Turkey and Chicken Entrees

All of these posted by Liftingchic on XM.

Skillet Chicken Dijon


Ingredients:
4 boneless chicken breasts with or w/o skin
3 Tablespoons olive oil (or any oil)
2 cloves garlic, minced
3 Tablespoons white wine
3 Tablespoons soy sauce
2 Tablespoons Dijon mustard

Heat oil in a skillet; then add the minced garlic and cook, stirring often for about 3 minutes. Add the chicken breasts and saute until browned. In a separate bowl, mix wine, soy sauce and mustard. Pour generously over the chicken. Cover and cook until done. Spoon the sauce over the chicken when serving, or pour extra sauce into small dipping dishes to serve.

Serves 4. Trace carbs.

Creamy Chicken
Cabernet


Ingredients:
1 pkg 4 boneless skinless chicken breasts
1/2 stick butter plus additional 2 Tablespoons
2 Tbsp Ketchup
4 Tablespoons Lawry's Red Wine With Cabernet Sauvignon
30 Minute Marinade*
1 Pint Heavy Cream
1 teaspoon Brown Sugar Twin**
Paprika

Trim chicken breasts of any "waste"; rinse under cold water; and cut diagonally into thirds. Pound each breast with meat mallet - just a few quick smacks on the shiny side of the chicken piece to tenderize, but don't over-do it and make mush of them. Set aside on paper plate.
Melt 1/2 stick butter in a skillet. Add chicken pieces gently to fill skillet and brown each breast turning once to brown other side. (Usually about 3-4 minutes per side.) Remove chicken from skillet on new plate and set aside.
Add extra 2 Tbsp butter to skillet and pour entire pint of heavy cream into skillet. Lower heat just a bit and stir often, scraping sides as it reduces and begins to thicken a bit.
Meanwhile, in a small bowl combine Lawry's sauce with ketchup and Brown Sugar Twin and mix well. When skillet cream sauce is bubbly and volume is reduced by 1/3 or so, add your sauce to the skillet and mix well. Let sauce return to a bubbly boil and thicken (not till gummy - just a gravy consistency.) Then carefully add sauteed chicken pieces back into skillet; nestling them down into the sauce. Allow them to drink in the bubbly sauce over very low heat for about 2 minutes and remove to platter taking about 1/3 of the sauce with it. Skake paprika over chicken breasts on platter for a beautiful look. Pour remainder of skillet sauce into individual cups for dipping or pouring tableside.

Serves 2-3 and feels so extravagant. This dish will not need salt, but pepper is optional. Goes well with salad or asparagus tips.

Notes:
* Lawry's 30-Minute Marinades can be found in the store aisle where A1, Tobasco, Worcestershire Sauce, etc is found. There are a whole line of them, but some have high carb counts - others like this great Red Wine one is quite low (1 Gram). Don't try the "finger test" with the marinade plain .. you won't like it. It's too strong plain and full strength, but just to die for in the sauce mixture. If you can't find it at the supermarket, you can substitute a good red wine salad dressing (2 parts dressing to 1 part Worcestershire Sauce).

** Brown Sugar Twin - The kind found in Canada and mail-order is best because it's cyclamates rather than sacharine. But if you don't have it, use American Brown Sugar Twin or regular Splenda.

Buffalo Wings


Ingredients:
24 chicken wings
1/2 cup butter
Salt and pepper
1 cup Louisiana Brand hot sauce
Vegetable oil for frying
1 Tablespoon white vinegar
Blue Cheese Dressing

Preheat oven to 350 degrees and preheat oil in deep fryer to 375 degrees. Reserve wing-tips for stock. Fry wings for 8 minutes. Transfer to a tray with paper towels and let drain. Season with salt and pepper. In a saucepan melt butter. Add hot sauce, salt, vinegar and pepper. Toss wings in sauce. Roast 15 to 20 minutes. Arrange wings on serving platter. Garnish with flat leaf parsley. Serve with blue cheese dressing.

