Jalapeno Popper Chicken *low carb*

My grandson and son in law love hot spicy things so this one is  a perfect dish for them.  I made mine without the jalapeno's and my daughters without the bacon.  I also made brocolli  and  rice for the boys.  I've been trying low carb again to try and get some weight off.  It's been hard trying to walk with working and my hip.   This is a great low carb recipe so hope you give it a try.

without Jalapeno

adapted from here

Ingredients

5 Slices bacon, cooked crisp and chopped
4-6 boneless chicken breasts, trimmed of excess fat (If thick, flatten a bit with mallet)
1-2 Tablespoons olive oil
8 Ounce package cream cheese, softened
1/4 Cup mayo
1/2 Teaspoon garlic powder
1 Cup shredded cheddar cheese
1/4 Cup grated Parmesan cheese
4-6 fresh jalapeno peppers, finely chopped (seeds and ribs removed)
cilantro sprigs for garnish

Directions

Preheat oven to 350ºF. Cook bacon to crispy, set aside. Season chicken breasts with a little salt and pepper and cook over medium-high heat either in the same pan you used for the bacon (pour off all but 1 Tablespoon of grease) or use a different skillet and add about a tablespoon of olive oil. Depending on the size of the breasts, cook each side 3-4 minutes, or until juices run clear. While chicken is cooking, remove seeds/ribs from jalapenos. Chop peppers finely. Once chicken is done, move to plate and set aside. Add chopped jalapenos to pan and saute briefly. Turn off heat. In medium bowl, mix cream cheese, mayo, a little salt and pepper to taste, garlic powder. Add cheddar and Parmesan cheeses (I reserve a little for topping before baking), sauteed jalapenos, crumbled bacon. Place chicken back into skillet (or other ovenproof dish), top with cream cheese mixture, sprinkle a little additional cheddar and Parmesan if desired. Bake in oven until well heated (about 20 minutes). Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve. Donna

Herbed Chicken w/ cream sauce and Asparagus

Chicken before the cream sauce. Picture below plated.

This is something I made the other night and all I can say is YUM, YUM, YUM.
It's quick, simple and delicious.  Hope you'll try it.

Ingredients:
2 - skinless boneless Chicken breasts (butterflied and pounded thin)
2 strings of fresh thyme
1 tsp fresh sage
2 fresh basil leaves
1 clove of garlic minced
1/4 onion, minced
1/4 cup heavy cream
1 lb.fresh asparagus
grated Parmesan cheese
2-3 TBL white wine
olive oil
1/2 stick of unsalted butter (you can use salted but cut back on salt)
1/4 cup of flour 
salt and pepper

Cook asparagus in water with some chicken bullion granules for about 5 minutes until tender.  Set aside.

Butterfly the  chicken breasts and then place between plastic wrap and pound with a rolling pin.  Hit it in an outward motion and don't beat it to death just make it thin.  You can get two servings from one breast after the pounding is done, unless you're extremely hungry then eat both.  :)  Put flour on wax paper(you could use a plate or bowl by why dirty another dish?)  and then salt and pepper the flour, pat chicken breast into flour until coated.  When ready to fry shake off excess flour.
 Chop all your herb, onion and garlic.
Heat a skillet with 3 TBL butter and some olive oil, when pan is hot add chicken.  Cook about 5-6 minutes on each side until golden.  Just before I turned the chicken I added a few herbs and pressed them in.  You can see them in this picture.

Place on plate and put in warmed oven til ready to serve and plate.
With dripping from meat add the last TBL of butter and a bit more oil then add the onion and garlic and cook for about 1 minute, add a small amount of the herbs and cook for about 30 seconds, stir in wine cook for 2-3 minutes, add the cream and stir, add cheese and rest of herbs, cook until it starts to thicken.  I added about 1 tsp of flour just before the cream to help it thicken (be careful not to overdo with flour or you'll have a thick mess with no flavor)  Stir to get all the goodies from the bottom of the pan.  Taste and then pour over asparagus and chicken.  I put some of the asparagus on top of my chicken.  (a tip, if the sauce gets to thick add some of the water from cooking your asparagus.)
Enjoy

This is the chicken before the sauce added.

 

Thanks for stopping by, have a wonderful day and Remember to Find the Time to Do ALL the things YOU love.

Donna