BSOFF

I got skinless chicken legs and i plan on cooking them on a pan like i have before. I spread a litle vegetable oil on the pan the put the chicken on the pan and cook(fry) it on the pan. it begins to make a little grease so my question is... If i mix greenbeans with the chicken does that grease make it less healthy? is the grease fattening? im trying to eat healthy so if anyone has tips that owuld be good i also make white rice with tomatoe sause with this. thanx
oh no i dont fry it in grease i fry it on the pan and it makes its own grease. I dont make the chicken like KFC or Churches with the brown crispy skin i hate that way. But is the grease the chicken itself makes bad??

Don't fry it in grease at all. Bake your chicken in the oven, steam your green beans and eat brown rice instead of white.
Skip the tomato sauce on your rice. Now thats healthier

Yes, there is still fat coming from the chicken.

It would be healthier to steam the green beans separately.

Brown rice is more nutritional than white rice (its been processed, less nutritents).

If you would like here is a good oven recipe for chicken.

Dijon-Parmesan Breaded Chicken Legs
"family size" package chicken legs, about 12 legs

---Rinse and de-skin the chicken legs. Best way to do that is to grab the top of the skin with a paper towel & pull it down towards the bone at the skinny end of the leg. The skin should slip off in one piece. The paper towel gives you good "grip."

In a gallon-size Ziploc bag, mix:

About 1/4 cup dijon mustard, any brand (more, if needed)

About 2-3 Tbs. olive oil (or cooking oil of your choice)

Mix together in the bag. The mustard should be a little thinned out & runny from the oil, but not so thin that it wouldn't stick to the chicken. Adjust amounts of both ingredients if needed. Add the skinned chicken legs, close the bag, and mix everything around to coat the chicken legs thoroughly.

In another gallon Ziploc bag or a pie dish, mix:

About 3/4 cup of dry bread crumbs (plain or seasoned) -- I dumped what was left in the canister, and it was plenty

About 1/3 cup grated Parmesan cheese (you can use "the kind in the shaker" for this -- such as Kraft)

Seasonings of your choice, if the bread crumbs aren't seasoned. I used cracked black pepper, a little garlic powder, and some chicken/chop saltless herb blend.

At this point, preheat your oven to 400 degrees.

Line a big cookie sheet (with sides) with aluminum foil for easy clean-up. Spray Pam or similar on a cooking rack and place it in the prepared pan.

A few legs at a time, transfer the chicken from the mustard coating bag to the bag with the bread crumb mix, and turn the legs to coat them. (Your hands will get messy, so hope the phone doesn't ring at this point!) Place the crumb-coated legs on the prepared cooking rack.

Bake in a 400 degree oven for 30 minutes, then check the legs & turn the temp. down to 375 for another 15 - 20 minutes. The legs I did today were thick, so they took about 50 minutes. They were getting brown enough after 30 minutes in the hot oven, so I lowered the temperature to finish the baking. When done, the meat will have pulled up & away from the skinny bone end of the leg, and the crumb coating will be golden. Check with an instant-read thermometer if desired.

That's it -- either eat these legs right out of the oven or let them cool & pop them in the fridge for later.

Amounts of the mustard, oil, crumbs, and cheese will vary by how many legs you are doing. You could easily double this recipe or halve it.

well....the grease is bad....all grease is bad... yes the girl above is right...........bake it!!! To make it moist, put a little butter, or broth, or canned soup, or even a little of that tomato sauce. Cover it completely with foil, put in a dish, cook at 350 degrees (how many do you have???) the rule of thumb is 25 minutes per pound. When it is done, take out of the oven and let it sit covered for about 10 minutes....really makes a difference (juicier).

hope it works, hope you enjoy.