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Old 02-08-2003, 02:23 PM   #31
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[COLOR=blue]PAMMYJO'S CHICKEN WITH SUN-DRIED TOMATO & DRIED MUSHROOM CREAM SAUCE[/COLOR]



Carbs per serving after fiber deduction: About 4.75 carb per serving

1 pound of boneless skinless chicken breast tenders (about 10 tenders)
4 cloves garlic, minced
1 Tbsp of Olive Oil or Oil from pesto or sun-dried tomatoes
1/4 cup sun-dried tomato pesto (found in jars in produce section) or 1/4 cup of sun-dried tomatoes in oil, drained and sliced thin
1 oz of dried mushrooms (I used a blend of porcini, shiitake & Oyster)
3/4 teaspoon dried hot red pepper flakes
1/4 cup dry white wine
3/4 cup chicken broth
1/2 cup heavy cream
2 teaspoons of dried basil or 2 Tablespoons of fresh basil
salt & pepper to taste

Pat chicken dry and season with salt and black pepper. Heat oil in a heavy skillet over medium high heat until hot, then brown chicken, turning once, about 3-4 minutes total. (Chicken will not be cooked through.) Transfer to a plate.

Add garlic, tomatoes, mushrooms and red pepper flakes to skillet stirring, about 1 minute. Add wine and boil, stirring until reduced by half, about 1 minute. Add chicken broth and bring to a boil.

Add chicken back to skillet and simmer, covered, until just cooked through, 2-4 minutes. Transfer chicken to a platter and keep warm. Stir cream and basil into sauce in skillet and bring just to a simmer.

Transfer sauce to a blender or food processor and blend until almost smooth. If necessary, add water or more chicken broth to thin to desired consistency, then season with salt and pepper.

Serve sauce over chicken

Makes 4 servings.

Totals for entire recipe
Total Calories: 1513
Fat: 73
Sat: 33
Poly: 6
Mono: 28
Carbs: 23
Fiber: 4
Protein: 178
Alcohol: 5

*Nutritional info figured at ******.com

Last edited by PammyJo; 02-08-2003 at 09:49 PM..
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Old 02-09-2003, 07:39 AM   #32
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"Breaded" Fried Chicken

Bag of plain pork skins
chicken breasts
heavy cream
eggs
kosher salt
pepper
frying oil of choice

Take bag of pork skins and totally crush them to a fine powder, using a food mill or simply a tenderizing hammer while they are in the bag, then pour powder into a bowl.

Next, wisk a few eggs in a bowl and add a bit of the cream. I have no specific measurements for this. It's basically however much you need to dip your chicken pieces into.

Drop the chicken into the egg/cream bowl. Remove each piece one at a time allowing them to drain slightly. Take the chicken to the bowl of pork skins and dredge them heavily in the powder til they are covered.

After dredging all the pieces take them to a skillet of hot oil and fry them as you would normal flour dredged chicken.

When chicken is nice a brown and cooked through, remove and place on a plate or drain rack and immediately sprinkle kosher salt over each piece and add pepper or other favorite spice. Salting while piping hot really allows the flavor to stick and not fall off.

EAT!
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Old 02-15-2003, 10:50 AM   #33
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PammyJo's Spinach and Cheese Stuffed Chicken Breasts
(Shown with Galatea's Mashed Potatoes/Twice Baked Potatoes)

Carbs per serving after fiber deduction: 2





5 tablespoon butter
1/2 cup fresh mushrooms, finely chopped
1 cup frozen chopped spinach, thawed, squeezed dry
4 ounces cream cheese, room temperature
1/4 cup chopped ham
1/4 cup grated fresh parmesan cheese
2 Tablespoons chopped fresh green onion
2 teaspoons of Jack Danials Horseradish mustard, or any spicy brown mustard.
1/2 teaspoon black pepper
4 Chicken breast halves, boneless, skinless
Salt and Pepper to taste
1/4 cup dry white wine

Preheat oven to 400 degrees

In dry skillet, saute mushrooms and green onions, about 1 minute. Let cool.
Mix the cream cheese, parmesan cheese, ham, spinach, mushrooms, green onions, 1 teaspoon of the mustard and the black pepper. Mix well.

