Tuesday, March 30, 2010

Parmesan Chicken (Low Carb)

Posted by Lori - recipe via Kimberly or mom many years ago:
I know that to those who try to eat a low-fat lifestyle, low carb may seem kind of strange (unless you try to do both together)- especially the thought of eating real butter versus a low-fat margarine. But, whenever I decide to lay off of sugar and junk food - and lose some weight, too - I opt for a low carb or no flour/no sugar plan. It seems to work best for me, I like it, and it actually lowers my cholestrol.  Because butter is 100% natural and a "real" food, it's naturally carbohydrate free.

Parmesan Chicken (Low Carb)
4 boneless, skinless chicken breasts
1 1/2 cups or 6 ounce package grated Parmesan cheese
1 stick butter, melted

Preheat oven to 350 degrees. In small bowl mix together melted butter and Parmesan cheese. Place chicken breasts in baking dish. Using a little less than half of butter/cheese mixture, spread over chicken breasts.

 Bake for approximately 30 minutes or until cheese just begins to brown. Remove baking dish from oven, flip chicken breasts over, and top with remaining butter/cheese mixture. Bake 30 more minutes or until cheese is lightly browned.  (A little browner than this picture is better, actually.)
If you're concerned with the butter, you can see in the top picture that most of it is on the outside of the chicken. You won't be getting too much of it anyway, unless you choose to spoon it over your chicken, and it's really just needed to hold the cheese together and keep it on the chicken while baking.
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1 comment:

Wa Wa Waughs said...

I love parmesan on almost everything! Have you had Parmesan tilapia?

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