Chicken Breast A La Vineyard Low Fat Recipes

Steps:

• Heat oven to 375 degrees. Spray a 13X9 inch pan with cooking spray.
• Place chicken in pan.
• In a small bowl, mix remaining ingredients except orange peel, pour over chicken.
• Cover with foil. Bake 20 minutes; turn chicken.
• Bake uncovered 20 to 30 minutes longer or until juice of chicken is clear when center of thickest part is cut.
• Sprinkle with orange peel.
• **crushed red chili flakes is my own addition**.

Steps:

• Put the breasts in a 9x13-inch baking dish.
• Whisk remaining ingredients (except cornstarch) together until they are well blended.
• Pour over the breasts.
• Coat both sides of the breasts with the sauce.
• Bake in 400°F oven for approx 30 minutes or until the chicken is done.
• Remove breasts, keep warm. Pour the sauce into a sauce pan stir in the cornstarch that has been mixed with a tbsp of water, bring to a boil and allow to thicken whisk constantly.
• Pour over the chicken & serve.

Steps:

• Preheat the oven to 180C or 350°F.
• Select a sturdy oven dish - preferably non-stick.
• Place the chicken breasts into the baking dish.
• Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug.
• Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them.
• Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.
• Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.
• Garnish with chopped parsley & serve with a medley of steamed vegetables & pasta.
• To pan fry, heat up a frying pan and add the chicken breasts - dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat.
• Serve as before.

Steps:

• Spray nonstick skillet with olive-oil spray; place over high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook in skillet until browned on both sides, about 6 minutes. Transfer to a plate.
• Wipe out skillet, and respray. Add mushrooms, and cook until browned, about 5 minutes; set aside. Reduce heat to low.
• Respray skillet; add onions, celery, carrots, and garlic; cover, and cook, stirring, until onions are translucent, 7 to 8 minutes. Add wine, and raise heat to high; cook until wine is almost evaporated, about 30 seconds.
• Add tomatoes, yellow pepper, rosemary, stock, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper; stir to combine. Add chicken and mushrooms; bring to a boil. Reduce heat to medium low, cover, and simmer chicken until tender, about 30 minutes. Serve immediately.