Succulent Cream Chicken Sukkulent Cream Kylling Note: Serves 4. Bemærk: Serverer 4. Total Carbohydrates: 8 , Carbohydrates per Serving: 2 Total Kulhydrater: 8, Kulhydrater pr Visning: 2
Carbohydrates per Serving minus Fiber: 1.88 Kulhydrater pr Visning minus Fiber: 1,88
Ingredients: Ingredienser:
4 boneless 6 oz. 4 ben 6 oz. chicken breasts, with skin kyllingebryster, med skind
1 Tbsp. 1 spsk. vegetable oil vegetabilsk olie
1 clove garlic, minced 1 fed hvidløg, hakket
8 slices bacon 8 skiver bacon
8 small sprigs fresh thyme 8 små sprigs frisk timian
1/2 cup chicken stock or water 1 / 2 kop kylling bestand eller vand
1 cup whipping cream 1 kop whipping fløde
salt and pepper to taste salt og peber til at smage
Preheat the oven to 350° F. Lightly salt and pepper the chicken breasts. Preheat ovnen til 350 ° F. Let salt og peber den kyllingebryster. Wrap two pieces of bacon around each chicken breast, forming an X in the middle of the skin side of each breast. Wrap to stykker bacon omkring hvert kyllingebryst, og danner et X i midten af huden side af hvert bryst. Tuck two sprigs of thyme behind the bacon. Tuck to sprigs af timian bag bacon.
Heat the vegetable oil in a frying pan that can go into the oven over medium high heat. Varm vegetabilsk olie på en stegepande, som kan gå i ovnen på mellemlangt høj varme. Place the chicken breasts, bacon side down in the pan and cook until the bacon and chicken skin is browned. Placer kyllingebryster, bacon side ned i den pan og Cook indtil bacon og kylling hud er browned. Turn over and cook until the other side is browned. Drej igen og stege, indtil den anden side er browned. Drain off the fat and add the stock or water, cream and garlic. Drain off the fedt og tilføje den bestand eller vand, fløde og hvidløg. Bring to a boil and place in the oven. Bring til en koge og plads i ovnen. Bake uncovered for 15-20 minutes until the cream has thickened. Bag udækkede for 15-20 minutter, indtil cremen har jævnet. Remove from the oven and season with salt and pepper. Fjern fra ovnen og krydres med salt og peber.
Chicken Dijon Ranch Kylling Dijon Ranch
Ingredients: Ingredienser:
12 oz chicken breasts 12 oz kyllingebryster
1/4 c ranch dressing 1 / 4 c ranch dressing
1 T Dijon 1 T Dijon
2 t butter 2 t smør
splash white wine stænk hvidvin
Sauté chicken in butter until done and remove from pan. Sauté chicken i smør, indtil gjort, og fjerne fra pan. Pour wine into skillet; cook over med high heat, scraping up browned bits. Hæld vin til stegepande; koge over med høj varme, skrabning op browned bits. Mix dressing and Dijon and whisk into wine in pan. Bland dressing og Dijon og piskeris til vin i pan. Serve over chicken. Serveres med kylling. (2 servings,3 carbs). (2 portioner, 3 carbs).
Sausage / Chicken Crepes Pølse / kylling pandekager
Ingredients: Ingredienser:
2 T butter 2 T smør
1/4 lb. sausage, cooked & finely chopped 1 / 4 lb. pølse, kogt & finthakkede
1 cooked chicken breast, shredded 1 kogt kyllingebryst, shreddes
1/4 cup chopped onion (3.7) 1 / 4 kop hakket løg (3.7)
1 stalk chopped celery (1.6) 1 stilk hakket selleri (1.6)
1 T Dijon mustard (2.7) 1 T Dijon sennep (2.7)
2 t mixed herbs (your choice) (2) 2 t blandede urter (dit valg) (2)
3 Dottie's crepes (2.1) 3 Dottie's pandekager (2.1)
double portion of Creamy Cheese Sauce dobbelt portion af Creamy Cheese Sauce
Melt butter in pan. Smelt smør i pan. Sauté onion and celery until soft, but suntill crunchy. Sauté løg og selleri, indtil blød, men suntill sprødt. Mix in other ingredients up to crepes and heat through. Bland i andre ingredienser op til pandekager og varme igennem. Stir in one portion of cheese sauce. Rør rundt i en portion af ost sauce. Divide mixture among the three crepes and roll up. Kløft blanding mellem de tre pandekager og rulle op. Place seam side down on plate, top with remaining portion of cheese sauce. Sted seam side ned på pladen, top med resterende del af ost sauce. (Can heat in microwave if necessary). (Kan du varme i mikroovn, hvis nødvendigt).
