Any one know really tasty and healthy chicken recipes?

In an oven proof dish, place chicken pieces and slices of onions and red peppers, salt and pepper, some herbs ( your favourite), drizzle just a little oil, and cook till chicken is golden and veges cooked. Delicious!Any one know really tasty and healthy chicken recipes?
All Recipes.comAny one know really tasty and healthy chicken recipes?
Check www.lowcarbluxury.com They have great low carb recipes which are delisous!
Roasted Chicken








Recipe Rating:





Prep Time: 10 min


Total Time: 2 hr 40 min


Makes: 12 servings








Nutrition Information


Kraft Kitchens Tips


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1 roasting chicken (6 lb.)


1 bottle (8 oz.) KRAFT Balsamic Vinaigrette Dressing, divided


1 lb. carrots, peeled, cut into chunks


4 stalks celery, cut into chunks











PREHEAT oven to 350掳F. Wash and pat chicken dry with paper towels. Using fingers or end of wooden spoon, separate skin from meat on both sides, being careful not to tear skin.


BRUSH bottom of chicken with 1/4 cup of the dressing. Tuck wings under chicken; carefully place, breast-side up, on rack in roasting pan. Brush or pour 1/2 cup of the dressing under the skin and on outside surface of chicken; set aside. Mix carrots and celery with remaining 1/4 cup dressing; spoon into cavity of chicken.


BAKE 1-1/2 to 2-1/2 hours or until cooked through (180掳F). Let stand 10 min. before serving to let juices settle. Remove vegetables from cavity. Serve with the chicken.
Heres a marinade:


Pineapple juice


lime juice


crushed red pepper


oil-use partially olive oil


a splash of vinegar or red wine vinegar


minced garlic cloves


cumin


The longer you let it soak, the better


bake on a rack suspended over something to catch grease.


(Theres probably a term for that, but I just learn by experimenting)


Anyway, this was a secret from a place where i used to work, and now you have it, so enjoy!
I have one, I love chicken, so here is one.





2 tablespoons vegetable oil


2 cloves garlic, minced


2 cups chopped onion


1 red bell pepper, chopped


1 green bell pepper, chopped


2 cups chopped celery


1 cup julienned carrots


1 cup minced leek (optional)


4 cups chicken stock


salt and pepper to taste


1/4 teaspoon hot pepper sauce


1/4 teaspoon soy sauce (optional)


6 ounces spinach, rinsed


1/2 cup egg noodles


1/2 pound skinless, boneless chicken breast halves, cut into bite size pieces








1. Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, carrot and leek. Saute until onions are translucent and balance of veggies has been tossed through with hot oil. Add stock and season with salt and pepper to taste. If using hot pepper sauce and soy sauce, add now. Bring soup to a simmer and allow to simmer over low heat for about 40 minutes.





2. Add spinach and cover pot. (Note: Volume of spinach will appear to be too great for the pot; don't worry, just put it in - within a few minutes it will be reduced to size). Stir soup; add noodles. Stir again and add chicken strips. Make sure soup is still simmering. Exactly 5 minutes later, you will have a terrific hot soup. Serve hot!
Take Raw chicken and put prosciutto (ital ham) and a slice of green pepper in middle and roll. Keep together with string or toothpick. Bake at 350 for like 45 min. Serve with a pasta vodka sauce. Yumm...
im for rec.if u like ginger i have a really good ginger chicken recipes.