| 94 | 95 | 96 | 97 | 98 |
| 1 | 42 | 84 | 126 | 168 |
|
8
8
1
1
slices bacon
small sprigs fresh thyme
/2 cup chicken stock or water
cup whipping cream
salt and pepper to taste
Preheat the oven to 350° F. Lightly salt and pepper the chicken breasts. Wrap two
pieces of bacon around each chicken breast, forming an X in the middle of the skin side
of each breast. Tuck two sprigs of thyme behind the bacon.
Heat the vegetable oil in a frying pan that can go into the oven over medium high heat.
Place the chicken breasts, bacon side down in the pan and cook until the bacon and
chicken skin is browned. Turn over and cook until the other side is browned. Drain off
the fat and add the stock or water, cream and garlic. Bring to a boil and place in the
oven. Bake uncovered for 15-20 minutes until the cream has thickened. Remove from
the oven and season with salt and pepper.
Chicken Dijon Ranch
Ingredients:
1
1
1
2
2 oz chicken breasts
/4 c ranch dressing
T Dijon
t butter
splash white wine
Sauté chicken in butter until done and remove from pan. Pour wine into skillet; cook
over med high heat, scraping up browned bits. Mix dressing and Dijon and whisk into
wine in pan. Serve over chicken. (2 servings,3 carbs).
Mustard Chicken
Ingredients:
1
3
2
2 oz boneless, skinless chicken breasts
T butter, melted
t Dijon mustard (1.8)
shake or two of: garlic powder, thyme
sage, cinnamon, paprika, pepper (2?)
2
2
1
2
/3 cup crushed pork rinds
T grated Parmesan (.4)
1/2 t soy flour (1)
T butter
Preheat oven 350F. Melt 3 T butter and mix with mustard, garlic and all spices. Mix
crushed pork rinds, Parmesan and soy flour and place in shallow dish. Cut each breasts
in half lengthwise. Coat chicken well with mustard mixture, then roll in rind mixture.
9
6
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2004 Achieve Fitness, LLC - All rights reserved. http://www.burn-fat-fast.com
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