Chicken goes with everything!
It's perfect for special occasions or entertaining. But it's just as "at home" on the grill,
or for a casual family dinner. And it gives most dishes a "lighter" feel than beef, ham, or other
meats, making it a perfect fit for Summer!
Chicken Breasts Stuffed with Goat Cheese and Roasted Red Pepper Tapenade
A brightly colored center of green leaf spinach, red roasted pepper, and mild white goat cheese
fills these breasts of chicken and makes an attractive presentation. This filling melts in your
mouth. Serve this chicken hot, at room temperature or chilled.
Try using piquillo peppers for the roasted peppers in this dish — they are wonderful in this recipe.
You may stuff the breasts and freeze them for future use as well. Chilled, sliced breasts become a
beautiful tricolor roulade or roll-up, which may be served as an appetizer.
- 1 tablespoon olive oil
- 2 cloves garlic, minced (1 teaspoon)
- 1 shallot, minced
- 1 teaspoon minced fresh thyme leaves
- 6 cups fresh washed spinach leaves
- Salt and freshly ground pepper to taste
- 1/2 cup drained, chopped jarred roasted red peppers
- 3 tablespoons pitted and chopped Kalamata olives
- 1 tablespoon chopped capers
- 1 teaspoon balsamic vinegar
- 2 boneless skinless whole chicken breasts, cut in half and pounded lightly
- 4 ounces mild goat cheese, at room temperature
- 1 tablespoon olive oil for brushing chicken
- 1/4 cup chopped parsley
Heat the olive oil in a large skillet over medium-high heat. Saute the garlic, shallot, and thyme for
2 minutes, until softened. Add the spinach, and saute for 1 minute longer, until just wilted. Season
with salt and pepper. Remove the skillet from the heat, and let the aromatics cool.
Preheat the oven to 375°F. In a small bowl, mix the roasted red peppers with the olives,
capers, and balsamic vinegar.
Place about one-quarter of the spinach mixture in the center of each pounded chicken breast.
Evenly divide the goat cheese among the chicken breasts, placing a small piece over the spinach;
then top with 1 tablespoon of the roasted red peppers.
Fold the top of the breast over the filling to form a package, sealing the bottom of the chicken
packages wherever needed. Place the chicken on a baking pan. Cover with aluminum foil and bake in
the oven for 25 minutes. Uncover, brush the chicken with a little olive oil, and cook an additional
10 minutes, until the chicken is brown.
Place the chicken on a serving platter and sprinkle it with the parsley.
Makes 4 servings. 5.1 grams of carbohydrate per serving.
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Pineapple Chicken with Cilantro & Coconut Milk
- 4 boneless, skinless chicken breasts
- 3 Tbsp olive oil
- 1 onion, minced
- 1/2 cup sugarfree Keto pineapple fruit spread *
- 1 cup chicken stock
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro leaves
- 1 can lite coconut milk
- salt and pepper to taste
Cut the chicken breasts into thin strips. In a skillet, heat the oil and add the chicken and onions.
Saute for 3 - 4 minutes. Add the Keto pineapple fruit spread, chicken stock and garlic. Cover and cook
for 10 minutes over low heat.
Season with salt and pepper. Remove the chicken and set aside. Boil the cooking juices until the liquid
is reduced by half. Add the coconut milk and cilantro and bring to a boil. Add the chicken, stir well
and serve immediately.
Serves 4. 6.2 grams of carbohydrate per serving.
* Keto pineapple fruit spread is available from
netrition.
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Maple Pecan Chicken
- 1/4 cup Dijon Mustard
- 1/4 cup Estee or Keto Sugar Free Maple Syrup
- 2 teaspoons Brandy
- 2 Tablespoons Soy Sauce
- 1 tsp. Worcestershire sauce
- 1 egg, beaten
- 2 Tablespoons heavy cream
- 1/2 cup finely ground pecans
- 1/2 cup almond flour
- Salt, pepper, garlic powder to taste
- 4 double breasts of chicken
(boned, trimmed, split into 8 pieces)
- 6 Tablespoons clarified butter
- 6 ounces chilled, unsalted butter, cut into pieces
- 1/4 cup sliced toasted almonds
Whisk together mustard, Sugar Free Maple Syrup, brandy, soy sauce and Worcestershire. Set aside.
Dip chicken pieces in egg wash, (beaten egg with 2 Tablespoons heavy cream.)
Mix together pecans and almond flour. Add salt, pepper and garlic powder to taste. Press chicken
breasts firmly into seasoned nut mixture, coating well.
Heat 2 tbls. of clarified butter in a large skillet until bubbly hot. Add chicken breasts and cook
chicken in batches, wiping pan clean, and replenishing butter between batches.
Place in 350°F oven and let bake about 30 minutes.
In a small saucepan, bring the maple-brandy sauce to a slow simmer watching carefully. Remove from
heat and whisking constantly, add the 6 ounces of butter, one piece at a time. Allow each piece of butter to melt before adding another. Do not reheat sauce.
Arrange chicken on plates, allowing 2 pieces per person. Pour sauce over chicken and sprinkle with
sliced toasted almonds.
Makes 4 servings — 3.5 grams of carbohydrate per serving.
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