OMG - Great Chicken Last Night (Atkins)
So I grabbed a recipe from the low carb site and it came out great!!! I took a little spin on it but it was really good - and hit the spot!
Stuffed Chicken and Alfredo
This list is for 1 breast, use the same amount for additional breast (except egg and water, can make 2)
1 Thawed Chicken Breast
4 thinly sliced slices of Prosciutto
2 (or 3 if you want more) slices of provolone (1.5)
1 egg (.4)
2 Tbs. water
3 toothpics
grated parmesan (.2 per TB)
Italian seasonings (garlic, salt, pepper, parsley)
Season chicken and slit the middle of the breast, then stuff breast using a layer of 2 slices of prosciutto and then 1 slice of provolone, then repeat. Close chicken back and secure with toothpicks. Mix egg and small amount of water and brush or coat on chicken. Add seasoning to parmesan cheese and roll chicken in it. Bake for 35-40 minutes at 350 degrees.
Heat alfredo (homemade or bought) separately and pour over chicken when done cooking
DELICIOUS!! at about 2-3 gms per serving.
I varied slightly from the directions. I used 6 chicken breasts which FH already fillet so they were kinda on the thin side. I couldn't stuff them so what I did was put 1 slice of procuitto and one slice of provelone (cut in half) on the chicken and then rolled it up and used a toothpick to hold it in place. I used two eggs (whisked in a separate bowl) and I premixed the cheese and parsly in another bowl. One the chicken rolls were set up I dipped them in the egg (make sure to cover completely) then transferred to the cheese mixture (cover completely). Finally into a baking dish.
I did 350 for the first 20 minutes and then upped it to 400 for the last cause I'm a little paranoid about chicken cooking thoroughly.
My Alfredo Sauce:
2 oz Cream Cheese
1 cup Heavy Cream
3 tablespoons Butter
Heat on stove until smooth (no more lumps)
Then add:
1/2 cup Parmesan cheese (I use Pecorino Romano)
1/4 teaspoon pepper
Mix together over medium heat until smooth.
Stuffed Chicken and Alfredo
This list is for 1 breast, use the same amount for additional breast (except egg and water, can make 2)
1 Thawed Chicken Breast
4 thinly sliced slices of Prosciutto
2 (or 3 if you want more) slices of provolone (1.5)
1 egg (.4)
2 Tbs. water
3 toothpics
grated parmesan (.2 per TB)
Italian seasonings (garlic, salt, pepper, parsley)
Season chicken and slit the middle of the breast, then stuff breast using a layer of 2 slices of prosciutto and then 1 slice of provolone, then repeat. Close chicken back and secure with toothpicks. Mix egg and small amount of water and brush or coat on chicken. Add seasoning to parmesan cheese and roll chicken in it. Bake for 35-40 minutes at 350 degrees.
Heat alfredo (homemade or bought) separately and pour over chicken when done cooking
DELICIOUS!! at about 2-3 gms per serving.
I varied slightly from the directions. I used 6 chicken breasts which FH already fillet so they were kinda on the thin side. I couldn't stuff them so what I did was put 1 slice of procuitto and one slice of provelone (cut in half) on the chicken and then rolled it up and used a toothpick to hold it in place. I used two eggs (whisked in a separate bowl) and I premixed the cheese and parsly in another bowl. One the chicken rolls were set up I dipped them in the egg (make sure to cover completely) then transferred to the cheese mixture (cover completely). Finally into a baking dish.
I did 350 for the first 20 minutes and then upped it to 400 for the last cause I'm a little paranoid about chicken cooking thoroughly.
My Alfredo Sauce:
2 oz Cream Cheese
1 cup Heavy Cream
3 tablespoons Butter
Heat on stove until smooth (no more lumps)
Then add:
1/2 cup Parmesan cheese (I use Pecorino Romano)
1/4 teaspoon pepper
Mix together over medium heat until smooth.
