Island Chicken

Island Chicken

4 (6-ounce) boneless, skinless chicken breasts
2 teaspoons extra-virgin olive oil
2 1/4 teaspoons salt-free Jamaican jerk seasoning, divided (recommended: The Spice Hunter)
Salt
1 (20-ounce) can no-sugar added pineapple slices, in juice with juice reserved (recommended: Dole)
1 tablespoon brown sugar

Preheat grill or cast iron grill pan to medium-high heat.

Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.

Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.

In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.

Just before grilling, oil grate. Place chicken breasts on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.

Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.

Serve chicken breasts with pineapple slices and warm sauce.

NOTE: Chicken may also be broiled 4 to 6 inches from heat source for 6 to 8 minutes per side. Broil pineapple 1 to 2 minutes per side.

Anya's Spaghetti Sauce

I made a huge portion of this so I could freeze a batch so you can definitely half this if you dont need as much. Also I didnt really measure anything and just went by taste.

Anya's Spaghetti Sauce

Green Bell Pepper, chopped
Onion, chopped
2 lbs ground beef
Italian Seasoning (next time I'm using individual herbs because the seasoning I have has just a tad bit too much rosemary in it for my tastes)
1 15 oz can diced tomatoes
2 15 oz can tomato sauce
garlic powder

1. Brown ground beef with onion and bell pepper. Drain.
2. Add the rest of the ingredients.
3. Simmer for 15 minutes.

Per The Hermit this sauce is even better reheated. Go figure. ;)

Super Easy Chicken

I am moving over some posts I'd made back when my cooking blog was on livejournal. Unfortunately I wasnt the best at crediting back then so if you recognize a recipe as your creation please please please let me know so I can give appropriate credit!

Super Easy Chicken

4 frozen chicken breast halves
1 pkg dry Italian dressing mix
1 c chicken stock

Place chicken in slow cooker. Sprinkle with dressing mix. Pour stock over chicken.

Cover. Cook on low 8-10 hrs.

Chili in a Biscuit Bowl

I am moving over some posts I'd made back when my cooking blog was on livejournal. Unfortunately I wasnt the best at crediting back then so if you recognize a recipe as your creation please please please let me know so I can give appropriate credit!

Chili in a Biscuit Bowl

Vegetable oil cooking spray
2 cups biscuit baking mix (recommended: Bisquick)
2/3 cup whole milk
1/2 teaspoon cayenne pepper
Flour, for dusting the work surface
1 pound ground chuck
1 medium onion, chopped
1 medium green bell pepper, chopped
2 (14-ounce) cans Mexican-style stewed tomatoes
1 (15-ounce) can kidney beans, drained and rinsed
2 tablespoons chili powder
1 teaspoon salt

Toppings:
Shredded sharp Cheddar
Sour cream
Sliced green onions (white and green parts)
Corn chips

Preheat the oven to 450 degrees F. Invert a muffin tin and spray the underside with vegetable oil cooking spray.

Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle. Place a dough circle over the back of each muffin cup. Press around the cup to form a bowl shape. Bake for 10 to 12 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and reserve.

Brown the ground chuck over medium heat in a Dutch oven. Add the onion and green pepper and continue to cook until the meat is completely browned and the vegetables are tender. Drain off any fat and discard. Stir in the tomatoes, beans, chili powder, and salt. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for 35 minutes.

When ready to serve, spoon the hot chili into the biscuit bowls. Garnish with shredded cheese, sour cream, sliced green onions, and corn chips.

Chicken Fried Steak

mMm. Chicken Fried Steak, mashed potatoes, cream gravy, steamed corn, biscuits, and iced tea. Really. Makes your mouth water just thinking about it doesnt it? My gosh I was so full after that meal I thought The Hermit was going to have to roll me to bed. That's just a happiness comfort meal right there! While I was browsing some food blogs I stumbled across a post over at The Finer Things in Life about Chicken Fried Steak and decided I was just going to have to make that for dinner. I'm glad I did. The Hermit made a point of saying he liked it too (without me even asking! *astonished*)

Chicken Fried Steak

found via The Finer Things in Life

1/2 cup oil (I used vegetable oil)
1 package chicken fries or round steak (if using round steak, cut into serving-size pieces and tenderize with meat mallet or fork)
1-2 cups flour
salt and pepper to taste
2 eggs
splash of milk

Heat the oil in a heavy skillet. Season the flour with salt and pepper. Combine the eggs and milk. Pie plates work great for the flour and eggs.

