That's the great thing about chicken, it's like a chameleon, it can blend with anything. Well, maybe not chicken ice cream, but anyway.
Marinate in some orange and lemon juice, throw it on the grill. Love it on the grill. Adds that charred and smokey flavor. Do you need anything else?
Slice into chunks and throw it in a salad.
Marinate it in damn near any marinade or sauce and serve it with any number of veggies or rice. You could pretty much have the same dish five days in a row but with five different tastes.
Those sound wonderful. I like simple recipes as well, but there are only so many ways you can grill a chicken breast.
Some of the marinades sound tasty, but since I'm also watching my sodium intake, I'll be looking for alternatives.
Chicken cooked in Caesar Salad Dressing. get the low sodium / low fat. I am sure it taste as good and since all the oil in it is left in the pan. It is better than the steak I am eating.
I like the Mr. Yoshidas. Boil it, serve over rice.
I've also made baked chicken cutlets. You can still eat them healthy by baking them. The breading is regular bread crumbs and either whole grain cereal crushed and mixed in or wheat germ mixed in. Either one gives you enough protein and fiber to kill off the carbs.
I can look up some more recipes in my diabetic cookbooks.
Try dipping the breast tenders in nonfat yogurt (plain) then dredging in cornflakes...kinda like a baked chicken strip (I think ya bake it 350 for 30 minutes)
pummel the chicken with a tenderizing hammer, throw it in a ziplock with "Chuncky Italian" dresing overnight. Wipe the excess away and throw the excess sauce away (DO NOT REUSE IT) Grill or fry the thinned out pieces accordingly....damn good!!
__________________ Firefighters to deal with not just the fire with people in the middle of the road ejaculating.
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