Tags:How to Make a Super-Quick Chick,cooking,eating,low cal,low carb,low fat
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Eating Low with Amy Your guide to low carb, low cal, low fat cooking! Episode 37: Super Quick Chick Today is Labor Day and I’m looking for a quick meal that I can make to bring to lunch for work tomorrow because I just don’t feel like cooking in flavors AM. I’m not supposed to be sleeping away over a hot stove.. So what I’ve done is I got my chicken tender and I just buy a big value but frozen taste and chicken breast, ready to cook tenderloin and I’m putting them on a plate or in a pan. I put my chicken on a pan and my dog just ran off with the toy. I took my chicken on a pan and I’ve wind the pan with thin foil, it’s just makes to clean up easier. So I’m going to put—this is the quickest, easiest recipe you’ll ever made. I’m taking salad dressing and this is Gerard’s champagne and dressing, it’s my favorite salad dressing. They also make a light version which my grocery store does not have at the moment. So I’m just going to pour some of that on this chicken. The dog is having a field day with the cat toy and I’m going to do a three of the champagne chicken breast and then three like the Greek vinaigrette. So in any brand this give seasons friends like vinaigrette and it has good flavor. So I’ll just shake it a little and shake it well. I’m going to put a little bit of that in the chicken, I’m just covering each little chicken breast with some dressing, and it’s so easy. My parent seems to make a chicken breast that they marinate in any kind of dressing. So now it’s like a quick easy way to make fancy chicken breast and then they broiler on the grill and that was going to bake mine in the oven. So my oven is just about pre-heat it and going to put it in and 375 oven and we’re going to cook it for 30 minutes should began that frozen and just half it’s been just so may 30 minutes is enough but depending on whether using fresh or frozen chicken breast and maybe 20 minutes and maybe 30 minutes do whatever works best for you and just check it kind of when it’s done and make sure it’s not pink in the middle. So I’ll come back and check and see how they come up. Okay so my chicken is done and I’ve checked it to make sure like cooked all the way through and its not pink in the middle and this chicken a little tenderloin are so easy. You can just cook of a batch and throw them salad or you can eat them as they are with like a side dish if you want like some veggies. I’m going to taste this because I haven’t try this with the champagne dressing. Hmm, that’s tasty, wow. It’s really good. I have the great chicken tenders last week for work and they’re good too. This will be good like make a good salad but you know tomato, cucumber, just some olives in there that would be tasty. That one is good too. So there you have chicken with kinds of really, easy, quick chicken. You can do this with any type of salad dressing you have and with vinaigrette use to work really well with any kind you want and just cook it up and then can be easier. So that’s one step of quick chicken. Thanks for eating low with Amy.