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Old 11-28-2003, 08:44 AM   #61
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This recipe is great! I put in two cups of red wine instead of the white, and add a can of olives. VERY GOOD. The next day, you can shred the chicken, and its a great soup.


Crock Pot Chicken Marengo

3 to 4 lb Chicken cut up.
1 c White wine dry
1/2 lb Mushrooms fresh
2 pkg Spaghetti sauce mix
1 can chopped tomatoes

Place chicken parts in crock pot. Combine spaghetti sauce mix with wine; pour over chicken. Cover and cook on low 6-7 hours.
Turn control to high. Add tomatoes and mushrooms. Cover and cook on high 30-40 minutes.


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Old 12-01-2003, 09:08 AM   #62
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LC Stuffing!!!

This amount will stuff an 8 lb chicken and serve 4.

8 slices low carb whole wheat bread (pepperidge farm or store brand) - toast till lightly brown; cut into small cubes; spread out on cookie sheet and dry further in an oven at 200 degrees for about 15 minutes.

2 pieces celery stalks, chopped

1 small onion, chopped

7/8 of a one pound breakfast sausage package (the sausage "roll" in plastic, like Jimmy Dean's). (Used 7/8 so I'd have a small piece left for breakfast!)

Bell's poultry seasoning

1/2 cup chicken broth

1/2 stick butter


Saute the sausage breaking up into bits until it looses pink color. Set aside in a large bowl. Drain fat from pan.

Add about 2 T butter to pan. Saute the celery and onions on low until soft and translucent. (Do not brown.) Sprinkle about 1 T of poultry seasoning over the mixture, blending in with spoon. Salt & pepper to taste. Add to the sausage, stirring.

Add the dried bread cubes to the sausage mix, stirring.

Melt the remaining butter into the chicken broth (microwave is of course the easiest).

Pour into the stuffing mix while stiring. (Don't dump it all in at once, do about half, stir, another quarter, stir, etc - the point being not to add too much - just get it to the consistency you like.

Taste and adjust spices - I like it really sagey, so added more Bell's poultry seasoning.

Stuff the bird and enjoy! I figure about 18 carbs for 2 slices LC bread per portion. Maybe not for induction, but OK for most on maintenance and what a treat!!!!!!!!
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Old 12-30-2003, 01:09 PM   #63
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This is my fav chicken dish of all times its not hot spicey but its very flavorfull and moist be sure to cook chicken untill juices run clear though!
You can add cayanne pepper to it if you want a bit more of a bite to its wonderfull!
This is a rub and will be like a think paste you just rub all over the chicken.

2 tablespoons olive oil
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon chili powder
1/2 teaspoon dried cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
6 chicken legs with thighs, rinsed and patted dry




1. In a small bowl, mix oil and spices. Rub chicken legs with spice mixture; arrange on a baking sheet. Refrigerate 30 minutes.
2. Heat oven to 350°F. Bake chicken 40 to 45 minutes or until cooked through.
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Old 01-04-2004, 10:11 AM   #64
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I came up with this a few days ago just playing with what I had in the fridge- DH (who doesn't LC) LOVED it!

Curried Chicken and 'Rice'

1 lb boneless skinless chicken cut into pieces
1 finely chopped medium onion
1/2 cup chopped fresh parsley
2 tsp yellow curry powder
1/2 tsp seasoned salt
2 cups cooked cauliflower rice

Saute chicken and onion until chicken is cooked and onion is transparent. Add parsley, curry and seasoned salt. Turn heat down to low and add the rice. Cook on low 2-3 minutes (long enough to heat the rice through) and serve!
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Old 01-29-2004, 01:35 AM   #65
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~jezzie's Chicken Tandoori

2 1/2 - 3 pounds chicken (pieces)

1 cup yogurt
juice of one lime
4-5 cloves chopped garlic
1 tsp. ginger
1 tsp. paprika
2 tsp. chili powder
1/2 tsp. tumeric
1/4 tsp. cumin
1/4 tsp. cinnamon
1/2 tsp salt

Place chicken in glass baking dish. Combine ingredients and coat chicken. Marinate overnight. Bake 1 hour at 350*.
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Old 01-29-2004, 01:37 PM   #66
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I made this the other night for dinner. It's AWESOME, especially as a leftover. I did forget to put on the onions before putting it in the oven so the sauce was a tad overwhelming, but I put them on when I reheat it for lunch & it's PERFECT!!!!!

