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Old 06-19-2007, 09:32 PM   #1
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LC BBQ chicken 'pizza' (induction friendly)

Here is something I whipped up tonight. I was inspired by a Wolfgang Puck recipe for BBQ chicken quesadilla which is similar to his pizza. You could do it on a LC tortilla, but it was delicious sans the 'crust'.




2 boneless, skinless chicken breast
1 green onion, sliced
4 ounces queso blanco (or your favorite pizza cheese) grated
small bunch cilantro, leaves picked

1/4 cup LC BBQ sauce
1 tsp. adobo sauce (chipoltle pepper sauce)
1 tsp. balsamic vinegar

Season the chicken breasts generously with salt & freshly ground pepper. Drizzle with olive oil & grill or cook on a hot skillet 4 minutes each side until golden & cooked thru. Take off of the heat & cover with foil to keep warm.

BBQ sauce: In a small saucepan, simmer the LC BBQ sauce, adobo sauce & vinegar for a few minutes to infuse the flavors together.

Slice & arrange the chicken on an oven-safe platter. Top the chicken with the BBQ sauce. Sprinkle with cheese & then the green onions. Place under a broiler until the cheese is melted & slightly browned. Garnish with cilantro & enjoy!


The carb count will vary depending on the BBQ sauce you use. Mine is 6 carbs for the 1/4 cup...the 4 ounces of Queso Blanco is 4 carbs...adding in the onions & herbs it is about 10 carbs for the entire dish.

I hope you enjoy this recipe. I did!
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Old 06-19-2007, 10:19 PM   #2
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That looks fantastic, great presentation, Nic!
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Old 06-19-2007, 10:26 PM   #3
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That looks fantastic, great presentation, Nic!

Thanks, Dawn! Still working on my food shots. It tastes even better than it looks.
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Old 06-20-2007, 05:51 AM   #4
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This looks delicious! Thanks for sharing with us! Great pic!
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Old 06-20-2007, 01:53 PM   #5
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This looks really yummy!
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Old 06-20-2007, 02:08 PM   #6
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Wow!! that looks sooo good! Thanks for sharing - I can't wait to try it!
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Old 06-20-2007, 02:30 PM   #7
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wow! Great pic - looks yummy!
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Old 06-20-2007, 03:09 PM   #8
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The pic definitely makes it look awesome! You got skills with the camera, and obviously with recipe ideas! I think I'll try this sometime soon.
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Old 06-20-2007, 11:15 PM   #9
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Wow!! that looks sooo good! Thanks for sharing - I can't wait to try it!

Let me know when you do! I had the other half of the dish for lunch today & it was terrific. This is definitely something I will make again.
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Old 06-21-2007, 03:19 AM   #10
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thanks for the recipe...my family will love it!
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Old 06-21-2007, 05:38 AM   #11
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Looks fantastic. I eat alot of chicken. Good way to switch it up and I always have those ingredients on hand.
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Old 06-21-2007, 11:52 AM   #12
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Four minutes on each side? Nicashel, do you pound the chicken first? (And do you have any tips on how to saute breasts to doneness without drying them out?--I'm not good at that.) Thanks.
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Old 06-21-2007, 11:45 PM   #13
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Four minutes on each side? Nicashel, do you pound the chicken first? (And do you have any tips on how to saute breasts to doneness without drying them out?--I'm not good at that.) Thanks.

Yes, approximately 4 minutes per side. You could pound them to an even thickeness but I don't bother.

You need to start checking your chicken for doneness by the feel of the chicken. Here is a tip:

Open up your hand & flex it with all of you fingers spread out. Feel the fleshy part of the heel of your hand underneath the thumb while it is fully flexed. That is what chicken that is done feels like. If you are having trouble with dry chicken, you are over cooking it.

Also remember that meat will continue to cook after you take it off of the heat. After you sautee the breasts, wrap them in foil to both allow the cooking process to continue, keep the breasts warm & to let the muscle fibers of the chicken relax & retain their juices. If you cut into meat to see if it it done, all the juices run out & dry the protein.

I know it sounds funny, but you need to get to know how meat feels at different levels of doneness. Touch it with a utensil & your finger. You will become a much better cook & a very much more satified diner.

Let me know how that works for you.
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Old 06-22-2007, 01:40 PM   #14
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Thanks, Nicashel, that sounds like good advice.
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Old 06-24-2007, 01:44 PM   #15
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this looks delish. thanks for the tip on chicken.
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