broiled chicken with chile butter (pechugas con chile)
August 30th, 2009
You possibly will not accept that it is possible to lose weight while on a diet plan which includes broiled chicken with chile butter (pechugas con chile) but it can happen. It is pivotal to not eat broiled chicken with chile butter (pechugas con chile) or other high calorie poultry every day but in moderation.
As an example, I allow myself these kinds of food one meal per week. I eat a low calorie diet for 6 days of the week, say 1200 to 2000 calories per day, and then on the last day, I eat whatever I want - within moderation of course.
I have been eating this way for the last few weeks and it has enabled me to lose 5 kilos. I have not changed my exercise plan or taken any pills or diet aids. I have simply been aware of what I eat 6 days per week and then eat whatever I like one day a week.
I also feel it is helpful if you have professional support when trying to lose weight and for that I joined the Biggest Loser club. They have lots of tools to help you monitor your progress and attain your goals.
On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat southwestern food. I never imagined|thought|believed I could lose 5 kilos while eating southwestern meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some southwestern food, I suggest|advise|propose you make broiled chicken with chile butter (pechugas con chile) which is one of my favourite|most admired|most adored|best loved southwestern recipes.
Broiled Chicken with Chile Butter (Pechugas con Chile)
1/3 cup Chile Butter
3 whole chicken breasts, split, boned
Fresh cilantro sprigs
Prepare Chile Butter.
Cut Chile Butter crosswise into 1/8-inch thick slices. Carefully loosen skin at 1 end of each chicken piece; insert 1 slice butter under skin.
Heat broiler. Place chicken, skin side down, on greased rack in broiler pan; dot with some of the remaining butter. Broiler chicken 6 inches from heat source until tops are brown, about 10 minutes.
Turn chicken over; dot with more of the remaining butter. Broil until skin is brown and juices run clear, not pink, when pierced with fork, about 10 minutes longer.
Place chicken on platter; top each piece with 1 slice butter. Serve, garnished with cilantro.
Chile Butter
1 small dried ancho chile, toasted
seeded, de-veined, rinsed
1 cup boiling water
1/2 cup softened butter
1 clove garlic, minced
1/4 teaspoon dried oregano
Place chile in small bowl with boiling water; let stand 1 hour.
Place chile and 1 1/2 tablespoons of the soaking water in blender container; process until smooth. Cool completely. Discard remaining water. Beat butter in small mixer bowl until fluffy. Beat in garlic and oregano. Gradually beat in chile to blend thoroughly. Refrigerate, covered, to firm slightly, about 30 minutes.
Spoon butter in a row onto plastic wrap; enclose in plastic and roll back and forth to form smooth 1-inch diameter roll. Refrigerate until firm, at least 1 hour.
NOTE: Remaining Chile Butter can be frozen up to 1 month. It can be used on vegetables, rice, hamburgers, steaks and other grilled meats.
You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.
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