Chicken Rollatini

  • 4 skinless, boneless chicken breast halves
  • 1/2 cup shredded Parmesan cheese
  • 1 clove garlic, finely chopped
  • 4 teaspoons butter
  • 4 ounces thinly sliced prosciutto
  • 10 ounces sliced whole milk mozzarella cheese
  • 1/3 cup white wine
  • 1/4 cup olive oil
  • 1 pinch black pepper

1. Preheat oven to 325 degrees F (165 degrees C).

2. Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.

3. In a 9×13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.

4. Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.

Original recipe yield: 4 servings.

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Garlic Chicken

From the kitchen of: Julia Green.

  • 3 tablespoons butter
  • 4 skinless, boneless chicken breast halves
  • 2 teaspoons garlic powder
  • 1 teaspoon seasoning salt
  • 1 teaspoon onion powder

Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

"Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt – then sautee and enjoy. Couldn’t be easier! Great recipe for quick and easy meal, even for the pickiest eater!"  Original recipe yield: 4 servings.

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Low Carb Ham and Cheese Strata

From the kitchen of: The Everyday Low Carb Slow Cooker Cookbook.

A classic brunch dish, this strata is a snap to prepare, smells heavenly when cooking, and tastes equally divine. It’s a substantial dish, so don’t hesitate to make it for dinner, too!

Yield: 6 servings

  • 1 tablespoon butter
  • 8 slices low-carb white bread, crusts removed and saved, and square centers divided into 16 triangles, staled (cut up and leave out overnight, or toast briefly in a 250-degree oven)
  • 6 ounces sliced deli ham, roughly chopped
  • 8 ounces shredded Monterey Jack cheese, divided
  • 2 tablespoons dried minced onions, divided
  • 6 eggs
  • 3-1/4 cups half-and-half cream (1/2 milk, 1/2 cream)
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon Tabasco sauce (about 2 shakes)

Grease the slow cooker crock with the butter (leave excess in the crock). Place 8 of the bread triangles into the bottom of the slow cooker; sprinkle in the trimmed-off crusts so that the bottom of the slow cooker is covered with bread.

Add the ham, sprinkling it over the bread to make a thick layer, then add all but 1/2 cup of the cheese. Sprinkle 1 tablespoon of the onions over the cheese; top with remaining 8 bread triangles and set aside.

In a large mixing bowl, combine the eggs, cream, salt, pepper and Tabasco sauce; whisk until blended. Pour the egg mixture over the bread triangles, then sprinkle with remaining onions. Let mixture sit 15 minutes, then sprinkle on reserved 1/2 cup of cheese.

Cover and cook on low for 3 hours. Remove the slow cooker lid and let the strata rest for 10 minutes before cutting and serving.

Approximate nutritional content:
Calories: 552, Protein: 34g, Net Carbs: 13g,
Fat: 39g, Cholesterol: 316mg, Sodium: 914mg

Cook’s Tip: This recipe is easily adjusted to suit your tastes. Try using cooked chicken, smoked turkey, crabmeat, or salad shrimp instead of the ham. You could also include chopped vegetables such as a little blanched broccoli.

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