Does anyone know a good recipe for baked chicken breasts that not a casserole or too salty?
ByI am having 8 guests for Christmas dinner, and some of them are on a low fat, very low salt diet, but others are not.
In planning my menu I was going to get a very small ham for those who can have salt and look forward to it every Christmas.
I also thought I would make boneless/skinless chicken breasts for those on restricted diets.
My thought is that baking would be about the healthiest (Sp) way to make them, but I am afraid they will get too dry in the oven.
There must be a way to bake them and not have them dry out?
Any ideas?
Remember this has to be low salt so Chicken broth/ bouillon is probably not an option,
Try Garlicy chicken. Its easy and a big favorite at my house.
No real measurements as it depends on how much chicken you are baking.
Take either bread crumbs or I use croutons ran thru my food processor. Add to that some parmeasan cheese. I use about 1/3 cheese to the amount of crumbs I need. I also use flavored croutons so I dont have to add other seasonings.
Take a stick of butter or I use olive oil. You will need enough liquid to dunk your chicken into. Take several cloves of garlic and mince and add to the oil or butter, pop into the microwave for a short time just to meld the flavor of the garlic into it.
dunk your chicken into the garlic sauce and then coat well with the crumbs. Place on rack on baking sheet into the oven pre-heated to 325. Bake unil the chicken is done. I normally cut mine into strips and it takes approx. 15 min.
If you like garlic and want something baked and not fried. This is the BOMB!
6 Comments
February 25th, 2010 at 2:46 pm
chicken breasts on rice w low-sodium cream of mushroom soup. (Campbell soup) Or instead of soup use rotel tomatoes
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February 25th, 2010 at 2:55 pm
Try Garlicy chicken. Its easy and a big favorite at my house.
No real measurements as it depends on how much chicken you are baking.
Take either bread crumbs or I use croutons ran thru my food processor. Add to that some parmeasan cheese. I use about 1/3 cheese to the amount of crumbs I need. I also use flavored croutons so I dont have to add other seasonings.
Take a stick of butter or I use olive oil. You will need enough liquid to dunk your chicken into. Take several cloves of garlic and mince and add to the oil or butter, pop into the microwave for a short time just to meld the flavor of the garlic into it.
dunk your chicken into the garlic sauce and then coat well with the crumbs. Place on rack on baking sheet into the oven pre-heated to 325. Bake unil the chicken is done. I normally cut mine into strips and it takes approx. 15 min.
If you like garlic and want something baked and not fried. This is the BOMB!
References :
February 25th, 2010 at 3:43 pm
Try lemon mustard chicken
Melt half a cube of butter or margarine and combine it with 1/4 to 1/2 cup of lemon juice depending on your taste
Combine in equal amounts (about half cup total – maybe a little more) regular yellow mustard, spicy brown mustard and Dijon mustard. Top it off with about half a teaspoon of taragon.
Mix everything together and pour it evenly over the chicken breasts. Cook it at 325 degrees for 45-60 minutes (depending on the thickness of the chicken breasts).
You wind up with a generally moist, tangy tasting chicken. If your guests don’t care for mustard all that much, they can scrape the excess off before eating.
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February 25th, 2010 at 3:58 pm
If you bake them, keep the heat low, (300-325), cover the pan with foil for most of the baking time, and put a cup or so of water or low-sodium chicken broth, and 1 cup of wine, in the pan. Bake for 45-60 minutes. They won’t be dry.
Or, for a fat and salt free dish, put the chicken breasts, 1 big can of tomato puree (check for salt, some have it, some don’t), lots of garlic, chopped onions, herbs, pepper and diced veggies (green pepper, zucchini, corn, artichoke hearts, etc) all in your crock pot and simmer for 8-10 hours. Serve this over pasta. Delicious!
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February 25th, 2010 at 4:25 pm
Here’s a few tips: Mrs.Dash is a no salt seasoning. It flavors chicken fabulously! If you have an oven proof covered baking dish, treat your boneless, skinless like a roasted chicken. You can add onions, celery, carrots, cabbage, leeks or potatoes. Anyone of those combinations. For the liquid, you can buy low sodium or NO sodium chicken broths. These are available, if not by the soup, check in the health food section, or maybe the organic aisle. Add enough to cover the veggies and part of the chicken, heat the oven to *350 or *375 and do a slow cook. About 45 min or so. Try to time it so that it will come out at dinner time and you can present a lovely dish, on a nice platter, with lots of flavor.
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February 25th, 2010 at 5:02 pm
Try making a parmasean chicken.
I take some butter and minced garlic in a pan and cook on low until butter is melted and then wegde the chicken breasts thru it thoroughly covering both sides.
Then I take italian style bread crumbs and mix a little ground pepper, parmasean cheese (mixed together) and coat the chicken. I place this in a baking dish and cook at 350 until chicken is lightly brown and cooked thoroughly.
It always comes out very juicy.
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