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2 very large chicken breasts
4 Tablespoons softened butter, divided
1/2 clove minced garlic
salt and pepper
lemon juice (1 Tablespoon or to taste)
6 cooked and peeled shrimp
a sprinkle of parsley
How To Prepare:
Season the chicken with salt and pepper. Use a sharp knife and carefully butterfly the chicken breasts (lay the chicken breasts in front of you so that the narrow ends are at the top and bottom...put the knife in the right side and carefully slice the whole side of the breasts almost to the other side but NOT all of the way through...then, open up the breasts so that they lay flat). I hope that makes sense...LOL. Mix two Tablespoons of the butter with the garlic, lemon juice and parsley. Place three shrimp in the center of each breast and top the shrimp with the butter mixture. Roll up the breasts like you would an eggroll or burrito, making sure to tuck the ends inside. Set aside. On a plate, mix equal portions of parmesan and almond flour and set aside. Melt 2 Tablespoons of butter. Carefully dip each rolled breast into the butter and then coat the breasts with the breading mixture. Place the breasts in a baking pan and bake at 375 degrees until the chicken is no longer pink inside. This is delicious with a side salad or a steamed veggie like green beans.