Serves 3 @ 8 carb (7 NET carbs) (counts include the crepes and cheese sauce) Serverer 3 @ 8 Carb (7 NET carbs) (tæller bl.a. pandekager og ost sauce)
Mustard Chicken Sennep Kylling
Ingredients: Ingredienser:
12 oz boneless, skinless chicken breasts 12 oz udbenet, skind kyllingebryster
3 T butter, melted 3 T smør, smeltet
2 t Dijon mustard (1.8) 2 t Dijon sennep (1.8)
shake or two of: garlic powder, thyme ryste eller to af: hvidløg pulver, timian
sage, cinnamon, paprika, pepper (2?) salvie, kanel, paprika, peber (2?)
2/3 cup crushed pork rinds 2 / 3 kop knust svinekød rinds
2 T grated Parmesan (.4) 2 T revet parmesanost (.4)
1 1/2 t soy flour (1) 1 1 / 2 ton soja, mel (1)
2 T butter 2 T smør
Preheat oven 350F. Preheat ovnen 350F. Melt 3 T butter and mix with mustard, garlic and all spices. Smelt 3 T smør og blandes med sennep, hvidløg og alle krydderier. Mix crushed pork rinds, Parmesan and soy flour and place in shallow dish. Bland knust svinekød rinds, parmesan og soja, mel og plads i lavvandede parabol. Cut each breasts in half lengthwise. Klip hver bryster i halve på langs. Coat chicken well with mustard mixture, then roll in rind mixture. Pels kylling godt med sennep blanding, så kast i svær blanding. Place in shallow baking dish, dot with butter, and bake covered about 30 minutes, then uncover and bake additional 15 minutes. Sted i lavvandede bagning parabol, prik med smør, og bage omfattet omkring 30 minutter, derefter afdække og bag yderligere 15 minutter. (Serves 2 @ 1 carb). (Serverer 2 @ 1 Carb).
Cheesy Chicken Teatralsk Kylling
Ingredients: Ingredienser:
12 oz chicken breasts 12 oz kyllingebryster
1 T butter 1 T smør
3 thin ham slices 3 tynde skiver skinke
1/2 c cheddar 1 / 2 c cheddar
1/2 c cream 1 / 2 c fløde
salt, pepper, garlic powder salt, peber, hvidløg pulver
1/4 t liquid smoke 1 / 4 t flydende røg
Pound chicken, then sauté in butter until done. Pund kylling, derefter sauté i smør, indtil gjort. Add ham slices to pan and warm. Tilsæt skinke skiver til at panorere og varme. Remove chicken and ham. Fjern kylling og skinke. Melt little butter in pan, add cream, seasonings and liquid smoke. Smelt lidt smør i pan, tilføje fløde, krydderurter og flydende røg. Add cheese and stir until melted. Tilsæt ost og omrøres, indtil smeltet. Put ham slice on each chicken breast and pour sauce over top. Put skinke skive på hvert kyllingebryst og hæld sauce over toppen. (Serves 2 @ 3 carbs). (Serverer 2 @ 3 carbs).
Chicken Dijon Quiche Kylling Dijon Quiche
Ingredients: Ingredienser:
1 c sliced mushrooms 1 c snittede svampe
1/4 cup chpd onion 1 / 4 kop chpd løg
1 minced garlic clove 1 hakket hvidløg fed
2 T butter 2 T smør
6 oz cubed, cooked chicken breast 6 oz cubed, kogte kyllingebryst
1 t Italian seasoning 1 t italiensk krydres
1/4 cup white wine 1 / 4 kop hvidvin
1 oz grated Parmesan 1 oz revet parmesanost
2 oz cheddar and/or Monterey Jack cheese 2 oz cheddar og / eller Monterey Jack ost
3 eggs 3 æg
3/4 cup light cream + 1/4 cup water 3 / 4 kop lys fløde + 1 / 4 kop vand
1 T Dijon mustard 1 T Dijon sennep
Preheat oven to 350F. Preheat ovnen til 350F. Grease 9" pie pan. Sauté mushrooms and onion in butter until tender. Add garlic, then stir in chicken and seasoning and wine. Cook over med heat until 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, until mixture comes together. Grease 9 "pie pan. Sauté svampe og løg i smør, indtil licitation. Tilsæt hvidløg, derefter omrøres i kyllinge-og krydderier og vin. Cook over med varme, indtil væsken fordamper (få minutter). Spred blandingen i bunden af pie pan. Drys med ost . Beat sammen fløde, vand, æg og Dijon, og hæld over kylling og ost. Bag 40-45 minutter, indtil blandingen kommer sammen.
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