Chicken Sofrito

Click to enlarge

Click to enlarge

This delightful dish, which uses sofrito, a Puerto Rican/Spanish  condiment, goes together in about 30 minutes start to finish if your sofrito mixture is already made up.  My kind of dinner.  Just sear the chicken, the bacon, layer it all and pop in the oven for 15-20 minutes.  Very easy; very tasty!  This dish is not suitable for Paleo due to the cheese.  This is acceptable for all phases of Atkins and Keto diets.

Many more easy to prepare, tasty dishes like this can be seen in Low Carbing Among Friends, the latest cookbooks by Jennifer Eloff, a cooking icon in the low-carb community.  She and several other talented chefs (including George Stella!) have collaborated to bring you a wonderful collection of recipes you’ll want to add to your cookbook library.  Order yours today at Amazon or here.  DISCLAIMER:  I receive no remuneration from this promotion or the inclusion of my recipes therein.  I promote them because they are simply GREAT cookbooks!


2   5-oz. boneless, skinless chicken breasts

1 tsp. olive oil

1 tsp. butter

2 slices bacon, chopped (I used thick slices)

2 oz. Monterrey Jack Cheese, grated

2 T.  sofrito:

DIRECTIONS:  Preheat oven to 350º.  Slice breasts laterally not quite cutting in two.  Lay them out flat and pound a bit with a meat cleaver or rolling pin so they are thinner, to speed up cooking. Heat olive oil and butter in a skillet over high heat. Sear meat on both sides.  When nearly done, push chicken to the side of the skillet and add chopped bacon.  Let it brown, stirring as it cooks.  When both are fully done, turn off heat.  Carefully place evenly 1 oz. cheese on each breast.  Top each evenly with half the bacon.  Finally, evenly dot 1 T. prepared sofrito on top of each serving. Pop skillet into preheated oven for about 20 minutes or until cheese is melted.    Serve with a nice guacamole salad or sides of your choice.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

367 calories

23.5 g  fat

1.15 g  carbs, .25 g fiber, .9 g  NET CARBS

36 g  protein

770 mg sodium

298 mg potassium

6% RDA Vitamin A, 38% B6, 19% B12, 7% copper, 15% iron, 9% magnesium, 95% niacin, 38% phosphorous, 13% riboflavin, 56% selenium, 10% thiamin, 17% zinc

5 comments on “Chicken Sofrito

    • I am, Jen. My new obsession is genealogy, researching my family heritage (Cherokee) on my mother’s side. Very interesting research, that. I’m having almost as much fun with it as I do cooking! 🙂


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