Parsley Pesto Mustard Chicken

Recipe By Garth Lamson
Category Atkins; Dinner; Poultry
Main Ingredient Chicken
Cuisine Style Italian
Yield 4 Serving
Preparation Time 10 min
Cooking Time 15 min
Equipments Garlic Press; measuring cups; measuring spoons; Skillet

16 oz chicken breast, (4 breast at 4 oz each)
1 tbsp Olive oil
1 clove Garlic, pressed
2 tbsp Cream cheese
1/2 tbsp Dijon mustard, measure may vary, go by taste.
4 tbsp Parsley Pesto, (check site for recipe)
1. In a oven proof skillet, heat a bit of olive oil on medium. Toss in the garlic.

2. On the side, make your cream cheese and mustard mix in a small bowl. I use a fork to mix until smooth.

3. In your warmed skillet, you want to to fry your chicken breast for approx 8-10 minutes total. Pour out excess
oil and the garlic. Preheat your broiler.

4. Place your chicken breast back into the oven proof skillet. Spread just a tbsp full of the mustard mix onto
the chicken. Using a second spoon, top the chicken and mustard mix with Parsley Pesto.

5. Place under the broiler until the cream cheese and mustard mix is just starting to brown and the parsley pesto is warm. Approximately 3-5 minutes. Serve immediately. We like to put our breast on a pile of green beans.
Per Serving: 273 Calories; 13 g Fat; 3 g Sat Fat; 100 mg Cholesterol; 95 mg Sodium; 1.5 g Carb; 0.5 g Fiber; 36 g Protein.
This is really fast. Do not make the mistake of making it to early out. It fries fast and the broiler is really just to complete the looks.

Created for Lamson Adventures Copyright 2002, Lamson Adventures Lo-carb Recipes.

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