10 ways to make your chicken sing

Here are nearly two weeks worth of fresh ideas to make skinless, boneless chicken breasts.

1. Quesadillas: Shred cooked chicken breast, sandwich between flour tortillas with cheese and black beans and cook a couple minutes per side in a non-stick skillet.

2. Salad: Grill chicken breasts, slice thinly and fan atop a Greek salad of romaine lettuce, kalamata olives, pepperoncini peppers and feta cheese.
3. Blackened chicken sandwiches: Season chicken breasts with blackening seasoning, grill and arrange on hoagie rolls with coleslaw.

4. BBQ pizza: Shred cooked chicken breast, toss with barbecue sauce and arrange on pizza dough with smoked cheddar cheese and chopped green onions.

5. Skewers: Dip chicken in low-fat Italian dressing, cut into bite-sized pieces, skewer with olives and artichoke hearts and grill.

6. Fried rice: Cut chicken into bite-sized pieces, saute with garlic and green onions, then stir in cold leftover rice.

7. Pesto focaccia sandwiches: Grill chicken breasts; serve with roasted red bell peppers on focaccia spread with pesto.

8. Stuffed breasts: Cut a horizontal slit into chicken breasts to form a pocket, stuff with ham and reduced-fat Swiss cheese and saute. Other combinations to try: goat cheese and chutney, spinach and feta, savory rice and asparagus.

9. Chicken sate: Pound breasts thin, cut into long strips, toss with commercial peanut sauce, skewer, and grill.

10. Stuffed potatoes: Cut chicken into bite-sized pieces, season with cumin and chili powder, and saute; toss with thawed frozen corn, chopped green onions, lime juice, and chopped cilantro. Spoon over baked potatoes.

Take it off
Removing the skin from a whole bird before cooking can reduce the fat grams by half. However, the skin adds moisture and protects lean meat from drying out. You’ll get the best results by cooking the poultry with the skin on, then removing it before serving — the fat savings are still substantial. Rub flavorings under the skin. When it’s removed, some seasoning will cling to the meat. (Source: Cooking Light)

Susan Woody has been a food writer for more than 20 years and is a member of the Association of Food Journalists.

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