Naked Chicken on the Grill

Wayne Boatwright <wayneboatwright_at_gmail.com> wrote in
news:[email hidden]:

Quoted message said:

As part of our Weight Watchers regime, we've been eating a LOT of
boneless, skinless chicken breasts, and I've been fairly imaginative
with seasonings up 'til now. However, I'm running out of ideas and I
need some suggestions.

Whatever it is needs to be fat free or very low in fat. We're bored
with most "barbeque" rubs and hot seasonings. Sauces, in general,
tend to prevent actual browning of the meat and we prefer some sort of
browned surface.

Help! And thanks!

http://www.tapatiohotsauce.com/

Looks like they're building a new website,so it may take a few days to
get up.

Their stuff is *great*!! And I know for a fact that the sauce is *no*
fat.

--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

Wayne Boatwright said:

As part of our Weight Watchers regime, we've been eating a LOT of boneless,
skinless chicken breast

<snip>

Quoted message said:

Sauces, in general, tend to prevent
actual browning of the meat and we prefer some sort of browned surface.

Help! And thanks!

Grind some chicken breast and try these PF Chang type of lettuce wraps. I
always give the chicken bits a good browning on some batches and less
on others which allows for nice texture/carmelization variation.

http://www.recipelink.com/mf/14/4234

Adjust it to meet the low fat requirement. There are some other knock
offs out there. Google and look at the differences. I love these things.
The flavors and texture in this dish is amazing. I am surprised that the
inventor of the wok did not event the fork. <g>

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

As part of our Weight Watchers regime, we've been eating a LOT of
boneless,
skinless chicken breasts, and I've been fairly imaginative with
seasonings up
'til now. However, I'm running out of ideas and I need some
suggestions.

Whatever it is needs to be fat free or very low in fat. We're bored
with
most "barbeque" rubs and hot seasonings. Sauces, in general, tend to
prevent
actual browning of the meat and we prefer some sort of browned
surface.

Help! And thanks!

--
Wayne Boatwright @¿@¬
_____________________

How about grilling the chicken very simply, but then using salsa or
dipping sauce on the side? There's tons of them you can make. Brine the
breasts first if you have the time.

-T

Wayne Boatwright said:

As part of our Weight Watchers regime, we've been eating a LOT of boneless,
skinless chicken breasts, [snip]

Well, that's a challenge all right, because you're having to leave out
the skin and bones that create good taste. The first thought is to
change your diet-- don't the low carb folks claim you can eat all the
fat you want? ;-)

If that option is unavailable, I'd suggest you start in on some of the
hundreds of stirfries. Boneless, skinless breasts can be sliced,
marinated and cooked fast in just a tiny bit of vegetable oil with an
endless variety of vegetables and seasonings. -aem

aem said:

Wayne Boatwright said:

As part of our Weight Watchers regime, we've been eating a LOT of boneless,
skinless chicken breasts, [snip]

Well, that's a challenge all right, because you're having to leave out
the skin and bones that create good taste.

The chicken bones do not have anything to do with the flavor of the
chicken as they are hollow and have no marrow for flavor like beef bones
for instance.

Grizzman

Wayne Boatwright <wayneboatwright_at_gmail.com> wrote in
news:[email hidden]:

Quoted message said:

As part of our Weight Watchers regime, we've been eating a LOT of
boneless, skinless chicken breasts, and I've been fairly imaginative
with seasonings up 'til now. However, I'm running out of ideas and I
need some suggestions.

Whatever it is needs to be fat free or very low in fat. We're bored
with most "barbeque" rubs and hot seasonings. Sauces, in general,
tend to prevent actual browning of the meat and we prefer some sort of
browned surface.

Help! And thanks!

Wayne,

Oven fried chicken.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30365,00.html

Here's my take on that recipe...

Dry four slices of a low-sodium (I use Trader Joes No Sodium) bread
overnight in the oven (no heat) and then grind it up in a food processor
adding a handful of fresh basil (and/or whatever herbs and spices you
like) to a fine breadcrumb.

Put that in one bowl. A container (1/4 cup) of eggbeaters in another.

Dip chicken tenderloins in eggbeaters, then into crumbs, then put on a
cooling rack (spray PAM into some paper towel to coat the rack). Bake in
a pre-heated 450 F. oven for 20 minutes (+/-), turning once.

Serve with whatever. Delicious!!!