Dredge the steak first in flour, then the eggs, then in flour again. Place in hot skillet.

Cook on one side for 5-10 minutes. The juices will come up through the flour. Flip it over. Cook for another 5-10 minutes on the other side.

Place cooked steak on a plate lined with paper towels to soak up the oil.

Orange (sorta) Chicken

Once again, Sandra at Full Bellies, Happy Kids posted a recipe I had to try. This time it was a very yummy and easy orange chicken. I was a little leary since there isnt actually any orange in the recipe but my goodness it was soooo good! I served mine with brown rice and even had great leftovers for lunch the next day.

This one is going in my Paula Deen book that Dawn at Eat, Play, Live gave me for my birthday.

Orange Chicken

3 lbs. Chicken, cut into bite size pieces
2 teaspoons garlic powder
1/2 cup of flour
1/2 cup of cornstarch
4 beaten eggs with a little milk
oil

Sauce:
1 1/4 cups of sugar
1/2 cup of ketchup
1/2 cup of water
2 tablespoons of soy sauce

Beat 4 eggs together and add a little milk. Mix cornstarch, flour and garlic powder together. Dip chicken pieces in the flour then egg. Fry in hot oil until golden brown.

Place chicken in casserole dish.

Sauce:
Combine all ingredients and bring to a boil over medium-low heat. Stir until sugar is dissolved and ingredients are blended.

Pour sauce over chicken

Bake for 45 minutes or until chicken is cooked thoroughly. (There wasnt actually a baking temp listed so I baked mine at 350 for 35 min and it turned out perfectly)

Creamy Cajun Shrimp Pasta

Creamy Cajun Shrimp Pasta

INGREDIENTS
1 (8 ounce) package angel hair pasta
1/4 cup butter
1 pound shrimp, peeled and deveined
1 clove garlic, minced
1/4 cup all-purpose flour
2 tablespoons Cajun seasoning
2 cups milk
1/4 teaspoon salt
1 tablespoon lemon juice

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.

Panko Crusted Pork Chops with Creamy Herb Dressing

This was so very tasty. Even The Hermit liked them a lot. I definitely like a panko crust much better then just a bread crumbs crust. This was also VERY easy to make so it's for a weekday meal.

I found the recipe while browsing the What's for Dinner? blog. Cynthia has a lot of really great recipes and I'll definitely be back to visit lots!

Panko Crusted Pork Chops with Creamy Herb Dressing

adapted very slightly from original

Makes 2 servings

PORK
2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon ground red pepper (omitted because I was out)
1/8 teaspoon red pepper flakes
1 teaspoon low-sodium soy sauce
1 large egg white
1/3 cup panko
2 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon canola oil
cooking spray

DRESSING
1 tablespoon chopped green onions
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons sour cream
1 tablespoon milk
1 tablespoon reduced-fat mayonaise
1 teaspoon cider vinegar
1/4 teaspoon garlic powder


To prepare pork, preheat oven to 450°.
Combine first 6 ingredients in a shallow dish. Combine soy sauce and egg white in a medium bowl, stirring with a whisk. Place panko in a shallow dish. Dredge pork in flour mixture; dip in egg mixture. Dredge in panko. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 1 minute on each side. Place pork on a baking sheet coated with cooking spray. Bake at 450° for 6 minutes or until done.

To prepare dressing, combine onions and the remaining ingredients. Serve dressing with pork.

Spicy Honey Chicken

Yum yum yum! I <3 chicken! Especially spicy chicken and this one is spicy sweet! I think next time I'll use breasts instead of thighs though. I found this via Home Based Mom so be sure to check it out (and all the other yummy recipes)

Spicy Honey Chicken

Rub:

2 t Garlic Powder
2 t Chili Powder
1 t Salt
1 t Ground Cumin
1 t paprika
1/4-1/2 t Cayenne pepper (depending on how hot you like it)

8 boneless skinless chicken thighs

Glaze:
6 T Honey
2 t Cider Vinegar

Combine first 6 ingredients (all the spices) in bowl and mix well. Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Toss chicken with spice rub to coat all sides well. Brush grill surface lightly with oil. Grill chicken a few minutes on each side, until cooked through.
Combine honey and vinegar in a small bowl, stirring well until combined. Brush mixture on chicken (both sides) in the final moments of grilling. Now because the glaze is sugar-based, you’ll want to turn the heat down so it doesn’t burn, but let it cook for a few minutes to caramelize. You can also cook this under the broiler if you don’t have a BBQ or the weather is bad.

