Tuesday, July 23, 2013
BROCCOLI, BACON AND SWISS-MONTEREY STUFFED CHICKEN
Tender stuffed chicken baked in an Italian dressing. My husband loved this dinner. My eggplant parmigiana is in the background with some mixed veggies next to it. The Italian dressing is a useful recipe for salads as well. Wholesome dinners on our low-carb diet with plenty of delicious fat and bacon and creamy sauces .... are totally legal! Now, that's just like what the late Dr. Atkins said, to quote him, "The low-carb diet is a luxurious diet!"
4 chicken breasts
11/2 cups cooked broccoli florets (375 mL)
4 slices bacon, cooked and crumbled
1.5 oz Swiss cheese slices, broken up (45 g)
1 cup grated Monterey Jack cheese (250 mL)
1/3 cup olive oil (75 mL)
3 tbsp white vinegar (45 mL)
1 tsp crushed garlic (5 mL)
3/4 tsp onion salt (3 mL)
1/2 tsp salt (2 mL)
1/2 tsp Italian herb seasoning (2 mL)
1/4 tsp dried thyme (1 mL)
1/4 tsp dried parsley (1 mL)
Preheat oven to 350°F (180°C). Wash chicken breasts and remove any bone chips. In medium bowl, combine broccoli, bacon, Swiss and Monterey Jack cheese. Carefully slice the chicken breasts open widthwise, butterfly-style (not all the way through to the other edge). Open each breast along the fold and fill with a quarter of the broccoli mixture.
Place stuffed chicken breasts in 9 x 13-inch (23 x 33 cm) casserole dish. Pour Italian Dressing over chicken breasts. Bake 45 minutes to an hour, or until chicken breasts are cooked through and no longer pink inside. Smaller chicken breasts will be ready first. Baste chicken breasts with the dressing a few times during cooking.
Italian Dressing: In small bowl, combine olive oil, vinegar, garlic, onion salt, salt, Italian herb seasoning, thyme and parsley.
Helpful Hint: If you would prefer a less acidic dressing, use 1 (5 mL) to 2 tsp (10 mL) vinegar.
Yield: 4 servings
38.2 g protein
27.2 g fat
1.9 g net carbs
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