Here is an awesome recipe that requires little effort.Plump breasts are stuffed with cranberries and goat cheese with cream and seasoned with savory sage.Fried in butter until golden, adding a butter-cream frosting and wine just before serving. Very chic!
Ingredients
- 4 boneless skinless chicken boneless
- 1/4 cup (60 ml) fresh or dried whole cranberries
- 1/4 cup (60 mL) goat cheese cream
- 2 c. tsp (10 mL) dried sage leaves
- 2 c. tablespoons (30 mL) butter
- pinch of salt
- 1/2 cup (125 ml) white wine
- Chicken breast at a time, make a horizontal incision about 1 ½ inch (3.5 cm) long in the thicker side of the chest. Insert the index into the slot and stir to form a small pouch. If you use dried cranberries, cover with boiling water and let stand about 5 minutes to let grow. Drain well.
- In a bowl, combine cranberries with cheese and 1 tsp. tsp (5 mL) dried sage leaves. Use fingers to ensure that the sage is mixed evenly. Take about a quarter of the mixture and stuff it in the pocket of one of the chicken breasts. Smooth and gently press the top of the chest to spread the mixture around the chest. Repeat with remaining breasts. If done in advance, cover and refrigerate up to one day.
- To cook, melt a c. tbsp (15 mL) butter in a skillet over medium heat. Add the chicken.Sprinkle generously with salt on both sides. Cook until both sides are golden, 2 to 3 minutes per side.
- Sprinkle chicken with a c. tsp (5 mL) dried sage leaves. Pour wine over chicken. Cover and reduce heat to low and cook until the chicken is tender to the touch, 4 to 6 minutes per side. Place chicken on plates.
- Ignite at high temperatures. Add c. with remaining tablespoon (15 mL) butter in the pan. Stir constantly until the sauce covers the bottom of the pan. Pour over chicken.
Ingredients
- Olive oil 10 ml (2 tsp.)
- 125 ml (1/2 cup) onion, diced
- 1/2 clove garlic, minced
- 500 ml (2 cups) semi-boneless chicken breasts, skinless, diced
- 500 ml (2 cups) kale, chopped
- 0.6 ml (1/8 tsp.) Of hot pepper flakes (optional)
- 10 ml (2 tsp.) Fresh thyme
- 4 slices of tomato, a thickness of 1.25 cm (1/2 in.)
- 4 eggs, means
- 60 ml (1/4 cup) plain yogurt, 2% to 4% mg
- 0.6 ml (1/8 tsp.) Salt
- 0.6 ml (1/8 tsp.) Black pepper, freshly ground
- 60 ml (1/4 cup) feta cheese, crumbled
Preparation for this low fat chicken recipe
- Preheat oven to 180 ° C (350 ° F). Oil the ramekins.
- Heat the olive oil in a skillet over medium-high heat. Cut the onions into cubes and chop the garlic. Add oil and sauté for 2 minutes or until they are tender.
- Cut the chicken breast into cubes 1.25 cm (½ inch) thick. Put the diced chicken in the pan, stir and cook for 5 minutes or until the meat is cooked.
- Prepare the kale by removing the central veins, which are harder; throw. Cut the cabbage into strips 1.25 cm (½ inch) thick. Add the chicken to the pan, then sprinkle all flakes cayenne and fresh thyme leaves.Fry kale leaves until they are soft - about two minutes.
- Cut the tomato into slices 1.25 cm (½ inch) thick. Place a slice at the bottom of each ramekin, then remove the chicken mixture and kale above.
- In a medium bowl, beat together eggs, yogurt, salt and pepper. Divide the mixture into the ramekins. Sprinkle crumbled feta cheese.
- Place the ramekins on a baking sheet and place on the middle rack. Cook them for 25-35 minutes until top is lightly golden and a knife stuck in the middle of the dish comes out clean.
- Feel free to double the recipe if you have more guests. Use your leftover roast chicken. These ramekins make a great dinner on the go.
- A simple and delicious snacks to enjoy at any time of the day, which looks like a quiche without crust. Cooked in their own ramekin, these snacks are very tasty.
This recipe lends itself to many variations, you can substitute kale
for spinach, Swiss chard or broccoli and feta, for any other cheese.
