Tuesday, June 05, 2007

Flat-chested chickens
--Broiled Deviled Chicken Breasts

Broiled Deviled Chicken Breasts
365 Easy Low-Calorie Recipes Copyright 1990

2 tablespoons vegetable oil
2 tablespoons water
1 tablespoon cider vinegar
1 teaspoon chili powder
½ teaspoon dry mustard
½ teaspoon salt
¼ teaspoon hot pepper sauce
Dash of Worcestershire sauce
4 7-ounce chicken breast halves, skinned I used boneless skinless breasts

1. In a wide, shallow bowl, combine oil, water, vinegar, chili powder, mustard, hot sauce and Worcestershire. Blend well. I let it sit for a few minutes to marinate the meat. Add chicken pieces and turn to coat.
2. Preheat broiler. Set chicken, bone side up, about 6 inches from heat. Broil 10 minutes. Turn and baste with seasoned oil. Continue to broil 10 to 15 minutes, until chicken is white throughout but still moist. I cooked the boneless breasts much less, of course.

Makes 4 servings. 214 calories per serving.

I wasn't expecting much from this recipe but I enjoyed it. The seasoned oil added nice flavor but it wasn't overpowering, like a barbecue sauce. My 3 1/2 year old scarfed this down. You can make this as 'deviled' as you like by adding more hot sauce or even a bit of cayenne.

I've been buying the frozen chicken breasts at Costco. I used to buy the tenders because they were easier to portion out but since Costco switched suppliers, the breasts aren't as large. They're so thin, they often look like flounder or sole on the plate. I like them because they cook up so quickly. For those of you who have been turned off by the flash frozen chicken in the supermarket, the chicken at Costco contains less than half the amount of added solution than the chicken in the grocery store, even the same brand (Purdue). The grocery store version has 15% added solution, the Costco version only 7% I believe (before Costco switched to Purdue, I swear the percentage was even much less). I really don't like that there's anything 'added' but it's so convenient to be able to pull out just the right amount of chicken that I need for a recipe, or even a single breast when I need it (for a barbecue chicken pizza).

I didn't forget about the May cookbook giveaway. Okay, yes I did, but I'll get to it today. I'll probably pick up a book for June this weekend.

Blast From the Past: Baked Lemon Chicken from just last month. I don't want to forget about that recipe. It was one of my favorites.

Question of the Day: What your easiest, most-used chicken recipe?


Randi said...

I'd have to say Chicken Parm. I love the marinara sauce I make( I use san marzano tomatoes) so it makes the chicken parm extra tasty.

Anonymous said...

I make blackened chicken a lot in the winter and in the summer I make a version of chicken picata on the grill (lemon juice, olive oil, capers, oregano, salt and pepper; mix and let it marinate for awhile then cook on the grill).

Sara said...

My 2 favorite chicken recipes are bbq'd chicken thighs (boneless and skinless), and chicken tetrazini. I think I'll have to make that soon.

ThursdayNext said...

I will just paprika up some chicken and roast it in the oven or do a parmasaen crusted chicken breast in a pan.

Anonymous said...

Not really the easiest, but one of my very favorites is a smothered chicken recipe I got from Wanda. If I want it easy, I just bake bone-in chicken or saute boneless tenders with onion and bell peppers, etc. My new favorite may well be the recipe you posted today. I'm making it for dinner tonight. Oh, and unfortunately, I can really relate to today's title.


Anonymous said...

I make one from the South Beach book which is chicken breasts, pesto sauce and some cheese. Really easy to throw together.

Red Dirt Mummy said...

The easiest is my cheat's versin of chicken parm - crumb the chicken breats,lay some ham over them, spoon some tinned diced herbed tomatoes over, top with some grated cheese and stick it in the oven till the chicken is cooked. A really easy work-day dinner that cooks itself while I'm taking care of kid's baths and everything else.

Wanda said...

I just brown some boneless chicken and put it in a pan with some cream of whatever soup. Cover and cook until done, Serve over or mixed with noodles.

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