Andy

"Grizzman" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

aem said:

Wayne Boatwright said:

As part of our Weight Watchers regime, we've been eating a LOT of
boneless,
skinless chicken breasts, [snip]

Well, that's a challenge all right, because you're having to leave out
the skin and bones that create good taste.

The chicken bones do not have anything to do with the flavor of the
chicken as they are hollow and have no marrow for flavor like beef bones
for instance.

Grizzman

You're kidding?!! Do you mean that making chicken broth/stock can't be made
to give off flavor because they have no marrow?
breast bones? Or any other bones?
Or probably I missed the salient points of the postings?
Thanks,
Dee Dee

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

As part of our Weight Watchers regime, we've been eating a LOT of
boneless,
skinless chicken breasts, and I've been fairly imaginative with seasonings
up
'til now. However, I'm running out of ideas and I need some suggestions.

Whatever it is needs to be fat free or very low in fat. We're bored with
most "barbeque" rubs and hot seasonings. Sauces, in general, tend to
prevent
actual browning of the meat and we prefer some sort of browned surface.

Help! And thanks!

One of our favorite ways to prepare grilled chicken breasts is to cut them
up into small chunks and marinate in lime juice, oil, garlic, bit of thyme
and oregano, and s/p (for an hour or so). Thread onto skewers and grill.
Wonderful flavor!

Mary

Here's a great fast fat-free recipe from Rick Bayless.

Slice red potatoes, green tomatillos, and chicken breasts -- a pound or
two of each. Slice a white onion, chop a couple bunches of cilantro
(or epazote if you can find it). Layer these in a covered casserole
like lasagna, salting each layer. Top with a quarter-cup chopped
canned jalapenos and a couple tablespoons of their juice.

Bake at 400 for 80 minutes; remove cover and bake 20 minutes more.

Easy to make, and absolutely delicious!

Wayne Boatwright said:

As part of our Weight Watchers regime, we've been eating a LOT of boneless,
skinless chicken breasts, and I've been fairly imaginative with seasonings up
'til now. However, I'm running out of ideas and I need some suggestions.

Whatever it is needs to be fat free or very low in fat. We're bored with
most "barbeque" rubs and hot seasonings. Sauces, in general, tend to prevent
actual browning of the meat and we prefer some sort of browned surface.

Help! And thanks!

--
Wayne Boatwright @¿@¬
_____________________

How about stuffing the chicken breast? We had some the other nite stuffed with
scallops sautéed in olive oil and garlic. The sides were the brown rice (that
did not cook thoroughly), chick peas in a creole (puertorrican) sauce, fried
green plantains and a lettuce and roma tomato salad with a mango/honey dressing
(store bought).

Another way to prepare chicken is to stew it as if you were going to make a beef
stew. Serve over white rice and accompany with a nice salad and some white wine.

Ray
Austin, TX
===

"Ray S. & Nayda Katzaman" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright said:

As part of our Weight Watchers regime, we've been eating a LOT of
boneless,
skinless chicken breasts, and I've been fairly imaginative with
seasonings up
'til now. However, I'm running out of ideas and I need some suggestions.

Whatever it is needs to be fat free or very low in fat. We're bored with
most "barbeque" rubs and hot seasonings. Sauces, in general, tend to
prevent
actual browning of the meat and we prefer some sort of browned surface.

Help! And thanks!

--
Wayne Boatwright @¿@¬
_____________________

How about stuffing the chicken breast? We had some the other nite stuffed
with
scallops sautéed in olive oil and garlic. The sides were the brown rice
(that
did not cook thoroughly), chick peas in a creole (puertorrican) sauce,
fried
green plantains and a lettuce and roma tomato salad with a mango/honey
dressing
(store bought).

Another way to prepare chicken is to stew it as if you were going to make
a beef
stew. Serve over white rice and accompany with a nice salad and some
white wine.

Ray
Austin, TX
===

The brewery/cheesemaking guy at Willamantic said that he lays chicken
breasts out, puts goat cheese on them and sun-dried tomatoes on top and
rolls them up and pan fries them.
I've not tried it.
Dee Dee

aem said:

Wayne Boatwright said:

As part of our Weight Watchers regime, we've been eating a LOT of boneless,
skinless chicken breasts, [snip]

Well, that's a challenge all right, because you're having to leave out
the skin and bones that create good taste. The first thought is to
change your diet-- don't the low carb folks claim you can eat all the
fat you want? ;-)

We do indeed.

