What is your fav low carb recipe using chicken breast?

i love to take chicken breasts and cover them really good in fat free italian salad dressing and let them set in the fridge over night then throw them on the grill or in the oven the next day. mmmm they are so juicy and loaded with flavor and guilt free!!What is your fav low carb recipe using chicken breast?
Chicken Santa Fe





Pound chicken breast flat


spread with cream cheese


spread with salsa


add 1 slice pepper jack cheese





Roll and dredge in bread crumbs ( you can skip the bread crumbs to keep it low carb)





Brown in skillet then bake cover with foil for 20 minutes at 350


then uncovered for an additional 5 minutes.





If you are extra lazy and don't care how pretty the dish is you can skip the browning step.





Yummy and you can sub out the stuffing ingedients with other items like ricotta cheese and asparagus or spinach, pizza sauce and mozzerella cheeseWhat is your fav low carb recipe using chicken breast?
Grilled with lots of pepper and lemon juice.
use the outdoor grill that is the best way then u dont any unnecessary grease or fat i do it all the time
Rosemary Chicken - Low Carb:





1录 hours 10 min prep


3-4 servings





1 lb chicken pieces, bone-in skin on (I usually buy all breasts, but you can buy a whole cut up chicken)


1/2 cup butter


2 tablespoons garlic juice (find it in the spice section at the grocery)


4 tablespoons lemon juice


1 teaspoon Tabasco sauce


1 teaspoon worcestershire sauce


2 tablespoons dried rosemary





1. Preheat oven to 375.


2. Mix all ingredients in a small sauce pan and heat on med-low until butter is melted, stir and set aside.


3. Place chicken skin side down in a baking dish (choose a baking dish that the chicken fits in snuggly).


4. Pour the sauce over the chicken.


5. Bake for 30 minutes.


6. Turn chicken over, baste%26amp; bake 30 more minutes or until top is crisp%26amp; chicken is cooked through.


7. Serve it with Rice%26amp; steamed veggies.


8. If low-carbing just skip the rice, pour the sauce over the veggies, so good.


9. I have made it with boneless skinless breasts, it's still good, we just prefer it this way (be sure and adjust the baking time).


10. I have never substituted real garlic for the garlic juice and personally wouldn't, but you can try.


11. BUT- If you have never tried garlic juice I highly recommend it, it is different than real garlic, it gives a wonderful flavor!
My husband made me Wisconsin Chicken the other night using chicken breast. It's really easy. Grill your chicken breast then top with swiss cheese, bacon, and barbeque sauce. Yum-Yum.
season with McCormick's Jerk Spice - and grill it - slice into strips and serve it over mesclun greens...
GOURMET CHICKEN ENCHILADAS





4 large chicken breasts


1 large onion chopped finely


10 large flour tortillas (or use low carb wheat tortillas)


2 T butter


1 can rotel diced tomatoes


1/4 cup sliced jalapeneos


3 cups shredded Colby Jack cheese


1 8 oz. brick cream cheese softened


1 pint sour cream


2 T chopped cilantro


1 tsp Cavenders greek seasoning


1/2 tsp garlic powder


1/2 tsp chili powder


1 pkg cream of chicken Cup-o-Soup





Boil chicken in lightly salted water until tender. Dice and set aside.





In large saucepan, saute onions until tender. Stir in Rotel, diced chicken, 1 cup Colby Jack cheese, cream cheese, 1 cup of the sour cream, 1 T cilantro, Cavenders, and garlic powder.





Taste the mixture and add more seasonings, if needed.





Grease large casserole dish and preheat oven to 375 degrees.





Fill each tortilla with 1 cup chicken mixture and roll up. Lay filled tortillas into casserole with seams on the bottom.





In medium size mixing bowl, whisk together the other cup of sour cream, the dry Cup-o-Soup contents, chili powder, and 1 cup hot tap water until smooth and creamy.





Pour soup mixture over tortillas. Sprinkle with 2 cups Colby Jack cheese, and the other T of cilantro. Lay jalapenos on top if desired.





Bake uncovered for 30 minutes until cheese is melted and slightly browned. Allow to cool for 5 minutes before serving.
Chicken Parmesan


Serves 6





1/3 Cup Parmesan cheese, grated


1/4 Tsp Italian Seasoning, crushed


6 (4 oz) Chicken Breast, boneless, skinless


1 Tbsp Unsalted Butter


1/2 Cup White Onion, diced


1 Tbsp All-Purpose Flour


1/2 Cup 2% Milk


1 (1 oz packet) Ranch Flavored Salad Dressing Mix


6 Slices Mozzarella Cheese


1/2 (10 oz pkg.) Spinach, frozen, thawed, drained


1 Tbsp Pimiento, chopped





Instructions:


Preheat the oven to 350潞F





In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.





Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture.





Bake, uncovered, for 30-35 minutes or until tender.
Chicken Breast w/ a Small Salad and Bread Sticks


Pasta and Veggies in a Light Sauce


Veggies
You can probably just season it with a little bit of BBQ Sauce.


Or You can try topping the chicken with a little salsa and some shredded cheddar cheese- add it about 5 minutes before the chicken is done so the cheese just melts %26amp; doesnt burn.