EASY PAPAYA CHICKEN CASSEROLE
This is a really simple meal that my husband brought back from Hawaii when he was working there 20 years ago. It's one of his all time favaorites. I credit Mrs. Haberman, for turning him on to fruit in a meat dish.
Provided by less2saw
Categories One Dish Meal
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cut up whole frying chicken into pieces, or chicken breasts into halves. I like to use bone in/skin on because I think the meat is moister. I remove the skin and bones before I put the sauce over it all.
- Dredge the chicken pieces in flour, set aside. Sometimes I use chicken coating mix, just to spice this up a bit more.
- In a roaster or large casserole dish melt butter, dip the chicken in the butter and place buttered side up.
- Bake the chicken for one hour or until juices run clear and the chicken is tender.
- Carefully drain the fat out of the roaster, discard the skin and bones if necessary.
- For the sauce: Mix remaining ingredients in a saucepan (except the papaya) and bring to a boil.
- Once boiling and thickened add the papaya to the chicken in the roaster.
- Pour the sauce over all, and put back in the oven for 5 minutes.
- Let this mixture stand for 5 more minutes before serving, so the papaya can heat through.
- If you serve this dish with rice, double the sauce recipe.
Nutrition Facts : Calories 232, Fat 11.8, SaturatedFat 5.3, Cholesterol 42, Sodium 208.5, Carbohydrate 24.9, Fiber 0.8, Sugar 18.9, Protein 7.4
PAPAYA CHICKEN
Steps:
- Place a large skillet over medium-high heat and add the oil. When the oil is hot, add the onion, garlic and ginger and saute until the onion is softened, about 4 minutes. Add the cumin seeds, coriander, fenugreek seeds, and paprika and toast for 10 seconds and then add the chicken pieces and cook until it is nearly done, about 8 minutes. Add the yogurt and finish cooking the chicken, about 2 more minutes and then stir in the papaya chunks. Serve the chicken with rice or rotis.
Nutrition Facts : Calories 385, Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 146 milligrams, Sodium 290 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 51 grams, Sugar 6 grams
PAPAYA-STUFFED CHICKEN AND BASMATI RICE
My husband came up with this recipe to serve for Valentine's Day. The basmati rice flavor melds perfectly with the fruity sauce.
Provided by Sola
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h50m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2 inch slit in the side. Repeat with the remaining chicken breasts. Place the slices into the pocket of each chicken breasts, then sprinkle papaya slices with cinnamon to taste. Dip the chicken breast halves one at a time into the melted margarine, then the cracker crumbs.
- Heat 1 tablespoons of margarine in a skillet over medium-high heat. Arrange the chicken breasts in the skillet and cook until golden brown on each side, about 10 minutes. Place browned chicken breasts on the prepared baking sheet.
- Bake in the preheated oven for about 20 minutes, then flip each chicken breast. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, melt the remaining 1 tablespoon of margarine in the same skillet used to brown the chicken over medium-high heat, scraping up any browned bits. Stir in the orange juice, pineapple, brown sugar, 1/2 teaspoon of cinnamon, nutmeg, cayenne, salt and pepper. Reduce heat to medium and simmer until reduced, about 30 minutes. Reduce the heat once more to low and continue simmering until the sauce is thickened. Serve the chicken breasts over the rice with the pineapple sauce spooned on top.
Nutrition Facts : Calories 871.6 calories, Carbohydrate 95.7 g, Cholesterol 64.6 mg, Fat 39.5 g, Fiber 3.4 g, Protein 31.9 g, SaturatedFat 7.7 g, Sodium 814 mg, Sugar 22.8 g
LOW-FAT CHICKEN POT PIE
Chicken and vegetables in a pie! Very easy and low in fat.
Provided by chefbuzz
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
- Preheat oven to 350 degrees F (175 degrees C).
- Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
- Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
- In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
- Add chicken broth and bring to a boil. After it has become thick, add potatoes.
- Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
- Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
- Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 33.6 g, Cholesterol 26 mg, Fat 13.3 g, Fiber 4.1 g, Protein 13.4 g, SaturatedFat 2.2 g, Sodium 482.6 mg, Sugar 1.7 g
ZESTY LOW-FAT CHICKEN BREASTS
Make and share this Zesty Low-Fat Chicken Breasts recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the breasts in a 9x13-inch baking dish.