Quoted message said:

-aem

--Bryan

In article <[email hidden]>,

Wayne Boatwright wayneboatwright_at_gmail.com said:

As part of our Weight Watchers regime, we've been eating a LOT of boneless,
skinless chicken breasts, and I've been fairly imaginative with seasonings up
'til now. However, I'm running out of ideas and I need some suggestions.

Whatever it is needs to be fat free or very low in fat. We're bored with
most "barbeque" rubs and hot seasonings. Sauces, in general, tend to prevent
actual browning of the meat and we prefer some sort of browned surface.

Help! And thanks!

I posted this to one of my websites in February. I almost fixed it for
supper tonight - it was good. And now I've got some 5-spice powder:

Five-Spice Chicken
Makes four servings

1 tablespoon sesame or vegetable oil (I used both, totalling a
tablespoon)
1 teaspoon paprika
1 teaspoon five-spice powder (I faked it with some allspice, anise seed,
clove, ginger, and cinnamon ~ ground together with mortar and pestle)
4 boneless skinless chicken breast halves
1/4 cup apricot jam (I used some homemade apricot pineapple jam)
2 tablespoons soy sauce

Mix together the oil, paprika, and five-spice powder and rub them on the
chicken breasts. Set the meat on a rack in a roasting pan. I used a
round cake cooling rack that fits perfectly in my All Clad 3-quart saut
pan. Spray the rack with something like PAM first. Bake, uncovered for
about 25 minutes in a pre-heated 375 degree oven; then spread some of
the apricot-soy mixture on top of each and bake about another 10 minutes.

These were quite tasty and moist, besides. Not a bad thing when cooking
chicken breasts. I served it with coleslaw and white rice. Nothing
fancy, but tasty enough.

This is a nice recipe. The two remaining breast pieces will find their
way to a salad, I think; bagged salad greens are on sale this week, too."

--
-Barb
<http://jamlady.eboard.com> Updated 5/29/2006, What They Did For Love
"If it's not worth doing to excess, it's not worth doing at all."

Try coating your chicken with mustard first. There are several types
of mustards, then add seasoning. Mustard keeps it moist. Make a small
opening in the breast without cutting through and stuff with aromatics
& coat with Olive Oil.

Wayne Boatwright said:

As part of our Weight Watchers regime, we've been eating a LOT of boneless,
skinless chicken breasts, and I've been fairly imaginative with seasonings up
'til now. However, I'm running out of ideas and I need some suggestions.

Whatever it is needs to be fat free or very low in fat. We're bored with
most "barbeque" rubs and hot seasonings. Sauces, in general, tend to prevent
actual browning of the meat and we prefer some sort of browned surface.

Help! And thanks!

--
Wayne Boatwright @¿@¬
_____________________

susie said:

Try coating your chicken with mustard first. There are several types
of mustards, then add seasoning. Mustard keeps it moist. Make a small
opening in the breast without cutting through and stuff with aromatics
& coat with Olive Oil.

Another recipe I am reminded of, is from Lee Bailey...where he coats
the chicken with mixture of yogurt and green peppercorn mustard, and
then bakes it. I have done this using other types of mustard, and it
turned out well.

Christine

Wayne Boatwright <wayneboatwright_at_gmail.com> wrote in
news:[email hidden]:

Quoted message said:

As part of our Weight Watchers regime, we've been eating a LOT of
boneless, skinless chicken breasts, and I've been fairly imaginative
with seasonings up 'til now. However, I'm running out of ideas and I
need some suggestions.

Whatever it is needs to be fat free or very low in fat. We're bored
with most "barbeque" rubs and hot seasonings. Sauces, in general,
tend to prevent actual browning of the meat and we prefer some sort of
browned surface.

Help! And thanks!

Tarragon vinegar.

--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

Christine Dabney said:

susie said:

Try coating your chicken with mustard first. There are several types
of mustards, then add seasoning. Mustard keeps it moist. Make a small
opening in the breast without cutting through and stuff with aromatics
& coat with Olive Oil.

Another recipe I am reminded of, is from Lee Bailey...where he coats
the chicken with mixture of yogurt and green peppercorn mustard, and
then bakes it. I have done this using other types of mustard, and it
turned out well.

Christine

I paint the chicken pieces with dijon mustard, then coat with homemade
seasoned bread crumbs and bake.....Sharon