Thai Glazed Chicken Lettuce Wraps
1 pound chicken breast
Montreal Seasoning, for grilling chicken
Pam spray (Olive Oil) flavor
1
tablespoons ginger root, minced
1
cloves garlic, minced
1 large red bell pepper, seeded, and sliced
1
cup shredded cabbage, or broc slaw
3
scallion, chopped at angle
1 teaspoon Thai garlic chili pepper sauce
1 tablespoon Major Grey Chutney
2 cups basil leaves, loosely packed
1 tablespoon fish sauce
½ cucumber, seedless
1 head Boston lettuce, leaves separated
Heat large skillet to hot. Add Pam, and then chicken which
Has been cut into strips. Cook chicken 2 minutes, stirring
constantly. Add the ginger, garlic, pepper strips, cabbage,
scallions and stir-fry another 2 minutes. Add Thai sauce and
chutney, toss 1 minute, then add basil and wilt leaves. Add
fish sauce and stir to coat. Transfer cooked chicken and
vegetables to bowl. Place spoonfuls of chicken into a piece
of lettuce with cucumber and fold lettuce to eat, like a
taco. Serves 4, Counts as 1 entrée, 1 vegetable plus 20
extra calories.
Grilled Chicken Paillard with Lemon
¼ cup lemon juice, freshly squeezed
1
small shallot, chopped
Pam spray, olive oil
¼ teaspoon black pepper, coarsely ground
4 ounce chicken breasts, pounded thinly salted
Pound chicken breasts between two pieces of plastic wrap until thin, but not broken. Whisk together lemon juice, shallot, and black pepper. Spray chicken breasts with Pam spray (olive oil flavor), and marinate in lemon mixture for 30 minutes. Preheat grill to high. Remove chicken from marinade, season with salt on both sides, and grill 2-3 minutes per side or until golden brown and just cooked through. Serve over nice salad. Each chicken breast equals 1 entrée. |
 |
Rosemary Skewered Chicken
1 ounces chicken breast, cut into cubes
1 large stalk of rosemary
garlic powder
salt and pepper
Take most of the rosemary off the skewer, leaving a small
portion of herb at the top. Poke the chicken on the skewer
until all 4 oz. are on. Season well and place on a grill (350°)
or grill pan over medium high stove heat. Cook about 2-3
minutes per side. Let rest. Chicken takes on the rosemary
flavor. Counts as one serving entrée.
Broccoli Birds
1 4 ounce chicken breast, pounded flat
½ cup cooked broccoli, food processor
¼ teaspoon fresh basil, chopped fine
2 ¼ slices melba toast, crushed
1 teaspoon lemon juice
dash onion powder
salt and pepper
Pound chicken breast with a mallet until thin, between two plastic wrap squares. Combine broccoli, crushed melba toast, basil, onion powder, salt, pepper, and lemon juice. Spoon over chicken. Roll up chicken around the filling and secure with toothpick. Wrap foil around chicken and seal. Bake at 350° for 30 minutes or until tender. Count as 1 entrée, 1 vegetable, and ½ starch.
Marinated Chicken Breasts
1 4 ounce chicken breasts
½ cup Italian salad dressing, fat free
Marinate chicken breast in fat free dressing up to overnight. Cook on grill or George Foreman or non-stick pan. Grill 4-5 minutes per side. Let rest for 5 minutes. Counts as 1 entrée. |
