Baked chicken recipes?

Does anyone have any healthy, low fat baked chicken recipes?Baked chicken recipes?
Marinate boneless, skinless, thawed chicken breast in salsa.





Put chicken on baking sheet and top each piece with a spoonful of salsa.





Bake at 350 F for 27 minutes. During last 3-5 minutes of cooking top with a slice (or handful of shredded) of Mexican cheese...I use 4 cheese Mexican blend.





Yummy!!Baked chicken recipes?
Stuffed Chicken Breast





Ingredients:


4 small boneless, skinless chicken breasts


1/4 teaspoon each: salt, onion powder and dried dill weed


1 (10 ounce) package frozen asparagus spears, thawed and drained


1/2 medium red bell pepper, seeded and cut into thin strips


Mock Hollandaise sauce


2 tablespoons reduced-fat margarine


1 tablespoon all-purpose flour


1/4 teaspoon salt


2/3 cup non-fat milk


1 egg yolk


1/2 teaspoon grated lemon peel


2 teaspoons lemon juice





Heat oven to 375 degrees. Flatten each chicken breast to 1/4 inch thickness between waxed paper. Mix salt, pepper, onion powder and dill weed and sprinkle on top of chicken breasts. Place 1/4 of the asparagus spears and pepper strips on one end of the chicken breast. Tightly roll each chicken breast and secure with toothpicks. Place chicken seam side down, on baking pan that has been sprayed with nonstick spray. Cover and bake about 30 minutes or until chicken is no longer pink.





Mock Hollandaise Sauce


Heat margarine in a small saucepan over low heat until melted. Stir in flour and salt and cook over low heat until smooth, stirring constantly. Remove from heat. Mix milk, egg yolk and lemon juice until smooth and stir into flour mixture. Heat to boiling, stirring constantly.





Makes 4 Servings


Serving Size: 1 stuffed breast





Nutrients per serving:


Calories: 213


Total fat: 6 grams


Saturated fat: 1 gram


Cholesterol: 122 mg


Sodium: 441 mg


Carbohydrate: 8 grams


Protein: 32 grams


Dietary fiber: 2 grams
Low Fat Lemon Buttermilk Chicken





A nice, simple way to prepare boneless, skinless chicken breasts. The lemon and buttermilk tenderize the chicken and add a nice tang.


INGREDIENTS:


1/2 cup low-fat buttermilk


Juice of half a lemon


1 tbsp lemon zest


4 boneless, skinless chicken breasts


PREPARATION:


Combine buttermilk, lemon and lemon zest in a glass baking dish or in a large resealable bag. Add chicken. Turn to coat. Marinate in the refrigerator for 4 hours. Preheat broiler. Coat broiler rack with nonstick cooking spray.


Broil chicken breasts 5-6 minutes per side, or until a thermometer reads 165 degrees.


Serves 4





Per Serving: Calories 162, Calories from Fat 18, Total Fat 2.1g (sat 0.7g), Cholesterol 83mg, Sodium 124mg, Carbohydrate 22g, Fiber 0g, Protein 33.7g
go here http://www.thatsmyhome.com/chickencoop/b鈥?/a>
(there's a recipe for a salad too)








ingredients


3 cups of panko bread crumbs


1/4 cup ground ginger


1/4 cup ground coriander


Salt and freshly ground black pepper


Zest of 1 lemon


1 large, gallon-size, re-sealable plastic bag


1 whole chicken, cut into 10 pieces


3 scallions, mostly green parts, chopped


2 tablespoons white vinegar


2 packages duck sauce


2 cloves garlic, chopped


3 vine-ripe tomatoes, seeded and chopped


1 red bell pepper, chopped


1 small red onion, chopped


1 heart of romaine lettuce, cleaned and chopped


preparation


Preheat the oven to 400掳F.





Mix the bread crumbs, ground ginger, ground coriander, salt, pepper and lemon zest in the plastic bag and toss to combine.





Add the chicken, a couple pieces at a time, seal the bag and give it a good shimmy-shake to coat the chicken. Place the coated chicken on a baking sheet and repeat with remaining chicken until all the pieces are coated. Bake for 40-45 minutes, or until cooked through.





Into a container with a lid, add the scallions, garlic, vinegar and duck sauce. Place the lid on tight, and give it a good shimmy to mix it up. In a salad bowl, add the tomatoes, red pepper, red onion and romaine, and pour dressing over the salad