My paternal grandmother always loved her chicken with some form of potatoes. No rice or pasta for her! So as a kid I'd watch to see what new way she'd find to make her dinner "pairing."
One night, she made a delicious dinner that she coined "Chicken with a Cluck!" The dish had a great, moist, seasoned flavor that soon became a regular at her house. I can recall seeing her forever sitting at the table jotting down the recipe for this or that neighbor or "woman from the church" who was the latest to ask for it.
Not long ago, I came across one of her hand-printed copies of that recipe. And now, I've converted it to a strikingly familiar low carb version to share with all of you. You'll be surprised how simple it is:
"Chicken with a Cluck!"
6 chicken breasts with skin left on
Salt and pepper to taste
6 tablespoons sugar free Italian dressing
KETATOS® (6 servings prepared)
6 slices of bacon
Prepare KETATOS® according to label directions, but skip adding cream and skip oven step. Then set aside.
Place the washed and dried chicken breasts, skin-side down, in a 9 x 13 inch pan. Drizzle 1 tablespoon of Italian dressing on each chicken breast. Place a heaping portion of KETATOS® on each. Place 2 slices of bacon criss-crossed over the KETATOS on each chicken breast.
Bake in a 350°oven for one hour. Occasionally baste with pan juices. The KETATOS should be golden brown when done.
Serves 6 with only 5 grams of carbohydrates per serving!
Festive Chicken Nachos
The new and lighter crunch KETO Chips are a delicious way to entertain guests. It's a breeze to spice up your next get-together while staying low carb and healthy with these festive Chicken Nachos!
Poached chicken breast blends perfectly with KETO Cool Ranch flavor tortilla chips, Monterey Jack cheese and sour cream. Set out a platter of these colorful offerings for family and friends. It's fast and easy!
Festive Chicken Nachos
2 fresh boneless, skinless chicken breasts
1 teaspoon salt, divided
21/2 teaspoons ground cumin
1 small onion, peeled and chopped
2 tablespoons butter
1 cup chopped, cored tomatoes
1 (4.5 oz.) can green chile peppers, drained and chopped 1/4 teaspoon ground black pepper
36 KETO Cool Ranch flavor tortilla chips
8 ounces Monterey Jack cheese, grated
1 jalapeno, seeded and thinly sliced [optional]
4 ounces sour cream
Place chicken breasts with 1/2-teaspoon salt in a saucepan; cover with water and bring to a boil Reduce heat; simmer 6 to 8 minutes. Drain, reserving the broth.
Place chicken in food processor; add 1 1/2 teaspoons cumin; process until coarsely ground. Set aside.
In a medium heavy skillet over medium-high heat, sauté onion in butter until tender, about 5 minutes. Add chicken, 3/4 cup of reserved chicken broth, tomatoes, green chile peppers, remaining cumin, remaining salt and pepper.
Simmer uncovered for 20 minutes or until liquid evaporates.
Place tortilla chips on an ungreased cookie sheet; spoon 2 tablespoons of chicken mixture onto each chip. Top with Monterey Jack cheese and jalapeno. Broil until cheese melts.
Serve topped with sour cream.
Makes 36 chips. Less than 1 carb per chip! Bon Appétit