Chicken Cordon Bleu


Ingredients:
4 boneless skinless chicken breasts
8 slices of ham; thin
4 oz Bleu Cheese (or Swiss if you prefer)
1 Tablespoon melted butter
1 Large egg; beaten
3/4 cup Parmesan cheese

Pound chicken breasts to about 1/3" thick. Place ham on breast then 1/2 oz of bleu or swiss cheese. Roll up; securing with a toothpick. Dip each breast-roll into a mixture of the melted butter and beaten egg. Roll in Parmesan cheese and place in buttered baking dish. Bake at 350ºF for 30 to 35 minutes or until browned and tender.

Serves 4. Less than 1 gram per serving.

Blackened Chicken


Ingredients:
8 Boneless Skinless Chicken Breast Halves
2 Tablespoons Salt
1 1/2 Tablespoons Garlic powder
1 1/2 Tablespoons Ground black pepper
1 Tablespoon White Pepper
1 Tablespoon Onion Powder
1 Tablespoon Ground Cumin
1/2 Tablespoon Cayenne Pepper
1/2 Tablespoon Paprika
3/4 Pound Unsalted Butter - Melted

Pound chicken breasts to about 1/3" thick. Thoroughly combine the seasoning mix ingredients in a small bowl. Just before cooking each piece of chicken, dip it in the melted butter so that both sides are well coated, then sprinkle each fillet evenly with the seasoning mix, using about a rounded 1/2 teaspoon on each, and patting it in with your hands. (If you lay the fillet on a plate or other surface to season it, be sure the surface is warm so the butter won't congeal and stick to the surface instead of to the meat. Immediately place the fillet skinned side down in a hot skillet, making sure all meat folds are opened up and the meat is lying flat. Pour about 1 teaspoon butter on the top of the fillet (be careful, as the butter may flame up). If you cook more that 1 fillet at a time, place each fillet in the skillet before buttering and seasoning another one.

Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes. (The time will vary according to the thickness of the fillets and the heat of the skillet or fire; watch the meat and you'll see a white line coming up the side as it cooks.) Turn the fillets over and pour about 1 teaspoon more melted butter on top of each. Cook just until meat is cooked through, about 2 minutes more.

Serve the chicken fillets crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chicken fillets.

Zero Carbs.

Japanese
Chicken Kabobs


Ingredients:
1 teaspoon finely shredded orange peel
1 teaspoon orange extract
1/2 cup seltzer water or club soda
1/3 cup dry sherry
1/4 cup soy sauce
1/4 cup Splenda
1 clove garlic, minced
1/2 teaspoon grated ginger root
12 oz boneless skinless chicken breast halves
8 green onions

Soak twelve 6-inch wooden skewers in water for 30 minutes. In a small mixing bowl combine the orange peel, extract, club soda, sherry, soy sauce, Splenda, garlic, and ginger root. Set aside 1/4 cup of the marinade mixture to serve with the cooked kabobs.

Cut chicken breast halves into 1-inch pieces. Cut green onions into 1 1/2 inch lengths. Thread 3 chicken pieces and 2 onion pieces onto each wooden skewer, alternating chicken and onions. Place kabobs in a shallow dish and pour marinade over kabobs. Marinate at room temperature for 30 minutes, turning kabobs once. Remove kabobs from marinade, reserving marinade.

Preheat broiler. Place kabobs on the unheated rack of a broiler pan. Broil 4 inches from the heat for 8-10 minutes, or till chicken is tender and no pink remains, turning and brushing with reserved marinade once.

Makes 12 skewers. 3.2 carbs each.

c o m m e n t s :
Serve these as appetizers, too -- warm or chilled. Allow 1 kabob per serving. When weather permits, cook the kabobs on the grill instead of the broiler. As a main course, offer the kabobs on a bed of finely sliced/shredded cabbage.

