Recipe By :Todd Wilbur Serving Size : 4 Preparation Time :0:35 Categories : 5-10G Low Carb Poultry Chicken Breasts
Amount Measure Ingredient -- Preparation Method -------- ------------ ------------ --------- --------- -- 1/2 cup Dijon mustard 1/2 cup splenda 1 1/2 tsp vegetable oil 1/2 tsp lemon juice 4 skinless boneless chicken breast halves 1 tbsp vegetable oil 2 cups sliced mushrooms 2 tbsp butter salt and pepper -- to taste paprika 8 slices bacon -- cooked 1 cup shredded Monterey jack cheese 1 cup shredded Cheddar cheese 2 tsp finely chopped fresh parsley -- optional
Use an electric mixer to combine the mustard, honey, 1 1/2 teaspoons oil and lemon juice in a small bowl.
Whip the mixture for about 30 seconds.
Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours.
Chill the remaining marinade until later.
After the chicken has marinated, preheat the oven to 375F and heat an ovenproof frying pan large enough to hold all four breasts and 1 tablespoon oil over medium heat.
If you don't have an ovenproof frying pan, transfer the chicken to a baking dish Sear the chicken in the pan for 3-4 minutes per side or until golden brown.
Remove pan from heat but keep chicken in the pan.
As the chicken is cooking, in a small frying pan saute the mushrooms in the butter.
Brush each seared chicken breast with a little of the reserved "honey" mustard marinade not the portion that the chicken soaked in being sure to save a little extra that you can serve on the side later with the dish.
Season the chicken with salt, pepper and paprika.
Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly.
Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of Cheddar.
Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble.
Sprinkle each breast with 1/2 teaspoon parsley before serving, if desired.
Put extra "honey mustard" marinade into a small bowl to serve on the side.
Source: "slightly adapted from topsecretrecipes. com"
1. Preheat oven to 450 degrees F. Cut chicken into 3-by-3/4-inch strips. In a shallow dish, combine egg, honey, and mustard. In another dish, stir together cornflake crumbs and pepper.
2. Dip chicken strips into the egg mixture; roll in crumb mixture to coat. Arrange chicken strips on an ungreased baking sheet.
3. Bake about 12 minutes, or until outsides are golden and chicken is no longer pink.
Fitness Minutes: (0)
40 4/21/11 10:08 P
My familys favorite chicken recipe is a simple one to make. Place thawed boneless, skinless chicken breast in a cassarole pan, add 1 can of cream of chicken soup, 1/2 can water, fresh or can mushrooms, cover and bake until done, 375 for about a hour. Top with almond slivers and serve over brown rice. A salad completes the meal.
I'll get knocked down..I'll get up again..no ones going to keep me down. Going to reach my Goal! Highest weight 300 lbs. Goal weight- 160 lbs
Yield: 4 servings Source: "Express Lane Diabetic Cooking" by Robyn Webb
1 (1 pound) bag frozen peppers and onions 1 pound frozen boneless, skinless chicken cutlets, defrosted 1/2 package taco seasoning mix (use more or less depending on desired spiciness) 1/2 cup fat-free, reduced-sodium chicken broth
Combine all ingredients in a large nonstick skillet and bring to a boil over medium-high heat.
Lower the heat, cover, and simmer for 15 minutes. Add more broth if necessary.
Nutritional Information Per Serving (1/4 of recipe): Calories: 170, Fat: 2g, Cholesterol: 64mg, Sodium: 383mg, Carbohydrate: 9g, Dietary Fiber: 2g, Sugars: 6g, Protein: 27g
4 slices turkey bacon 2 boneless skinless chicken breast halves 2 Monterey Jack cheese slices 1/2 cup low fat sharp cheddar cheese, shredded 1 large tomato, diced
Pre-heat outdoor grill, george foreman or oven broiler. In a skillet, cook turkey bacon; cool, crumble and set aside. Chop tomatoes and set aside. Cook chicken breasts on grill, turning to brown on both sides. As soon as chicken comes off the grill and while it is piping hot, top with a slice of Monterey Jack cheese, then crumbled bacon and tomato; finally sprinkle with cheddar cheese. The heat from the chicken will melt the cheeses and make this nice and gooey. If you don't get the cheese on the chicken in time to melt it, you can put it under the oven broiler for a few moments.
Nutrition per serving: 297 calories; 12 g fat; 42 g protein; 4 g carbohydrate; 1 g dietary fiber; 100 mg cholesterol; 407 mg sodium.
Exchanges: 5 1/2 lean meat; 1/2 vegetable; 1 fat
Serving suggestions: sautéed zucchini and yellow squash and a green salad
Fitness Minutes: (19,915)
2,615 4/21/11 12:40 P
chicken breast sliced thin or pounded out lemon pepper brown mustard black pepper parsley
but on grill or pan fry in a bit of olive oil
mccormicks has a great grill seasoning too if you want to sprinkle that on this and put it on the grill
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