Maple Balsamic and Orange Mustard Chicken

So, according to the current poll you want to see more protein recipes.   I thought I could do chicken three different ways tonight and you could pick one for tomorrow!  I hope you enjoy one or all three!

GREEK YOGURT CHICKEN RECIPE

2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
1/2 c. plain fat-free greek yogurt plus a little for dipping
1 tsp. dried oregano leaves
1 chopped green onion
1 tbsp. white vinegar
salt and pepper

Mix the yogurt, herbs and seasonings and vinegar together and pour over chicken.  Let marinade for one hour, reserving half of it to serve with the chicken.  Broil chicken for 5 minutes, turn it over and broil 3-5 minutes longer.  Serve with reserved yogurt on the side.

Greek Yogurt Chicken

CHICKEN BREASTS WITH MAPLE MUSTARD SAUCE RECIPE

2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
2 tablespoons chopped red onion
6 tablespoons sugar-free maple syrup
1/4 cup Dijon mustard
1 tablespoon water
1 teaspoon chopped fresh dill
1 teaspoon grated orange rind
salt and pepper
olive oil spray

Season chicken with salt and pepper coat the chicken and a skillet with olive oil spray.  Cook chicken in a skillet for 5 minutes, flip and cook for another 3-5 or until done.  Transfer chicken to a plate and cover with foil to keep warm.  Add onion to the skillet and cook for 3 minutes.  Add syrup, mustard, water, dill and orange rind and cook until reduced, about 2 minutes.  Season sauce with salt and pepper and pour over chicken.

ORANGE AND BALSAMIC CHICKEN RECIPE

2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
1 shallot, finely chopped
1/3 cup low-sodium chicken broth
1/4 cup orange juice
1 tablespoon balsamic vinegar
1 teaspoon Splenda
salt and pepper

Season chicken with salt and pepper and spray with olive oil spray.  Cook chicken in a skillet for 5 minutes, flip and cook for another 3-5 or until done.  Transfer chicken to a plate and cover with foil to keep warm.  Add shallot to the skillet and cook for 3 minutes.  Add broth, orange juice, vinegar and sweetener and cook until reduced, about 2 minutes.  Season sauce with salt and pepper and pour over chicken.

All recipes serve 2