TITLE

A New Way to Do Up Your Chicken

AUTHOR(S)
Alexander, Devin; Berg, Michael; Wuebben, Joe; Haar, Kristi
PUB. DATE
May 2003
SOURCE
Joe Weider's Muscle & Fitness;May2003, Vol. 64 Issue 5, p32
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
Recommends a cooking recipe with chicken as the main ingredient. Ingredients; Instruction for cooking; Nutrition facts.
ACCESSION #
9379619

 

Related Articles

  • Flocking to chicken wings.  // Tufts University Diet & Nutrition Letter;Feb95, Vol. 12 Issue 12, p1 

    Reports on the nutritional value of chicken wings that are being offered at restaurants. Growing popularity of Buffalo chicken wings as appetizers.

  • Island Chicken Wrap. Her, Susan // Working Mother;Apr2003, p86 

    Presents the recipe Island Chicken Wrap. List of ingredients; Preparation time; Nutritional content per serving.

  • Kickin' Chicken. Creavalle, Laura // Joe Weider's Muscle & Fitness;Apr2002, Vol. 63 Issue 4, p218 

    Provides information on the recipes for Spicy Chicken Fingers, a fat-free diet for bodybuilders. Ingredients for the recipe; Process of cooking.

  • Kilojoule shock!  // NW;6/25/2012, Vol. 20 Issue 26, p77 

    The article focuses on the nutritional information regarding Chicken Teriyaki.

  • Power salad.  // Health & Fitness Magazine;Apr2015, p33 

    A recipe for warm chicken and barley salad is presented along with tips related to health benefits of pearl barley, mint and parsley.

  • Surprising superfoods: Chicken Tikka.  // Men's Health India;May2010, p17 

    The article provides the nutritional information on chicken tikka.

  • EAT THIS, NOT THAT!  // Women's Health;Mar2011, Vol. 8 Issue 2, p82 

    The article compares the calorie, fat, carbohydrate, sodium and fiber contents of the Venetian apricot chicken dish and garlic-herb chicken con broccoli dish at Oliver Garden restaurant.

  • A `regular' menu item. Weisberg, Karen // FoodService Director;07/15/99, Vol. 12 Issue 7, p100 

    Talks about chicken dishes served in hospitals and retirement homes. Popularity of lowfat, low-cholesterol chicken; How senior citizens perceive chicken; Traditional chicken dishes.

  • Fowl Play.  // Shape;Jul2011, Vol. 30 Issue 11, p126 

    The article discusses research by Kansas State University scientists about the high fat and protein content of rotisserie chicken skins and suggests removing it for a healthier meal.

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics