Directions:

1. 1 Mix all ingredients except chicken.
2. 2 Put chicken in the crock pot and pour sauce mixture over it.
3. 3 Cook on low for 4-6 hours.
4. enjoy with rice

Ingredients:
4 skinless boneless chicken breast halves
2 skinless chicken thighs
1/4 cup pistachio nuts
2 tbsp whipping cream
1/4 tsp salt
1/4 tsp pepper salt and pepper
1 tsp butter — melted
Paprika

Directions:

1.      Preheat oven to 375 degrees and lightly grease a shallow baking dish.

2.      Debone chicken thighs and place meat in a food processor.

3.      Process until coarsely ground.

4.      Add pistachio nuts, cream and 1/4 teaspoon each of salt and pepper.

5.      Process until well combined, Set aside.

6.      Place each breast half between two sheets of plastic wrap and flatten to 1/8 inch thick.

7.      Season with salt and pepper and place 1/4 of the thigh mixture on each breast and roll up, tucking in the ends.

8.      Secure with toothpicks, place rolls in prepared baking dish, brush with melted butter and sprinkle with paprika.

9.      Bake until interior temperature is 165 degrees, about 30 – 35 minutes.

10.  Meanwhile prepare the Cider Cream Sauce.

11.  In a medium saucepan combine chicken stock, apple juice and vermouth.

12.  Bring to a boil, reduce heat slightly and gently boil until reduced to 1/2 cup, about 15 – 20 minutes.

13.  Add whipping cream and return to boiling, reduce heat and gently boil until slightly thickened, about 5 – 7 minutes.

14.  Remove chicken roll from oven and place on serving plates.

15.  Spoon Cider Cream Sauce over chicken rolls and serve

Ingredients:

500g Chicken breast cut into  1/2″ cubes

3 tbsp cooking oil

1 onion

2 tbsp rich tomato puree

100 ml greek yogurt

2 tbsp single cream

Cashew nuts or almonds

1 tsp of sugar

2 dried red chillies

Some fresh corriander leaves for garnish

For the Marinade:

1 tbsp ginger and garlic paste(made from an one inch piece of ginger and 2-3 garlic flakes, approximately)

Juice of half a lemon(optional)

1/2 tsp red chilli powder(add more if you like it spicier)

1/2 tsp ground turmeric

1tsp cumin powder

1/2 tsp corriander seeds powder

100  ml thick yogurt

Salt to taste

Mix all of the above ingredients in a bowl and add to it the cubed chicken. Leave for at least half an hour but not for too long. I usually cook the chicken within an hour.

Heat about 3 tbsps of cooking oil and add to it one roughly chopped onion. Fry till lightly the onions are golden brown. Add  the dried red chillies(Make sure the chillies are whole and not split otherwise you could end up have a really hot curry. If unsure, skip the chillies) and  1 tbsp  paste of de-skinned almonds or cashew nuts(about 6-8 nuts). Stir fry for a couple of minutes and then add the chicken . Let it cook till tender. Add the tomato puree and 1 tsp of sugar. Cook for a 2-3mins and finally add the yogurt and cream. Stir slightly and turn off flame. 

If you prefer a drier curry then you may like to cut down on the quantity of yogurt and cream. Alternatively you may add only one of the 2- either yogurt or cream. I use a mixture of both for added texture and flavour.

Serve hot garnished with fresh corriander leaves and a side salad of freshly cut onions, lime and salt. Chicken Tikka Massala can be had along with a variety of breads or with steamed basmati rice. 

I like it with warm garlic bread or naan.

GREEK CUCUMBER-CHICKEN SALAD

Toss together in a large mixing bowl

1 quart mixed salad greens

2 cups cubed cooked chicken meat (I use breast meat only)

1 medium cucumber peeled and sliced (about 1/4 inch slices)

1 cup crumbled feta cheese

1 cup Mandarin orange or Clementine sections (If canned drain well)

1 medium red onion slivered or cut into rings

1/2 cup celery sliced thin

1/4 cup sliced ripe (black) olives

Arrange tossed salad mixture on individual salad plates or bowls.  Top with a tablespoonful of Cucumber Salad Dressing (Recipe below) and garnish with a sprinkle of  cashew nut pieces or seasoned croutons.  (Use more dressing if desired or serve on the side. 