Smothered Pork Chops

Ok so they werent really smothered. I was uber tired and Ron isnt a fan of cream gravy anyway. Nice breading though, not to mention it was a quick fix.

Smothered Pork Chops

found via Tyler Florence on Food Network

1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

Ham and Sausage Jambalaya

This was good. Not as good as my mom's or my grandmother's but I think they have some special "mom" ingredient they use and dont tell anyone about. heh. It was very good though. Ron really liked it considering it made enough for about 6 people and I only had 2 servings. He gobbled the rest. yay!

Ham and Sausage Jambalaya

Makes 6 Servings

from "Louisiana Cookin' from Tabasco Brand Pepper Sauce" Cookbook


2 tablespoons vegetable oil
1 pkg (20 oz) kielbasa, cut into 1/2" slices
2 large onions, chopped
1 medium green pepper, chopped
1 cup celery, chopped
2 garlic cloves, minced
3 cups chicken broth
1 can (16 oz) whole tomatoes, peeled, undrained (I used diced tomatoes because I hate the taste/texture of whole cooked tomatoes)
1/2 pound cooked ham, cut into cubes
1 bay leaf
1/2 teaspoon tabasco sauce (shame on me but I was out of Tabasco and substituted Frank's Hot Sauce)
1/2 teaspoon dried thyme
1/8 teaspoon ground allspice
1 1/2 cups rice, uncooked

In large saucepot or dutch oven heat oil. Add kielbasa, onions, green pepper, celery and garlic; cook 8 to 10 minutes or until vegetables are tender. Add chicken broth, tomatoes, ham, bay leaf, tabasco sauce, thyme and allspice; simmer uncovered 15 minutes. Add rice. Cover; simmer 15 minutes. If necessary, add more broth or water and simmer until rice is tender. Remove bay leaf. Serve with additional tabasco, if desired.

Per Serving: 339 Calories; 11g Fat (29.3% calories from fat); 14g Protein; 45g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 952mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

Baked Ham and Cheese Omelet Roll

Dinner last night was really breakfast! Yummy omelet roll. The entire thing took about 25 minutes to make and it was really good.

Baked Ham and Cheese Omelet Roll



Recipe from Dine and Dish

6 eggs
1 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked ham, chopped or 9 slices of any deli ham
1 cup shredded sharp cheddar cheese

Preheat oven to 450 degrees.

Beat eggs and milk until fluffy.

Add flour, salt and pepper and beat or whisk until smooth.

Pour into a buttered or greased 9 x 13 baking dish or pan.

Bake for about 15 minutes or until eggs are just about set.

Sprinkle with chopped ham or lay slices of ham evenly on top. Sprinkle with cheese.

Bake for about 5 minutes more or until cheese is melted.

Starting at short side, roll up omelet while still in pan.

Place seam side down on serving dish. Cut into slices.

Chicken Tenders ala me!

I am trying to cut out fried foods because they really arent good for you but gosh they taste so darn good and last night I was craving chicken tenders. Now the recipe is gonna suck because I didnt measure anything. heh that's why I always use others recipes.

Chicken Tenders


2 lbs chicken tenders, tenders cut in half
flour
2 eggs
splash of milk
7-8 drops Frank's hot sauce
black pepper
cayenne pepper
canola oil

1. Whisk egg, milk, and hot sauce together in a bowl.

2. In 2nd bowl mix flour, black pepper, and cayenne pepper.

3. Heat canola oil in large frying pan.

4. Dip tenders in egg mixture then flour and drop (carefully) into hot oil.

5. Turn once. When golden take from oil and drain on paper towel covered plate.

6. Serve with ranch dressing, honey mustard, or just munch alone!

Southwestern Pork Chops

This was another really easy recipe. I used hot salsa and loved that high spice taste. If you dont like uber spicy just use a mild salsa and I bet you'll still love it.

