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Wednesday, September 9, 2015

GARLIC BUTTER CHEDDAR CHICKEN




GARLIC BUTTER CHEDDAR CHICKEN
Super-easy way to dress up chicken breasts and it will be so tasty that your guests will remember the meal for a while to come!  With the breading, you may use almond flour and 1 tbsp coconut flour instead of the bake mix, if desired.  I realize not everyone has the bake mix already made and so that would be a lot easier then to simply use the ingredients separately.  Hope you will try this way of doing chicken soon.  I can imagine you could use other cheese as well and perhaps it would be even nicer as it would not overpower the garlic in any way.  However, I'm going to say I really liked this!!

1/cup butter, melted (75 mL)
4 tsp bottled crushed garlic (20 mL)
4 large chicken breasts
Cheese Breading:
1/cup Gluten-Free Bake Mix 2, OR see suggestions below title (75 mL)
1/cup Parmesan cheese, the kind in a can  (60 mL)
1/4  tsp dried parsley (1 mL)
1/4  tsp dried oregano (1 mL)
1/4  tsp black pepper (1 mL)
1/8  tsp salt (0.5 mL)
11/cups grated Cheddar cheese, divided  (300 mL)


Preheat the oven to 350°F (180°C).  Grease a cookie sheet or line with unbleached parchment paper.

In nonstick frying pan, melt butter and cook garlic 2 minutes over medium low heat, while stirring.  Dip chicken breasts in garlic butter and then in Cheese Breading.  Place on cookie sheet.  Sprinkle with remaining dry ingredients and drizzle with any remaining garlic butter.  Bake 20 minutes and sprinkle chicken with 1/cup (125 mL) grated Cheddar cheese.  Bake another 10 minutes, or until the chicken is white throughout and no longer pink.

Cheese Breading:  In medium bowl, combine Gluten-Free Bake Mix 2, Parmesan cheese, parsley, oregano, black pepper and salt.  Then stir in 3/4 cup (175 mL) grated Cheddar cheese.  Keep the remaining amount for adding in the last 10 minutes of baking.

Helpful Hint:  If the chicken breasts are very thick, I often slice them in half horizontally.  Such a small amount of bake mix is used...you could simply mix up some almond flour and coconut flour instead!

Yield:  4 servings
1 serving
653.9 calories
70.7 g protein
38.4 g fat
0.0 g fiber
2.9 g net carbs 


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