Low Saltlow Fat Italian Chicken Recipe 25 Food

ITALIAN CHICKEN

Steps:

• Cover a large cutting board with a sheet of plastic wrap, lay the chicken on top, then stretch a second sheet of plastic wrap across the top. Lightly pound the chicken breasts to an even 1/2-inch thickness (this will help them cook more quickly and evenly). Uncover the chicken and discard the plastic.
• Sprinkle the chicken with 1/2 teaspoon kosher salt and place in a large ziptop bag.
• In a large measuring cup or mixing bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, garlic powder, black pepper, and remaining 1/2 teaspoon salt.
• Pour half of the mixture into the ziptop bag (watch for spills). Seal the bag, removing as much air as possible. Gently "squish" and turn the bag so that the chicken is evenly coated with the marinade, then lay the bag flat in a baking dish to catch any drips. Place in the refrigerator to marinade for 30 minutes or up to 8 hours.
• While the chicken marinates, prepare the vegetables. Leave the tomatoes whole. Cut the zucchini into 3/4 inch dice (you can leave the peels on). Trim the ends off of the green beans. As you cut, place the vegetables in a second ziptop bag. Pour in the remaining balsamic mixture, seal, and place in the refrigerator with the chicken.
• When you are ready to cook, preheat your oven to 425 degrees F. Remove the chicken and veggies from the refrigerator and let stand at room temperature while the oven heats.
• Generously coat a large, rimmed baking dish with nonstick spray or line with parchment paper or a silicone baking mat. Arrange the veggies around the edges of the pan and place the chicken in the center. The veggies can overlap a little, but make sure the chicken is not sitting on top of them.
• Bake for 15 to 20 minutes, until the chicken reaches an internal temperature of 165 degrees F. The cooking time will vary based on the size of your chicken and how thinly you have pounded it (see note). Sprinkle with the Parmesan and parsley. Enjoy hot.

CHICKEN ITALIAN (LOW SALT, LOW FAT)

Steps:

• If using whole chicken, cut chicken in half. Blend marinade of all the remaining ingredients. Soak chicken for 10 minutes. Bake in greased pan in 375℉ (190℃) oven for 45 minutes to 1 hour or until tender. Serves 4.

CHICKEN ITALIAN (LOW SALT,LOW FAT)

Steps:

• pepper to taste If using whole chicken, cut chicken in half. Blend marinade of all the remaining ingredients. Soak chicken for 10 minutes. Bake in greased pan @ 375 degrees for 45 minutes to 1 hour or until tender. Serves 4.

BEST ITALIAN CHICKEN

Steps:

• Place chicken in a 5-qt. slow cooker. In a small bowl, combine the tomatoes, 3/4 cup water, onion, bouillon and seasonings; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 165°. , Transfer chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; bring to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice.

LOW-FAT PACKET ITALIAN CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 450 degrees.
• Place one chicken breast in each packet topped with Italian dressing.
• Sprinkle basil and Parmesan cheese on top of dressing.
• Arrange vegetables on top of chicken.
• Secure end of packet; leaving room for the heat to circulate.
• Bake 20 to 25 minutes on a cookie sheet.
• While chicken is cooking, cook pasta according to package direction.
• Cut a slit in packet to let heat escape before removing chicken.
• Place chicken and vegetables on top of pasta.
• Can sprinkle more Parmesan cheese on top.

LOW SALT/LOW FAT ITALIAN CHICKEN RECIPE - (2/5)

Steps:

• Cut chicken in half. Blend marinade of all remaining ingredients. Soak chicken for 10 minutes. Bake in greased pan at 375 degrees for 45-60 minutes.

LOW SALT, LOW CHOLESTEROL, LOW FAT CHEATS CHICKEN STROGANOFF

Steps:

• Pour Olive oil into a pan and sweat the onions for 5 minutes or till softened, then add garlic and chicken.
• Once chicken has cooked through (approx 15 minutes) add Oregano, Paprika and remaining vegetables, cook down for 5 minutes.
• Add soup, then top up with water until you are happy with the consistency, then simmer for 5 mins and serve over you favourite accompanying dish, or just with some fresh bread .