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Old 10-13-2014, 10:36 PM   #1
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Boneless chicken breasts

Well seeing how these are one of the few meats I can afford. I'm looking for any creative and somewhat simple recipe ideas for them. I can only eat chicken salad so much before I get tired of it.

Aside from nasty marinades, I'm open to try most anything!
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Old 10-13-2014, 11:48 PM   #2
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Try this great thread!

What's your favorite way to doctor up plain chicken breasts?
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Old 10-14-2014, 06:30 AM   #3
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Trader Joe's Thai Green Chili simmering sauce is delicious with chicken breasts. I threw a couple chick breasts in the crock pot, topped it with the sauce and cooked on low for about 4 hrs. Shredded the chicken when done. Very tasty.
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Old 10-14-2014, 09:10 AM   #4
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One of my favorite, simple ways to cook chicken breasts (or tenders) is to put them on the George Foreman grill frozen, sprinkle with McCormick Rotisserie Chicken Seasoning, and cook for about 8 minutes, or until done. Then I make a delicious "white gravy" by melting cream cheese and cream together. I use about 3/4 cup cream for 8 oz. cream cheese, but you can adjust quantities for your needs. OMG!
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Old 10-14-2014, 09:17 AM   #5
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Quote:
Originally Posted by MikeA View Post
Well seeing how these are one of the few meats I can afford. I'm looking for any creative and somewhat simple recipe ideas for them. I can only eat chicken salad so much before I get tired of it.

Aside from nasty marinades, I'm open to try most anything!
I'm curious about this...I find boneless, skinless chicken breasts to the most expensive type of chicken. Whole chicken, thighs, legs, wings are all cheaper.
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Old 10-14-2014, 11:27 AM   #6
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I have two favorites, both are from Linda Sue. So check her out. But we really Seoul Chicken. It uses bone in, skin on chicken thighs. Really easy. We also love party chicken. Chicken, bacon and a mushroom sour cream sauce. Those are out favorites.
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Old 10-14-2014, 12:21 PM   #7
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I just made this again the other day and my husband loved it:



HOUSTON CHICKEN - EASIER METHOD
1 boneless chicken breast
Salt, pepper and other seasonings, to taste
1 tablespoon low carb BBQ sauce
1 slice bacon, chopped coarsely
1 ounce cheddar cheese, shredded

Pound the chicken breast flat and place on a foil lined baking sheet. Season lightly on both sides. Spoon the barbecue sauce on the chicken and spread evenly over the top. Place the raw bacon pieces on the chicken. Bake at 400º 8-10 minutes. At this point the bacon won't be quite done. Take the baking pan out of the oven and raise the oven rack to the highest setting. Turn the oven to Broil and broil the chicken 3-4 minutes to brown the bacon. Sprinkle the cheese over the top and broil just long enough to melt the cheese, about a minute or two. After the chicken is done, crumple up the foil and toss. There's almost no clean-up!

Makes 1 serving

Per Serving: 285 Calories; 14g Fat; 36g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb
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Old 10-14-2014, 01:44 PM   #8
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Quote:
Originally Posted by snowangel9 View Post
I have two favorites, both are from Linda Sue. So check her out. But we really Seoul Chicken. It uses bone in, skin on chicken thighs. Really easy. We also love party chicken. Chicken, bacon and a mushroom sour cream sauce. Those are out favorites.
I didn't see a recipe for party chicken. Could you share?
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Old 10-14-2014, 03:07 PM   #9
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Quote:
Originally Posted by grneyedldy View Post
I didn't see a recipe for party chicken. Could you share?
Well, of course! I thought I got this from Linda Sue, but I've had this for a long time. I know it came from here though!! Here you go;

Party Chicken

6 boneless skinless chicken breasts
1 jar canned, dried beef
1 can cream mushroom soup
1 pint sour cream
8oz bacon

Preheat oven to 300. Spray a 9x13 baking dish with cooking spray. Layer dried beef on the bottom. (Rinse according to their directions) Next place chicken over beef. Place bacon on top of the chicken.

Mix sour cream and soup, spread on top of the dish, covering meats. Bake, uncovered for 2 1/2 hours at 300.