Pound the chicken breasts flat till they are in uniform thickness, about 1/4 thick.

Spoon about 1/4 cup of the spinach cheese mixture in the middle of the chicken breats. Roll up and secure with toothpicks.

Melt one tablespoon of butter and stir in remaining 1 teaspoon of mustard. Baste the stuffed breasts with this, then add salt and pepper to taste.

In Oven proof skillet, melt remaining 4 tablespoons of butter on high heat, add stuffed chicken breasts and brown on each side, about 1 minute each side.

Place skillet of stuffed chicken breasts into the preheated oven and baked for about 20 minutes. Remove stuffed breasts to a serving platter.

Deglaze the skillet with wine, scraping up brown bits. Simmer for about a minute over high heat. **Don't make the mistake I did...be sure to have on oven mit when touching handle of the skillet...it's still red hot from being in the oven **

Drizzle the pan drippings over stuffed breasts and serve.

Totals for entire recipe
Calculated using ******.com

Total Calories: 2190
Fat: 120
Sat: 69
Poly: 7
Mono: 35
Carbs: 14
Fiber: 6
Protein: 246
Alcohol: 5
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Old 02-18-2003, 08:48 AM   #34
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VARIATION for Josie's Criss-Crossed Bacon Breasts

Instead of putting the bacon on top, I crumbled up cooked bacon and added it to the cream cheese mixture. After stuffing the chicken, I dipped them in beaten egg and then in keto italian crumbs. SO YUMMY!
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Old 03-17-2003, 09:21 PM   #35
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Chicken with Walnuts (post induction)

A wonderful and easy French recipe, serves 4-6 depending on how hungry you are. Time: 35 minutes, minimal prep time

3 lbs chicken parts, with skin on and bone in (I use chicken breasts and cut them in half)
2 tablespoons extra virgin olive oil
1.25 cups walnut halves
12 garlic cloves, peeled but not chopped
salt and freshly ground black pepper
2 tablespoons white wine, plus 1/2 cup

Heat oil in large skillet over medium high heat. Add chicken, salt and pepper it liberally, and cook 5 minutes on on each side, until browned

Add the 2 tablespoons wine and garlic, cover, and cook for 15 minutes, or until chicken is nearly done. Check a piece--if you cut them into halves, they're probably done and can be removed from pan. Dark meat will need to cook a little longer.

Add the walnuts, cook until browned and crisp, about 4-5 minutes.

Remove all from pan and keep warm. Add the last 1/2 cup wine, turn heat to high, stir well to deglaze the pan drippings, boil 3-4 minutes or until the wine is reduced by half. Pour over the chicken, nuts, and garlic. Sprinkle with a touch of parsley if desired.

This is delicious! The garlic and nuts become golden and very well flavored. Just be careful not to overcook the chicken--it's usually done for me after the first 25 minutes of cooking (before I add the nuts). Cooking with bone-in, skin-on chicken is so much tastier than those chicken cutlets, even if it takes a few minutes longer.
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Old 04-01-2003, 10:03 AM   #36
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Chicken Breasts with Mushrooms in a Tarragon Cream Sauce

This recipe is was originally created for salmon or sole fillets and was SO good, I thought it woudl do nicely for a chicekn breast as well. I was right. This is delicious!


Chicken Breasts with Mushrooms in a Tarragon Cream Sauce

Olive oil, about 3 tablespoons
4 Boneless, skinless chicken breasts, 5 - 6 oz. (155-185g) each
1/4 cup (2 oz./60g) unsalted butter
3/4 lb. (375g) mushrooms, thinly sliced
2 cups (16 fl.oz./500ml) dry white white or dry vermouth
1 cup (8 fl oz./250 ml) heavy (double) cream
2 tablespoons fresh chopped tarragon
Salt and pepper to taste

Place chicken breast between 2 sheets of plastic wrap and pound until even in thickness, about 1/2 inch. Saute them in a little olive oil untill JUST getting golden and set aside on a platter.

In a large saute pan over a medium-high heat, melt the butter. Add the mushrooms and saute until just tender, 3 - 5 minutes. Transfer the mushroom and their juices into a dish and set aside.

Pour the white wine into the pan. Bring to a boil over high heat. Reduce heat to medium-low and add salmon or sole fillets. Cover and poach until opaque throughout when tested with a knife, about 9 minutes.

Using a slotted spatula, remove the chicken to a warmed platter and cover with plastic wrap to keep warm.

Raise heat to high and reduce the pan juices to a syrupy glaze, 5 - 8 minutes. Stir in reserved mushrooms, tarragon and cream and continue to cook for 1 - 2 minutes to reduce a bit. Season to taste with salt and pepper. Spoon mushroom sauce over fillets adn serve immediately. Serves 4.

Accompaniment: Steamed asparagus
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Old 04-07-2003, 08:07 AM   #37
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*Exported from MasterCook *
Grilled Chicken Breasts w/Spinach "Pesto"
Recipe By : Dottie
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds chicken breast, no skin, R-T-C -- 4 breast halves. Pound to even thickness
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon minced garlic
1 teaspoon olive oil
For the Spinach "Pesto" sauce
1 cup spinach leaves
4 each fresh bay leaves
3 tablespoons olive oil
1 clove garlic
2 tablespoons shredded parmesan cheese
2 tablespoons chopped walnuts
1 each salt and pepper -- to taste
4 tablespoons shredded parmesan cheese -- *Extra

Mix salt, pepper, garlic and olive oil. Rib on chicken, cover and refrigerate until ready to grill.
In food processor, place basil, spinach, garlic, nuts and cheese. Process until mixed well and finely chopped, then add the olive oil and process until it forms a smooth paste.
Grill chicken breast(or pan fry in a non-stick skillet).
Spoon equal portions of "pesto" over each cooked breast and sprinkle with 1T shredded parmesan cheese. Microwave for 1 minute or until sauce is warmed and parmesan is melted.
*can use thinly sliced mozzarella if desired.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 266 Calories; 18g Fat (60.5% calories from fat); 24g Protein; 2g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol; 1514mg Sodium.
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Old 04-09-2003, 04:57 PM   #38
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best chicken ever

Catt's Sticky Chicken:
Spice Mix for 1 Chicken:


4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper



1 large roasting chicken (as big as you can find)
1 cup chopped onion

In a small bowl, thoroughly combine all the spices. Remove giblets from
chicken, clean the cavity well and pat dry with paper towels. Rub the spice
mixture into the chicken, both inside and out, making sure it is evenly
distributed and down deep into the skin. Place in a re-sealable plastic bag,
seal and refrigerate overnight.


When ready to roast chicken, stuff cavity with onions, and place in a
shallow baking pan. Roast, uncovered, at 250 degrees for 5 hours (yes, 250
degrees for 5 hours). After the first hour, baste chicken occasionally
(every half an hour or so) with pan juices. The pan juices will start to
caramelize on the bottom of pan and the chicken will turn golden brown. Let
chicken rest about 10 minutes before carving.

To Freeze.. This can be frozen with just the spice rub on before cooking,
but I prefer to make several of these and cook them completely and freeze
fully cooked. Simply bag and freeze. Warm in the microwave before serving.

