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Poultr y
Poultr y
Buttery Chicken Breast
Serves: 1
1 (4 – 6-ounce) boneless chicken
breast
2 tablespoons butter
4 tablespoons parsley, chopped
Salt & pepper to taste
Directions:
1. Place chicken in 8x8-inch silicone
baking pan.
2. Add butter, parsley, salt and
pepper to pan and place on
3-inch rack.
3. Cook at 350°F for 11-13 minutes
per side.
Chicken Curry
Serves: 1
1 (4 – 6-ounce) chicken breast, cut
into bite size pieces
1 scallion, cut into ½-inch pieces
½ green bell pepper, small diced
2 cloves garlic, minced
2 tablespoons fresh ginger, grated
1 tablespoon curry powder or paste
¼ cup sour cream
1 teaspoon coriander leaves,
chopped
Salt & pepper to taste
Directions:
1. Mix chicken, scallion, green
pepper, garlic, ginger, curry, salt
and pepper in small bowl.
2. Place chicken on 3-inch rack and
cook at 350°F for 11-13 minutes.
3. Stir in cream and sprinkle with
coriander and serve.
Caraway Duck with
Raspberry Sauce
Serves: 2-3
1 whole duck (2 legs, 2 thighs, 2
wings, 2 breasts, all cut in half)
1 tablespoon caraway seed, crushed
Salt & pepper to taste
1 pint fresh raspberries
1 tablespoon lime juice
¼ teaspoon ground ginger
Cayenne pepper to taste
Sugar to taste
Directions:
1. Using fork or knife, pierce skin of
each duck piece several times.
2. Season duck on all sides with
caraway.
3. Lay duck on 1-inch rack and cook at
350°F for 30-35 minutes per side,
upside down first.
4. While duck cooks, purée
raspberries in blender.
5. Using flexible spatula, push berries
through mesh strainer to remove
seeds.
6. Mix raspberry puree, lime juice,
ginger and cayenne until well
blended.
7. Add sugar as desired.
8. Simmer sauce on Low (100°F),
being careful not to overcook.
9. Serve immediately with duck.
Tip: If you cook the sauce for too long,
it will taste more like jam.
Nutty Breading Chicken Breast
Serves: 1
1 egg, beaten
½ cup pecans, ground
1 tablespoon wheat germ
1 teaspoon Italian seasoning blend,
dried
1 (4 – 6-ounce) boneless chicken
breast
2 tablespoons parsley, chopped
Salt & pepper to taste
Directions:
1. Mix pecans, wheat germ and
seasonings in shallow oval dish.
2. Dip chicken in egg and roll in nut
mixture.
3. Place chicken on 3-inch rack and
cook at 350°F for 11-13 minutes
per side.
4. Sprinkle with parsley and serve.
Tip: You can substitute real eggs
with ¼ cup egg substitute.
Low-Fat Crunchy Filled Chicken
Serves: 4
4 boneless chicken breasts
3 ounces low-fat Cheddar cheese,
sliced
1 tablespoon Dijon mustard
1 cup corn flakes, crushed
1 teaspoon parsley flakes, dried
½ cup non-fat buttermilk
Directions:
1. Cut deep 2-inch slit into meaty
portion of chicken.
2. Slice cheese into 4 portions and
brush with mustard.
3. Place 1 cheese slice into each slit
and secure with wooden
toothpicks.
4. Combine cereal, seasoning and
parsley.
5. Dip chicken into buttermilk and roll
in cereal mixture.
6. Place chicken in 8x8-inch silicone
baking pan.
7. Place pan on 1-inch rack and cook
at 350°F for 27-29 minutes.
Tip: Save the leftover cornflakes from
the bottom of the cereal box for
this recipe to cut down on waste.
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