Good Eats

My delicious new-found (and healthy!) recipes are in high demand. To tempt you to try them...I've included a photo of each :)

Peanut-Crusted Chicken with Pineapple Salsa

1 c. chopped fresh pineapple
2 T. chopped fresh cilantro
1 T. finely chopped red onion
1/3 c. unsalted, dry-roasted peanuts
1 (1 oz) slice bread
1/2 t. salt
1/8 t. black pepper
4 (4 oz) chicken cutlets
1 1/2 t. canola oil
Cooking spray
Cilantro sprigs (optional)

1. Combine first 3 ingredients in a small bowl, tossing well.

2. Combine peanuts and bread slice in a food processor; process until finely chopped. Sprinkle salt and pepper evenly over chicken. Dredge chicken in the breadcrumb mixture.

3. Heat oil in a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 2 minutes on each side or until done. Serve chicken with pineapple mixture. Garnish with cilantro sprigs, if desired.

Modifications (a la Sara): No food processor? No worries! I used a blender. The salsa is excellent! The more the merrier. I used whole chicken breasts and a wheat bread slice. This dish is fast and easy to make...and just as yummy as leftovers! I got the recipe from Cooking Light, so you know it's healthy.

Citrus Chicken

1/4 c. orange juice
1/2 t. grated lime rind
2 T. fresh lime juice
2 T. chopped fresh thyme
2 t. bottled minced garlic
1 t. grated orange rind
1/4 t. salt
1/8 t. ground red pepper
1 pound skinless, boneless chicken breast cutlets
1 T. olive oil
Cooking spray
6 cups bagged prewashed baby spinach

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pous 1/4 c. juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 c. spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 T. juice mixture.

My own notes: This isn't just an aesthetically pleasing dish, it's also tasty! The marinade gives the chicken such good flavor :) Mmmmm....

Chicken in Creamy Gravy

4 boneless skinless chicken breast halves (1 lb)
1 T. canola oil
1 can reduced-fat condensed cream of chicken soup
1 can reduced-fat condensed broccoli soup
1/4 c. fat-free milk
2 t. lemon juice
1/8 t. pepper
4 lemon slices

1. In a large nonstick skillet, cook chicken in oil until browned on both sides, about 10 min.; drain. In a large bowl, combine soup, milk, juice, and pepper. Pour over chicken. Top each chicken breast with a lemon slice. Reduce heat; cover and simmer until chicken juices run clear, about 5 minutes.

Notes from me: I served this with green beans and the healthiest pasta roni I could find. The lemon slices and the gravy make this dish absolutely delicious!

You've probably noticed a chicken-trend...I feel the winds changing...perhaps my next installment will show my experimenting with fish...