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Taking dinner to a friend who just had bypass surg. Need heart healthyrec that can be done ahead.
- Thread starter brooksie
- Start date
The Oven Fried Parmesan Chicken might fit the bill. I'd make a marinara sauce to go over
http://eat.at/swap/forum33/9_Oven-Fried_Parmesan_Chicken
http://eat.at/swap/forum33/9_Oven-Fried_Parmesan_Chicken
There are also some good recipes in the Low Fat section (just be careful of salt)
http://eat.at/swap/forum29/index.php
http://eat.at/swap/forum29/index.php
Easy Orange Chicken from T&T - It's delicious, low fat and low sodium:
(I use about half the amount of salt and more spices, as noted below).
EASY ORANGE CHICKEN
Intro from Hometown Cooking: "As the chicken cooks, the seasoned-flour coating thickens the orange juice into a wonderful sauce. Be sure to use the juice from fresh oranges, the recipe doesn't work as well with orange juice from concentrate."
INGREDIENTS:
1/4 cup all-purpose flour
1/2 teaspoon salt (First time I used 1/4 tsp - next time I used a little more)
1/2 teaspoon curry powder (I used a very rounded 1/2 tsp - next time will use a little more)
1/2 teaspoon chili powder (I used a very rounded 1/2 tsp - next time will use a little more)
1/4 teaspoon garlic powder (I used about 1 tsp)
1/4 teaspoon black pepper
(I also added about 1 tsp onion powder
6 medium skinless, boneless chicken breast halves (about 1-1/2 pounds) (I used 3 large)
2 tablespoons cooking oil (I used extra virgin olive oil)
3 oranges, juice of (1 cup juice) (I used about 2 extra Tbsp)
1 teaspoon sugar (optional)*See note below
Hot cooked rice (optional)
DIRECTIONS:
1. In a large ziplock bag, combine flour, salt, curry powder, garlic powder, and pepper; add chicken and shake to coat, reserving any extra flour mixture. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add half of the chicken breasts and cook about 5 minutes or until lightly browned, turning once. (I cooked all three chicken breast halves at the same time, in 2 Tbsp oil, about 2 - 2 1/2 minutes per side). Transfer chicken to a 2-quart rectangular baking dish. Repeat with remaining chicken and oil. Stir any remaining flour mixture into pan drippings in skillet. Remove from heat.
2. Pour orange juice into flour mixture in skillet; stir until smooth. Pour juice mixture over chicken.
3. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes, (I baked the chicken for about 25 minutes, basting occasionally), or until chicken is tender and no longer pink. Serve over hot cooked rice, if desired. (I served it with saffron rice with a light orange flavoring).
*Note: If oranges are not sweet, add 1 teaspoon sugar to orange juice before adding to skillet.
Makes 6 (small) servings (or 3 generous servings).
Edited from Hometown Cooking
http://www.eat.at/swap/forum16/79_EASY_ORANGE_CHICKEN
(I use about half the amount of salt and more spices, as noted below).
EASY ORANGE CHICKEN
Intro from Hometown Cooking: "As the chicken cooks, the seasoned-flour coating thickens the orange juice into a wonderful sauce. Be sure to use the juice from fresh oranges, the recipe doesn't work as well with orange juice from concentrate."
INGREDIENTS:
1/4 cup all-purpose flour
1/2 teaspoon salt (First time I used 1/4 tsp - next time I used a little more)
1/2 teaspoon curry powder (I used a very rounded 1/2 tsp - next time will use a little more)
1/2 teaspoon chili powder (I used a very rounded 1/2 tsp - next time will use a little more)
1/4 teaspoon garlic powder (I used about 1 tsp)
1/4 teaspoon black pepper
(I also added about 1 tsp onion powder
6 medium skinless, boneless chicken breast halves (about 1-1/2 pounds) (I used 3 large)
2 tablespoons cooking oil (I used extra virgin olive oil)
3 oranges, juice of (1 cup juice) (I used about 2 extra Tbsp)
1 teaspoon sugar (optional)*See note below
Hot cooked rice (optional)
DIRECTIONS:
1. In a large ziplock bag, combine flour, salt, curry powder, garlic powder, and pepper; add chicken and shake to coat, reserving any extra flour mixture. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add half of the chicken breasts and cook about 5 minutes or until lightly browned, turning once. (I cooked all three chicken breast halves at the same time, in 2 Tbsp oil, about 2 - 2 1/2 minutes per side). Transfer chicken to a 2-quart rectangular baking dish. Repeat with remaining chicken and oil. Stir any remaining flour mixture into pan drippings in skillet. Remove from heat.
