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Monday, October 29, 2012


This recipe (our Sunday lunch) may sound complicated from the title but it is actually so simple and quite quick to assemble.  We enjoyed this as a Sunday dinner alongside Eggplant Bruschetta, page___ and Chayote Squash with Bacon, page 44, Low-Carbing Among Friends, Volume-1.  Creamed Faux Mashed Potatoes, page 50 LCAF’s vol-1 would have been another good addition. Believe it or not, cauliflower is expensive in the tropics and quite small in size - they are mostly imported as well.  That is sad!  Click on the photos on my blog to see nice, big photos! :-)

2 tbsp olive oil (30 mL)
1 cup, thinly sliced onion (250 mL)
4 slices bacon
2/cup shredded Cheddar cheese, (150 mL)
  OR Fontina cheese
3 lbs chicken breasts, four large (1.4 kg)
Seasoning salt, to taste
1 cup Chicken Stock, page 56
  Low-Carbing Among Friends, Volume-2
1 tbsp arrowroot starch, OR (15 mL)
  corn starch
1/cup white wine (75 mL)
1/2 tsp dried rosemary (2 mL)

In nonstick skillet, in olive oil over medium heat, cook onion (thinly sliced and chopped smaller) until golden brown.  Set aside in small bowl to cool.

In same skillet, cook bacon over medium heat and set bacon aside to cool.  Reserve bacon fat in skillet.  Add Cheddar, OR Fontina cheese to cooled onions.

Slice chicken breasts horizontally along the long edge nearly to the opposite side.   Open butterfly-style and fill with about 1/4 cup (60 mL) of the onion-cheese mixture per breast.  Using one slice of bacon per breast, cut it up and add to the stuffing.  Fold over to close.

Sprinkle top side of chicken breast lightly with your favorite seasoning salt.  Place all 4 stuffed chicken breasts in skillet with bacon fat (add more bacon fat (if you keep it on hand) or olive oil if necessary) and cook over medium heat 5 minutes.  Carefully turn them, sprinkle with seasoning salt and cook another 5 minutes on the other side.

Meanwhile in medium bowl, combine Chicken Stock, page 56, Low-Carbing Among Friends, Volume-2 and arrowroot starch, OR corn starch.  Use a wire whisk to combine well.  Pour into another skillet and bring to a boil.  Pour in white wine and add rosemary.  Bring to a boil again.  Pour over chicken breasts and cook another 4 or 5 minutes, covered, or until tender.

Yield:  4 servings
1 serving
250.5 calories
33.7 g protein
7.9 g fat
5.5 g net carbs 

For other great Low-Carb, Gluten-Free recipes by the team & me:

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