Quote:
Originally posted by JosieL
Josie's Chicken Broccoli Casserole

4 boneless skinless chicken breasts
1 large bunch of broccoli - separated into florettes
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chicken stock
1 cup sharp shredded Cheddar cheese
3 tablespoons French fried onions
6 strips bacon - cooked and crumbled
1 1/2 teaspoon curry powder
Salt and pepper
Vegetable oil

Saute chicken. Let cool and shred. Set aside.
Boil broccoli and drain. Don’t over cook. Underdone is best.
Mix mayonnaise, sour cream ,chicken stock and curry powder.
Arrange shredded chicken on bottom of 9"x9" casserole, then layer broccoli.
Pour mayonnaise mixture over the chicken and broccoli.
Layer Cheddar cheese and top with French fried onions and crumbled bacon.
Bake for at 350 degrees 20-25 minutes.
Let rest for 10 minutes before serving.

If you don’t like curry, garlic powder can be substituted and it is very tasty.

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Old 03-09-2004, 09:32 AM   #67
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I made this recipe up the other night when I was at a loss as to what to make for dinner. It turned out pretty good and I will definitely be making it again, so I thought I'd share.

Crystal's Creamy Cordon Chicken

1/2 pound chicken breast tenderloins
Deli sliced ham (same number of slices as tenderloins, bacon would probably work well too)
4 oz. cream cheese
1 tbsp mayo
4-6 oz. shredded cheddar cheese
dash of onion salt

Heat cream cheese and mayo in microwave approx. 30 seconds to soften cream cheese. Stir to mix cream cheese and mayo. Stir in shredded cheese and dash of onion salt.

Take one slice of ham, place chicken tenderloin on top of ham in the center. Spread a layer of cream cheese mixture on top of chicken. Fold ham over top of chicken to close. Repeat with rest of ham and chicken. If you have leftover cream cheese mixture, place a small dollop on top of each folded over piece of ham.

Bake uncovered at 375 for 30 - 40 minutes, or until chicken is done.

This comes out with a wonderful smokey flavor that mixes very well with the cream cheese
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Old 03-11-2004, 07:47 PM   #68
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Cook cubes of Chicken in a skillet with some Tomato Sauce. Add spices such as curry, hot peppers, ground pepper, a little garlic, and salt. Brown and add a little bit of splenda at the end. This is part of a cuban dish called Arroz con pollo. I made it atkins friendly, although it was already low in carbs.
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Old 04-22-2004, 03:40 AM   #69
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A shout out to Chicago in this classic dish from Harry Caray's Restaurant. Just subtract the potatoes and peas.


Chicken Vesuvio (Bone-In)
Serves 4:


1 cup blanched frozen peas
2 whole cleaned (4 pound) roasting chickens
1 cup olive oil
4 large Idaho potatoes
10 cloves whole garlic
1/2 teaspoon salt
1 teaspoon pepper
1 tablespoon dry oregano
1 tablespoon granulated garlic
1/3 cup chopped parsley
1 1/2 cups dry white wine
1 1/2 cups chicken stock


Preheat the oven to 375 degrees. To blanch the peas, place in boiling water for 1 minute. Joint each chicken into 8 pieces. Peel the potatoes and cut into quarters lengthwise. In a large roasting pan, heat olive oil over medium heat. Add the potatoes and the garlic cloves and sauté the potatoes until golden brown. Remove the garlic cloves from the roasting pan and discard. Add the chicken to the pan and sauté lightly on both sides until golden brown. Season the potatoes and the chicken with salt, pepper, oregano, granulated garlic, and parsley. De-glaze the pan with the white wine. Add the chicken stock and transfer the roasting pan into the oven for 45 minutes or until the chicken reaches an internal temperature of 155 degrees. Place the chicken on a serving plate and arrange the potatoes around the chicken. Pour the sauce from the pan over the chicken and sprinkle the peas on the top.
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Old 04-27-2004, 09:40 AM   #70
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Grilled Teriyaki Chicken Thighs

Serving: 4
Prep Time: 5 minutes
Cook Time: 24 minutes
Total Time: 29 minutes (plus 8 hours marinating time)

8 large chicken thighs, (may use skinned)
1/2 cup lc teriyaki sauce
6 scallions, chopped
1/4 cup lime juice
2 pkgs. Splenda
2 cloves garlic, minced
Tobasco sauce (to taste)

1. Place the chicken plus other ingredients in a glass bowl and marinate in the refrigerator for 8 hours.

2. Preheat the grill to medium heat. Bring the marinade to a boil in a small saucepan; use for basting.

3. Cook the chicken, with the grill lid open, over medium heat, for 12 minutes on each side, or until cooked through, baste often with the marinade

