My Favorite Spring Chicken Recipes

Good Morning Gals!

As I looked out my kitchen window this morning, I noticed that the pussy willow bush that my husband and I planted in the fall is beginning to get white little buds all over it.  I also noticed that there are more bugs roaming around and the weather has been flip-flopping quite a bit lately.  One day its 50 degrees with thunder storms and the next day its in the 30s with light snow; all signs that spring is definitely on its way. 

Pussy Willow Buds Starting to Bloom

To celebrate the onset of the long-awaited spring season, I’m going to share my three favorite spring chicken recipes with everyone.  These chicken dishes are quick, easy, healthy and are full of flavor.  So here you go.

Chicken with Citrus Pan Gravy
(Recipe from foodnetwork.com)


Ingredients

• 2 (8-ounce) boneless, skinless chicken breasts, lightly pounded
• Coarse salt and cracked black pepper
• 2 teaspoons olive oil
• 4 garlic cloves thinly sliced
• 1/2 cup orange juice
• 1 teaspoon fresh thyme leaves

Directions

Season chicken on both sides with salt and pepper. Heat olive oil in a 10-inch non-stick pan over medium high. Add the garlic and cook until the garlic begins to turn golden, about 1 minute. Do not let the garlic burn, keep moving it around. Place the chicken on top of the garlic and cook until golden brown, about 2 minutes. Turn the chicken over and add the orange juice and thyme. Cook until the chicken is cooked through and the orange juice is slightly reduced, about 2 to 3 more minutes. Remove the chicken from the pan and place on a cutting board. Reduce the orange juice more at this time, if necessary. Slice chicken into thin strips. Pour sauce over chicken. Serve immediately.

Nutritional Information

Calories 163

Protein 26.6 g

Total Fat 3.8 g

Fiber 0.15 g

Carbohydrates 4.3 g

Sat. Fat 0.72 g

Chicken with Raspberry Balsamic Glaze
(Recipe from American Diabetes Association)

Ingredients

1 tsp. olive oil
2 garlic cloves, minced
1/2 cup light sugar-free seedless raspberry preserves
1/4 cup balsamic vinegar
1/4 tsp. ground black pepper
4-ounce boneless, skinless chicken breasts
cooking spray

Directions

Preheat oven to 350 degrees. In a small saucepan, heat oil, add garlic, and saute for 30 seconds over medium-high heat. 

Add raspberry preserves, balsamic vinegar, and pepper and bring to a low boil; simmer 3 minutes or until mixture gets a glaze-like consistency. Reserve half of glaze and set aside. Brush chicken breasts on both sides with remaining glaze. 

Coat a baking dish with cooking spray. Place chicken breasts in dish and bake 30 minutes. Pour remaining glaze over chicken breasts. 

As an alternative cooking method, you can pound the chicken breast, season them with pepper and cook them under the broiler for 10 minutes.  Then flip the breasts, pour a tablespoon of glaze over each one and broil for 8 minutes longer.  Be sure to reserve half of the glaze to pour over the breasts before serving. 

Nutritional Information

Calories 176

Calories from Fat 36

Total Fat 4g

Saturated Fat 1g

Cholesterol 68mg

Sodium 60mg

Potassium n/a

Carbohydrates 9g

Dietary Fiber 0g

Sugars 2g

Protein 25g

Pesto Chicken with Zucchini
(Recipe from Diabetic Living Online.com)

Ingredients

2 small zucchini

1 pound skinless, boneless chicken breast halves

¼  teaspoon salt

¼  teaspoon black pepper

¼  cup purchased basil pesto

Directions

Preheat broiler. Halve zucchini lengthwise. Sprinkle chicken and zucchini with salt and pepper. Place chicken breast halves on the unheated rack of a broiler pan. Broil about 5 inches from the heat for 8 - 10 minutes. Turn chicken; place vegetables on rack with chicken. Spoon pesto over chicken and vegetables.  Broil 8 minutes more or until chicken is no longer

pink (170°F) and vegetables are tender. Slice chicken and serve with zucchini pieces.

Nutritional Information

230 cal., 9 g total fat (2 g sat. fat),

71mg chol., 364 mg sodium, 8 g carb., 3 g fiber,

30 g pro. Exchanges: 1vegetable, 4 lean meat, 0.5 fat.

Carb choices: 0.5.