Almond Chicken


Ingredients:

4 chicken breast halves, skinned and boned
1 large egg
1/2 teaspoon dried tarragon, crumbled
3/4 cup sliced almonds, finely, minced
1/4 cup grated Parmesan cheese
2 Tablespoons olive oil
2 Tablespoons unsalted butter
Salt and freshly ground white pepper
Blanched almond flour for dredging
Lemon wedges
Place chicken breast halves between two sheets of plastic wrap and lightly pound to an even 1/2 inch thickness. In a shallow bowl, beat the egg and add the tarragon; season with salt and pepper. On a plate, combine the minced almonds and Parmesan cheese.

Heat oil and butter in a skillet large enough to hold chicken pieces without them touching each other. Dust the chicken breasts with almond flour and dip in egg and then in almond/cheese mixture to coat completely. Immediately transfer them to the skillet and sauté until golden brown, about 1 ½ minutes per side. (To make sure that the chicken is cooked right through, cut into a piece. It should be pearly white, not pink in the middle.) Transfer to heated plates, season lightly with salt and pepper, garnish with lemon wedges.

Serves 4. 2.5 carbs per serving.

Kentucky Bourbon
Barbeque Chicken


Ingredients:

8 pcs. chicken (breasts, thighs, legs or your favorites)
1/4 cup butter
1/4 cup Kentucky Bourbon whiskey
1/4 cup unsweetened tomato sauce
2 teaspoon Brown Sugar Twin
2 pkts Splenda
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon onion powder or sprinkling of finely diced onion
Preheat oven to 325°F.

Melt butter in a skillet and brown chicken on all sides. Transfer chicken to baking dish. Add other ingredients to pan/skillet, stirring to loosen browned particles that cling to bottom. Warm completely; then pour over chicken in baking dish. Try to distribute sauce as evenly as possible. Cover and bake chicken at 325°F for 45 minutes. Uncover, baste and cook uncovered an additional 15 minutes.

Serves 4. Approx. 3 carbs per chicken piece.

Sour Cream Chicken


Ingredients:

6 boneless, skinless chicken breasts
12 pcs bacon
2 cups sour cream
1/4 cup heavy cream
4 Tablespoons soy sauce
1/4 teaspoon ground ginger
Salt and pepper to taste
3 Tablespoons butter
Preheat oven to 325°F.

Melt butter and distribute across the bottom and sides of a Corning or Pyrex casserole dish. Lightly fry bacon until partially done – not crisp. Wrap two pieces of pliable bacon around each chicken breast and arrange them in the baking dish.

In small bowl mix sour cream, cream, soy sauce, and ginger. Pour over chicken, salt and pepper top as you like, and bake in 325°F oven for two hours –– the first hour foil or lid-covered and then uncover for the second half of the cooking time.

Serves 3. 4 carbs per serving.

Grilled Rosemary Chicken


Ingredients:

6 boneless Chicken Breast halves (with skin)
12 sprigs fresh Rosemary or 2 Tbsp. dried Rosemary leaves, crushed
12 sprigs fresh Oregano or 2 Tbsp. dried Oregano leaves, crushed
6 Garlic Cloves, halved lengthwise
Heat grill. Loosen skin on one edge of each chicken breast half. Under the skin of each, place 2 sprigs rosemary or 1 teaspoon dried rosemary, 2 sprigs oregano or 1 teaspoon dried oregano, and 2 garlic halves. Smoothe skin over seasonings and chicken breasts.

When ready to barbecue, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes or until chicken is no longer pink and juices run clear, turning once halfway through cooking. Cool slightly.

To serve, remove skin and seasonings from chicken. Slice crosswise into bite-sized pieces or strips. Arrange on serving platter.

BROILER DIRECTIONS: Prepare chicken as directed. Heat broiler. Place chicken on ungreased broiler pan. Broil 4 to 6 inches from heat 20 to 25 minutes or until chicken is no longer pink and juices run clear, turning once halfway through cooking. Cool slightly. Serve as above.

Serves 6. Trace carbs.