Last edited by jezzie; 04-27-2004 at 09:43 AM..
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Old 05-17-2004, 01:17 PM   #71
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Italian chicken

4 deboned checken breast
2 roast red peppers packed in oil
4 pieces of marinated artichoke hearts packed in oil
1 cup shredded motzerella cheese or 8 ounces of sliced fresh motz
1/4 cup lemon juice
1/4 cup dry white wine
2 TBS butter
1 TBS minced garlic
2 TBS EVOO (extra virgin olive oil)

pat chicken dry, season with salt and pepper on both sides. saute chicken breast in evoo until done and nicely browned, about 25 minutes. while the chicken is cooking slice the peppers into strips along with the artichoke hearts. remove chicken from pan and place on a cookie sheet. put an even amount of peppers and artichoke hearts on top of each piece of chicken. top with cheese. slide chicken under the broiler until cheese melts. while cheese is melting saute the garlic in the pan you cooked the chicken in, the left over evoo - (you may need to at just a little more oil) until lightly browned -- do not burn garlic !! add the lemon juice and dry white whine --increase heat to high and reduce mixture by half --add the butter and swirl into the lemon and wine mixture until it thicken slightly. you should have about 4 tbs of sauce. remove from heat and top chicken with sauce

My friend send me this recipe and it is fantastic. don't skip the sauce part it really compliments the peppers and artichokes
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Old 07-20-2004, 10:03 AM   #72
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I made the Cheesy Garlic Chicken and it was aweful. I give this one a thumbs down.
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Old 08-05-2004, 08:04 PM   #73
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Peperjack Chicken

I love making this. It's easy, relatively fast and has flavor.

2-3 boneless/skinless chicken breasts
1 to 1 1/2 cup shredded Pepperjack Cheese
1 green bell pepper diced
salt/pepper to season or any chicken seasoning you prefer

Season and bake the chicken breasts @ 350 degrees for 15-20 minutes depending on the size of the breast. Remove the chicken from the oven and sprinkle the diced bell pepper. Sprinkle the cheese over it. Bake again for 4-5 minutes until cheese is melted.
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Old 08-05-2004, 08:17 PM   #74
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Chicken Alfredo

I enjoy making this if I feel like I'm missing out on italian food. Previously i was a big chicken fettucine alfredo lover. This is the chicken & sauce minus the pasta. You could also substitute shrimp for chicken.

2/3 boneless skinless chicken breast
1 tsp parsley
1 cup heavy cream
1/4 cup parmesean cheese
2 Tablespoons cream cheese
1 tsp garlic powder
1 stick of REAL butter (unsalted)
salt/pepper to season

In a small saucepan on low to medium heat melt stick of butter. Add heavy cream and cream cheese. Let all simmer for a bit until cream cheese looks blended well. Add garlic powder and parmesean cheese. Bring to very low heat and let sit stirring occasionally.

In a seperate baking dish place chicken and season with parsley and salt/pepper to taste. Bake chicken breasts @ 350 degrees for 20 minutes Whn complete remove chicken and place on plate or bowl and pour alfredo sauce over it. (You should have leftover sauce that you can refridgerate and keep for a day or so.)
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Old 09-06-2004, 05:42 AM   #75
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This sounds good!


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Quote:
Originally posted by JosieL
Josie's Crunchy Parmesan Chicken

4 boneless chicken breasts - cut into strips
1/2 cup ground almonds
1/2 cup grated parmesan cheese
2 eggs - beaten
1/2 teaspoon italian seasoning
Vegetable oil
1 (6 ounce) can tomato sauce
1/4 pound Mozzarella cheese

Mix Parmesan cheese and ground almonds in bowl for "breading".
Rinse and dry chicken strips.
Dip chicken strips into beaten eggs and roll in breading mixture. Pressing gently to coat.
Sautee chicken until brown and crispy. Chicken should be fully cooked.
Place chicken in casserole and spoon tomato sauce over each piece and top with mozzarella cheese.
Cover with foil and bake at 350 degrees for 20 minutes or until cheese is melted and sauce bubbling. Remove foil and bake for another 10 minutes until cheese is golden brown.

Josie
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Old 10-16-2004, 05:21 PM   #76
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This thread has been copied to the past amazing posts bulletin board.
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Old 10-19-2004, 01:24 PM   #77
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bump
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Old 01-24-2009, 05:28 PM   #78
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This thread has some excellent recipes!!!
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Old 01-24-2009, 05:54 PM   #79
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Old 01-25-2009, 12:34 PM   #80
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bumping to read later
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Old 01-25-2009, 06:25 PM   #81
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Thanks! These sound yummy!
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Old 09-28-2010, 05:28 PM   #82
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Quote:
Originally Posted by LindaSue View Post
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.

ONE OF OUR FAVORITES!!!

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Old 09-29-2010, 09:51 AM   #83
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all of these look delicious--thanks for all who shared
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Old 10-11-2010, 06:44 PM   #84
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Tonight I made LindaSue's Chicken Parmesan Bake ~ it was a huge hit!

Recipe here -------> Linda's Low Carb Menus & Recipes

CHICKEN PARMESAN BAKE
1 1/4 pounds chicken tenders, cut into bite-size pieces
1 egg white
1 cup pork rind crumbs, about 2 1/2 ounces
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon seasoning salt
Salt and pepper, to taste
Oil for frying
1 batch Amy's Marinara Sauce
8 ounces whole milk mozzarella cheese, shredded or crumbled
1/2 cup parmesan cheese, about 1 3/4 ounces

Put the egg white in a pie plate and beat until frothy with a fork. Put the pork rind crumbs and seasonings in another pie plate and mix together. Drop the chicken pieces into the egg white and toss with your hands until the chicken nuggets are well-coated. Dump about half of the chicken into the pork rind crumbs and toss to coat them. Remove them to a plate. Repeat with the remaining chicken.

Meanwhile, heat a few tablespoons of oil in a large skillet over medium heat. When the oil is hot, add half of the chicken pieces. Cook until golden brown about 2 minutes per side. Remove them to a 9x7" baking dish, or similar size pan, and repeat with the remaining chicken pieces.

Arrange the chicken in a single layer in the bottom of the baking dish. Pour the marinara sauce evenly over the chicken. Top with the mozzarella cheese then sprinkle the parmesan cheese over everything. Bake at 350º for 20-30 minutes until the cheese is melted and the sauce is bubbly.

Makes 4 servings

Per Serving: 497 Calories; 23g Fat; 62g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
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Old 02-01-2011, 07:22 AM   #85
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Time to bring this back to the top !!
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Old 02-22-2011, 10:36 AM   #86
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Fried Chicken on the Ranch

4 skinless chicken breast (coating stays on skinless better)
1 pack of ranch dressing dry mix (or less)
1 pack of Knorr Sazon seasoning mix (or less)
3 oz of crushed pork rinds (the cheap ones)
1/4 cup of fresh Parmesan cheese
1 tsp of garlic powder
1 tsp of black pepper
1 tsp of lemon pepper
1 tsp of white pepper
shake of onion powder
2 eggs beaten

Pre-heat oven to 350 degrees. Beat eggs--set aside for coating.

Combine all ingredients but chicken and eggs in ziplock and shake. Pour coating onto a large plate, dip chicken in egg and press into coating mixture. Coat both sides well and place in baking dish
(spray with Pam first).

Bake for 45 min. to an hour depending on breast size. Chicken will be crunchy and appear "fried" (without the mess).

Number of Servings: 4 with about 6 carbs per serving

Source: Member Tipeetoes @ LCF
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Old 02-22-2011, 11:25 AM   #87
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Thanks for bumping this up! It solved my problem of how to fix chicken for dinner tonight!!!
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Old 02-22-2011, 11:35 AM   #88
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Quote:
Originally Posted by fourstubbs View Post
Thanks for bumping this up! It solved my problem of how to fix chicken for dinner tonight!!!
Which recipe are you going to try?

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Old 02-22-2011, 02:59 PM   #89
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Hi Linny! I think I will try this:

Josie's Criss-Crossed Bacon Breasts

6 boneless skinless chicken breasts
8 ounces cream cheese - softened
1/2 cup chopped green onions
12 slices bacon
Garlic powder
Salt and pepper

On a baking sheet pre-bake bacon until it is half done. Blot well.
Combine cream cheese, chopped onion and garlic powder to taste.
Stir until it is a smooth consistency.
Slice chicken breast on the side to form a pocket to hold cream cheese mixture.
Spoon cream cheese into pocket using a generous amount.
Stand breast on it’s side with cream cheese facing up in casserole dish.
Make an "X" with 2 slices of bacon, and place on top of breast. Tuck ends under.
Bake at 350 degrees for 30-40 minutes.

Or I might make this:

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.


I bought a big package of chicken breasts at Sam's...so we will be having it a lot! LOL
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Old 02-22-2011, 06:04 PM   #90
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Alice Springs is a sure hit....one of our favorites!!!
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