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Good Easy Garlic Chicken
"Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt - then sautee and enjoy. Couldn't be easier! Great recipe for quick and easy meal, even for the pickiest eater!"
Original recipe yield: 4 servings.
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
INGREDIENTS:
3 tablespoons butter
4 skinless, boneless chicken breast halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder
DIRECTIONS:
1.Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear
Nutrition Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 214
Total Fat: 10.1g
Cholesterol: 92mg
Sodium: 395mg
Total Carbs: 1.7g
Dietary Fiber: 0.2g
Protein: 27.6g
Chicken A La Yummy
"Mouth watering lil' chicken recipe I thought of one day at work...."
Original recipe yield: 4 servings.
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 3 Hours 40 Minutes
INGREDIENTS:
4 skinless, boneless chicken breast halves
3/4 cup red wine
1/2 tablespoon chopped fresh basil
1/2 tablespoon paprika
1/3 tablespoon garlic salt
salt and pepper to taste
oil for frying
DIRECTIONS:
2.To Marinate: Place chicken in a nonporous glass dish or bowl. Pour wine all over and toss to coat. Cover dish or bowl and refrigerate to marinate for at least 2 to 3 hours.
3.Remove chicken breasts from wine (discard any remaining wine) and season with basil, paprika, garlic salt, salt and pepper.
4.Heat oil in a medium skillet over medium high heat. Add chicken and saute on each side until a nice brown/red color is reached and the inside is no longer pink (20 to 30 minutes).
Nutrition Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 377
Total Fat: 25.8g
Cholesterol: 72mg
Sodium: 518mg
Total Carbs: 1.8g
Dietary Fiber: 0.2g
Protein: 26.7g
Chicken and Summer Squash
"Great summertime recipe! The contrasting colors of the summer squash make this dish pleasing to the eye and the palate."
Original recipe yield: 4 servings.
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
INGREDIENTS:
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon butter
1 tablespoon vegetable oil
3/4 pound yellow squash, sliced
3/4 pound zucchinis, sliced
1 medium tomato - peeled, seeded and chopped
DIRECTIONS:
5.In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
6.Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
7.Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve
Nutrition Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 221
Total Fat: 8.2g
Cholesterol: 76mg
Sodium: 404mg
Total Carbs: 7.4g
Dietary Fiber: 3g
Protein: 29.3g
"Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt - then sautee and enjoy. Couldn't be easier! Great recipe for quick and easy meal, even for the pickiest eater!"
Original recipe yield: 4 servings.
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
INGREDIENTS:
3 tablespoons butter
4 skinless, boneless chicken breast halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder
DIRECTIONS:
1.Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear
Nutrition Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 214
Total Fat: 10.1g
Cholesterol: 92mg
Sodium: 395mg
Total Carbs: 1.7g
Dietary Fiber: 0.2g
Protein: 27.6g
Chicken A La Yummy
"Mouth watering lil' chicken recipe I thought of one day at work...."
Original recipe yield: 4 servings.
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 3 Hours 40 Minutes
INGREDIENTS:
4 skinless, boneless chicken breast halves
3/4 cup red wine
1/2 tablespoon chopped fresh basil
1/2 tablespoon paprika
1/3 tablespoon garlic salt
salt and pepper to taste
oil for frying
DIRECTIONS:
2.To Marinate: Place chicken in a nonporous glass dish or bowl. Pour wine all over and toss to coat. Cover dish or bowl and refrigerate to marinate for at least 2 to 3 hours.
3.Remove chicken breasts from wine (discard any remaining wine) and season with basil, paprika, garlic salt, salt and pepper.
4.Heat oil in a medium skillet over medium high heat. Add chicken and saute on each side until a nice brown/red color is reached and the inside is no longer pink (20 to 30 minutes).
Nutrition Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 377
Total Fat: 25.8g
Cholesterol: 72mg
Sodium: 518mg
Total Carbs: 1.8g
Dietary Fiber: 0.2g
Protein: 26.7g
Chicken and Summer Squash
"Great summertime recipe! The contrasting colors of the summer squash make this dish pleasing to the eye and the palate."
Original recipe yield: 4 servings.
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
INGREDIENTS:
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon butter
1 tablespoon vegetable oil
3/4 pound yellow squash, sliced
3/4 pound zucchinis, sliced
1 medium tomato - peeled, seeded and chopped
DIRECTIONS:
5.In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
6.Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
7.Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve
Nutrition Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 221
Total Fat: 8.2g
Cholesterol: 76mg
Sodium: 404mg
Total Carbs: 7.4g
Dietary Fiber: 3g
Protein: 29.3g
