In article <[email hidden]>,
Quoted message said:I have been overhauling my whole diet. Not that I was eating ba but I
could become a pre-Type II diabetic (or) a diabetic if I am not
careful. (Family history of aunts and uncles.)
I want to have as low calorie and fat as possible in my recipe using
Presto 01282 8-Quart Aluminum Pressure Cooker and Canner.
There is a little booklet with recipes that comes with the pressure
cooker but a quick look the other day tells me that it's more wokr
than I like in gettignt he ingredient. I am looking for a simple
recipe that would give soft (not grilled textured) chicken breast that
is flavorful and can be used in a salad that would be made with spring
mix, strawberries, walnut, etc. and vinergarette dressing.
Sharing a well tried recipe or two is appreciated.
Time
As much as I love my pressure cooker, there is no reason to use it for
chicken breasts.
Skillet fried or braised, outdoor grilled, indoor baking or broiling are
better ways to cook chicken breasts for salads or as an entree'.
Pressure cooking chicken makes stew or soup for the most part.
Try this:
4 whole split breasts (complete with skin and bones)
Place in a roasting pan, sprinkle with your choice of herbs and
seasonings (I'd use salt free lemon pepper, a bit of garlic and onion
powder, tarragon if you have it and/or dried basil and fresh minced
rosemary, salt to taste).
Roast for 30 to 45 minutes at 375. Check for doneness by splitting some
of the meat with a fork and making sure it's no longer pink at the bone
and the juice runs clear. Shorter time is better.
Remove from the oven, chill in the refrigerator.
Remove skin and discard if you are cutting fat.
Remove bones and slice the meat thin using a cutting board and a good
sharp knife.
Layer over fresh lettuce leaves of your choice, some sliced tomato and a
light addition of sliced black olives. Add other raw veggies as desired.
Other good salad ingredients include thinly sliced raw zucchini,
broccoli and cauliflower floret, a bit of parsley, thinly sliced red
cabbage, thinly sliced onions if you like them (I personally do not care
for raw onions), cucumber, snow peas, etc. Get creative. There are few
rules where salads are concerned. :-)
Dress with your choice of fat free dressings or make your own.
A mix of fresh squeezed lemon juice and some soy sauce makes a nice fat
free salad dressing with the addition of some McCormick brand mixed
Italian herbs/spices.
Well drained canned tuna is also another good protein source in salads,
as is chilled cooked lean beef or pork. Just trim all the fat off if
that is what you are after.
--
Peace, Om
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"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson
