Yield: 6 servings 6 servings Each with 2 grams of carbohydrates and 1 gram of fiber, for a total of 1 gram of usable carbs and 33 grams of protein.
*Use the Parmesan cheese in the round, green shaker fo Saltimbocca Who says all Italian food involves pasta?
4 boneless, skinless chicken b.r.e.a.s.t.s pound (115 g) prosciutto or good boiled ham, thinly sliced 40 leaves fresh or dry sage (Fresh is preferable.) 2 tablespoons (28 g) b.u.t.ter 2 tablespoons (30 ml) olive oil cup (120 ml) dry white wine Place a chicken breast in a large, heavy, resealable plastic bag and pound it until it"s inch (6 mm) thick. Repeat with the remaining chicken b.r.e.a.s.t.s.
Once all your chicken b.r.e.a.s.t.s are pounded thin, place a layer of the prosciutto on each one, scatter about 10 sage leaves over each one, and roll each breast up. Fasten with toothpicks.
Melt the b.u.t.ter with the olive oil in a heavy skillet over medium heat. Add the chicken rolls and saute, turning occasionally, until golden all over.
Add the wine to the skillet, turn the heat to low, cover the skillet, and simmer for 15 minutes.
Remove the chicken rolls to a serving plate and cover to keep warm. Turn the heat up to high and boil the liquid in the skillet hard for 5 minutes to reduce. Spoon over the chicken rolls and serve.
Yield: 4 servings 4 servings Each with 2 grams of carbohydrates, no fiber, and 37 grams of protein.
Middle Eastern Skillet Chicken 3 boneless, skinless chicken b.r.e.a.s.t.s 3 tablespoons (45 ml) olive oil 1 medium onion, chopped teaspoon ground coriander 1 teaspoon ground c.u.min teaspoon ground cinnamon teaspoon turmeric teaspoon black pepper 1 tablespoon (6 g) freshly grated ginger 1 can (14 ounces, or 410 g) diced tomatoes 2 cloves garlic, crushed 1 cup (240 ml) chicken broth Cut the chicken b.r.e.a.s.t.s into cubes. Heat the olive oil over medium heat in a heavy skillet and add the chicken and onions.
Saute for a couple of minutes and then stir in the coriander, c.u.min, cinnamon, turmeric, and pepper. Cook until the chicken is white all over.
Add the ginger, tomatoes, garlic, and broth; stir. Cover, turn the heat to low, and simmer for 15 minutes.
Yield: 3 servings 3 servings Each with 14 grams of carbohydrates and 1 gram of fiber, for a total of 13 grams of usable carbs and 26 grams of p Aegean Chicken The minute I told my sister about this, she started hounding me for the recipe.
1 pounds (680 g) boneless, skinless chicken breast cup (60 ml) olive oil 4 ounces (115 g) ka.s.seri cheese, sliced 8 tablespoons (120 ml) tapenade cup (60 ml) dry white wine 2 cloves garlic One at a time, pound the chicken b.r.e.a.s.t.s until they"re inch (6 mm) thick all over. Cut the b.r.e.a.s.t.s into 6 servings, if necessary. Saute them in the olive oil over medium-high heat. When they"re turning golden on the bottom, turn them and lay the slices of ka.s.seri over them. Let them cook another 2 to 3 minutes or until the cheese is starting to melt. Spread the tapenade over the b.r.e.a.s.t.s and add the wine to the skillet. Let the whole thing cook for another minute or two, just to warm the tapenade and make sure the chicken is cooked through. Remove the chicken to serving plates, add the garlic to the wine left in the skillet, stir the whole thing and let it boil for a minute or so, and pour it over the chicken before serving.
Yield: 6 servings 6 servings Each with just 2 grams of carbohydrates, a trace of fiber, and 40 grams of protein.
Greek Chicken with Yogurt 3 pounds (1.4 kg) chicken pieces 2 tablespoons (30 ml) lemon juice Salt and pepper 3 tablespoons (42 g) b.u.t.ter 1 medium onion, sliced 2 cloves garlic, crushed cup (120 ml) dry white wine 1 cup (240 ml) chicken broth teaspoon ground rosemary 1 cup (230 g) plain yogurt Guar or xanthan Rub the chicken with the lemon juice and sprinkle it with salt and pepper.
Melt the b.u.t.ter in a big, heavy skillet over medium-high heat and brown the chicken all over. When the chicken is brown, remove it from the skillet, pour off the fat, and put the chicken back.
Add the onion, garlic, wine, chicken broth, and rosemary to the skillet. Cover, turn the heat to low, and let the whole thing simmer for 30 minutes or so.
When time"s up, pull the skillet off the heat and uncover. Let it cool for about 10 minutes. Remove the chicken to a serving platter. Whisk the yogurt into the sauce in the skillet, stirring until it smoothes out. Thicken a bit with guar or xanthan and serve over the chicken.
Yield: 5 to 6 servings 5 to 6 servings a.s.suming 5, each will have 38 g protein; 6 g carbohydrate; trace dietary fiber, 6 g usable Chicken Kampama This dish is Greek chicken, simmered in red wine, tomatoes, and spices. If all you"ve had is Greek roasted chicken (which is wonderful, by the way!), try this!
3 pounds (1.4 kg) cut-up chicken 2 tablespoons (28 g) b.u.t.ter 2 tablespoons (30 ml) olive oil 1 cup (160 g) chopped onion 1 cup (240 g) canned diced tomatoes 4 tablespoons (66 g) tomato paste cup (60 ml) dry red wine 1 clove garlic, crushed teaspoon ground allspice teaspoon ground cinnamon cup (60 ml) chicken broth In a big, heavy skillet, brown the chicken all over in the b.u.t.ter and olive oil. When it"s golden, remove from the pan and pour off all but about 1 tablespoon (15 ml) of the fat.
In that fat, saute the onion a bit. When it"s golden, add the tomatoes, tomato paste, wine, garlic, allspice, cinnamon, and chicken broth. Stir it all together and bring to a simmer.
Add the chicken back to the skillet, turn the heat to the lowest setting, cover, and cook for 30 minutes. Uncover and simmer for another 30 minutes and then serve.
Yield: 6 servings 6 servings Each with 30 g protein; 8 g carbohydrate; 1 g dietary fiber; 7 g usable carbs.
Picnic Chicken 1 cut up broiler-fryer [image]cup (160 ml) apple cider vinegar 3 tablespoons (45 ml) oil 2 teaspoons salt teaspoon pepper Combine the vinegar, oil, salt, and pepper. Reserve some marinade for basting and pour the rest over the chicken in a large resealable plastic bag. Marinate for at least an hour; more time wouldn"t hurt.
Preheat the broiler to high. Take the chicken out of the marinade and broil it about 8 inches (20 cm) from the flame. Baste it with the reserved marinade every 10 to 15 minutes while cooking using a clean utensil each time you baste. Give it about 25 minutes per side or until cooked through. (Pierce it to the bone; the juices should run clear, not pink.) You may need to rearrange the chicken pieces on your broiler rack to get them to cook evenly so they"re all ready at the same time.
Yield: 4 servings 4 servings Each with 3 grams of carbohydrates per serving if you consumed all the marinade, but of course you don"t, so each serving has less than 1 gram of carbohydrates, no fiber, and 44 grams of protein.
You may be wondering why this is called Picnic Chicken-it"s because come summer, if you really were going on a picnic, you could bring the bag of chicken and reserved marinade along in the cooler and grill it at the park or the beach. What a Chicken Paprikash Making my Paprikash with real sour cream is one of the great joys of low-carbing!
1 cut-up broiler-fryer 3 tablespoons (42 g) b.u.t.ter 1 small onion 2 tablespoons (12.6 g) paprika cup (120 ml) chicken broth 1 cup (230 g) sour cream Salt or Vege-Sal and pepper Melt the b.u.t.ter in a heavy skillet and brown the chicken and onions over medium-high heat.
In a separate bowl, stir the paprika into the chicken broth. Pour the mixture over the chicken.
Cover the skillet, turn the heat to low, and let it simmer for 30 to 45 minutes.
When the chicken is tender and cooked through, remove it from the skillet and put it on a serving platter. Stir the sour cream into the liquid left in the pan and stir until smooth and well blended. Heat through but do not let it boil or it will curdle. Season with salt and pepper to taste and serve this gravy with the chicken.
Yield: 4 servings 4 servings Each with 7 grams of carbohydrates and 1 gram of fiber, for a total of 6 grams of usable carbs and 53 grams of protein.
Be sure to serve plenty of Cauliflower Puree (page 209) with it to smother in the extra gravy!
Deviled Chicken 1 cut-up broiler-fryer 4 tablespoons (56 g) b.u.t.ter cup (12 g) Splenda cup (60 ml) spicy brown mustard 1 teaspoon salt 1 teaspoon curry powder Preheat the oven to 375F (190C, or gas mark 5).
Melt the b.u.t.ter in a shallow roasting pan. Add the Splenda, mustard, salt, and curry powder and stir until well combined.
Roll the chicken pieces in the b.u.t.ter mixture until coated and then arrange them skin side up in the pan. Bake for 1 hour.
Yield: 4 servings 4 servings Each with 5 grams of carbohydrates, a trace of fiber, and 44 grams of protein.
Pollo en Jugo de Naranja (Mexican Chicken in Orange Juice) The recipe I adapted this from was terribly high-carb, including a cup of orange juice and a lot more raisins. The decarbed version is del 3 pounds (1.4 kg) cut-up chicken, whatever you like-I like legs and thighs.
Salt and pepper 2 tablespoons (30 ml) oil 1 orange cup (30 g) slivered almonds, toasted 1 tablespoon (15 ml) lemon juice 2 tablespoons (20 g) raisins cup (40 g) chopped onion 1 clove garlic, crushed [image]cup (160 g) canned diced tomatoes, undrained cup (60 ml) dry sherry 1 bay leaf cup (15.2 g) snipped fresh parsley teaspoon dried thyme teaspoon dried oregano Guar or xanthan gum (optional) Sprinkle the chicken pieces with a little salt and pepper. In a large, heavy skillet, heat the oil and brown the chicken until it"s lightly golden all over.
While that"s happening, grate the zest of the orange and reserve. If your almonds aren"t toasted, this is a good time to do that too-simply stir them in a small, heavy, dry skillet over medium heat until they start to turn golden and then set aside.
When the chicken is browned, pour off any excess fat. Squeeze in the juice of the orange, adding any pulp that may squeeze out. Add all remaining ingredients, including the reserved orange zest, cover the pan, turn the heat to low, and let the whole thing simmer for 45 to 50 minutes or until chicken is tender. Remove chicken to a serving platter.
Remove the bay leaf and thicken the sauce a bit with guar or xanthan, if you like; serve with the chicken.
Yield: 5 to 6 servings 5 to 6 servings a.s.suming 6, each will have 31 g protein; 9 g carbohydrate; 2 g dietary fiber; 7 g usable carbs.
Key Lime Chicken This is an unusual-and good!-combination of flavors.
1 cut-up broiler-fryer cup (120 ml) lime juice cup (120 ml) olive oil 1 tablespoon (10 g) grated onion 2 teaspoons tarragon 1 teaspoon seasoned salt teaspoon pepper Arrange the chicken pieces on the broiler rack, skin side down.
In a bowl, combine the lime juice, oil, onion, tarragon, salt, and pepper. Reserve some of this mixture in another small bowl. Brush the chicken well with the marinade.
Broil the chicken about 8 inches (20 cm) from the heat for 45 to 50 minutes, turning the chicken and basting with the reserved lime mixture every 10 minutes or so, using a clean utensil each time you baste.
Yield: 4 servings 4 servings Each with 4 grams of carbohydrates, a trace of fiber, and 44 grams of p Lemon Mustard Herb Chicken 24 ounces (680 g) boneless, skinless chicken breast [image]cup (80 ml) lemon juice [image]cup (80 ml) spicy brown mustard 1 tablespoon (4 g) rubbed sage 1 teaspoons dried thyme 3 cloves garlic, crushed 3 scallions This is quick and easy. Just mix together the lemon juice, mustard, sage, thyme, and garlic. Put the chicken b.r.e.a.s.t.s on a plate and spread this mixture over both sides. Let it sit for ten minutes, and a little more won"t hurt.
Heat up an electric tabletop grill and throw the chicken breast in. Set your oven timer for 5 minutes. Slice up the scallions, including the crisp part of the green. When the timer goes off, put the chicken on a serving plate, scatter the scallions over it, and serve.
Yield: 34 servings 34 servings Each with 53 g protein; 8 g carbohydrate; 1 g dietary fiber; 7 g usable carbs.
Sweet Lemon-Brined and Glazed Chicken Breast Like the convenience of boneless, skinless chicken b.r.e.a.s.t.s but find they often come out bland and dry? With this recipe, they"ll be plump, moist, and flavorful even if you overcook them a little!
1 pounds (680 g) boneless, skinless chicken breast FOR THE BRINE:.
1 tablespoon (15 g) kosher salt 16 ounces (475 ml) lemon-flavored Fruit2O 1 tablespoon (15 ml) soy sauce 1 clove garlic 1 dash hot pepper sauce FOR THE GLAZE:.
2 tablespoons (30 ml) lemon juice 1 tablespoon DiabetiSweet or other polyol-based sweetener tablespoon soy sauce 1 clove garlic Cut the chicken b.r.e.a.s.t.s into 4 portions, if needed.
To make the brine: Dissolve the salt in the Fruit2O. (Heating the Fruit2O will help the salt dissolve.) Then stir in the rest of the brine ingredients. Pour over the chicken b.r.e.a.s.t.s in a shallow, nonreactive dish small enough that the b.r.e.a.s.t.s are submerged and stick the whole thing in the fridge.
Three to 4 hours later, get your grill going. When the coals are well ashed or the gas grill is heated to medium, pull the chicken out of the fridge and drain off the brine. Make sure your grill is well oiled and grill the chicken about 7 to 10 minutes per side or until an instant-read thermometer registers 180F (85C).
To make the glaze: While the chicken is grilling, combine the glaze ingredients in a small saucepan and simmer for just 1 to 2 minutes. Brush over the chicken during the last few minutes of grilling. If there"s any glaze left over, drizzle it over the chicken before serving.
Yield: 4 servings 4 servings Each serving will have 2 grams carbohydrate, a trace of fiber, and 38 grams protein. Carb count does not include polyol sweetener.
Chicken Piccata Meat cooked "piccata" is traditionally floured first, but with all this flavor going on, who"ll miss it?
4 boneless, skinless chicken b.r.e.a.s.t.s cup (60 ml) olive oil 1 clove garlic, crushed 1 tablespoon (15 ml) lemon juice, or the juice of lemon cup (120 ml) dry white wine 1 tablespoon (9 g) capers, chopped 3 tablespoons (11.4 g) fresh parsley, chopped Place a chicken breast in a large, heavy, resealable plastic bag and pound it until it"s inch (6 mm) thick. Repeat with the remaining chicken b.r.e.a.s.t.s.
Heat the olive oil in a large, heavy skillet over medium-high heat. Add the chicken; if it doesn"t all fit at the same time, cook it in two batches, keeping the first batch warm while the second batch is cooking. Cook the chicken until it"s done through (3 to 4 minutes per side).
Remove the chicken from the pan. Add the garlic, lemon juice, white wine, and capers to the pan, stirring it all around to get the tasty little brown bits off the bottom of the pan. Boil the whole thing hard for about 1 minute to reduce it a little.
Put the chicken back in the pan for another minute, sprinkle the parsley over it, and serve.
Yield: 4 servings 4 servings Each with 1 gram of carbohydrates, a trace of fiber, and 29 grams of protein.
Variation: Pork Piccata. Make this variation just like Chicken Piccatta, only subst.i.tute 4 good, big pork steaks, chops, or thinly sliced pork b.u.t.t (1 to 1 pounds [455 to 680 g] of meat total) for the chicken b.r.e.a.s.t.s. (Cut the bones out of the pork steaks or chops and discard.) Yield: 4 servings, each with 1 gram of carbohydrates, a trace of fiber, and 26 grams of protein. 4 servings, each with 1 gram of carbohydrates, a trace of fiber, and 26 grams of protein.
Lemon-Pepper Chicken and Gravy 1 cut-up broiler-fryer 1 teaspoons lemon pepper, divided 1 teaspoons onion powder, divided 1 teaspoon salt cup (60 ml) chicken broth cup (120 ml) heavy cream 1 teaspoons spicy brown or Dijon mustard Preheat the oven to 375F (190C, or gas mark 5).
Sprinkle the chicken pieces with 1 teaspoon of lemon pepper, 1 teaspoon of onion powder, and the salt. Arrange in a roasting pan and roast, basting once or twice, for about 1 hour or until the juices run clear when the chicken is pierced.
Remove the chicken from the roasting pan and skim off the excess fat, leaving just the brown drippings. Place the roasting pan over low heat, add the chicken broth to the pan, and stir, sc.r.a.ping up the tasty brown bits off the bottom of the pan. When the broth is simmering, add the cream, the rest of the lemon pepper and onion powder, and the mustard. Stir well, heat through, and pour over the chicken.
Yield: 4 servings 4 servings Each with 2 grams of carbohydrates, a trace of fiber, and 44 grams of protein.
Lemon-Rosemary Chicken This is a very cla.s.sic flavor combination.
1 pound (455 g) boneless, skinless chicken breast cup (60 ml) olive oil 2 tablespoons (30 ml) lemon juice 2 cloves garlic, crushed 1 tablespoon (3.6 g) dried rosemary, crushed a bit Mix together everything but the chicken. Put the chicken b.r.e.a.s.t.s in a shallow dish. Reserve some marinade for basting and pour the rest the olive oil/lemon mixture over the chicken. Turn the b.r.e.a.s.t.s over once or twice to coat them. (We"re not doing this in a bag because we"re going to marinate the chicken for only a short time.) Now, go start your grill. You"ll want it at medium heat. When it"s ready, throw the chicken on the grill and cook for about 7 minutes per side, basting with the reserved olive oil/lemon mixture a few times using a clean utensil each time you baste.
I like to heat any leftover marinade until it boils hard and then spoon just a little over each breast while serving.
Yield: 3 servings 3 servings Even if you consumed all the marinade, which you won"t, you"d get only 2 grams of carb per serving, 1 gram of which would be fiber. 34 grams protein.
Chicken b.r.e.a.s.t.s L"Orange Chicken combines so well with all sorts of fruit flavors, and this dish is sure to be a hit with the whole family.
1 pounds (680 g) boneless, skinless chicken breast cup (60 ml) oil [image]cup (80 ml) orange juice 2 tablespoons (3 g) Splenda 2 teaspoons cider vinegar teaspoon blackstrap mola.s.ses 1 teaspoon spicy brown or Dijon mustard 1 teaspoon minced garlic or 2 cloves garlic, crushed Salt and pepper Cut the chicken b.r.e.a.s.t.s into 4 portions and brown them in the oil in a large, heavy skillet over high heat. While that"s happening, mix together the orange juice, Splenda, vinegar, mola.s.ses, mustard, and garlic.
When the chicken is light golden on both sides, add the orange juice mixture to the skillet. Simmer the chicken for another 7 to 8 minutes, turning once. Season with salt and pepper to taste and serve.
Yield: 4 servings 4 servings Each with 4 grams of carbohydrates, a trace of fiber, and 38 grams of protein.
Orange Teriyaki Chicken This has been officially rated "Very Easy and Very Good!"
2 pounds (910 g) boneless, skinless chicken b.r.e.a.s.t.s, cubed 16 ounces (455 g) frozen Oriental vegetable mixture, unthawed cup (180 ml) chicken broth 2 tablespoons (30 ml) Low-Carb Teriyaki Sauce (page 465) or purchased low-carb teriyaki sauce 1 teaspoon chicken bouillon concentrate 1 tablespoon (20 g) low-sugar orange marmalade teaspoon orange extract 2 tablespoons (30 ml) lemon juice 1 teaspoon Splenda 1 teaspoon dry mustard teaspoon ground ginger Guar or xanthan Pour the vegetables into a slow cooker. Place the chicken on top.
In a bowl, combine the broth and the next 8 ingredients (through ginger), stirring well. Pour the mixture over the chicken and vegetables. Cover the slower cooker, set it to low, and let it cook for 4 to 5 hours.
Before serving, thicken the sauce a bit with guar or xanthan.
Serve over Cauliflower Rice (page 212), if desired. Or for the carbivores, you can serve it over brown rice, lo mein noodles, or plain old spaghetti.
Yield: 6 servings 6 servings Each with 36 g protein, 7 g carbohydrate, 2 g dietary fiber, 5 g usable carbs. a.n.a.lysis does not include side dishes.
Citrus Chicken Don"t look at this list of ingredients and turn the page! This is actually easy-just make a marinade, marinate your chicken, and while the chicken"s roasting, cook down the marinade for a sauce. Since you put the chicken in to marinate long before dinnertime, the actual oh-my-G.o.d-it"s-already-six-and-the-kids-are-screaming cooking time is quite short-just 20 to 30 m FOR THE CHICKEN:.
3 pounds (1.4 kg) cut-up chicken cup (40 g) minced onion 2 cloves garlic, crushed cup (120 ml) lemon juice teaspoon orange extract 1 tablespoon (15 ml) soy sauce 1 tablespoon (15 ml) rice vinegar cup (6 g) Splenda 1 tablespoon (6 g) grated ginger 1 tablespoon (15 ml) brown mustard 2 tablespoons (30 ml) canola or peanut oil 1 tablespoon (15 ml) sesame oil FOR THE SAUCE:.
1 cup (240 ml) chicken broth 2 teaspoons spicy brown mustard 2 teaspoons Splenda 1 teaspoon beef bouillon concentrate Guar or xanthan To make the chicken: Combine the onion, garlic, lemon juice, orange extract, soy sauce, rice vinegar, cup (6 g) Splenda, ginger, and 1 tablespoon (15 g) mustard. Put the chicken in a big resealable plastic bag. Reserve some marinade for basting and add the rest to the bay. Seal the bag, pressing out the air as you go. Turn the bag a few times to coat the chicken. Throw the bag in the fridge for at least a few hours, and all day won"t hurt a bit.
Okay, time to cook! Set your oven for 500F (250C, or gas mark 10). (Yes, I do mean 500F!) Pull the chicken out of the fridge and pour off the marinade into a saucepan. Arrange the chicken in a roasting pan. Now mix together the canola and sesame oils and brush the chicken well all over with the mixture. When the oven is up to temperature, put the chicken in and set a timer for 20 minutes.
To make the sauce: Put the saucepan with the marinade over medium-high heat, and add the chicken broth, the final 2 teaspoons of mustard, the final 2 teaspoons of Splenda, and the beef bouillon concentrate. Boil this mixture hard, until it"s reduced by half. Thicken just a little-you want it about the texture of cream.
When the oven timer goes off, check the chicken. Pierce a piece to the bone-if the juices run clear, it"s done. If the juices are pink, give it another five minutes and check again. When the chicken is done, serve with the sauce.
Yield: 6 servings 6 servings Each with 30 g protein; 4 g carbohydrate; trace dietary fiber; 4 g usable carbs.
Seriously Spicy Citrus Chicken You could cut back on the red pepper flakes if you"d like to make Moderately Spicy Citrus Chicken.
1 pounds (680 g) boneless, skinless chicken breast cup (60 ml) olive oil cup (120 ml) lime juice cup (60 ml) lemon juice 1 tablespoon plus 1 teaspoon (12 g) red pepper flakes 1 tablespoon plus 1 teaspoon (11.2 g) minced garlic 1 tablespoon plus 1 teaspoon (8 g) grated ginger cup (6 g) Splenda 4 scallions, finely sliced 2 tablespoons (8 g) chopped cilantro Cut the chicken into 4 servings, if necessary. Saute the chicken in the olive oil over medium-high heat, covering the pan but tilting the lid. While it"s sauteing, mix together the lime juice, lemon juice, red pepper flakes, garlic, ginger, and Splenda. After the chicken has turned golden on both sides (about 4 to 5 minutes per side), pour the lime juice mixture into the skillet and turn the b.r.e.a.s.t.s over to coat both sides. Saute for another 2 to 3 minutes on each side and then move the chicken to serving plates, sc.r.a.ping the liquid from the pan over the chicken. Scatter sliced scallions and chopped cilantro over each portion and serve.
Yield: 4 servings 4 servings Each with 8 grams of carbohydrates and 1 gram of fiber, for a total of 7 grams of usable carbs and 32 grams of protein.
Citrus Spice Chicken 3 pounds (1.4 kg) skinless chicken thighs [image]cup (78 ml) lemon juice 2 tablespoons (3 g) Splenda teaspoon orange extract cup (120 ml) Dana"s No-Sugar Ketchup (page 463) or purchased low-carb ketchup 2 tablespoons (40 g) low-sugar orange marmalade teaspoon ground cinnamon teaspoon ground allspice [image]teaspoon ground cloves teaspoon cayenne In a bowl, stir together the lemon juice, Splenda, orange extract, ketchup, marmalade, cinnamon, allspice, cloves, and cayenne.
Put the chicken in a slow cooker and pour the sauce over it. Cover the slow cooker, set it to low, and let it cook for 6 hours.
Serve with Cauliflower Rice (page 212).
Yield: 5 servings 5 servings Each with 31 g protein, 2 g carbohydrate, trace dietary fiber, 2 g usable carbs. a.n.a.lysis does not include Cauliflower Rice.
Apricot-Bourbon Chicken I like the Saffron "Rice" (page 213) as a side with this.
2 pounds (910 g) boneless, skinless chicken b.r.e.a.s.t.s 3 tablespoons (42 g) b.u.t.ter, divided cup (60 g) chopped pecans cup (80 g) low-sugar apricot preserves cup (60 ml) bourbon 2 tablespoons (30 ml) plain tomato sauce 2 teaspoons spicy brown or Dijon mustard teaspoon minced garlic or 1 clove garlic, crushed cup (40 g) minced onion 3 scallions, thinly sliced First, pound the chicken b.r.e.a.s.t.s until they"re inch (1.3 cm) thick all over and cut into 6 portions. Brown them in 2 tablespoons (28 g) of b.u.t.ter in a large, heavy skillet over high heat.
While the b.r.e.a.s.t.s are browning, melt the last tablespoon of b.u.t.ter in a small, heavy skillet and stir in the pecans. Stir them over medium-high heat for a few minutes until they begin to turn golden. Remove from the heat and reserve.