Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Bake: Light Chicken Breast Recipes Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Thursday 14 August 2014

Light Chicken Breast Recipes Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Light Chicken Breast Recipes Biography

Source:- Google.com.pk

Chicken breast in light style. This is a very simple lunch or light dinner idea. The light chicken breast recipes were kept moist by the tandoori paste. Why not cook more than needed and use the rest for sandwiches/wraps or lunch box salads.Here we ate approximately 160g of chicken breast, boiled new potatoes in butter with salad, sweetcorn and coleslaw which is very light. We would estimate this dish at no more than 500 calories. An average daily calorie allowance for me is approximately 1900 calories. For my other half, it's more as he's physically taller too.Do you know how much food and drink you can eat each day? Whether you want to lose weight or maintain weight, knowing how your food and drink fits into the equation, is the secret to success.The finished sauce will be lightly thickened by the breadcrumbs that fall into the sauce as the chicken bakes. My favorite way to serve this is with simply steamed green beans: Set the chicken on top of the beans and pour the tasty sauce around the chicken, not over it you want the breadcrumbs to stay crunchy which is avery light dinner meal.

Preparation Time :

This recipe has about a 10 min preparation time. And maximum it will take 1 hour for the finishing point and it will get ready in maximum 1 hour. Here are my tips on how to cook the light chicken breast recipes and recipe is here to get you started

Ingredient:

6 boneless, skinless chicken breast, (about 5 ounces each)
½ cup fine dry breadcrumbs
¼ cup extra-virgin olive oil
3 tablespoons fresh Italian parsley, chopped
1½ teaspoons dried oregano, crumbled
salt to taste
½ cup chicken stock, or canned reduced sodium chicken broth
¼ cup fresh lemon juice
1 teaspoon crushed red pepper
4 garlic cloves, peeled

Method:

Cut each chicken breast in half crosswise on a diagonal to yield two pieces of roughly equal size.
Place two pieces at a time between two sheets of plastic wrap.
Pound gently with the flat side of a meat mallet or the bottom of a small heavy saucepan to flatten them slightly to about 1/2-inch thick.
Toss the breadcrumbs, 1 tablespoons of the olive oil, 1 tablespoon of the chopped parsley, 1/2 teaspoon of the oregano and salt to taste together in a bowl until blended.
Spread 1 teaspoon of breadcrumb mixture over each piece of chicken, reserving the remaining crumbs. Roll each chicken piece into a compact shape and fasten securely with a toothpick.
Preheat the oven to 475 degrees F.
Arrange the filled chicken breasts side by side in a 13 x 9-inch, preferably flameproof baking dish. (There should be some space between each piece of chicken.) Stir the stock, lemon juice, hot pepper, the remaining 3 tablespoons olive oil, the remaining teaspoon of oregano and salt to taste together in a small bowl. Pour into the baking dish.
Whack the garlic with the flat side of a knife and scatter them among the chicken pieces.
Bake 10 minutes.
Top the chicken with the remaining breadcrumb mixture.
Return to the oven and bake until the breadcrumb topping is golden brown, about 5 minutes.
If the roasting pan is flameproof, place it directly over medium-high heat, add the remaining 2 tablespoons parsley and bring the pan juices to a boil.
Boil until lightly thickened, 1 to 2 minutes. (If the roasting pan is not flameproof, transfer the chicken rolls to a warm platter and pour the juices into a skillet before bringing them to a boil.) Remove the garlic cloves, or leave them in if you like.
Gently transfer the chicken pieces to plates with a slotted spoon. Pull the toothpicks from the chicken without loosening the breadcrumb topping.
Pour the sauce around, not over, the chicken pieces and serve immediately.