This dish is very easy to prepare (provided you have the spaghetti meat sauce on hand) and quite tasty! It can either be served as shown above, or place the chicken on a bed of zucchini or shirataki tofu noodles and spoon the sauce on top of the chicken. This extremely nutritious dinner is suitable for your Atkins Phase I Induction menu rotations provided you omit the bit of red wine. Each serving consists of 5 oz. raw chicken breast, which cooks down to about 4.5 oz. Of course, you may choose to use larger portions of chicken, and I did for my husband, but the 4 oz. portion filled me up quite nicely.
INGREDIENTS:
20 oz. deboned chicken breast, skinless (4 oz. per serving after cooking)
1 c. low-carb spaghetti meat sauce (I used spaghetti meat sauce)
4 basil leaves, chopped
4 oz. shredded mozzarella cheese
½ c. grated Parmesan cheese
1 oz. (2 T.) red wine (omit for Induction compliance)
2 T. olive oil
DIRECTIONS: Preheat oven to 350º. Pound the chicken breasts with a meat cleaver between two sheets of plastic wrap until they are just about ¼-3/8″ thick. Heat the olive oil in a non-stick skillet and sear the chicken on both sides until golden and nearly done. Turn off heat. Spoon ¼ c. meat sauce over each of the four pieces of browned chicken. Next drizzle ½ T. red wine over each serving. Next sprinkle ¼ of the chopped basil on each piece, followed by 1 oz. of mozzarella on each. Finally sprinkle the top of each portion with 2 T. Parmesan. Pop that skillet into your preheated 350º oven. Bake 20 minutes to finish off. Serve with your favorite green vegetable or a nice green salad. If I have some Oopsie Rolls in the fridge, I love to make some low-carb garlic bread to serve with this.
NUTRITIONAL INFO: Makes 4 servings, each contains:
475 calories, 28.4 g fat, 6.4 g carbs, 1.3 g fiber, 5.1 g NET CARBS, 45.7 g protein, 702 mg sodium
Buttoni's Low-Carb Recipes 