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Im going to cook some breast tonight and want something tastefull ( of cousre) and yet still good for me, any ideas?
Any good chicken recipes ?
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heregothere
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My mom makes this, it is absolutely ridiculous. You can eat it with salsa, throw it into a bowl of whole wheat pasta, mix it into couscous, shred it up and throw it in a salad, etc, etc, etcetera.
(And it's super healthy).
3 to 4 chicken breast halves,
___with bone and skin (about 3 pounds)
1/2 onion, thinly sliced
3 cloves garlic, peeled and minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano, preferably Mexican
2 bay leaves
Pinch of dried thyme
1/2 teaspoon salt
1 (14.5-ounce) can low sodium chicken broth
Arrange the chicken breast halves snugly in a large, deep saucepan or pot. Sprinkle on the onion, garlic, marjoram, oregano, bay leaves, thyme and salt. Add the can of chicken broth and enough water to just cover the chicken.
Bring the liquid to a boil on high heat. Partially cover and reduce the heat to low, so the liquid just simmers. (Make sure the liquid does not boil again.) Cook for 7 minutes, then cover the pot completely and remove from the heat. Let the chicken cool in the broth for 30 minutes to 1 hour.
At this point, the chicken and broth may be refrigerated until ready to use. Once cold, the fat will solidify on top and can be easily discarded. The chicken and broth will keep 2 to 3 days.
Or, you may use the chicken immediately. Remove it from the broth and shred into small pieces, discarding the bone and skin. Reserve the broth for moistening the chicken shreds or for another use. (Discard the bay leaves.)
(And it's super healthy).
3 to 4 chicken breast halves,
___with bone and skin (about 3 pounds)
1/2 onion, thinly sliced
3 cloves garlic, peeled and minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano, preferably Mexican
2 bay leaves
Pinch of dried thyme
1/2 teaspoon salt
1 (14.5-ounce) can low sodium chicken broth
Arrange the chicken breast halves snugly in a large, deep saucepan or pot. Sprinkle on the onion, garlic, marjoram, oregano, bay leaves, thyme and salt. Add the can of chicken broth and enough water to just cover the chicken.
Bring the liquid to a boil on high heat. Partially cover and reduce the heat to low, so the liquid just simmers. (Make sure the liquid does not boil again.) Cook for 7 minutes, then cover the pot completely and remove from the heat. Let the chicken cool in the broth for 30 minutes to 1 hour.
At this point, the chicken and broth may be refrigerated until ready to use. Once cold, the fat will solidify on top and can be easily discarded. The chicken and broth will keep 2 to 3 days.
Or, you may use the chicken immediately. Remove it from the broth and shred into small pieces, discarding the bone and skin. Reserve the broth for moistening the chicken shreds or for another use. (Discard the bay leaves.)
94flamdblazer
New member
thanks man
I just decided to try this and I had mixed thoughts but did it anyway: about 8 chicken breast halves arranged single layer in a baking pan ( like for cakes) , pour some Frenchs Worcestershire sauce in there on the chicken, just enuff where you dont see the bottom of the pan, sprinkle with some Zatarans and alot of garlic powder, and put in about 5-7 DROPS of Zatarans concentrated crab boil in the areas where the sauce is so it mixes with the sauce. Bake for about 20--25 minutes at 350 , flip, and cook for another 15.
Dont over do the crab boil, this would be bad and extremely HOT
This stuff is off the hook! Best I think Ive ever done!
I just decided to try this and I had mixed thoughts but did it anyway: about 8 chicken breast halves arranged single layer in a baking pan ( like for cakes) , pour some Frenchs Worcestershire sauce in there on the chicken, just enuff where you dont see the bottom of the pan, sprinkle with some Zatarans and alot of garlic powder, and put in about 5-7 DROPS of Zatarans concentrated crab boil in the areas where the sauce is so it mixes with the sauce. Bake for about 20--25 minutes at 350 , flip, and cook for another 15.
Dont over do the crab boil, this would be bad and extremely HOT
This stuff is off the hook! Best I think Ive ever done!
gingersnap
New member
coat chicken (cut up with bones) with barbecue sauce and bake for 1 hour at 350.....easier than ordering pizza and sooo good....you can get the calorie free, carb free barbecue sauce
Big Country 056
New member
Chicken?
Prepare however....just add tons of garlic salt!
Yummmmm....The nectar fo life!!!
Prepare however....just add tons of garlic salt!
Yummmmm....The nectar fo life!!!
Babyfaced Assassin
New member
I'm loving this at the moment 
http://boards.elitefitness.com/forum/showthread.php?s=&threadid=270340
http://boards.elitefitness.com/forum/showthread.php?s=&threadid=270340
Nighthawkk
New member
Try looking up Emeril's "Jamaican Jerk Chicken" on foodnetwork.com...with the homemade bbq sauce, you will go nuts for it
-Hawk
-Hawk
