Low Fat Chicken Recipes

[minisoji]

Breaded Chicken Recipe

Ingredients

* 2 Chicken Breasts, skinless
* 1 Egg White
* ½ cup Milk
* 1 Garlic Clove, minced
* 1 tbsp Onion, chopped
* 1 cup Cornflakes
* ½ cup Flour
* ½ tsp Dried Rosemary
* 1 tsp Dried Oregano
* ½ tsp Dried Thyme
* ½ tsp Dried Marjoram
* Salt, Pepper & Paprika to taste

Instructions

* In a bowl, beat together egg whites and milk. Combine well.
* Add garlic, onion, salt and pepper to the egg-milk mixture and mix well.
* Put the chicken in this mixture, place it in the refrigerator and let it stand for one hour.
* In a blender, add together cornflakes, herbs, paprika, salt and pepper.
* Put the flour in a bowl and stir in the cornflakes-mixture.
* Remove the chicken from milk-mixture and coat it with the cornflakes-mixture.
* Preheat oven to 350o F.
* Place the coated chicken on a baking dish and bake in the preheated over, for around 40 minutes.
* Top the chicken with lemon wedges and serve hot.

Lemon Soy Chicken Recipe

Ingredients

* 1 Chicken, cut into pieces
* ¼ cup Soy Sauce, low-sodium
* 2 tbsp Lemon Juice
* 1 tbsp Vegetable Oil
* ½ tsp Lemon Pepper
* ½ tsp Ground Ginger
* 1 garlic Clove, minced
* 1 cup Long-grain Rice
* Grated Lemon Rind

Instructions

* First of all, you need to remove skin from chicken pieces and put them in a shallow dish.
* In a bowl, combine soy sauce, lemon juice, oil, lemon pepper, ginger, 1 cup water and garlic.
* Pour the soy-sauce mixture over the chicken, cover and keep in the fridge for 12 hours, turning occasionally.
* Take a 12-cup greased casserole and sprinkle rice, evenly, in the bottom.
* Place marinated chicken pieces over rice and pour the marinade on top.
* Cover the casserole with a lid and bake in a preheated oven, at 325o F, for 40 minutes.
* Garnish the chicken with lemon rind and serve hot.

[Elie JAMES]

1/4 lb. fresh mushrooms, sliced
4 large tomatoes, peeled, seeded and quartered
3 tablespoons butter
1 large carrot, diced
1 medium green bell pepper, diced
1 medium onion, sliced
1 cup chopped celery and leaves
1 clove garlic, peeled and quartered
1 cup pitted ripe olives
1 tablespoon tomato paste
1/4 cup olive oil
2 cups dry red wine
1 tablespoon Worcestershire sauce
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1/8 teaspoon mace
1/8 teaspoon thyme
1 bay leaf, crushed
1 teaspoon salt
1/4 teaspoon freshly-ground pepper

4 wild ducks, plucked, drawn and cut into serving pieces
20 small new potatoes
Saute mushrooms and tomatoes in 3 tablespoons butter for 3 minutes.
Combine with carrot, green pepper, onion, celery, garlic, olives tomato paste, olive oil, wine, Worcestershire, cinnamon, cloves, allspice, mace, thyme, bay leaf, salt and pepper to make a marinade.
Add duck pieces and marinate overnight or for at least 10 hours.
Simmer duck in marinade 1 1/2 to 2 hours or until tender. Boil potatoes in salted water for approximately 15 minutes or until tender.
Add to stew just before serving.