Combine all ingredients and refrigerate for 1 to 2 hours before serving. Serve on leaves of lettuce or add chopped lettuce to salad.

A chain restaurant based on beer is not what springs immediately to mind when seeking the ideal eatery for a dieter. The article, ‘Duclaw – Diet-friendly?; (http://healthmad.com/weight-loss/dining-at-duclaw-diet-friendly/) analyzes the nutritional information of some of the items on their menu. There are some pleasant surprises here.

The haiku below celebrates an establishment that provides something for everybody.

Brew house restaurants

Beer is the new blueberry

Drink to your good health

Burgers and chicken

Healthy, lean, very tasty

Duclaw good for health

Strawberry salad

Almonds, lettuce add fiber

Duclaw good for health

LEMON AND ROSEMARY CHICKEN BREAST

For a tasty chicken dinner this recipe is about as easy as it gets.

Preheat oven to 376 degrees

Rinse in cold water and pat dry:

4 boneless chicken breast and set aside

In a small bowl 

Combine until well blended

1/4 cup butter (or margarine) softened to room temperature

1 clove garlic minced

1 Tbsp. finely chopped Rosemary

1 Tbsp. fresh squeezed lemon juice

Zest of 1/2 lemon

1 tsp. honey-mustard

With fingers work butter mixture over Chicken breast evenly

Place in baking dish that has been oiled with1 Tbsp. light olive oil

 and lightly sprinkle chicken with salt and pepper

Cover with aluminum foil

Bake 20 to 30 minutes until done, when juice run clear

Remove foil and continue cooking under broiler until lightly browned turning once

Broil for about 3 minutes (1 1/2 minutes per side.  Keep watch of your chicken.

Cooking time may vary depending on the size and thickness of the chicken breast.

Remove from oven and serve

This goes wonderful with a green salad made up of your favorite salad greens

Slivered red onion, cucumber, dried cranberry (cranraisin) and slivered almonds,

a side of sweet potato or sweet potato-fries and a dinner roll. 

ITALIAN TENDERS

Here is how to make your Italian Tenders.

Pre heat oven 375 degrees

Prepare baking pan lightly greased

Combine

1 cup mashed potato flakes

1/3 cup grated Parmesan cheese (I use snow cheese; the three or four blend kind)

1 teaspoon garlic salt

1/2 tsp. Italian seasoning

Cut up

1 1/2 lbs. boneless chicken breasts (sliced into 1 inch strips)

Coat chicken strips in

1/3 cup butter or margarine, melted

In a shallow bowl, combine the potato flakes, grated cheese, Italian seasoning, and garlic salt. Dip chicken in butter, then coat with potato flake mixture. Place in a greased (or you can use cooking spray) baking pan.  Bake uncovered, at 375° for 15 to 20 minutes or until juices run clear. Broil on top rack for about 4 minutes (about 2 minutes each side) or until lightly browned.  Serve and enjoy.  I like these with a chunky salsa or marinara sauce.  

Ingredients

• 2 pounds boneless, skinless chicken, cut into bite-sized pieces
• ½ cup water
• 1 cup tomatoes, chopped
• ¼ cup green chilies, finely chopped
• 4 teaspoons fresh ginger, finely chopped
• 1 teaspoon salt
• 2 teaspoons black pepper
• 1 teaspoon allspice powder
• ½ cup vegetable oil

Procedure

1. In a saucepan, boil the chicken in the water for 5 minutes. Remove the chicken and set aside.
2. In a frying pan, heat oil over medium heat and add the tomatoes.
3. Stir and cook the tomatoes until they form a thick paste.
4. Add the ginger, salt, allspice, black pepper and chicken.
5. Cook on low heat until the chicken is tender.
6. Add the green chilies and cook for 2 minutes.

sub se pehle boneless chicken leyn usey achi tarhan dho ker us mein soya sauce 1table spoon, sirka 1 table spoon, black pepper 1 spoon, white pepper 1 spoon, salt to taste, red chilli powder 1 table spoon, chinese salt 1 spoon, one lemon juice….. ye sub achi tarhan se mix ker leyn aur is ko room tempurature per 2 hours k liye rakh deyn….

