Lemon Dill Chicken Salad Stuffed Eggs Food
LEMON DILL CHICKEN
A lowfat marinated broiled chicken. Great with rice! Three hour marinating time not included in prep time. From Betty Crocker's New Choices Cookbook.
Provided by ChipotleChick
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients except chicken in a dish.
- Add the chicken, and turn to coat with the marinade.
- Cover and refrigerate 3 hours at the least, but no more than 24.
- Set oven on broil.
- Spray a broiler pan with nonstick spray.
- Lift the chicken out of the marinade, reserve the marinade.
- Put the chicken in the pan.
- Broil the chicken 5-7 inches from heat for 7 minutes, then turn and brush with marinade.
- Cook another 7 minutes or until juices run clear.
Nutrition Facts : Calories 140.5, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 175, Carbohydrate 2.8, Fiber 0.3, Sugar 0.8, Protein 27.6
LEMON-DILL CHICKEN SALAD-STUFFED EGGS
This is a twist on the usual stuffed eggs. Grilling the chicken adds a nice smoky flavor to such a simple recipe; however,5 cups shredded cooked chicken can be substituted. Lemon-Dill Chicken Salad can be stored in the refrigerator in an airtight container for up to three days. These are nice for a shower, tea or birthday party or the filling could be used to make petite sandwiches, using trimmed whole wheat bread cut into triangles or spread on mini croissants. Originally from an April 2007 issue of Southern Living.
Provided by Leslie in Texas
Categories Chicken
Time 41m
Yield 48 appetizer servings
Number Of Ingredients 9
Steps:
- Sprinkle chicken evenly with 1 teaspoon salt and the pepper.
- Grill, covered with grill lid, over high heat (400 to 500 degrees) 6 to 8 minutes on each side or until done.
- Let stand 15 minutes, cover and chill at least 30 minutes.
- Slice hard-cooked eggs in half lengthwise;carefully remove yolks, keeping egg white halves intact. Reserve egg yolks for another use.
- Stir together mayonnaise,next 4 ingredients and remaining 1/2 teaspoon salt in a large bowl.
- Pulse cooked chicken, in batches,in food processor 3 to 4 times, or until shredded;stir in mayonnaise mixture until blended.
- Spoon chicken mixture evenly into egg white halves.
- Cover and chill at least 1 hour.
Nutrition Facts : Calories 81.7, Fat 4.5, SaturatedFat 1.1, Cholesterol 119.6, Sodium 152.5, Carbohydrate 1.6, Sugar 0.6, Protein 8.1
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- Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until shredded; stir into mayonnaise mixture until blended. Spoon chicken mixture evenly into egg white halves. Cover and chill at least 1 hour.
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