio-engineered 0.5 fat % skim milk of prostate cancer.

SAUCY CHICKEN FILLETS

4-6 chicken fillets, skinned
3/4 c. boiling water
2 chicken bouillon cubes
Garlic powder to taste
1 tsp. Worcestershire sauce
1/2 tsp. oregano
1/2 tsp. paprika
1/2 tsp. dry mustard, dissolved in 1 tsp. water

Place chicken in a shallow baking dish and sprinkle with garlic powder. Dissolve bouillon cubes in boiling water, then add remaining ingredients. Pour over chicken fillets and bake for 1 hour at 350 degrees uncovered. Baste well. OPTIONAL: Sliced mushrooms may be added last 1/2 hour of cooking time.

Nice, filling dinner recipe using chicken, lean bacon and pasta? Also, veggies like cabbage, carrots, brocolli, anything really! Hope you’all can help x

Chicken and bacon pasta bake -

Ingredients:
500g pasta
2 tablespoons olive oil
2 onions sliced
200g smoked bacon
700g boneless chicken, cubed
2 tablespoons plain flour
Half a pint of milk
1 chicken stock cube
200g broad beans
150g cheese, grated
Seasoning

Method:
1. Pre-heat oven to 180 C/350 F/gas mark 4
2. Cook the pasta for 10 minutes (or as directed on the packet)
3. Heat the oil in a pan and fry the onions until soft
4. Add the bacon and chicken and fry for 5 mins stirring frequently
5. Stir in the flour
6. Gradually stir in the milk and crumble in the stock cube and bring gently to the boil, stirring until it is a smooth sauce
7. Stir in the pasta, broad beans and season to the taste
8. Pour into a casserole dish, sprinkle with the cheese and bake in the oven for 20 mins

im looking for a steamed no fat fish recipe, with out the fishy taste. Or a very health no fat chicken recipe. or any recipes that have no fat and low calories

I don’t have any specific recipes, but either fish or chicken is great. If you think fish tastes fishy then it could be that you are buying too cheap of fish, or the very least, not fresh enough fish. I use a lot of spices, especially cayenne pepper and other pepper products, lots of flavor and little calories. The other thing I use a lot of is lemon juice. Again, lots of taste, litte calories. Too many people want to use dressings, ketchup, and mustard. Lots of sugars and calories in most of them. I love to use my grill and grill up salmon, trout, and all types of chicken, especially chicken breast. Then stir fry/steam some vegetables, mixing in the cayenne pepper, cumin, etc. to the vegetables, and shooting the lemon juice on the meat. Don’t be scared of other meats as well, there are very lean cuts of ham and pork at your local grocers. Sorry I don’t have any specific recipes, but I am just a mixer to taste rather than following recipes.

Do any of you have any good recipes that involve alotta a fruits, veggies, lean meat, etc.
it seems like all i eat nowdays are apples, caesar salad, chicken and carrots. i need more variety!

Amaretto Dip With Strawberries
2/3 cup nonfat strawberry yogurt
1/10 cup whipped fat-free topping (such as Cool Whip)
1/10 cup amaretto
2/3 quart fresh strawberries
Blend yogurt with amaretto. Top with whipped topping. Serve in a bowl with strawberries surrounding the dip. 4 servings
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Almond Spiced Chicken
1 tsp Margarine, 80% fat, unsalted, tub
1/4 cup sliced almonds, chopped
2 tsp curry powder, divided
1 cup chopped apples, unpeeled, diced
1/2 cup fresh chopped onion
1/2 cup fresh mushroom slices
1 tbsp white all purpose flour
1 tsp chicken bouillon
1 cup water, boiling
1/2 cup fat free milk
1 tbsp fresh lemon juice
1 cup cooked chicken breast, diced

Directions
1 In a large skillet, melt margarine over medium heat. Add almonds and cook for about 10 minutes, or until they are golden brown. Stir often.
2 Sprinkle with 1 teaspoon of the curry powder, and then toss them lightly to coat. Then, drain the almonds on paper towels.
3 Sauté the apple, onion, and mushrooms in the same skillet for 5 minutes. Stir in the remaining 1 teaspoon of curry powder and the flour. Stirring frequently, cook over low heat for 2 minutes.
4 After dissolving the bouillon granules in the boiling water, add the broth to the skillet with the milk and lemon juice.
5 Constantly stirring, continue to cook over low heat until the mixture has become smooth and thickened, roughly 5 minutes.
6 Add the chicken, and then continue to cook over low heat until it has heated thoroughly.
Makes 5 servings