Low Carb Chicken Breasts in Tomatoes
- Number of Servings: 4
Ingredients
1 tbsp butter1 tbsp olive oil2 large whole chicken breasts(deboned, skinned and cleaned)1 small onion finely chopped1 tsp paprika28 oz canned whole tomatoes, drained and chopped1/4 tsp basil1/4 tsp oregano1/4 cup heavy cream(35% cooking cream)salt & pepper
1) Heat butter and oil in large frying pan.
When hot add chicken and cook 3-4 mins over medium heat. ( Don't turn chicken over)
2) Season well(salt&pepper), then turn chicken over; partially cover and continue cooking 4 mins.
3) Add onion and paprika; mix well. Partially cover and cook 3-4 mins over low heat.
4) Stir in drained and chopped tomatoes and spices; cover and cook 7-8 mins over medium-low heat.
5) Add cream; mix well. Cook additional 2 mins.
6) If desired, thicken with tbsp of cornstarch mixed with a little water, and add to pan and stir.
1 Serving: 446 cal., 11 g Carbs, 1 g Fiber, 18 g Fat, 60 g Protein
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user MIMISPARK.
When hot add chicken and cook 3-4 mins over medium heat. ( Don't turn chicken over)
2) Season well(salt&pepper), then turn chicken over; partially cover and continue cooking 4 mins.
3) Add onion and paprika; mix well. Partially cover and cook 3-4 mins over low heat.
4) Stir in drained and chopped tomatoes and spices; cover and cook 7-8 mins over medium-low heat.
5) Add cream; mix well. Cook additional 2 mins.
6) If desired, thicken with tbsp of cornstarch mixed with a little water, and add to pan and stir.
1 Serving: 446 cal., 11 g Carbs, 1 g Fiber, 18 g Fat, 60 g Protein
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user MIMISPARK.
Nutritional Info Amount Per Serving
- Calories: 384.4
- Total Fat: 12.4 g
- Cholesterol: 154.3 mg
- Sodium: 420.9 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 2.8 g
- Protein: 56.7 g
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