The Low Carb Diet Ebook - Over 300 Health Recipes
121 total pages.
Preheat the oven to 350 F. Lightly salt and pepper the chicken breasts. Wrap two pieces of bacon around each chicken breast, forming an X in the middle of the skin side of each breast. Tuck two sprigs of thyme behind the bacon. Heat the vegetable oil in a frying pan that can go into the oven over medium high heat. Place the chicken breasts, bacon side down in the pan and cook until the bacon and chicken skin is browned. Turn over and cook until the other side is browned. Drain off the fat and add the stock or water, cream and garlic. Bring to a boil and place in the oven. Bake uncovered for 15-20 minutes until the cream has thickened. Remove from the oven and season with salt and pepper.
Chicken Dijon Ranch Ingredients:
12 oz chicken breasts
1/4 c ranch dressing
1 T Dijon
2 t butter
splash white wine
Saut chicken in butter until done and remove from pan. Pour wine into skillet; cook over med high heat, scraping up browned bits. Mix dressing and Dijon and whisk into wine in pan. Serve over chicken. (2 servings,3 carbs).
Mustard Chicken Ingredients:
12 oz boneless, skinless chicken breasts
3 T butter, melted
2 t Dijon mustard (1.8)
shake or two of: garlic powder, thyme
sage, cinnamon, paprika, pepper (2?)
2/3 cup crushed pork rinds
2 T grated Parmesan (.4)
1 1/2 t soy flour (1)
2 T butter Preheat oven 350F. Melt 3 T butter and mix with mustard, garlic and all spices. Mix crushed pork rinds, Parmesan and soy flour and place in shallow dish. Cut each breasts in half lengthwise. Coat chicken well with mustard mixture, then roll in rind mixture. Place in shallow baking dish, dot with butter, and bake covered about 30 minutes, then uncover and bake additional 15 minutes. (Serves 2 @ 1 carb)
Cheesy Chicken Ingredients:
12 oz chicken breasts
1 T butter
3 thin ham slices
1/2 c cheddar
1/2 c cream
salt, pepper, garlic powder
1/4 t liquid smoke
|
|
The Low Carb Diet Ebook - Over 300 Health Recipes