Notes : This recipe is a great way to roast a large chicken for planned
leftovers. It is reminiscent of those rotisserie style chickens that are so
popular now, and it is very easy to make. The meat comes out very moist and
flavorful, so it is as good leftover as freshly cooked. Please try it and
you will never roast chicken any other way. You need to start this the night
before serving
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Old 05-07-2003, 12:15 PM   #39
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ALICE SPRINGS CHICKEN
4 boneless chicken breasts
8 pieces bacon, coarsely chopped
8 oz. fresh mushrooms, sliced
butter
1 clove garlic, minced
4 oz. shredded cheddar cheese

Pound the chicken to about 1/4-inch thick. Meanwhile, fry the bacon in a large skillet until crisp; drain on paper towels, keeping the drippings in the pan. In another skillet, saute the mushrooms and garlic in butter. Cook until juices have evaporated. Saute the chicken in the bacon fat until juices run clear. Remove to a foil-lined baking sheet; season with salt and pepper. Top the chicken with the mushrooms and bacon, then with the shredded cheese. Broil until cheese is melted and bubbly. Makes 4 servings (2.5 carbs each)

This was very good and I'll make it again. It does require careful timing to get the bacon and mushrooms done before frying the chicken so that it's all hot when assembling. Lining the baking sheet with foil saves on some of the cleanup.
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Old 05-07-2003, 12:17 PM   #40
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CAJUN CHICKEN STIR-FRY
2 boneless chicken breasts, cut into strips
1 t. Cajun seasoning, such as Emeril's Essence
1 large red or green pepper, cut into strips
1/4 cup slivered onion
1 clove garlic, minced
Oil and butter
Salt and pepper, to taste

Put the raw chicken in a small bowl and toss with the Cajun seasoning to coat. Heat the oil and butter in a large skillet on medium-high. Saute' the chicken, peppers, onion and garlic until the chicken is cooked through and the peppers are crisp-tender. Season with salt and pepper. Makes 2-4 servings (2 servings - 8 carbs each) (4 servings - 4 carbs each)
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Old 05-07-2003, 12:19 PM   #41
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CHICKEN CHOW MEIN WITH ALMONDS
2 T. oil
1/2 medium onion, sliced in thick slices
4 cups napa cabbage (1 small head or about 1 lb.), sliced coarsely
1 cup celery, slice diagonally (2 stalks)
3 cloves garlic, minced
1/2 t. Splenda
1 cup chicken broth (homemade)
1/4 cup water (optional)
2 T. soy sauce
2 t. sesame oil
4 cups cooked, diced chicken
1/4 cup slivered almonds, lightly toasted
1 small can straw mushrooms, optional (not added to carb count)

Heat the oil in a very large skillet or wok (I used my electric wok) on medium-high. Cook the onion, cabbage, celery and garlic until the cabbage is wilted, 3 minutes. Add the Splenda, broth, water, soy sauce and sesame oil. Simmer 3 minutes. Stir in the chicken and mushrooms, if using, and heat through. Sprinkle with almonds before serving. Makes about 6 servings (4.5 carbs each)

This is not a highly seasoned dish, but it does have a nice Chinese flavor. I've seen recommendations to remove the chicken and veggies then cook down the liquid, but I served it in bowls as a sort of very chunky soup. I think I may leave out the water next time as that makes the broth somewhat weak tasting. This was easy to make and I will make this again.
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Old 05-07-2003, 12:20 PM   #42
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CHICKEN DIVAN
3-4 cups cooked, cubed chicken
16 oz. frozen broccoli florets
4 oz. can mushrooms, drained
8 oz cheddar, shredded
3 oz. fresh mushrooms, minced
1 stalk celery, minced
2 T. onion, chopped fine
2 T. butter
1 cup chicken broth (homemade preferred)
1 cup heavy cream
Salt
1/4 t. pepper
1/4 cup mayo
1/8 t. curry powder

Cook the broccoli according to package directions for 4-5 minutes; drain. In medium non-stick skillet, saute' the fresh mushrooms, celery and onion in the butter until soft and lightly browned. Season with salt and pepper. Add broth; bring to boil and reduce by half. Add the cream and boil on medium heat until slightly thickened and reduced. Gradually whisk in the mayo until well blended. Stir in the curry powder.