2. Pour orange juice into flour mixture in skillet; stir until smooth. Pour juice mixture over chicken.
3. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes, (I baked the chicken for about 25 minutes, basting occasionally), or until chicken is tender and no longer pink. Serve over hot cooked rice, if desired. (I served it with saffron rice with a light orange flavoring).
*Note: If oranges are not sweet, add 1 teaspoon sugar to orange juice before adding to skillet.
Makes 6 (small) servings (or 3 generous servings).
Edited from Hometown Cooking
http://www.eat.at/swap/forum16/79_EASY_ORANGE_CHICKEN
steve2-in-la
Well-known member
REC: Chicken ala Moutarde. A fav that just "happens" to be heart-friendly
3 lbs Chicken parts, skinned, bone-in.
2 cups White Wine
½ cup Dijon mustard
1 Tbsp each Olive oil and Butter
2 medium Onions, chopped
1½ Tbsp White Flour
2½ cups Reduced-Salt Chicken Stock
1 Tbsp Dried Thyme
1 Bay Leaf
½ cup chopped Parsley
¼ cup chopped fresh Chives
Brush one side of the chicken parts with half the mustard.
Melt butter and oil in non-stick pan and brown the meat, mustard side down, about 10 minutes. Transfer to paper towel when done to drain, salt and pepper to taste.
Deglaze pan with 3 Tbsp wine, scraping up browned bits. Then add onions. Cook until wilted, about 5 minutes. Remove pan from heat, sprinkle flour over onions, stir well to coat. Add stock, bay leaf, wine, thyme and rest of mustard, return chicken to pan. Bring to a simmer and cook, partially covered, 45 minutes.
Remove chicken from pan and reduce sauce by 1/3. Re-warm chicken in sauce, adding parsley. Serve over pasta or rice, garnish with chopped chives.
3 lbs Chicken parts, skinned, bone-in.
2 cups White Wine
½ cup Dijon mustard
1 Tbsp each Olive oil and Butter
2 medium Onions, chopped
1½ Tbsp White Flour
2½ cups Reduced-Salt Chicken Stock
1 Tbsp Dried Thyme
1 Bay Leaf
½ cup chopped Parsley
¼ cup chopped fresh Chives
Brush one side of the chicken parts with half the mustard.
Melt butter and oil in non-stick pan and brown the meat, mustard side down, about 10 minutes. Transfer to paper towel when done to drain, salt and pepper to taste.
Deglaze pan with 3 Tbsp wine, scraping up browned bits. Then add onions. Cook until wilted, about 5 minutes. Remove pan from heat, sprinkle flour over onions, stir well to coat. Add stock, bay leaf, wine, thyme and rest of mustard, return chicken to pan. Bring to a simmer and cook, partially covered, 45 minutes.
Remove chicken from pan and reduce sauce by 1/3. Re-warm chicken in sauce, adding parsley. Serve over pasta or rice, garnish with chopped chives.
cynupstateny
Well-known member
This sounds wonderful, Steve- thanks for posting it!
steve2-in-la
Well-known member
No problemo. For those of you who have a copy, it's in "Good Eatz 1", on page 28.
Thank you for your suggestions, and suggestions of places to look. I am always coming with questions
You all always have the answers, ideas, and advice. You all have always been wonderful. My best recipes have always come from here. What a wonderful and caring community of people. I feel like I know you guys. Thanks for all of you.
You all always have the answers, ideas, and advice. You all have always been wonderful. My best recipes have always come from here. What a wonderful and caring community of people. I feel like I know you guys. Thanks for all of you.