Southwestern Pork Chops

4 (4 oz) boneless loin pork chops, trimmed
1/2 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
1/2 cup bottled salsa, chunky
2 tablespoons fresh lime juice
cooking spray
chopped fresh cilantro or parsley, optional

1. Sprinkle pork chops with garlic salt and pepper. Combine salsa and lime juice; set aside.

2. Heat a large nonstick skillet over medium high heat. Coat chops with cooking spray; add to pan. Cook 4 minutes on each side or until done. Add salsa mixture to pan, cook over medium heat 1 minute or until thoroughly heated. Serve immediately. Sprinkle with cilantro or parsley, if desired.

Nutritional info:
Calories: 127
Fat: 6
Sodium: 428
Carbs: 3
Prot: 14

Italian Sausage with Peppers and Tomatoes

This is a quick and easy recipe that's perfect after a long day at work when your brain has shut down and you arent in the mood to cook but dont want a tv dinner.

Italian Sausage with Peppers and Tomatoes

adapted from Weight Watchers Five Ingredients 15 minutes Cookbook - p46

2 c uncooked penne
cooking spray (I used garlic cooking spray for a little bit extra garlic taste)
3 links hot italian turkey sausage (about 12 oz), cut into 1/2 inch thick slices
1 (16 oz) pkg frozen bell pepper and onion stir fry
1 (14.5 oz) can diced tomatoes with basil, garlic, and oregano, undrained
1/2 t black pepper
preshredded fresh parmesan cheese (optional)

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta, and set aside.

2. While pasta cooks, heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add sausage, and cook 5 min or until browned, stirring often. Add bell pepper stirfry, and cook 3 minutes or until hot, stirring often. Add tomatoes and black pepper. Bring to a boil; reduce heat, and simmer 5 min.

3. Place pasta in a large bowl. Add sausage mixture, and toss. Top with cheese, if desired.

6 servings

Nutritional info:
Cal: 280
Fat: 6.8g
Sat Fat: 0.2g
Prot: 16.4g
Carb: 39g
Fib: 1.8g
Chol: 34mg
Iron: 3.3mg
Sod: 732mg
Calc: 56mg

Southern Oven "Fried" Chicken

I love fried chicken. Really. I'm from the south. How could I not love fried chicken. What I dont like is the icky grease and since I've sworn off deep fried foods I was happy to see this recipe. Very very yummy.

Southern Oven "Fried" Chicken

adapted from Weight Watchers New Complete Cookbook - p151

1/2 c fat free buttermilk
1/2 c breadcrumbs (original recipe calls for cornflakes)
3 T all purpose flour
1/4 t salt
1/4 t freshly ground pepper
1 t cayenne (my addition, I love a kick in my fried chicken)
2 lbs chicken parts, skinned
4 t canola oil

1. Preheat the oven to 400; spray a large baking sheet with nonstick cooking spray.

2. Pour the buttermilk into a large shallow bowl. In another bowl, combine the breadcrumbs, flour, salt, and pepper. Dip the chicken in the buttermilk, then dredge in the breadcrumb mixture, coating completely. Place the chicken on the baking sheet; drizzle with the oil. Bake 30 minutes then turn chicken over. Bake until cooked through, 15-20 min longer.

4 servings (2 pieces per serving)

Nutritional info:
Cal: 229
Fat: 10g
Sat Fat: 2g
Chol: 64mg
Sod: 295mg
Carb: 11g
Prot: 23g

Deep Dish Pizza Casserole

This is another easy and low calorie meal. I think the whole thing took me 30 minutes and that includes the baking time. It was yummy in my tummy and easy, which is good since I had a mishap at work yesterday and am sore today!

Deep-Dish Pizza Casserole recipe

Source: Cooking Light

1 pound ground round (I used turkey instead of beef)
1 (15 ounce) can chunky Italian-style tomato sauce
Cooking spray
1 (10 ounce) can refrigerated pizza crust dough
6 (1 ounce) slices part-skim mozzarella cheese, divided

Cook meat in a medium nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary, and return to skillet. Add tomato sauce, and cook until heated.

While meat cooks, coat a 13 x 9 x 2-inch baking dish with cooking spray.

Unroll pizza crust dough, and press into bottom and halfway up sides of baking dish. Line bottom of pizza crust with 3 slices mozzarella cheese. Top with meat mixture. Bake, uncovered at 425 degrees F for 12 minutes.

