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 The Low Carb Luxury Online Magazine   Keto Hot Cereal
    June 2004    Page 2       > About LCL Magazine      > Cover Page      > Inside Cover      Feature Pages:   1   2   3   4   5   6   7   8   9   10   11  12     

Feature Articles
 Why Muscles Matter Most
 Chick, Chick, Chicken Recipes
 Notes From The Field
 Pieces to The Path
 Here's What's New!
 If It Looks Like A Duck...
 Jonny Bowden Weighs In
 Our Father's Day Story
 FDA & Carbs: Get Involved!
 Grooming Tips for Men
 Make It Low Carb!
 Childhood Obesity: Why?




  DaVinci Gourmet

Gram's Crunchies

   Low Carb Energy magazine
                      Chick, Chick, Chicken Recipes!

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
Chicken Breasts Stuffed 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.


Pineapple Chicken with Cilantro & Coconut Milk

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.


Maple Pecan Chicken

    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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