In a greased 9x13" glass baking dish, mix the chicken, broccoli and canned mushrooms. Season to taste. Mix in the cheese. Pour in the mushroom sauce and mix well. Cover with foil and bake at 350║ for 30 minutes. Uncover and bake another 10 minutes until bubbly and a little browned on top. Makes 8-10 servings (8 servings - 5.5 carbs each) (10 servings - 4.5 carbs each)

This makes a lot and has almost the same flavor as the non-lowcarb version that I used to make. Very tasty.
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Old 05-07-2003, 12:21 PM   #43
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CROCKPOT CHICKEN CACCIATORE
6 chicken thighs or boneless breasts, skin removed
1 cup spaghetti sauce
1 green pepper, chopped
1/2 pound mushrooms, sliced
1 small onion, diced
2 T. garlic
Salt and pepper, to taste

Put the chicken in a crockpot. Season with salt and pepper; top with remaining ingredients. Season with more salt and pepper. Cook on LOW 7-8 hours. Serve peppers and mushrooms over the chicken. Makes 6 servings (8 carbs each)

Everyone liked this and it was very easy to make. I used thighs, but will try it with boneless breasts sometime. I took the meat off the bones before serving. Since you don't really have to eat the saucy liquid, I suspect that the carb count wouldn't be so high if you only ate the veggies. Most of the carbs come from the spaghetti sauce.
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Old 05-07-2003, 12:22 PM   #44
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GREEN ENCHILADA CHICKEN
4 boneless chicken breasts, pounded flat
2 t. Seasoning for Tacos
4 oz. shredded monterey jack cheese
1/2 cup sour cream
7 oz. can Green Mexican Sauce (I used La Coste˝a brand)
4 oz. can chopped green chiles

Sprinkle each side of the chicken breasts with 1/4 t. of the seasoning. Heat oil in a large skillet; saute the chicken until just done. Don't overcook. Place in a greased 9 x 13" baking pan. Mix sour cream, green sauce and chiles in a medium bowl; pour over the chicken. Cook in microwave on MEDIUM until hot and bubbly. Top each piece with 1/4 of the cheese and return to microwave until cheese is melted. Makes 4 servings (6.5 carbs each)
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Old 05-07-2003, 12:24 PM   #45
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HOME STYLE CHICKEN PACKETS
4 sheets heavy duty foil, 12 x 18"
4 boneless chicken breasts
1/2 lb. mushrooms, sliced
2 med. zucchini, sliced about 1/4-1/2" thick
2-3 green onions, cut in 1" pcs. (optional)
Salt & pepper
Herbs and spices, to taste
4-5 pats butter

Put 1 breast in center of each piece of foil. Season both sides of meat. Cover with vegetables; season to taste. Place pats of butter on top of the vegetables. Fold up foil to form packets, leaving room for circulation. Bake 450 degrees, 20-24 minutes. Makes 4 servings (6 carbs each)

Alternate method (this is how I made it):
Spray a 9 x 13" glass baking pan with Pam. Place all 4 breasts in pan; season both sides. Cover with vegetables; season to taste. Place pats of butter on top of the vegetables. Cover pan with heavy foil. Bake 450 degrees, 30-35 minutes, until chicken is done. Makes 4 servings (6 carbs each)
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Old 05-07-2003, 12:25 PM   #46
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MUSHROOM CHICKEN AND SAUSAGE CASSEROLE
4 cups cooked chicken, cubed
1 lb. pork sausage
1 stalk celery, chopped fine
1 T. onion, chopped
1/2 lb. mushrooms, sliced
8 oz. cream cheese, softened
16 oz. bag frozen cauliflower, cooked well and drained
8 oz. shredded cheddar
Salt
1/2 t. pepper
Paprika (optional)

Brown the sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended. Coarsely chop the cooked cauliflower. Mix all ingredients and spread in a greased 9x13" baking dish. If desired, dust the top with paprika. Bake, covered with foil, at 350║ for about 30 minutes. Uncover and bake until hot and bubbly and top is lightly browned, about 10-15 minutes. Makes 8-12 servings. (8 servings - 6 carbs each) (10 servings - 4.5 carbs each) (12 servings - 4 carbs each)

