This dish is lip-smacking delicious! The hemp hearts add a slight nutty taste. We both gave this creative dish two thumbs up! It was simple to put together, in the oven in 15 minutes and baked itself effortlessly to delicious perfection! This will definitely make my regular chicken recipe rotations again! It had, as you can see in the photo, lovely pan juices for basting during cooking and last minute drizzling over the meat when done. This recipe is suitable for Phase 2 of Atkins once you have reached the grains level of the carb re-introduction ladder (it has Joseph’s pita bread in it). You could use flax meal instead of the Joseph’s bread and enjoy this recipe once you reach the the nuts & seeds level of Phase 2, but it will have a grainier taste with that change. This recipe is not suitable for Atkins Induction or Primal-Paleo followers.
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INGREDIENTS:
2 medium chicken breasts, skin on, boneless (boil bones for delicious stock for soups!)
2 T. unsalted butter
4 large mushrooms, chopped or sliced
2 c. spinach, chopped (1 c. packed)
2 T. Boursin soft cheese, ‘garlic and fine herb’
3 T. shredded Monterrey Jack
1/2 Joseph’s Flax and Oat Bran Pita Bread, softened with water (or 1 low-carb flour tortilla)
2 T. hemp hearts
Dash coarse black pepper
DIRECTIONS: Preheat oven to 350º. Run a sharp knife between the rib bones and the chicken meat to remove the rib bones from the breast. Boil them down for delicious chicken stock for future uses. I freeze mine. With a large knife, laterally slice the breast 3/4 of the way through making a pocket or shelf for the filling. Place them in a lightly oiled baking dish and set aside. In a non-stick skillet, heat the butter and sauté the mushrooms until no longer opaque. Add the spinach and sauté just until it is limp. Stir in the Boursin and Jack cheese. Turn off heat. Add the hemp hearts and stir filling well to blend the cheese. With your fingers, mush up the softened bread and add it, stirring again. Spoon half the mixture into each breast and fold the skin half over the filling. Press lightly and sprinkle with pepper. Pop the pan into a 350º oven and bake for about 1 hour (less time for small breasts, more for large ones). When the skin has browned nicely on top, they should be done. Serve in the baking dish pan so the pan juices can be dipped over the top if desired. 🙂
NUTRITIONAL INFO: Makes 2 servings, each contains: (adjust ingredients for more servings)
478 calories, 33 g fat, 5.90 g carbs, 2.85 g fiber, 3.05 g NET CARBS, 39.35 g protein, 645 mg sodium
Buttoni's Low-Carb Recipes 