Nachos Stuffed Chicken Breast Recipe
Cook Time: 25 Minutes
Phase: Phase 1
2 Cilantro, fresh, chopped
32 Chicken Breast Filet, skinless
1 3/4 Kosher salt (1/4 tsp= 1.5 g)
4 Cabot Pepper Jack Cheese
2 CHILI POWDER
3 OLIVE OIL
1 Tomato, medium 4.6 oz
1 Scallions, raw
0 1/3 SOUR CREAM
0 1/2 Erythritol
0 1/8 Black Pepper, ground
4 Lime Juice
5 Mixed Baby Greens
2 Olive Oil Pam (0.5g = 0.6sec spray)
DIRECTIONSPreheat the oven to 400°F.
In a small bowl, combine the cheese, sour cream, scallion, cilantro, and 1/2 teaspoon salt.
Insert a small sharp knife into the thickest part of each chicken breast and push it three-quarters of the way down to the thin end, being careful not to pierce the outside of the breast. Move the knife from side to side to form a wide pocket with a narrow opening. Stuff each breast with a quarter of the cheese mixture (about 1/4 cup). Secure with toothpicks. Season the chicken with the chili powder and 1 teaspoon salt.
Lightly coat a large ovenproof skillet with cooking spray and heat over medium-high heat until hot but not smoking. Place the chicken breasts into the skillet and cook until golden, about 2 minutes per side. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of the breast reads 165°F, 18 to 20 minutes.
Meanwhile, prepare the dressing: In a small bowl, whisk the lime juice, oil, erythritol, and a generous pinch each of salt and pepper together until combined.
Remove the chicken from the oven. Remove and discard the toothpicks, then arrange the chicken on four serving plates. Mound 1 1/4 cups greens alongside each chicken breast, then drizzle the greens with about 1 1/2 tablespoons of dressing per serving. Top each portion with 2 heaping tablespoons of chopped tomato and cilantro to taste and serve.
Adapt for Atkins 40 by serving with 2 tablespoons canned refried black beans per serving
Adapt for Atkins 100 by serving with ½ cup canned refried black beans per serving
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