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3 ounces cream cheese
1 ounce crumbled blue cheese
1 ounce butter
1 teaspoon dried basil
For the chicken:
4 boneless skinless chicken breast halves
1 tablespoon mrs dash
1/2 teaspoon garlic powder -- salt, pepper,
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon italian seasoning
4 tablespoons olive oil
How To Prepare:
For filling: Beat ingredients until smooth and place on a piece of plastic wrap. Form into a log about the thickenss of a quarter and wrap tightly in plastic. Freeze at least 30 minutes.
In each breast, using a very sharp knife, cut a "pocket" into the flesh almost all the way through the chicken. Rub each breast with the spice mixture and then rub with 1T oil(prevents drying). Preheat the foreman grill. Cook each breast for 4 minutes or until just almost cooked. Remove and let cool a few minutes to be able to handle it. Remove the cheese log from the freezer, remove plastic and cut into 8 equal sized disks. Insert 2 disks into each chicken breast pocket and return to the grill for 3-4 minutes or until chicken is cooked through. Serve immediately (I like this on a bed of fresh spinach.
Carbs per serving - include all nutritional information if known: