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Sunday, October 2, 2016

AVOCADO, BACON AND GOUDA SKILLET CHICKEN WITH BALSAMIC DRIZZLE





AVOCADO, BACON AND GOUDA SKILLET CHICKEN
WITH SWEET, BUTTERY BALSAMIC DRIZZLE

A very tasty meal that is also very attractive-looking to serve.  Sometimes we don't want to fuss too much with supper and time is a factor.  That's where skillet dishes come in very useful for busy week nights.  You will love this recipe.  Serve alongside cauli-mash, cauli-rice or a nice salad.

6 slices bacon
3/cup chopped green pepper (175 mL)
1 rotisserie chicken, diced
1 tsp crushed garlic (5 mL)
1/tsp onion salt (2 mL)
1/tsp Italian seasoning (2 mL)
1/tsp salt (1 mL)
1/tsp black pepper (1 mL)
4 slices Gouda cheese, divided
1 avocado, sliced
2 Roma tomatoes, sliced
Small ribbons of lettuce or basil
Balsamic Drizzle:
1 tbsp butter (15 mL)
1 tbsp vinegar (15 mL)
Liquid sweetener to equal 2 tsp sugar (10 mL)

In large nonstick frying pan, cook bacon over medium high heat until done to your liking.  Set aside and reserve the bacon fat.  Using about 2 tbsp (30 mL) bacon fat, cook green pepper until softening.  Add a little more bacon fat, if necessary, chicken, garlic, onion salt, Italian seasoning, salt and black pepper.  Stir to combine and cook over medium heat until hot.  Cut bacon into bits and stir into chicken.  Lay 3 slices of Gouda cheese over the chicken to melt.  Top with slices of avocado and layer sliced tomatoes over top of the avocado, placing a small square of cheese on each tomato slice and a small ribbon of lettuce or basil.


Balsamic Drizzle:  In small saucepan, melt butter over medium heat.  Stir in vinegar and liquid sweetener.  Drizzle some over each tomato and serve.

Yield:  4 servings
1 serving
397.0 calories
50.3 g protein
18.0 g fat
1.7 g fiber
5.8 g net carbs 

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/SALE.go


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

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