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CHICKEN DIJON RANCH
2 chicken breasts
1/4 c ranch dressing
1 T dijon
2 t butter
splash white wine
Saute chicken in butter til 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, 2.4 carbs ea.) |
RANI'S CHICKEN FRANCAISE
1 egg
1/4 c grated parmesan
2 T butter
1 T lemon juice
3 chicken breasts, pounded thin
cream (optional)
Melt butter in pan. Beat egg in bowl and add cheese til consistency of thick batter like cornmeal muffin mix. Add splash lemon juice. Thickly coat chicken breasts with batter and drop into sizzling hot melted butter. May need to add more butter. When done, remove from skillet. Can add a little cream, or broth and/or lemon juice to deglaze the pan and make a little gravy. (serves 2, 1.4 carbs ea.) |
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MUSTARD CHICKEN
3 boneless, skinless chicken breasts
3 T butter, melted
2 t dijon mustard (1.8)
shake or two of: garlic powder, thyme
sage, cinnamon, paprika, pepper (2?)
2/3 cup crushed pork rinds
2 T grated parmesan (.4)
1 1/2 t soy flour (1)
2 T butter
Preheat oven 350. 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. Place in shallow baking dish, dot with butter, and bake covered about 30 minutes, then uncover and bake additional 15 minutes. (T=5.2; serves 2 @ 2.6) |
CHICKEN BALSAMIC VINEGAR SAUCE
3 chicken breasts
2 T butter
1 T oil
1 T chopped onions
4 T balsamic vinegar
1 1/2 c chicken broth
1/2 pkg frozen spinach, WELL DRAINED
5 sun dried tomatoes, sliced
1 sm tomato, chopped
Saute chicken in 1 T butter and 1 T oil; sprinkle with salt & pepper. Remove when done. Saute onions few minutes. Add vinegar and bring to boil. Boil 3 minutes, or til reduced to a glaze, stirring. Add broth and boil til reduced to 1/2 cup. Add spinach and dried tomatoes. Remove pan from heat, whisk in 1 T butter. Serve over chicken, and top with chopped tomato. (Serves 3, 11.4 carbs ea. (This is a little high in carbs, but your vegetable is included). |
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CHEESY CHICKEN
3 chicken breasts
1 T butter
3 thin ham slices
1/2 c cheddar
1/2 c cream
salt, pepper, garlic powder
1/4 t liquid smoke
Pound chicken, then saute in butter til done. Add ham slices to pan and warm. Remove chicken and ham. Melt little butter in pan, add cream, seasonings and liquid smoke. Add cheese and stir til melted. Put ham slice on each chicken breast and pour sauce over top. (Serves 2, 3 carbs ea.) |
CHICKEN ALFREDO
3 chicken breasts
1/4 c soy flour
1 T oil
1 T butter
1 c sliced mushrooms
1/2 c 5 Brothers Alfredo Sauce
Mix spices with flour and drip chicken. Saute in oil and butter til done and remove from pan. Add a little butter and saute mushrooms. Stir in alfredo sauce and stir til warm. Serve over chicken. (Serves 3, 5.7 carbs ea) |
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LORNA'S CHICKEN DIJON QUICHE
1 c sliced mushrooms
1/4 cup chpd onion
1 minced garlic clove
2 T butter
6 oz cubed, cooked chicken breast
1 t Italian seasoning
1/4 cup white wine
1 oz grated Parmesan
2 oz cheddar and/or Monterey Jack cheese
3 eggs
3/4 cup light cream + 1/4 cup water
1 T dijon mustard
Preheat oven to 350. Grease 9" pie pan. Saute mushrooms and onion in butter til tender. Add garlic, then stir in chicken and seasoning and wine. Cook over med heat til liquid evaporates (few minutes). Spread mixture in bottom of pie pan. Sprinkle with cheeses. Beat together cream, water, eggs and dijon, and pour over the chicken and cheese. Bake 40-45 minutes, til mixture looks "set". (Serves 2 (LARGE servings, 8.5 carbs ea.) |
HOT OR COLD CHICKEN SALAD
8 oz chicken
3-4 T mayonnaise
1 c shredded Cheddar cheese
1 T dijon mustard
1 T ea chopped: onion, red pepper, parsley
4 slices bacon, cooked crisp, crumbled
Mix all ingredients together. Place in refrigerator to cool or bake at 350 for 20 minutes til hot and bubbly.
(Serves 2: 7.6 carbs, 66 fat, 940 cal) |
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SPICY CHICKEN HASH
SAUCE:
3 T butter
1 cup cream (16)
1 cup chicken broth
salt, pepper, Old Bay seasoning
thickener (guar gum or notStarch)
HASH
2 T butter
1 med onion, chopped (14)
1 red pepper, chopped (10)
8 oz mushrooms, sliced (3)
1-2 cups diced cooked chicken
Mix all sauce ingredients except thickener and heat in pot. Mix thickener with little water and stir in. Cook til thickened. Sauce onion and pepper in butter. Add mushrooms and salt, pepper and parsley and saute til done. Mix in chicken and sauce, and serve. (Total 46 carbs. Serves 4 at 11.6 ea.)
This also is fairly high in carbs, but includes veggies. Original called for all ingredients to be transferred to baking dish, and baked at 400 for 30-40 min. This was quicker and tasted great. |
CRISPY CHICKEN WITH "HONEY" MUSTARD
4 boneless skinless chicken breasts
1/3 c sour cream (1.5)
2 T heavy cream (.8)
2 T brown mustard (5.4)
2 eggs (1.2)
crushed pork rinds
Cut each breast into 4 slices. Mix sour cream, cream, mustard and eggs with a little water (to pancake batter thickness) and dip chicken in batter. Roll in pork rinds til covered and place in glass baking dish sprayed with PAM. Spray tops of chicken breasts with PAM. Bake at 350 for 25 min. (Total 8.9 carbs - serves 3 @ 3 carbs)
"HONEY MUSTARD" SAUCE
1/2 c mayo
1 T brown mustard (2.7)
1 pkt sweetener (1)
Mix and use as dipping sauce. Total carbs-3.7
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RANCH CHICKEN
3 boneless chicken breasts
1/2 pkg Hidden Valley dry Ranch Dressing*
3 slices bacon (.7)
1 c shredded Cheddar (4.8)
Lay chicken breasts in bottom of casserole dish. Sprinkle dry dressing mix on top. Lay bacon across, and top with cheese. Cover with foil. Bake at 350 for 45 minutes. Remove foil and bake open additional 15 min. (Total 7.5 carbs - serves 2 @ 3.8 ea)
*It was difficult to figure the carbs because the pkg has listing for 2 T prepared mix, not dry mix. I used 2 carbs as a conservative extimate, which is included in the count above.) |
CHICKEN LOW-CARBONARA
3 boneless skinless chicken breasts
1/2 c Ragu Cheese Creations Roasted Garlic Parmesan Sauce (6)
1 c shredded Mozzarella (8)
Preheat oven 350. Saute chicken in butter sprinkled with seasoned salt just til browned on both sides. Place small amount of sauce in bottom of baking dish. Put chicken on top of sauce. Top with shredded cheese and rest of sauce. Bake 40 min or til chicken done. (Total 14 carbs - serves 2 @ 7 ea).