Top with remaining 3 cheese slices, and bake 5 additional minutes or until crust is browned and cheese melts. Cool 5 minutes before serving.

Servings: 6 - 6 WW points per serving

Nutritional analysis per serving, per recipe: 277 calories; 7.7 g. fat; 1.6 g. fiber; 49 mg. cholesterol; 667 mg. sodium

Creamy Basil and Red Pepper Pasta

YUM! Seriously, this is probably the yummiest pasta dish I've made in a long time. Yes yes I know I havent really been cooking in a long time but still. It's good AND low calorie/fat. It was incredibly easy to make and would make a beautiful presentation if it's not scarfed down before you can plate it. ;)

Creamy Basil & Red Pepper Pasta

2 cups penne pasta, uncooked
4 oz. fat free cream cheese, softened
1/4 cup fat free milk
1 jar (7 oz.) roasted red peppers, well drained
1 tbsp fresh basil leaves
4 tsp 100% grated parmesan cheese
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces

Cook pasta as directed on package.
Meanwhile, place cream cheese, milk, red peppers, basil and Parmesan cheese in blender container; cover. Blend until smooth; set aside.
Spray large skillet with cooking spray.
Add chicken; cook on medium-high heat 3 minutes, stirring frequently.
Stir in cream cheese mixture.
Reduce heat to medium; cook 5 minutes or until heated through, stirring frequently.
Drain pasta. Add to chicken mixture in pan; stir gently until well blended

Number of Servings: 4

Nutritional Info

Fat: 2.7g
Carbohydrates: 32.3g
Calories:295.9
Protein: 35.9g

Pork Chops Dijon and Chocolate Mint Candie Cookies

mMm. My tummy is so darn full. I love pork. I love dijon. I love pork and dijon together. It's just something yummilicious. I've tried several pork and dijon recipes over the years. They are generally very simple. This one was quite simple but is prolly my favorite because it also includes onions. Yumyumyum! I didnt snap any pictures of it because I hate my camera phone and I still dont have a charger for my regular camera.

Pork Chops Dijon

3 T Dijon style Mustard
2 T low calorie Italian dressing
1/4 t pepper
4 pork loin chops, cut 1/2 in thick (1 1/4 lbs total)
nonstick spray coating
1 medium onion, halved and sliced

In a small bowl combine mustard, italian dressing, and pepper; set aside.

Trim excess fat from chops. Spray a 10 in skillet with nontick spray coating. Preheat the skillet over medium high heat. Add the pork chops and brown on both sides. Remove chops from skillet.

Add onion to skillet. Cook and stir over medium heat for 3 minutes. Push onion aside; return chops to skillet. Spread mustard mixture over chops. Cover and cook over medium low heat for 15 min or til pork is no longer pink. Serve onion over pork chops. Makes 4 servings.

Nutritional Info

Fat: 26.6g
Carbohydrates: 3.1g
Calories:338.9
Protein: 17.7g

I also made some cookies for my coworkers. I promised them cookies last week but got lazy but I did make them today. A new recipe I found via allrecipes.com (I love that site) These cookies are sooooo good but so sweet that you can go into a diabetic coma just smelling them. I did snap a picture of them but it's not a great one and definitely not worth posting.

Chocolate Mint Candie Cookies

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints

In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.

Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

Garlic Clove Chicken

Well I finally made it back in the kitchen. I started with something easy but it turned out very very well. Juicy and garlicky and yummilicious!

Forgive the cruddy pics. I cant find the charger for my camera so I used my camera phone.



Garlic Clove Chicken

nonstick cooking spray
4 chicken breast halves, boneless, skinless
25 cloves garlic (unpeeled)
1/4 c dry white wine
4 t lemon juice
salt
ground black pepper

Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add chicken and brown over medium heat for 10 minutes, turning to brown evenly.

Place chicken in an 8x8x2 or 10x6x2 in baking dish. Add unpeeled garlic cloves.

In a small bowl combine wine and lemon juices; pour over chicken. Lightly sprinkle chicken with salt and ground black pepper.

Bake, covered, in a 325 oven for 45 to 50 minutes or till chicken is tender. Makes 4 servings.

Number of Servings: 4

Nutritional Info

Fat: 1.7g
Carbohydrates: 6.7g
Calories:163.8
Protein: 29.2g