Ingredients
- 8 skinless chicken drumsticks
- 8 chicken thighs, skinned
- 125 ml (1/2 cup) whole wheat flour
- 60 ml (4 tbsp.) Cornmeal (polenta)
- (1/2 tsp.) 2.5 ml of salt
- 5 ml (1 tsp.) Pepper
- 10 ml (2 tsp.) Thyme, dried
- 5 ml (1 tsp.) Oregano, dried
- 5 ml (1 tsp.) Tarragon, dried
- 5 ml (1 tsp.) Paprika
- 5 ml (1 tsp.) Mustard powder
Preparation
- Preheat oven to 190 ° C (375 ° F).
- Put the flour, cornmeal and spices in a resealable plastic bag. Close the bag and shake to mix the ingredients.
- Spray a large shallow baking dish with vegetable oil spray.
- Add the pieces of chicken in bag and shake to coat.
-
Place the coated chicken in the baking dish and bake until golden well
and the internal temperature of the chicken reaches 74 ° C (165 ° F)
about 45 minutes.
Notes and Tips
This tasty chicken is easy to prepare during these busy nights of the week. If you prepare the spicy meal in advance, it is faster to prepare. With rice and steamed vegetables or roasted potatoes, your taste buds will be addressed.
This recipe is courtesy of Chicken Farmers of Canada and was designed by Nancy Guppy, RD, MHSc.
Each serving provides:
Calories: 220
Protein: 31 g
Total fat: 8 g
Saturated Fat: 0.5 g
Carbohydrates: 3 g
Fiber: 1 g
Cholesterol: 40 mg
Sodium: 60 mg
Seafood,
skin chicken breasts and vegetables are low in fat and high protein. If your diet consists of
these as the main ingredient, then you are on the right track. Today's
busy life requires us to stay fit and healthy. An
important contribution of fiber, protein and carbohydrates is exactly what is
needed. The first thing you need to remember when you switch to
a low fat diet is to watch your calorie intake, with regard to special
consumption cakes. Alternatively less egg prefer
versus actual cakes.
Try to have
a full meal of soya chicken soup and lentils, followed by Macaroni with chicken
and apricots and to top of it, finish with a small serving of low-fat cake. In this way, you will
complete a great meal satisfaction without extra fat your body to sag down.
Cooking
chicken low fat way may seem difficult. But there are many recipes
that are as low in fat and great taste. You will find hundreds of
low fat chicken recipes in every cookbook. But
to find the best recipes easier and out of them can take a lot of trial and
error.
In
appetizers, chicken soup and lentils is a good low fat chicken recipe. The preparation time for this
soup is 15 to 20 minutes. After heating the olive oil
in a pan, add onions, leaks, carrots and celery pieces. ©
jumped the mixture until onions turn light brown. Then
add some mushrooms and jumped © well. Finally, add the chicken
pieces, small chicken broth and a little water with some spices to taste.
Stir
well and boil for 15 minutes. Your low fat chicken recipes
and lentil soup is ready with a total fat content, only a meager 2.3 g.
Another
great chicken recipe is low fat chicken with apricots. It is a main dish item and
can be served with rice or pasta such as macaroni. To
make chicken with apricots, first sprinkle a little flour on a plate.
Then
dredge the chicken breasts in flour. Heat a little olive oil over
medium heat in a large skillet. After cooking the chicken for
3-4 minutes on each side of the transfer to the pan and cook over medium heat.
Combine
apricot preserves, chicken broth and soy sauce in a small bowl and add to
skillet. Cover
and simmer for 15 minutes until chicken is cooked through (juices should run
clear). Then remove the chicken from the pan and keep warm by
covering it with a sheet. Cook left behind the sauce
over high heat until slightly reduced and thickened. This
should take a minute or two. Finally, serve the chicken
with the sauce. The total fat content of this
dish is 2.9gm per serving.
Some
cookbooks offer mini meatloaf low fat chicken recipes as a dinner item. You can try this dish is not
very different from normal meat loaf recipe in the exception that it takes half
the time required for the meatloaf. This is because the portions
are reduced and instead of ground beef, ground chicken breasts are used which
takes less time to cook. Try the recipes above and, if
you like, you can try other low fat chicken recipes.