I used a little more sauce, but be sure to count the extra carbs. This was quick and delicious. |
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CHICKEN MONTEREY
3 boneless chicken breasts
3/4 cup bbq sauce (12)
6 slices bacon (1.5)
6 oz shredded Cheddar (1.8)
Pound chicken breasts til thin. Saute in pan until just about done. In the meantime, cook the bacon (I use the microwave). Pour about 1/4 cup bbq sauce over each breast, top with 2 pieces of bacon, and sprinkle with cheese. Cover just until cheese melts and serve. (Total=15.3. 3 servings @ 5.1 ea.) |
TURKEY "RANI"COTTI
16 oz ricotta cheese (24)
1 c shredded mozzarella (4)
2 eggs (1.2)
1/4 cup grated parmesan (.8)
1 t Italian herbs
pinch nutmeg
salt & pepper
8 slices deli turkey breasts, sliced about the thickness of a tortilla
1 cup tomato sauce (12)
Mix ricotta, eggs, 3/4 cup mozzarella, parmesan and spices. Spoon filling down center of each turkey sliced, dividing evenly among 8 slices. Roll up. Spoon 1/2 cup sauce onto bottom of casserole dish. Lay rolled-up "manicotti" on sauce, top with rest of sauce. Sprinkle with remaining mozzarella. Bake at 350 til heated and cheese on top is bubbly. (Total carbs 43. Serves 4 @ 10.8 ea) |
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ROLLED MOZZARELLA CHICKEN
3 boneless chicken breasts
2 slices ham lunchmeat
2 oz. mozzarella (2)
crushed pork rinds
3 T grated Parmesan (.6)
Preheat oven to 350. Mix rinds and parmesan. Pound chicken breasts flat. Sprinkle with salt, pepper, garlic & onion powder. Place 1/2 slice ham and some mozzarella on each breast. Roll up and dip in rind-parmesan mixture. Place in baking dish seam down, and bake 20-25 minutes. (Total 2.6 carbs. Serves 3 @ .9 ea).
My husband loved this, but he likes his chicken a little drier than I do. Next time, I would pour some chicken gravy over. |
COUNTRY CHICKEN
2 T olive oil
4 chicken breasts
soy protein isolate (for breading)
2 chopped garlic cloves (1.8)
1 cup mixed red & green pepper, cubed (11)
1/4 cup chopped onion (3.5)
1 cup diced canned tomatoes (8)
Bread chicken and saute in oil til done. Remove from pan and keep warm. Add little oil to pan, saute peppers, garlic, onion and mushrooms. Season with basil, oregano, thyme, parsley, Old Bay (or your choice). Add tomatoes and liquid, breaking up tomatoes with spoon. Pour sauce over chicken and serve. (Total 18.3. Serves 4 @ 4.6 ea).
One is generally enough for me, but my husband eats 2 for total of 9.2 carbs. |
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CHICKEN DIVAN
1 1/2 c broccoli, cooked (12)
1/2 c mayo
1/2 c sour cream (4)
2 T white wine
1 t chicken bouillon
1/2 t paprika
1/2 t dry mustard
1/4 t curry powder
4 chicken breasts, raw, cut in cubes
parmesan
Preheat oven 350. Mix all ingredients except broccoli and chicken. Stir in chicken, then broccoli. Spoon into 13x9" pan and bake 25 min. Top with parmesan and bake additional 5 min. (Total 19 carbs - serves 3 @ 6.33)
This was very tasty and the chicken was really moist and tender. I would have liked more sauce, though, and will increase that next time. |
CHICKEN FAJITA CASSEROLE
1 T oil
1 lb chicken breast, cut in strips
1 t taco seasoning mix (1)
salt, pepper, garlic powder
1/2 cup onions, thinly sliced (7.4)
1 cup red & green pepper strips (6.4)
1/2 cup salsa (10)
8 oz jack cheese, shredded (4.8)
Preheat broiler. Brown chicken in oil, and stir in seasonings. When chicken done, remove from pan. Add onions and peppers and cook few minutes til crisp-tender. Put chicken into casserole dish. Top with onions and peppers. Spread salsa on top and sprinkle with cheese. Put under broiler for few minutes til cheese bubbly and melted. (Total 29.6 - serves 3 @ 9.9) |
ORANGE CHICKEN STIR FRY
3 chicken breasts, cut into strips
1 tbsp olive oil
1/2 cup water
1/4 cup DaVinci orange syrup*
1 tsp guar gum
salt and pepper
1/4 tsp ground ginger
1/4 cup soy sauce
3/4 cup red pepper, chopped
1/4 cup onion, chopped
1 cup bok choy, shredded
Heat oil in pan. Sprinkle chicken with salt, pepper, garlic powder and ginger and saute til almost done. Remove from pan. Saute vegetables in little more oil for few minutes. Mix all other ingredients well, making sure guar gum is well dissolved. Return chicken to pan, then add sauce. Stir for a few minutes until everything is coated and hot. Serves 2 @ 9 carb, 2 fiber, 294 cal, 9 fat.