This is based on Dottie's Sausage, Mushroom and Cream Cheese Chicken Casserole. This is a favorite. It tastes like chicken and dressing.
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Old 05-07-2003, 12:26 PM   #47
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SEOUL CHICKEN
6-8 chicken thighs, skin on
5 T. soy sauce
1/4 cup Splenda
1/4 t. pepper
1/4 cup green onion, chopped
1 T. garlic, minced
1 T. sesame oil
5 T. water

Place chicken pieces in a gallon size ziploc bag. Mix remaining ingredients in a small bowl. Pour into bag with chicken. Close bag and knead gently to coat all chicken pieces. Place in a shallow pan, just in case the bag leaks. Put in fridge and marinate at least 1 hour, turning bag over occasionally.

Dump entire contents of the bag into a 9x13" glass baking pan. Arrange thighs skin side up. Bake at 425║ for 35-40 minutes until meat is done. Makes 6-8 servings (6 servings - 3 carbs each) (8 servings - 2 carbs each)

This is very delicious and extremely easy to make! The crispy skin turns a beautiful, bronze color and the flavor is slightly sweet. This would probably also work with boneless chicken breasts cooked on an outdoor or Foreman-type grill. If desired, shred the meat and serve rolled up in leaf lettuce. Add about 1 carb per 3 leaves to total count.
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Old 05-07-2003, 12:27 PM   #48
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SWISS MUSHROOM CHICKEN
4 boneless chicken breasts, pounded flat if desired
Salt, pepper and your choice of seasonings
1/2 lb. mushrooms, sliced
2 T. butter
4 thin slices ham
4 slices Swiss cheese, about 1 oz. each

Season the chicken as desired; grill or saute till just done. Place chicken in a large baking dish. Saute the mushrooms in the butter until tender. Top each piece of chicken with a slice of ham, 1/4 of the mushrooms, then a slice of cheese. Bake at 350 for 15-20 minutes until everything is hot and cheese is melted. Makes 4 servings (3.5 carbs each)
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Old 05-07-2003, 02:55 PM   #49
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* Exported from MasterCook *
Skillet Chicken Florentine

Recipe By :Change slightly from a recipe in Dana Carpender's 500 Low-Carb recipes
Serving Size : 4
-------- ------------ --------------------------------
4 medium boneless, skinless chicken breast
1 pound frozen spinach -- thawed
2 cloves garlic -- minced
2 ounces cream cheese -- cut into small chunks
1/3 cup heavy cream
1/3 cup parmesan cheese
1 each salt and pepper
1 pinch ground nutmeg
2 tablespoons olive oil

Season chicken with salt and pepper and saute until browned in the olive oil. Add the spinach and garlic and saute for a few minutes then add the cream, cream cheese, parmesan cheese, nutmeg and additional salt and pepper. Place chicken back on top, cover and let simmer 20 minutes. Remove lid, turn heat up, remove cooked chicken and cook the liquid down in the spinach mixture. Serve over the chicken.
- - - - - - - - - - - - - - - - - - -
Per Serving: 349 Calories; 22g Fat (58.2% calories from fat); 30g Protein; 7g Carbohydrate; 4g Dietary Fiber; 103mg Cholesterol; 1324mg Sodium.
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Old 05-11-2003, 04:22 PM   #50
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EASY Bacon-Wrapped Chicken

This is one of my faves because it's so yummy and easy. Heat oil on high heat. While that's heating up, get BS chicken breast and cut into 1" cubes. Get bacon slices and cut in half. Wrap bacon around chicken and secure with wooden toothpicks. Deep fry until bacon is golden. Use LC dipping sauces of choice. Suggestion- lite soy, SF maple syrup, garlic, onion powder, ginger, and pepper. NUMMY!
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Old 07-18-2003, 07:46 AM   #51
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* Exported from MasterCook *
Chicken and Broccoli Alfredo
Recipe By : Dottie
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound frozen broccoli flowerets
2 cups cooked chicken -- diced
1 jar Rag˙ Alfredo Classic Pasta Sauce
4 ounces canned mushrooms
1 each salt and pepper -- to taste

