We are still on the chicken diet and instead of waiting after our workout tonight to prepare dinner I decided it would be nice to have dinner done at the same time were done working out.  So that is what we did, a little prep before and basting on water break and an easy but oh so tasty dish of Curry Chicken on rice was born.  Our workout last somewhere around an hour usually and as such we had pause for just long enough to throw the chicken in.

Curry Chicken on Rice

This could be love at first taste, it became apparent tonight as I ate my dinner that I have not eaten enough curry in the past and will have to include this in my diet in an increasing fashion in the future.  My curry love affair has been born.

2 chicken breasts
2 tbsp butter or margarine
1/3 c honey
2 tbsp dijon mustard
1 1/2 tsp curry powder

Pre-heat oven to 375°F.  Place butter in a glass baking dish and heat until melted.  Add honey, mustard and curry powder to melted butter and mix thoroughly.   Add chicken and roll in curry mixture several times.  Cook for 50 minute basting frequently.  Serve over hot rice and smother with curry mixture left over in the baking dish.

I used a cheap curry I had purchased at the grocery store and will be looking next time I am at the spice shop at the variety of curries they have available.  Also of note I made the rice as usual in my rice cooker and allowed it to warm once it was complete.

This might not be as low fat as other chicken dishes but at about 350 calories a serving (did a little math) I’ll take it, its good enough for me, besides what is the point of working out if you can’t eat more?

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In our quest to eat way more chicken than any one person should, we have arrived at ways to make chicken number 2.  Southwest Stuffed Chicken, now this is actually a really easy recipe to make.

2 large chicken breasts
1/2 c corn
1/2 c black beans, canned or thoroughly soaked
1/2 c salsa
1 1/2 tsp ground chipotle peppers
1/4 tsp ground cumin
1 c half and half
1 1/2 tsp dried basil
pepper-jack cheese (optional)
sour cream (optional)
cilantro (optional)

Mix salsa, corn, beans, 1/2 tsp chipotle, and cumin in a bowl set aside.

Grease a glass baking dish big enough to hold both breasts.

Rinse and dry chicken.  Slice chicken to make a pocket to put stuffing in, don’t slice all the way through.  Spoon in half of stuffing or as much as will fit into each breast, use toothpicks to hold shut and place in pan.

Bake for 30 minutes at 350ºF.

While chicken is backing prepare glaze by combining half and half, remaining chipotle and basil in a small sauce pan.  Bring to a boil and reduce to simmer and cook until reduced by half, stirring occasionally.  Remove from heat and pour over the breasts after 30 minutes in oven.  Bake chicken for 10 more minutes or until the center reaches 160°F.

Serve over rice.  Top with sour cream, cilantro and/or pepper jack cheese.

I served mine over a simple rice made this afternoon in the rice cooker consisting of rice, cumin, garlic, onion, jalapeno, paprika, turmeric and a touch of oil.

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It has been nearly a month since I last posted and for that I am to blame, we have been on a diet and no matter how much you like chicken it just seems that after a couple days of chicken breasts it gets kinda boring.  Well we have been eating chicken breasts about 5 out of every 7 days since the first of the year and we have found some pretty creative ways to prepare and season them.  I recently also discovered we are not the only one who have been eating chicken day after day, week after week this year, so this shall be post one of an ongoing series on the ways we eat chicken in the Elston household.

Tonight we had Chicken and Broccoli Stir Fry over white rice.  The first time we made this dish we did not have any soy sauce and so we had substituted Dale’s Marinade for soy sauce, Dale’s imparts quite a different flavor to the dish than does straight soy sauce, you should try it both ways.

Chicken and Broccoli over White Rice

The recipe we used to create our chicken and broccoli stir fry was derived from several recipes online for chicken and pork stir fry and is as follows:

1 pounds boneless skinless chicken breast (cut into 1/2 inch cubes)
1/2 tbsp red wine vinegar
4 tbsp soy sauce
1 c beef broth
2 tbsp white sugar
1 tsp ground ginger
2 tbsp cornstarch
6 c broccoli florets
1 c water
1 tbsp canola oil, divided
3 large cloves garlic, pressed

In a medium bowl toss chicken with 2 tablespoons soy sauce and red wine vinegar until evenly coated.  Set aside.  In another bowl combine remaining soy sauce, beef broth, sugar, ginger and cornstarch.

Place broccoli in a large skillet over high heat with water.  Cover and steam until tender.  Drain and transfer to a plate, set aside.

Heat oil in same skillet over high heat until it sends up wisps of smoke.  Add chicken, stir-fry until cooked through.

Return broccoli to skillet and add garlic.  Stir-fry until garlic is fragrant (about 2 minutes).  Pour in broth mixture and cook until thickened, stirring constantly.  Serve immediately over white rice.

In order to the consistently great rice I use a Cuisinart 4 Cup rice cooker with a touch of canola oil in the bottom of the pan and use a 1 to 2 ratio of rice to water and a pinch of salt.  Great stir fry should be accompanied by great rice, every time.

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Needed a quick lunch today so I decided to bust out the rice cooker, the most versatile cooking machine I own.  Starting going through the fridge and cupboards to find what I could throw in to make a tasty lunch, here is what I ended up with.

Chipotle Pomegranate Rice and Chicken in Rice Cooker

White Rice
Chicken Breast
Pomegranate Seeds
Ground Chipotle
Ground Smoked Spanish Paprika
Old Bay (lets face it old bay makes everything better)
Soy Sauce
Worcestershire Sauce (just a hint)
Lime Juice
Whole Grain Mustard

Threw all that in the rice cooker and let it do its magic.  And it is magical.

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