This is from a post back in 2015 but it’s so good I had to share again. My blog is still limping along waiting to be fixed so until then I will hunting through the archives to find some of my favorites. This might be a little higher on calories because of the fat but it rocks the carbs & for that, it’s a winner.
Simple to make, big on flavor, low on carbs, I whipped-up this tasty meal last week for my hubby & me. It was so good that even in its cold state, it was delicious. A quick wrapping of the chicken in bacon first then into a cast iron pan to start the browning process. Then I popped it into the oven & while it was cooking, I made the broccoli alfredo sauce. Trust me when I say this recipe is really easy.
I have to say I’m a little bummed: I was flying along fabulously on my diet & then we had a friend stay for a few days & it all went to hell in a hand-basket – the diet I’m talking about. I’ve been so disappointed with myself all day about not being stronger, consistent, better. I feel frustrated & cranky. But, if I’ve learnt one thing through this whole dieting maze, is to dust myself off & get back on track straight away.
Getting back on track for me means eating good food, prepared well & mostly home cooking. It’s too easy to throw caution to the wind when you’re eating out. I find it harder to make good choices when I’m faced with a 20 page menu full of things I wouldn’t normally eat.
My body feels much happier when I’m not feeding it gluten based foods, that much I have figured out. But I have also learned that it prefers eating lower carb foods & small portions. My head feels clearer, my headaches vanish, I lose weight, I feel better…the fog lifts.
The trouble with going off the rails is that it can be hard to get back on track. Tomorrow is Wednesday, by Sunday, I know I can be feeling better again, so, I need to focus on that. Because nothing feels as good as trying on clothes that once were too tight & now they fit.
So…chins up. No use moping about something that has already happened. Look to tomorrow with new hope & know that I have the determination & perseverance to make it happen.
- 4 strips bacon
- 4 chicken breasts
- 1 tablespoon olive oil
- salt & freshly ground pepper
- 8 toothpicks
- BROCCOLI ALFREDO SAUCE
- 1 tablespoon olive oil
- 4 garlic cloves, crushed
- 3/4 cup white wine
- 1 1/2 cups cream
- 1/2 cup chicken broth
- 1/2 teaspoon ground nutmeg
- pinch salt & freshly ground pepper
- 1 lb (450g) broccoli florets, chopped
- 1 1/2 cups finely grated fresh parmesan cheese
- 1/3 cup thinly sliced green onions
- Preheat oven to 375°F (190°C).
- Wrap a strip of bacon around each piece of chicken, starting & ending on the underside of the bacon & securing with toothpicks; stretch bacon strips a little, if necessary, to make them go around the chicken. Heat oil in an ovenproof frying pan (or a flameproof, ovenproof pan) over medium heat. Add chicken to pan, top side up; season with salt & pepper. Cook for 5 minutes or until browned. Turn chicken over. Place pan in oven & cook for 15 minutes or until cooked thoroughly but still tender.
- To make the sauce: While chicken is cooking, heat oil in a large frying pan on medium-low heat. Add garlic, cook for 2 minutes or until softened & fragrant.
- Add wine & simmer until reduced by half. Increase heat to medium. Add cream, broth, nutmeg, salt & pepper. Simmer, stirring occasionally for 5 minutes.
- Stir in broccoli. Cook, stirring occasionally, for 5 to 7 minutes or until broccoli is tender & sauce is thickened.
- Stir in parmesan cheese & green onion, leaving a little of both for garnish.
- Remove toothpicks from chicken. Serve broccoli alfredo sauce over chicken.