Tag: boneless chicken breasts

Chicken Ropa Vieja

This Cuban inspired dish is made with shredded chicken breast cooked in the crock pot, then sauteed with bell peppers, onions, cumin and lots of Latin flavor!

Cuban cuisine is a favorite of mine and Ropa Vieja, which translates as “old clothes” is a dish I love. It’s traditionally made with shredded skirt steak, and served over white rice and fried plantains.

I created this lighter version a few years ago using lean chicken breast instead, sometimes I even use boneless skinless thighs or a combination of both. I like to serve it with baked tostones[1] (plantain chips) and a salad. Leftovers make a delicious burrito bowl (I love Chipotle!) served over brown Cilantro lime rice[2], Southwestern black bean salad,[3] lettuce and shredded cheese.

Chicken Ropa Vieja
gordon-ramsay-recipe.com
Servings: 6 • Size: 2/3 cup • Old Points: 4 pts • Points+: 4 pts
Calories: 184.5 • Fat: 6 g • Carb: 6 g • Fiber: 1 g • Protein: 24.5 g • Sugar: 1.5 g
Sodium: 149 mg • Cholesterol: 61 mg
Ingredients: 

For the Slow Cooker: 

  • 3 (22.5 oz) skinless boneless chicken breasts
  • 1 small onion, quartered
  • 1 tomato, quartered
  • 1 carrot, peeled and chopped
  • 2 cloves garlic, peeled
  • 2 bay leaves
  • kosher salt

 To finish:

  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1 small onion, sliced long
  • 1 small green bell pepper, seeded and thinly sliced
  • 1 small red bell pepper, seeded and thinly sliced
  • 1/4 cup dry white wine (or chicken broth)
  • 1/2 cup tomato sauce
  • 1 tsp cumin
  • 1/4 tsp garlic powder
  • 1/2 tsp kosher salt, plus more to taste
  • black pepper to taste

Directions:
Place chicken, 1 onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add just enough water to cover, add bay leaves and salt and cook high for 4 hours until the chicken is tender. When done, remove chicken and shred with two forks; set aside. Reserve the broth.

In a large deep skillet, heat the olive oil over medium heat. Add the remaining garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes, or until soft. Stir in the cooked chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a sauce. Season with cumin, garlic powder, salt, and pepper. Cover and simmer on low for about 8 to 10 minutes, adding more broth and seasoning if needed. Makes 4 cups.

References

  1. ^ baked tostones (www.gordon-ramsay-recipe.com)
  2. ^ Cilantro lime rice (www.gordon-ramsay-recipe.com)
  3. ^ Southwestern black bean salad, (www.gordon-ramsay-recipe.com)

Prosciutto wrapped chicken with butternut squash risotto

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Ingredients

  • 2 skinless, boneless chicken breasts
  • 4 slices prosciutto
  • 1/2 small squash (about 300g) peeled and cut into small chunks
  • 1 tbsp olive oil
  • 50g butter
  • 100g Arborio risotto rice
  • 800ml–1litre hot chicken stock
  • 1 tbsp fresh chopped flat leaf parsley
  • 25g freshly grated Parmesan
  • A handful of rocket

That’s goodtoknow

It’s cheaper to buy chicken breast with the skin on. To remove the skin hold one end firmly with paper towel and pull off sharply.

Method

  1. Pre-heat the oven to 200°C/400°F/Fan 180°C/Gas Mark 6
  2. Take the chicken breasts and wrap two slices of prosciutto around each one and place in a small baking tray. Bake in the oven for 20-25 mins until cooked through.
  3. Toss the squash in the oil and spread in a small baking tray. Place in the oven alongside the chicken and cook for about 10 mins until just tender. Remove and put to one side.
  4. To make the risotto melt half the butter in a heavy based frying pan. Add the rice and cook over a gentle heat for a minute, stirring all the time. Gradually ladle in the hot stock a little at a time, stirring continuously.
  5. After about 15 mins, when the rice is just tender, stir in the cooked squash. Carry on adding the hot stock until the rice is creamy. Stir in the remaining butter, parsley and parmesan.
  6. Spoon the risotto onto warm plates and scatter over the rocket. Top with the chicken and serve.

By Val Barrett

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Skinny Chicken Cordon Bleu

What could be better then chicken stuffed with ham and melted cheese?!

Chicken Cordon Bleu is elegant enough to serve for for company yet simple enough to please any palate, especially picky family members. I usually serve myself two pieces and make a big salad and dinner’s done!

Some of you may notice this recipe from the archives, I gave them a mini-makeover and made them simpler and lighter, so throw away your old print-outs and print this out instead.

Previously my instructions called for cutting the chicken breasts yourself. So many of you had a hard time doing this, so I re-worked it with pre-sliced chicken cutlets instead. If you’re a pro at slicing your own chicken, then go ahead and do it yourself  – you will cut the cost in half.

I also eliminated the toothpicks, which saves time and quite honestly works fine without. A little cheese may ooze out, but that’s ok! If you want to use the toothpicks, up to you but it’s so much quicker without.

Traditionally when ordered in a restaurant, this dish is fried. Baking them works just fine and no one will noticed you used reduced fat Swiss. Enjoy!

Chicken Cordon Bleu
gordon-ramsay-recipe.com
Servings: 6 • Serving Size: 2 pieces Old Pts: 8 pts Weight Watchers Points+: 8
Calories: 378 • Fat: 10 g • Protein: 55 g • Carbs: 8 g Fiber: 0.5 g • Sugar: 1 g
Sodium: 813 mg (without salt)


Ingredients:

  • cooking spray
  • 12 thin sliced (36 oz total) skinless boneless chicken breasts, 3 oz each
  • salt and fresh cracked pepper
  • 1 large egg
  • 2 large egg whites
  • 1 tbsp water
  • 1/2 cup seasoned breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 5 oz (6 slices) thinly sliced lean deli ham, sliced in half
  • 6 slices (4.4 oz) Sargento reduced fat Swiss cheese, cut in half

Directions:
Preheat oven to 450°. Spray a large non-stick baking sheet with cooking spray.

Wash and dry the chicken cutlets; lightly pound the chicken to make thinner and lightly season with salt and black pepper.

Lay the chicken on a working surface and place a slice of ham on top of the chicken, then the cheese and roll, setting them aside seam side down.

In a medium bowl, whisk eggs and egg whites along with water to make an egg wash.

In another medium bowl, combine breadcrumbs and parmesan cheese.

Dip the chicken into the egg wash, then into the breadcrumbs.

Place chicken onto the baking sheet seem side down. Spray the top of the chicken with more cooking spray and bake about 25 minutes, or until until cooked.

Makes 12.

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