BAKED CHICKEN BREAST RECIEPES RECIPES

Name: Healthy Baked Chicken Nuggets
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 16 oz 2 large skinless boneless chicken breasts, cut into even bit sized pieces; 1/2 teaspoon kosher salt and black pepper (to taste); 2 tsp olive oil; 6 tbsp whole wheat Italian seasoned breadcrumbs; 2 tbsp panko; 2 tbsp grated parmesan cheese; olive oil spray (I used my Misto)

HEALTHY BAKED CHICKEN NUGGET RECIPE - SKINNYTASTE

Healthy Baked Chicken Nugget Recipe - Skinnytaste image

Chunks of chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love!

Provided by Gina

Categories Appetizer Dinner Lunch

Total Time 30 minutes

Yield 4

Number Of Ingredients 7

Ingredients

16 oz 2 large skinless boneless chicken breasts, cut into even bit sized pieces
1/2 teaspoon kosher salt and black pepper (to taste)
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
olive oil spray (I used my Misto)

Steps:

Preheat oven to 425°F. Spray a baking sheet with olive oil spray.
Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet.
Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked through.

Nutrition Facts : ServingSize 4 oz chicken, Calories 188 kcal, CarbohydrateContent 8 g, ProteinContent 26 g, FatContent 4.5 g, SaturatedFatContent 1 g, CholesterolContent 57 mg, SodiumContent 427 mg, SugarContent 0.5 g

SPICY CHICKEN STEW RECIPE | MYRECIPES

Spicy Chicken Stew Recipe | MyRecipes image

Salsa and chili powder add spice to this chicken stew, but probably not too much for timid tasters or kids. If you want to kick up the heat, use a hot salsa and a dash of hot sauce or ground red pepper.

Provided by MyRecipes

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours 0 minutes

Yield 6 Servings

Number Of Ingredients 15

Ingredients

2 baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 cups)
1 (10 oz.) package frozen sweet corn
2 stalks celery, chopped
2 carrots, peeled and cut into chunks (1 cup)
1 onion, thickly sliced
2 cloves garlic, minced
1 (12.5 oz.) jar salsa
2 teaspoons kosher salt
1 ½ teaspoons ground cumin
1 teaspoon chile powder
½ teaspoon black pepper
1 skinless, boneless chicken breast, halved (about 1 lb.)
4 skinless, boneless chicken thighs (about 10.5 oz.)
2 ½ cups chicken broth
4 (6 inch) fresh corn tortillas, cut into strips

Steps:

Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, salt, cumin, chile powder and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Cover slow cooker and cook stew on high for 4 hours.
Transfer chicken to a plate and shred with two forks into bite-size chunks; return to slow cooker. Mix tortilla strips into stew. Serve warm.

Nutrition Facts : Calories 355 calories, CarbohydrateContent 42 g, CholesterolContent 85 mg, FatContent 6 g, FiberContent 6 g, ProteinContent 34 g, SaturatedFatContent 1 g, SodiumContent 1101 mg

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