|02-17-2014, 03:32 PM||#2|
Join Date: Sep 2004
Location: Mostly in the kitchen!
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Have you checked this thread out?
What's your favorite way to doctor up plain chicken breasts?
Lots of great ways to get you started in there!
|02-17-2014, 05:39 PM||#3|
Very Gabby LCF Member!!!
Join Date: Jun 2002
Gallery: Tweaker Geek
Amanda, last night I made just a simple parmesan crusted chicken breast for dinner. It tasted really good to me. Just season some parmesan cheese with whatever you like; I used pepper, poultry seasoning, garlic powder and parsley. Rub the chicken with a light coating of mayo and then coat with the cheese mixture. Bake at 400 for 20 minutes. Perfect moist chicken every time.
|02-17-2014, 11:56 PM||#4|
Very Gabby LCF Member!!!
Join Date: Mar 2010
Start Date: March 2010
This is an appetizer from one of my favorite wing spots but its super easy to make and comes real close to the restaurant version.
Made this for dinner tonight by adding more chicken breasts than the recipe calls for. I also use store bought ranch - Marie's. Love the stuff. But I think any LC ranch would work well here. I was kinda tired today and not in the mood for cooking. This is a super easy recipe but I made it even easier by using the slow cooker. Had half a bag of frozen chix boobs. Dumped in slow cooker on high. After 2 hrs, added the other ingredients. But the slow cooker is not necessary, I was just being super lazy today. I eat these with Mama Lupes but they work well on lettuce wraps as well.
Copycat of Davids Chicken and Friends
1 chicken breast cooked and cubed
5 slices of bacon, cooked and chopped
1 green onion chopped
1 cup cheddar cheese
1/2 cup home made ranch dressing
1/4 cup mild wing sauce
Combine Ranch, mild sauce and chicken. Mix it to coat the chicken evenly. Add bacon and the green onion to the mixture. Mix well. Add shredded cheddar cheese and melt in the microwave or under a broiler. When the cheese is melted take out of the microwave and stir. Indulge with tortilla chips.
serves 2 (my husband got about 2 bites lol... i ate the rest!)
Last edited by tulipsandroses; 02-17-2014 at 11:58 PM..
|02-18-2014, 10:15 AM||#5|
Major LCF Poster!
Join Date: Oct 2004
Location: Fort Worth, TX
WOE: Atkins/hCG/maintaining EASILY with JUDDD
Start Date: 09/04/03
My daughter put me on to making shredded taco chicken in the crockpot. I'd tried one that just used salsa and chicken and it was just okay. But with her recipe, I started with some finely chopped onions in the bottom of the crock, about 2 lbs. boneless, skinless breasts, topped with a 12 oz jar of salsa (however hot you like it), then a tsp. of cumin. That cumin seemed to make a big difference in flavor for me. The recipe also calls for a can of chopped, mild green chilies, but I didn't have any, so left it out. I bet they'd be really good, though.
I cooked it 8 hours on low, took the chicken out and shredded it with two forks, then returned it to the juices in the pot and served. I think it would taste great as a taco salad. It also freezes well, so you could make a big batch and separate it out into smaller servings for later.
|02-19-2014, 05:33 AM||#7|
Senior LCF Member
Join Date: Mar 2013
Location: Pittsburgh, PA
WOE: 80% fat
Check out Linda Sue's website (Genaw) - we make a chicken recipe from that site at least 1x per week.
Also Peace Love and Low carb has had a few favorites of mine lately (Chicken Bacon Crockpot Chowder and Chicken with Balsamic and mushroom sauce).
|02-19-2014, 08:02 AM||#8|
Junior LCF Member
Join Date: Mar 2013
Last Night Was The Best
I have been getting bored with chicken as well, so I decided to branch out. Dinner last night was an experiment gone right! Yes, I used 1T of regular flour, but as you will see, very little of it gets eaten by any one person. The recipe serves 4.
4 skinless boneless chicken breasts (you know the half breasts you see in the supermarket - not cutlets, although you could do a rolatine kind of thing too))
4 oz. plain goat cheese, at room temperature
3T olive tapenade (whichever one you like)
4T finely minced parsley
salt, black pepper and cayenne pepper to taste
1T All purpose four (you could sub coconut or other flour but I was out)
1 egg beaten with some water
Preheat oven to 350.
Prepare your filling by mashing the cheese till it is soft and creamy, then mixing in the tapenade and parsley. Add salt, black pepper and cayenne to taste. Set aside.
Carefully butterfly the chicken breasts until they will open and lay fairly flat. Place between two sheets of wet plastic wrap and pound until thin and flat. liberally salt and pepper the cut side of the breasts. With the cut side of the flattened breast facing up, spread 1/4 of the filling along the seam of each to about 1/2 inch of the edge. Fold the chicken back to its original shape and tie closed with butchers twine. Salt and pepper the outside of the tied breasts.
Butter a casserole dish which will hold the four tied breasts. Heat some olive oil and butter (about 2T of each) in a pan which can hold 2 of the breasts at a time. Meanwhile beat the egg with about 1/4 C water and the flour to make a thin batter. When the oil/butter is hot, quickly dip each breast in the 'batter' and then brown in the oil. As each breast is browned, arrange it in the casserole.
When all the breasts are browned, place the casserole, uncovered in the oven and bake for 20 - 30 minutes. Time will vary depending on how thin your chicken was pounded and how long you browned it. I had browned mine very well so, after about 20 minutes I ended up putting it back in for 5 more minutes at 375 and it was perfect. Moist, delicious.
The carb count, per each of the 4 servings is extremely low, even counting all of the 1T of flour, although about half of the batter was discarded and some of the flour was clumped up in that half. Worst case, each breast has about 1/8th T of flour on it.
Using one of the web sites that calculates nutritional values I came up with 2.9g total carbs per each stuffed breast.
I topped off dinner with a puree of broccoli, spinach and brown butter, which you can find by searching for "Jacques Peppin broccoli brown butter". I cheated and added a little cream!
This was one of the best and lowest carb dinners I have made.