Here's another recipe I tried from a book I bought,
500 More Low-Carb Recipes By Dana Carpender
This is so good!!
Cut 6 boneless, skinless chicken breasts (about 3 lbs.) into finger-sized
pieces. Set aside (wash your hands!).
Preheat oven to 350 degrees.
Combine 1 Cup (150 g) grated Parmesan cheese (the canned kind) with 2 T. (8 g)
dried parsley, 1 T. (3 g) dried oregano, 2 tsp. paprika, 1 tsp. salt and 1/2
tsp. pepper.
Line a 9" X 13" (22.5 X 32.5 cm) baking pan with foil.
Combine 1/2 Cup (120 ml) extra-virgin olive oil and 6 cloves minced garlic in
another bowl. Dip each chicken finger in the olive oil, roll in the
cheese/seasoning mixture, and arranged in the foil-lined pan.
Bake for 45 minutes. After removing from the oven, place the chicken fingers in
shallow dish and pour hot sauce over the chicken, thoroughly coating each piece.
Grab a handful of napkins and enjoy.
Makes 6 servings, each with 364 calories; 24 g fat; 33 g protein; 3 g
carbohydrate; 1 g dietary fiber; 2 g usable carbs.
NOTE: I have made this twice now. The first time, I didn't have any grated Parmesan cheese, so I just used regular shredded cheese, and it worked fine.
Both times, I needed twice as much cheese, spices, and olive oil than they
specified here, and I had LESS chicken! So make sure you have enough of
everything, to double it if needed.
I didn't want it as messy or spicy, so I left off the hot sauce and it was still
delicious.
I don't know why it says 45 minutes because it's done long before that (I may
have a fast oven). You want to check a few pieces to make sure they are done and
no longer pink, and cooked through, but you really don't want to over-bake them
so they come out dry.
This was really delicious with the
Fauxtatoes
recipe...the oil and spices makes a kind of sauce that was great over them.
Let me know if you make it and like it!
I'm allergic to gluten, so this is much better than the kind with bread crumbs.
This dish is low carb and gluten free. You can use vegan Parmesan (or any dairy-free cheese) to make this DF as well.
Enjoy!
No comments:
Post a Comment