stah hi cubes ki shakal mein shimla mirchen, pyaaz aur  tomatoes kaat leyn

us k bad sticks mein bari bari pehle chicken ki ek boti, phr shimla mirch ka ek piece, phr chicken ki boti, phir tomatoes, phir boti, phir pyaaz, phir chicken…..ye is tarha bana bana ker sticks tyar ker leyn

aur phr sticks wlai tray mein thora sa oil laga ker aag per fry ker leyn…..halki anch per,,,…khyal rahey k chicken bhi gaal jaye aur sabziyan bhi kaali na hon….is liye darmiyani anch per pakayen…..sath sath is per kisi cheez se oil lagatey jayen….like brush se……

agar sticks fry kerney wali tray na ho to is ko ap taway per ya fryingpan mein bi bana sktey hain

Maturity when cooked fried chicken is actually very important to note you know, because the chicken and the egg is still raw, salmonella bacteria can become intermediaries to enter into the human body. As a result, people exposed to these bacteria can cause abdominal pain to other digestive disorders.

Unfortunately it is not easy to cook chicken, and still many people who think the red near the bone is ‘familiar’, so we still often find fried chicken undercooked on the inside. When the cooking itself was not easy to make sure the chicken has cooked down to his bones. But there are still ways that can be cooked chicken evenly.

Small fire
Therefore you need heat and sufficient time to finalize the inside of the chicken, then after the oil is hot enough, reduce the heat. Fry chicken in oil over low heat so that heat can reach the inside of the chicken and mematangkannya.

Stab the meat
The next way is to rasp meat fried chicken before, especially in thick sections and slabs. These holes will allow the oil to ripen the inside of the chicken meat.

Room temperature
Do not jump to a new frying chicken meat removed from the freezer or refrigerator. Cold temperatures usually stay awake on the inside of the meat, so that when the outside is brown, it could be cold and it is still immature. Therefore, let the chicken meat for a moment that is still cool to near room temperature, or is not cold anymore. After that you can fry them.

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This recipe is easy and quick to prepare, perfect for busy parents. Serve with corn muffins, French fries, or steamed rice. Don’t forget the mixed vegetables on the side!

Ingredients:

• 1 lb. boneless, skinless chicken breasts, sliced across the grain in ¾ in. strips
• 1 cup plain corn flakes crumbs
• 1/8 tsp. garlic powder
• 2 egg whites
• 1 tablespoon oil
• Salt and pepper to taste

Here’s how:

1.       Combine cereal crumbs and seasonings in a bowl.

2.      In a separate bowl, beat oil into egg whites.

3.      Roll chicken pieces in egg mixture, then in crumbs.

4.      Lay chicken pieces on a greased baking sheet.

5.      Bake at 400 degrees for 15 minutes.

1 lb skinned chicken breast

1 cup vegtable oil

5 slices fresh ginger root

3 green onions, chopped to about 1″ lengths

1 green pepper, chopped as above

1/2 cup diced bamboo shoots

1/3 slivered almonds (a little vegetable oil to fry in)

Marinade:

1/4 tsp salt

1/8 tsp white pepper

1 tsp cornstarch

1 Tbsp soy sauce

1 egg white

Seasoning sauce:

1 Tbsp rice vinegar

2 Tbsp soy sauce

1 Tbsp dry sherry

1/2 tsp salt

1 tsp sugar

1/2 tsp cornstarch

Deep fry slivered almonds in vegtable oil for 2 to 3 minutes to crisp

them up. drain well on paper towel. Let stand for 5 minutes before using.

Dice chicken into 1 inch cubes. Combine marinade ingrediants, add

chicken and mix well. Let stand 1/2 hour. Heat oil in wok, add chicken

and stir fry until browned. Remove chicken and drain well. Stir fry

ginger, onion, pepper and bamboo shoots for about 1 minute until

vegtables are crisp−tender. Combine ingrediants for seasoning sauce in a

small bowl, mix well and add to wok. bring to boil. Add chicken to

boiling sauce. Stir fry chicken until coated with sauce.

Add almonds, mix well.