- Whisk remaining ingredients (except cornstarch) together until they are well blended.
- Pour over the breasts.
- Coat both sides of the breasts with the sauce.
- Bake in 400°F oven for approx 30 minutes or until the chicken is done.
- Remove breasts, keep warm. Pour the sauce into a sauce pan stir in the cornstarch that has been mixed with a tbsp of water, bring to a boil and allow to thicken whisk constantly.
- Pour over the chicken & serve.
Nutrition Facts : Calories 221.9, Fat 3.4, SaturatedFat 0.7, Cholesterol 75.5, Sodium 654.9, Carbohydrate 22.3, Fiber 0.8, Sugar 19.2, Protein 26.2
CHICKEN PAPRIKAS (LOWFAT)
A low fat, high protein take on a great comfort food. I can't remember where I got the recipe, but I'm posting here for safe keeping. If you aren't concerned with calories or fat, you may wish to use regular sour cream for better flavor.
Provided by Treewoman
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash and dry the chicken breasts and trim off any fat. Cut the breasts across the grain on the diagonal into 1/4 inch slices. Season the chicken with salt and pepper.
- Heat the olive oil in large nonstick saute pan or skillet. Add onion, garlic, and peppers and cook over medium heat until the veggies are very soft and just beginning to brown, about 5 minutes, stirring often. Add the paprika and tomato after 3 minutes.
- Stir in the chicken and saute for 1 minute. Stir in the bay leaf, stock, and most of the sour cream, reserving 2 T for garnish. Gently simmer until chicken is cooked and the sauce is nicely thickened, about 10 minutes. Discard the bay leaf and add salt, pepper and paprika to taste.
- Transfer the paprikas to plates or to a platter. Garnish with dollops of sour cream sprinkled with paprika or parsley. Serve over noodles or rice.
Nutrition Facts : Calories 346.9, Fat 9.9, SaturatedFat 2.2, Cholesterol 116.5, Sodium 336.1, Carbohydrate 20.9, Fiber 2.7, Sugar 9.9, Protein 42.2
LOW FAT PAPAYA CHICKEN BREASTS
A tropical treat! When you choose your Papaya pick one that is mottled green and orange. They have more flavor than the straight yellow. Lovely flavored dish
Provided by Bergy
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Using a food processor, metal blade, pulse the garlic and shallot until chopped Add papaya and pulse until chopped.
- Add remaining ingredients, except chicken, puree until smoothe.
- Put chicken large zip lock bag and pour the marinade over it.
- Refrigerate, turn chicken frequently to coat it evenly.
- Marinate for at least 4 hours or up to a day.
- Take chicken out of the marinade.
- Place breasts into a Dutch oven or heavy casserole, without lid.
- Return the marinade onto the chicken, coating evenly with approximately a 1/4 inch on each breast.
- Place in 350F oven and bake until done approximately 30 minutes.
Nutrition Facts : Calories 192.2, Fat 7.1, SaturatedFat 2, Cholesterol 46.4, Sodium 86.4, Carbohydrate 16.7, Fiber 2.3, Sugar 11.2, Protein 16.1
GINGER ME UP CHICKEN! LOW FAT HONEY & GINGER CHICKEN BREASTS
This is a recipe I have been making for yonks now.....I first devised it about 18 years ago, when I was following Rosemary Connely's "Hip & Thigh Diet"!! It's a very easy low fat chicken dish, which can be pan fried or baked in the oven - I prefer the latter method, it's much easier! Serve it with a medley of gently steamed vegetables, rice or pasta. (NB: PLEASE note, one of the reviewers has stated that she cooked this in a crockpot!! I would NEVER suggest cooking this recipe in a crockpot, that's why it is NOT mentioned as a cooking method ANYWHERE in the recipe - only pan-fried or oven baked. Thanks! )
Provided by French Tart
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C or 350°F.
- Select a sturdy oven dish - preferably non-stick.
- Place the chicken breasts into the baking dish.
- Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug.
- Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them.
- Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.
- Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.
- Garnish with chopped parsley & serve with a medley of steamed vegetables & pasta.
- To pan fry, heat up a frying pan and add the chicken breasts - dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat.
- Serve as before.
Nutrition Facts : Calories 174.2, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 180.8, Carbohydrate 10, Fiber 0.3, Sugar 8.7, Protein 25.4
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