Best Quick And Low Cal Grilled Bistro Chicken Recipes

QUICK AND LOW-CAL GRILLED BISTRO CHICKEN

Quick and Low-Cal Grilled Bistro Chicken image

This is one of those "from the dietitian" deals. I don't know where she gets this stuff, but it's pretty darn good. The hospital where she works always has good food and I actually don't mind eating there. But then again, when you're in the hospital on a 1200 cal. diet instead of your totally flexible at-home carb counting diet, you'll eat just about anything except the baked hamburger steak.

Provided by Redneck Epicurean

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup mayonnaise
1/2 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic salt
1/2 lemon, juice of
4 boneless skinless chicken breast halves (about 1-1/4 lb.)

Steps:

Stir together all the herbs, mayo, and lemon juice. Brush on the chicken.
Light your grill about 20 minutes before grilling the chicken. Allow the chicken to soak up the first brushing.
Place on the grill and cook until done, continuing to brush the mixture on the chicken until done.

Nutrition Facts : Calories 252.3, Fat 12.9, SaturatedFat 2.1, Cholesterol 83.2, Sodium 346.1, Carbohydrate 7.8, Fiber 0.1, Sugar 2, Protein 25.4

BISTRO CHICKEN

Bistro Chicken image

This chicken can be done in the oven or it is excellent in the slow cooker also. The sauce is so delicious and I suggest serving it over pasta, noodles, baked potatoes or with some good French bread.

Provided by Sherri35

Categories Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1/2 tablespoon butter
1 tablespoon olive oil
6 boneless skinless chicken breast halves
salt and pepper
1 (14 1/2 ounce) can diced tomatoes, with their juice
1 -1 1/2 teaspoon dried thyme
1 can campbell condensed French onion soup

Steps:

If cooking on stove top: Preheat oven to 375 degrees.
In an ovenproof skillet, melt butter and olive oil over medium-high heat.
Sprinkle the chicken breasts with salt and pepper (to taste).
Panfry the chicken until both sides are golden but the chicken is not cooked through.
Remove the chicken from the skillet, add the tomatoes and thyme to skillet and cook until the sauce has reduced a bit, 4 to 5 minutes.
Add the soup and cook another 4 minutes, seasoning with more salt and pepper if desired.
Return the chicken to the skillet, and place in oven and cook for about 20 minutes or until chicken is cooked through.
If using slow cooker: Saute' the chicken breasts as above, place them in the slow cooker, add the sauce ingredients and cook on high for 3 hours or so.

FRIDAY NIGHT BISTRO CHICKEN

Friday Night Bistro Chicken image

I am usually pretty tired when Friday rolls around and don't want to spend much time in the kitchen. This chicken dish is very easy, tasty and doesn't take long to put together.

Provided by ratherbeswimmin

Categories Chicken Breast

Time 48m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 tablespoon olive oil
6 boneless skinless chicken breast halves
1 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1/2 cup chopped shallot
1 (14 1/2 ounce) can diced tomatoes, undrained
1 1/2 teaspoons dried thyme
1 can campbell French onion soup, condensed
1 cup grated swiss cheese

Steps:

In a large oven-proof skillet or dutch oven, melt the butter and heat the oil over medium-high heat.
Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper (estimated amount) to season.
Brown chicken in skillet until both sides are golden but chicken is not cooked all the way through.
Transfer chicken to a plate; set aside.
Add shallots to skillet; cook and stir for 3-4 minutes or until softened.
Add in tomatoes with juices and thyme; cook and stir 4-5 minutes or until the sauce has reduced some.
Add in the soup; cook and stir occasionally 4 minutes; season with the remaining salt and pepper if desired.
Return chicken breasts to the skillet; sprinkle breasts with cheese.
Bake uncovered, in 375° oven about 20 minutes or until cheese is melted and chicken is cooked.

Nutrition Facts : Calories 303.7, Fat 13.4, SaturatedFat 6.5, Cholesterol 95.2, Sodium 1103.8, Carbohydrate 11.2, Fiber 1.5, Sugar 4.2, Protein 34.6

EASY BISTRO CHICKEN

Easy Bistro Chicken image

Make and share this Easy Bistro Chicken recipe from Food.com.

Provided by Belinda McManaway

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons vegetable oil
3 cups sliced fresh mushrooms
1 medium onion, chopped
1 (15 ounce) can stewed tomatoes, undrained
1/4 cup kraft zesty Italian dressing
3 tablespoons tomato paste
4 small boneless skinless chicken breast halves
1 cup kraft low-moisture part-skim mozzarella cheese
2 slices cooked bacon, crumbled

Steps:

Heat oil in large skillet on med-high heat.
Add mushrooms and onions cook 5 minutes stirring occasionally. Stir in tomatoes with their liquid, add dressing and tomato paste.
Add chicken, cover. Reduce heat to med-low. Simmer 12 minutes or until chicken is cooked through.
Sprinkle with cheese and bacon, simmer uncovered 5 minutes or until cheese is melted. Serve over hot cooked rice if desired,.

Nutrition Facts : Calories 276.9, Fat 10, SaturatedFat 2, Cholesterol 72.8, Sodium 764.2, Carbohydrate 15.5, Fiber 2.6, Sugar 9.8, Protein 32.2

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