In a large skillet, cover broccoli with water and simmer for 5 minutes. Drain well. Put all ingredients in the same pan and bring to a low simmer. Cover and let cook, stiring occasionally, until the chicken and mushrooms are heated through.
- - - - - - - - - - - - - - - - - - -
Per Serving: 192 Calories; 7g Fat (30.1% calories from fat); 26g Protein; 9g Carbohydrate; 4g Dietary Fiber; 67mg Cholesterol; 1350mg Sodium.
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Old 07-25-2003, 01:14 PM   #52
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Erinn's Skillet Garlic & Rosemary Chicken
(My fiance calle it chicken suprise)

*4 boneless, skinless chix breasts
* cut chix into strips
* use vegetable or olive oil in fry pan
* Put the chix in the fry pan
*Use equal amounts of garlic powder, season salt, salt & pepper and rosemary (I usually just sprinkle it on)
*fry one side, flip over and use the same spices
Thats it! Its really easy..and REALLY good!!
***The chix cooks fast...like in 10 minutes! Just be careful of the splattering oil***
Enjoy!
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Old 07-28-2003, 12:27 PM   #53
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This is YUMMY! You can replace the Canadian Bqcon with a slice of cooked ham.

Canadian Chicken Cordon Swiss

4 boneless chicken breasts
4 slices Canadian Bacon
4 slices Swiss Cheese (or Mozzarella, or other white cheese)
freshly ground pepper
minced parsley, or parsley flakes
1 cup ground pork rinds
1/2 cup grated Parmesan cheese
olive oil

Pound chicken breasts flat. Sprinkle with seasonings. Place one slice of Canadian Bacon, and one Swiss Cheese slice on each
chicken breast. Roll up chicken to enclose ham and cheese. Secure with wooden toothpicks. Brush with Olive oil. Combine pork rinds with Parmesan cheese. Cover the chicken breasts with the ground pork rind mixture. Place on a nonstick baking sheet. Bake at 350 F for 30 - 35 minutes, or until chicken is cooked through.

Per Serving (excluding unknown items): 839 Calories; 55g Fat (59.6% calories from fat); 78g Protein; 5g Carbohydrate; 0g Dietary Fiber; 182mg Cholesterol; 1968mg Sodium. Exchanges: 10 1/2 Lean Meat; 4 1/2 Fat.
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Old 08-30-2003, 06:30 PM   #54
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Chicken Tenders in Garlic Cream Sauce

I sauteed the shrooms and onion in butter. Sprinkled a little garlic powder and chicken boullion on top. After the onions were soft, I added the chicken tenders and let them cook. When the chicken was done, I removed it from the pan and poured in heavy cream. Turned down the heat and let the cream blend and reduce. Added the chicken back to the skillet to heat through. Added salt and pepper and said YUMMMMMMM!
I served it with crisp fried brussel sprouts.
Gosh, I'm so proud!
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Old 09-05-2003, 10:28 AM   #55
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Amish Chicken

1 cut up chicken
1 cup Atkins bake mix
1 tsp garlic powder
1 tsp Paprika
1 tsp ground black pepper
1/2 cup finely chopped parsely
1 1/2 cups heavy cream

Mix all dry ingedients including parsley in a large plastic bag. Wash chicken and shake one piece at a time in bag. Place chicken in a single layer in a greased baking dish. Mix cream and 1 1/2 cups water. Pour over chicken. Bake chicken at 350 degrees until done 45-60 minutes.
Gravy can be strained and poured over pureed califlower or any veggies.


