Wednesday, December 10, 2008

LOW CARB Chicken Breasts with Roasted Garlic-Goat Cheese Sauce

Serving Size : 6

  • 1 head garlic bulb
  • 1 tablespoon olive oil
  • 4 ounces chevre cheese -- goat cheese
  • 1 cup chicken stock
  • 1/4 cup half and half
  • 2 tablespoons butter
  • Salt and pepper -- to taste
  • 1 1/2 pounds skinless boneless chicken breasts
  • xantan gum - a sprinkling to thicken
  • 1 thinly sliced green onion, optional - for
  • garnish

  1. Brush the whole garlic head with olive oil, wrap it in foil, and bake for 2 hours in a 200 degree oven.
  2. Let the roasted garlic cool enough to handle.
  3. Melt the butter in a skillet.
  4. Cut off the top of the garlic and squeeze the soft cloves out into the skillet.
  5. Cook slowly, stirring, until the garlic combines with the butter into a smooth paste.
  6. Add the stock, cream and goat cheese and simmer until smooth.
  7. Thicken with a small sprinkling of xanthan gum if necessary.
  8. Season with salt and white pepper.
  9. Grill, bake, or sauté the chicken breasts until they just spring back when pressed with a fingertip.
  10. Serve with the garlic sauce.

Per Serving (excluding unknown items): 256 Calories; 13g Fat (45.9% calories from fat); 31g Protein; 3g Carbohydrate; trace Dietary Fiber; 89mg Cholesterol; 545mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.

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