CUCUMBER SALAD DRESSING

In a small mixing bowl combine and mix well to combine

2/3 cup plain yogurt

1 medium cucumber peeled, seeded and chopped fine

1 Tbsp. finely chopped green onion

2 tsp. poppy seed

1 tsp. lemon juice

1 tsp. lemon zest

Dash of salt

Dash of ground black pepper

Cover and refrigerate until ready to use.

2 Tablespoons soy sauce

4 garlic cloves

3 to 3 1/2 cut up frying chicken

2 Tablespoon of olive oil

1/4 teaspoon salt

1/4 teaspoon coarse ground black pepper

GRILL DIRECTIONS:

Heat grill. In small bowl using wire whisk, combine honey, soy sauce and garlic; blend well. Set aside. Brush chicken with oil; sprinkle with salt and pepper.

When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals. Cook 25-30 minutes or until chicken is fork tender and juices run clear, turning and brushing with honey mixture frequently during last 10 minutes of cooking.

Ingredents 

1/2 cup chopped fresh cilantro

1/2 cup chopped fresh parsley

4 garlic cloves

1tbs ground cumin

1tbs sweet paprika

1tbs coarse kosher salt

1/2tsp cayenne pepper

1/2 cup olive oil

1 cup plain whole-milk yoghurt

1/4 cup fresh lemon juice

2 (21/2-pound) chickens, quartered

2 large ripe mangoes peeled (one cut into 1/2-inch-thick slices, one cut into 1/2-inch cubes)

2 cups jasmine rice

3 cups water

1/2 cup pine nuts, toasted

6 fresh cilantro sprigs

Method:

Purée first seven ingredients in processor. With machine running, gradually add oil through feed tube and process until blended. Transfer 1/4 cup herb mixture to a small bowl and reserve.

Add yoghurt and lemon juice to remaining mixture in processor and blend.

Place chicken in 13×9x2-inch glass baking dish. Pour yoghurt mixture over chicken; turn to coat. Cover and refrigerate one hour.

Prepare barbecue (medium heat). Place chicken, skin side down, on grill. Cover and grill until chicken is cooked through, turning every five minutes, about 30 minutes total. Grill mango slices two minutes per side and set aside. Meanwhile, combine rice, three cups water, and reserved 1/4 cup herb mixture and bring to boil.

Reduce heat to low; cover and simmer until tender, about 15 minutes.

Remove from heat and let stand covered for five minutes. Fold in mango cubes and pine nuts.

Arrange chicken on large platter and garnish with grilled mango slices and cilantro sprigs. Serve with mango best serve with rice.

A study in Spain, which examines the content of vitamin C, vitamin E, and 7 types of carotenoids (alpha-carotene, beta-carotene, lycopene, lutein, and zeaxanthin kriptoxantin) contained on the materials commonly consumed foods, and found only 2 types of vegetables that contain two-thirds of these nutrients. Tomatoes and vegetables is one of them is paprika. The results of this study published in The British Journal of Nutrition in June 2004 Vol. 91.

Serves 1

material

250 g (1 piece) skinless chicken breast

25 g ready-made spice Bali

¼ cup low fat milk

50 g of red pepper

How to make

Rinse chicken breasts. Drain.

Marinate chicken breast with herbs bali ready to use. Add low fat milk. Blend well. Leave for 20-30 minutes.

Cut peppers into pieces the shape of the box. Set aside.

Prepare dialas aluminum tray with aluminum foil.

Insert pieces of paprika to the chicken mixture. Transfer the chicken breasts and contents on the aluminum foil. Neatly wrap with aluminum foil.

Bake in oven at 180oC + about 20-30 minutes.

Remove and serve.

Nutritional values ​​per serving

Energy: 364 kcal

Fat: 6.7 g

Carbohydrates: 14 g

Fiber: 0.85 g

Protein: 62 g

Tips and advice

Can be served with brown rice for a family meal.

When you want a little spicy, seasoning can be mixed with a pestle and mortar return of cayenne pepper before use to spread. Or can also add a sprinkling of pepper powder.