*I didn't have the orange syrup, so I made my own, mixing 1/4 cup water, 1/2 tsp orange extract, and 3/4 t liquid splenda. (If you don't have the liquid, use 6 pkts Splenda, but add 3 carbs to the total).
This was excellent! The sauce was very different and flavorful. You could use any veggies you want. |
CHICKEN PARMESAN
3 chicken breasts
1 egg
1/2 cup crushed pork rinds
oregano, garlic powder, parmesan
3/4 cup tomato sauce (Ragu Pizza Sauce)
1 1/2 cups shredded mozzarella
Preheat oven 350. Mix rinds with spices and parmesan in shallow bowl. Beat egg in another bowl. Dip each chicken piece in egg, then roll in crumb mixture. Lay in sprayed baking dish. Bake chicken 35 min. Add about 1/4 cup tomato sauce over each breast, and sprinkle each with 1/2 cup mozzarella. Return to oven and bake additional 10 min (or til chicken no longer pink). Serves 3 @ 6 carb, 1 fiber, 19 fat, 18 protein.
This was quick and easy and the chicken was really tender and moist. |
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SAUSAGE, MUSHROOM CREAM CHEESE CASSEROLE (Dottie)
3-4 chicken breasts, pounded even but not too thin
salt, pepper, garlic powder
2 tbsp olive oil
1/4 lb. sausage
4 oz cream cheese, soft
1 cup shredded cheddar, divided
8 oz fresh mushrooms, sliced
Season chicken, brown 3 minutes each side in oil. Set aside. Crumble and cook sausage til brown. Drain well. Preheat oven to 350. Spray casserole dish and place mushrooms in bottom. Place chicken on top. Mix sausage, cream cheese, 1/2 cheddar and spoon (and smooth) over chicken. Cover and bake 30 min. Remove cover, sprinkle with remaining cheese and bake 15 min until chicken completely cooked. Serves 3 @ 5 carb, 1 fiber, 972 Calories, 69g Fat, 77g Protein
This was SO good! |
CHICKEN CAKES (like crab cakes)
2 chicken breasts, shredded
1/4 cup pork rind crumbs
1/3 cup mayonnaise
1/4 cup onions, chopped
1 tbsp lemon juice
Mix ingredients and form into patties (I got 5). Heat oil in pan, then coat each pattie with crushed pork rinds. Cook til outside crisp, turn and cook til other side crisp. Serves 2 @ 2 carb, 293 cal, 32 fat, 3 protein. Counts are without the pork rinds needed to coat the cakes and without oil for frying.
These had a great crunchy outside, and since the chicken was cooked, you didn't need to worry about making sure they were done inside. |
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CHICKEN W/BASIL CREAM SAUCE
1/2 cup chicken broth
1/2 tsp ea. garlic powder, Italian seasoning
salt & pepper
1/2 cup heavy cream
4 tbsp prepared pesto sauce
2 tbsp parmesan
3 chicken breasts
Cook the chicken any way you like. (I sauted the breasts in frying pan, then lowered the heat, covered and cooked about 10 minutes til no longer pink inside). Sauce: in large skillet bring broth and seasonings to boil. Let cook til about 1/2 volume. Stir in cream, and again cook down til about 1/2. Whisk in prepared pesto and parmesan. Serve over chicken. (Sauce makes enough for 5 chicken breasts @ 2 carbs, 157 cal, 15 fat 4 protein) |
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