6 strips bacon, cut into small pieces
2 large chicken breasts, cut in half
as if going to stuff them and cut through
Chopped green onions, cilantro, OR
parsley for garnish
1/4 cup Gluten-Free Bake Mix 2, OR (60 mL)
2 tbsp Parmesan cheese (30 mL)
1/2 tsp Italian seasoning (2 mL)
3/4 tsp salt (3 mL)
1/4 tsp black pepper (1 mL)
Creamy Bacon Sauce:
1 tbsp butter (15 mL)
1 tsp minced garlic (5 mL)
1/2 cup chicken broth (125 mL)
11/2 tsp lemon juice (7 mL)
1 cup heavy cream (250 mL)
In large frying pan, place cut up bacon (use kitchen scissors) and fry until cooked. Set aside. Reserve bacon fat.
Breading: In small bowl, combine Gluten-Free Bake Mix 2, page___, OR almond flour, Parmesan cheese, Italian seasoning, salt and black pepper. Spoon breading over chicken cutlets on both sides.
In large nonstick frying pan, in some bacon fat, cook chicken cutlets on both sides on medium high heat about 4 to 5 minutes each side, or until golden brown. Reduce heat if the bacon fat splatters. Set chicken aside.
Creamy Bacon Sauce: To the frying pan add buter and garlic and stir-fry about 1 minute. Add chicken broth and lemon juice; cook 3 to 4 minutes. Add cream when it bubbles.
Add chicken and bacon to the sauce and cook another 5 minutes or until chicken is fully cooked. Garnish with chopped green onions, OR parsley, OR cilantro, if desired.
Helpful Hints: To reduce calories, you could reduce the cream in the recipe by half and replace with chicken broth or water, or simply use less sauce over your portion. This recipe makes a lot of sauce.
Yield: 4 servings
40.2 g protein
29.8 g fat
0 g fiber
4.5 g net carbs