Using lean chicken breast, vitamin C packed lime, red, orange and yellow bell peppers, and sweet onions, such as a purple onion or a Vidalia onion; you can create a nutritious low calorie meal for your family inexpensively.

Good for you meals, like grilled lime chicken, does not have to be boring, it is simply good.

Lime Chicken Casserole

Ingredients for Lime Chicken:

• 1 Tablespoon of lime juice, fresh squeezed or concentrates
• 3 Tablespoons olive oil
• ½ teaspoon of Himalayan salt
• ¼ teaspoon of black pepper
• 4-6 Boneless, skinless chicken breasts; cut into 1 ½-inch pieces
• 1 Purple or sweet Vidalia onion; cut into wedges
• 1 Orange bell pepper; cut into wedges
• 1 Red bell pepper; cut into wedges
• 1 Yellow bell pepper; cut into wedges

Lime Chicken and Mango Salsa

Directions for Lime Chicken:

1. Using a large bowl squeeze the lime to get the juice. Rachel Ray’s trick to juicing lemons and limes is to firmly press and roll it around on the counter top or stick it in the microwave for 10 seconds.
2. Stir into the limejuice, olive oil, salt and pepper.
3. Cut the boneless skinless chicken breast into small 1 ½-inch pieces. If your pieces are too large, the cooking time increases and or you take a chance they will not cooked thoroughly. If you are making the casserole, the chicken chunks could be larger.
4. Add the chicken to the lime mixture, stir and allow the chicken to marinate no less than 10 minutes.
5. Taking skewers, start threading alternately, the peppers, onion and chicken. Mix up the colors of the peppers as you put them on the skewers making them look appealing as well as taste good.
6. Grill the lime chicken kebabs approximately 10-15 minutes or until the chicken is 165 degrees Fahrenheit. If baking in casserole form; preheat the oven to 350 degrees Fahrenheit and bake for 1 to 1 ½ hours, again the meat needs to be 165 degrees.

• No matter which way you choose to make the lime chicken you will not be disappointed.
  
• Whether grilling or making a casserole out of the lime chicken, the only thing to make it even better is to pair it up with the vitamin C packed mango salsa.

This recipe can also be used for chicken breasts instead of wings. Marinate the same way but be sure to adjust your cooking time and temp accordingly.

Enjoy!

Ingredients

• 3 pounds chicken wings, split and tips discarded (About 14 wings) 
• 1/2 cup soy sauce
• 1/2 cup honey
• 1/4 cup molasses
• 2 tablespoons chili sauce
• 1 teaspoon ground fresh ginger root 
• 2 cloves garlic, finely chopped

Directions

1. Place chicken in a shallow, medium dish.
2. In a medium bowl, mix soy sauce, honey, molasses, chili sauce, ground ginger root and garlic. Pour the mixture over the chicken. Cover and refrigerate approximately 1 hour, turning occasionally. The longer you can marinate it, the better. I marinate overnight but 1 hour is sufficient.
3. Preheat oven to 375 degrees F (190 degrees C).
4. In a large baking dish, arrange chicken in a single layer. Bake in the preheated oven approximately 50 minutes, brushing with remaining soy sauce mixture often and turning once, until meat is no longer pink and juices run clear.

                  Ingredients

                    1-1/2 to 2 pounds split chicken breasts

                    1/2 dried thyme, crushed

                    Nonstick spray coating

                    1/4 teaspoon garlic salt

                    2 tablespoons nonfat milk

                    1/8 teaspoon ground white pepper

                    2 tablespoons onion powder

                    1/8 teaspoon crushed red pepper

                    1/8 teaspoon ground black pepper

                  Directions

                    Rinse chicken, pat dry. Cut off skin and discard.

                    Spray a 13 x 9 x 2 inch baking dish with nonstick cooking spray.

                    Arrange the chicken in the dish; meat side up.

                    Brush lightly with milk.

                    In small bowl mix onion powder, thyme, garlic salt,

                    white pepper, red pepper, and black pepper.

                    Sprinkle over chicken.

                    Bake in a 375 degree oven for 45 minutes, or until the

                    chicken is cooked through.

                    Calories: 166

                    Protein: 25 g

                    Fat: 6 g

                    Carbohydrates: 0 g

                    Exchanges: 3 Lean Meat