Do not use half and half or milk. It will not work.
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Old 10-26-2003, 09:58 AM   #56
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Quick, easy and different. It is worth the time to bread the chicken and get it nicely browned and crunchy. The rest of the recipe goes really fast.

Baked Chicken with Artichokes

2 tablespoons olive oil
6 boneless skinless chicken thighs
1/4 cup combination of plain protein powder, parmesan cheese or ground almonds. (Whatever you like for "breading")
1 jar (12 ounces) marinated artichokes - drained, marinade reserved
1 small yellow onion - chopped
1/2 pound fresh mushrooms - sliced
3 garlic cloves - finely chopped
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/2 cup chicken broth
Salt and pepper

1. In large skillet, heat oil over medium heat. Dredge chicken in "breading". Cook chicken until lightly browned, turning once. Transfer to baking dish.

2. Add marinade from jar to skillet; cook 5 minutes, until liquid turns syrupy. Add onion,
mushrooms, garlic, oregano and rosemary; cook 5 minutes, until onion is tender. Stir in artichokes and broth. Heat to boiling and season with salt and pepper. Pour mixture over chicken, cover and bake at 350 degrees for 40 minutes, until chicken is tender and cooked through.

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Last edited by NorthernNisse; 10-26-2003 at 11:32 AM..
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Old 11-03-2003, 09:55 AM   #57
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WOE: Atkins
Start Date: Restart 1/03/05
PammyJo?

I'm confused, the ingredients listed in the above recipe, all look like 0 carb ingredients to me. Which ingredients have carbs and what's the count? Thanks!
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Old 11-03-2003, 11:56 AM   #58
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mooette, which recipe are you talking about? PammyJo has posted several recipes.
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Old 11-13-2003, 12:29 PM   #59
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Start Date: August 21, 2003
"OMG Best Chicken Ever!"

Ingredients:
4 Chicken Breasts (Sliced)
Mushrooms 2 cups (Sliced)
Portabella or White/Button
Butter 1/4 Stick (maybe more)
Olive Oil 1 Tbsp
Heavy Cream 6 Tbsp
Chicken or Beef Broth 1/2 Can
(Beef Broth is a little stronger taste)
Salt and Pepper to taste.
Onion (optional) cook with mushrooms


How to Prepare:

Slice Chicken and Mushrooms.Add Oil to pan and heat. Add Chicken and cook until most of moisture is gone. Add 2 Tbsp. of butter and fry until a little golden. Remove from pan and set aside.Add 2 Tbsp. butter to pan and fry mushrooms. Add broth and heat to boil. Add cream and heat until thickened a bit. Add chicken, toss and heat through. Dish up and enjoy! Tip: Don't wash mushrooms with water as they act like sponges. Wipe with paper towel and slice.
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Old 11-13-2003, 09:36 PM   #60
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Location: Kansas
Posts: 38,886
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WOE: Eat Fat, Get Thin
Start Date: January 2001
Roo's Mediterranean Chicken
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Chicken Breast Halves Without Skin
2 Tablespoons Sour Cream
2 Teaspoons Sun-dried Tomatoes, Oil-packed -- chopped
2 Teaspoons Sliced Black Olives
1 Ounce Mozzarella Cheese
1 Tablespoon Feta Cheese
Italian Seasoning -- to taste
Put chicken breast halves in non-stick pan; spread tops of chicken
breast with 1 tablespoon sour cream each.
Top each chicken breast with 1 teaspoon sundried tomatoes, 1 teaspoon
sliced olives, 1/2 tablespoon feta cheese, 1/2 ounce of mozzarella
cheese (I used one mozzarella string cheese stick--half a stick is
enough for each chicken breast, just tear it into shreds)
Sprinkle with Italian Seasoning
Bake at 375░ for approx 25 minutes, or until chicken is done and
mozzarella is lightly browned
- - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 226 Calories; 10g Fat (39.2%
calories from fat); 32g Protein; 2g Carbohydrate; trace Dietary Fiber;
92mg Cholesterol; 226mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.
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