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Old 08-30-2009, 10:28 AM   #22
HB = Healthy & Balanced
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Join Date: Mar 2008
Location: Texan w/ Hawaiian Soul loving life in N Calif! :)
Posts: 355
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Stats: 2008: 175/sz 12-14 >>> 2010: 145/sz 8-10 (5'8")
WOE: BFL (Oct/Nov/Dec)
Start Date: March 2008 (LC) >>> Oct 2010 (BFL)

mmmmmmmm sounds DEE-LISH! thanks 4 sharing; I'm adding to my e-recipe files!

Originally Posted by ny_shelly View Post
You guys just have to make this chicken - it's awesome.

I changed a few little things:
I used boneless chicken breasts that were defrosted;
I replaced the thyme with 1 tsp red pepper flakes;
I added 1/8 tsp black pepper and a sprinkle of parsley flakes;
Then I took the leftover sour cream mixture and mixed it in with 1/3 head (about 2 servings) raw cauliflower and put it in a separate covered casserole dish.

I cooked 4 chicken breasts in an uncovered casserole + the cauliflower in a covered casserole for 40 minutes on 375.
IT WAS FABULOUS. A little kick to it, but not too much.
The cauliflower had some sauce in the bottom of the casserole that I used to dip the chicken into.

Rich Sour Cream Chicken
8 chicken breast halves with skin and bones
1-1/2 c crushed pork rinds(about 20 rinds)
1-1/2 c sour cream
1-1/2 t salt
1 t thyme
1 t paprika
1 t garlic powder

Preheat oven to 350F.
Butter or oil an ovenproof baking dish(or broiler pan) large enough to hold the chicken.
Wash the chicken and pat dry with paper towels.
(Optional: for tastiest, juiciest chicken, wash the night before, and while still wet, sprinkle liberally with kosher salt, cover tightly, and refrigerate overnight; Rinse well and pat dry, then proceed with the recipe below, reducing the salt to 3/4 t in the sauce.)

Place the crushed pork rinds on a plate or a piece of wax paper.
In a wide, shallow bowl, mix together the sour cream, salt, thyme, paprika and garlic powder.
Dip the chicken into the sour cream mixture, then roll it in the crushed pork rinds.
Place the chicken pieces in the baking dish or pan.
Bake for 1-hour at 350F or until thoroughly cooked and tender.

Nutrient Info:

Entire recipe (8 servings):
carbs 14g; protein 345g

Per serving: (8)
carbs 1.7g; protein 43g

From Michael R. Eades, M.D. and Mary Dan Eades, M.D.
The Low-Carb Comfort Food Cookbook written by Ursula Solom
2010 Fall Goals:
drink Water; eat Protein; reduce BF by 4%; watch "Carb Creep" & Sugar intake!

M/R = yoga or pilates or callanetics
W/F = UB strength training (no LB)
T/Sat = cardio (elliptical or treadmill)
Sun = outdoor farm chores!!!!!
+ daily back/body stretches

Last edited by hummingbird11; 08-30-2009 at 10:30 AM..
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