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1
1
1
4
1
1
1
1
1
4
ounce crumbled blue cheese
ounce butter
teaspoon dried basilFor the chicken:
boneless skinless chicken breast halves
tablespoon mrs dash
/2 teaspoon garlic powder -- salt, pepper,
/2 teaspoon salt
/2 teaspoon pepper
/2 teaspoon italian seasoning
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.
Chicken Paprika
CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
4
1
8
boneless chicken breasts
can cream of mushroom soup
ounces sour creampaprika
red pepper flakes
olive oil
How to Prepare:
Fry up chicken in olive oil til almost cooked. Add sour cream and
soup. Do not add milk to soup. If the sauce seems a bit thick, add a
little water. Add paprika and red pepper flakes to taste. Cook until
chicken is no longer pink in middle.
Chicken - Bacon Stir Fry
CarbsPerServing:6g total
Effort:Easy
Ingredients:
1
1
1
large chicken breast
/2 pound bacon
/3 cup onion1/4 cup mushroom -- canned or fresh, chopped
Soy sauce
How to Prepare:
Cut bacon and chicken into bite sized pieces. Fry bacon until not
quite crisp (do not drain). Add chicken and other ingredients and
stir fry until chicken is browned and cooked through and veggies are
done. Add soy sauce to taste. You can add other veggies, too, just
count the carbs.
Chicken Breasts with Rosemary, Lemon & Garlic
CarbsPerServing:5g total
Effort:Easy
Ingredients:
2
1
2
1
boneless skinless chicken breast
/2 lemon
cloves garlic -- crushed
sprig fresh rosemary2 tablespoons olive oil
sprinkling of salt and pepper
sprinkling of Italian Seasonings
How to Prepare:
Using a sharp knife, butterfly each breast. Put each breast between
plastic wrap and pound with a mallet till thin. Loosen the rosemary
from the sprig and chop coarsely. Season the breasts with salt,
pepper, Italian Seasonings, rosemary and the crushed garlic. Let
them marinate while you prepare the vegetables for the saute. When
you start the veggies, heat the oil in a large skillet and gently
place the chicken breasts over med-high heat to brown. After you
turn them, squeeze lemon juice over.
Served alongside Sauteed Broccoli, Mushrooms and Zucchini - recipe
found in the Veggies Category.
NOTES : Counts for Italian Seasonings not included in totals.
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