*For crispier bacon I microwave it for a few minutes before layering on top of the chicken. I have also cooked it at 350 for less time, maybe an hour? The bacon won't get super crisp, but the flavors are yummy!
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Old 10-14-2014, 03:15 PM   #10
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Quote:
Originally Posted by snowangel9 View Post
Well, of course! I thought I got this from Linda Sue, but I've had this for a long time. I know it came from here though!! Here you go;

Party Chicken

6 boneless skinless chicken breasts
1 jar canned, dried beef
1 can cream mushroom soup
1 pint sour cream
8oz bacon

Preheat oven to 300. Spray a 9x13 baking dish with cooking spray. Layer dried beef on the bottom. (Rinse according to their directions) Next place chicken over beef. Place bacon on top of the chicken.

Mix sour cream and soup, spread on top of the dish, covering meats. Bake, uncovered for 2 1/2 hours at 300.

*For crispier bacon I microwave it for a few minutes before layering on top of the chicken. I have also cooked it at 350 for less time, maybe an hour? The bacon won't get super crisp, but the flavors are yummy!
That sounds delicious. Than you kind Snowangel
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Old 10-14-2014, 04:22 PM   #11
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Prosciutto wrapped rosemary chicken and grilled veg

This one has been in my rotation for nearly 20 yrs - impressive taste and delicious results for such an easy dish!

Preheat oven to moderate 180C or 350 F. Cut 6 egg (roma) tomatoes in half lengthways: placed in baking dish. Add fresh chopped Rosemary (b/w 1 and 4 tbsps to suit your taste), 8 cloves unpeeled garlic, ¼ cup each of olive oil, balsamic vinegar, and 2 tbsps of white wine vinegar and some freshly ground black pepper. Top 4 chicken breasts with a sprig of fresh rosemary. Wrap a couple pieces of prosciutto around and secure the end underneath with a toothpick or a sharpened rosemary twig. Add to the baking dish, rosemary side up. Bake for 20 minutes. Remove toothpicks and serve with the pan’s veggies, garlic and juices. Sprinkle with cracked black pepper and shavings of fresh parmesan.

PS: This dish works well with other veggies – zucchini is great. I’ll often double or triple the recipe and cook it all in a massive paella pan to serve a rustic meal for a crowd.

Protein: 45 g
Fat: 25 g
Carbs: 2 g

Last night I had another simple but wonderful dish with leftover chicken breast. I steamed a bunch of broccoli, added the chicken and warmed it all through with an intense homemade pesto.

I also love to use chicken breast for Thai peanut salad wraps...
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Old 10-14-2014, 08:10 PM   #12
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I just posted my bourbon chicken from tonight.
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Old 10-15-2014, 06:52 PM   #13
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Quote:
Originally Posted by MikeA View Post
Well seeing how these are one of the few meats I can afford. I'm looking for any creative and somewhat simple recipe ideas for them. I can only eat chicken salad so much before I get tired of it.

Aside from nasty marinades, I'm open to try most anything!
Hi Mike,

I really like this recipe for Garlic Chicken Parmesan using Dreamfields Penne Rigate Pasta in post #4 of this thread:

DreAmfields pasta

Enjoy!

locarbman... ;-)
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Old 10-21-2014, 03:12 PM   #14
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I like to butterfly, pound and brush with mustard, season with s&p, layer ham & swiss then roll up and dredge in egg wash then parmesan and bake for 30-35 min. Cordon bleu!
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Old 10-26-2014, 08:30 AM   #15
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Chicken Lazone is excellent, check out the link below. I've made this with pork chops as well. Really delicious sauce, nice served with green beans.
Chicken Lazone-This is fabulous!!!
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Old 10-26-2014, 05:02 PM   #16
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This recipe has been mentioned several times on the Facebook page, Low Carb Eating. I have all the ingredients and plan to try it this week.
Cheesy Chicken Casserole Caveman Keto
8 Chicken breasts
1 Cup Sour Cream
8 oz. Monterey Jack Cheese
4 oz. Diced Green Chiles
4 tsp. Taco Seasoning
16 oz. Green Salsa
4 Stalks Green Onions
Cut the chicken breasts into chunks
Cook the chicken breasts in a pan, if your pan isn't big enough, do it in batches. Once the chicken is cooked, drain the excess liquid, in my case I just used the lid of the wok to get most of the liquid out. Add taco seasoning to the cooked chicken breasts. Transfer the chicken into a greased pan. Mix sour cream, chiles and salsa together and pour over chicken. Cook for 25 minutes at 350 degrees. Shred the Monterey Jack cheese while the chicken is cooking. Once the chicken is done, remove and cover in cheese and cook for 5 minutes longer.
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Old 10-27-2014, 06:00 AM   #17
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Originally Posted by Charski View Post
Great thread, thanks!
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