Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenLow_carb - Chicken - Low Fat Greek Chicken
Famous Authors (View All Authors)
Low_carb - Chicken -  Low Fat Greek Chicken Post by :CalGolden Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1401

Click below to download : Low_carb - Chicken - Low Fat Greek Chicken (Format : PDF)

Low_carb - Chicken - Low Fat Greek Chicken

2 teaspoons olive oil
4 chicken breast halves on the bone, skin removed
1/2 medium onion, minced
2 cloves garlic, minced
1 (14-1/2 ounce) can cut-up tomatoes
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/2 cup Greek olives, cut in half and pitted
1 tablespoon lemon juice
1/4 cup minced parsley

In a large nonstick skillet, heat olive oil over medium heat. Brown chicken on both sides. Add onion and garlic; cook 2 minutes. Add tomatoes with their liquid to the pan with the cinnamon, cayenne, salt, pepper and olives. Simmer, covered, 15 minutes. Turn chicken and continue cooking 10-15 minutes, until chicken tests done.

Remove chicken to a warm platter. Bring sauce to boil with lemon and parsley. Boil a few minutes until slightly thickened. Pour over chicken. Serve with rice or noodles.

Per serving: 215 calories 28 grams protein, 7 grams fat, 9 grams carbohydrate, 277 mg sodium, 73 mg cholesterol.
Points: 5
If you like this book please share to your friends :

Low_carb - Chicken -  Spicy Chicken Thighs Low_carb - Chicken - Spicy Chicken Thighs

Low_carb - Chicken -  Spicy Chicken Thighs
Makes: 4 chicken thighs (4 servings) 4 medium to large skinless chicken thighs (1-1/2 pounds) 1 (8-ounce) container plain low-fat yogurt 1/4 cup hot salsa or picante sauce 1 tablespoon curry powder 1 teaspoon ground cumin Place the chicken in a glass dish. In a small bowl, combine the yogurt, salsa, curry powder, and cumin. Pour over the chicken, turning to coat. Cover and refrigerate at least 6 hours or up to 24 hours. Heat the oven to 375 degrees F. Transfer the chicken and sauce to an oven proof dish prepared with nonstick pan spray. Bake, uncovered, 40 to

Low_carb - Chicken -  Deviled Chicken Low_carb - Chicken - Deviled Chicken

Low_carb - Chicken -  Deviled Chicken
This oven-fried chicken is crunchy and as spicy as you want it to be. Enjoy it hot or cold. Makes 8 servings 2 teaspoons dry mustard (optional) 1/4 cup Dijon-style mustard 2 garlic cloves, mashed into a puree One (3-pound) chicken, skinned and cut into 8 pieces 1/2 cup + 1 tablespoon plain dried bread crumbs 1/2 teaspoon dried thyme leaves 1/2 teaspoon black pepper 1/4 teaspoon salt 1/8 teaspoon ground red pepper (optional) In large bowl, combine dry mustard, if using, and 1 teaspoon cold water; stir well until mustard is dissolved. Let stand 30 minutes. Preheat oven to 400oF.