The purpose of these recipes /ideas is to spice up a staple of the keto diet, and an alround very tasty piece of meat: the chicken breast. It is low in fat, so also very fit for people who try to keep their calories low but who are not in a ketosis diet. I also want to show how many posibilities there are with one simple piece of meat.
1. Chicken
breaded with crushed bacon
Breadings
are out of the picture when you follow a carb free diet. Because every once in
a while something bread-like is nice to eat, you can use breading made of
crushed bacon as a delicious alternative. You can find crispy bacon at most supermarkets,
they are usually sold in plastic bags and they look a bit like potato crisps.
They are also dry like potato crisps, this is very convenient because you can
just crush them with a fork to make the breading. If you have a kitchen
blender, that’s even more convenient. Season the crushed bacon with some pepper
(and salt if you’d like even more). You can also use other seasonings you like
of course. Then beat an egg and slather the chicken breast in it. After the
chicken breast is nice and moist, cover both sides layer of crushed bacon. When
you cook it, make sure to briefly fry both sides on high heat, so the bacon
sticks nicely to the chicken. Then just cook it on lower heat until the chicken
is done. The cooking time depends of course on how big the chicken breast is.
If you like, you can also stir fry some veggies with it, personally I like
onions (not too much because onions have
some carbs) and zucchini. Add them a few minutes before the chicken is ready. Serve
it with a nice and fresh salad of tomatoes, lettuce, mozzarella and nuts.
2. Chicken
in Parmesan
If you feel
Italian and want to give your chicken something extra, you can easily do this
by covering your chicken breast in a small layer of Parmesan cheese. It’s
basically the same process as with the bacon breading: one plate with beaten
egg, one plate with Parmesan cheese and one plate for your ‘breaded’ chicken.
Don’t forget to put some pepper in the cheese breading. Or other seasonings if
you like. The frying is a bit different though. This is because cheese melts if
the temperature is not high enough. So
make sure the oil is quite hot and fry both sides shortly. Then just cook it
until it’s done. You can turn the chicken breast like two times, but don’t
touch it too much. That will just make the cheese crust fall off and get loose.
You can serve it with a fresh salad, like with the chicken in crushed bacon: it’s always nice to have something
fresh with something that’s very hearty and full of taste.
3. Chicken
in fresh bacon stuffed with brie cheese
This one is
a bit harder to prepare than the two others, but still fairly easy. Firstly, cut the chicken breast open towards
the outside, so you can fit some cubes of brie inside. To actually be able to
fit a nice amount of brie inside, you want the chicken breast to be as big as
possible. Just fit in as much brie as you
can, still being able to cover most of the brie with chicken. It’s
entirely fine if a few edges are not covered yet, you will wrap the chicken in
bacon anyway. For the bacon, use the round slices or the more expensive
straight slices. I prefer the cheaper ones to be honest. Here in the
Netherlands the round slices are usually more than twice as cheap as the
straight ones. Use like six slices or even more, just until you think the brie
won’t drip out during the cooking process. Season it with some pepper and other
seasonings if you like. Then shortly fry on the side the brie can melt out, and
then fry the other side. After this, cook it with a cover half on the pan, so
it will be cooked well before the bacon wrapping turns into charcoal. Turn it
every once in a while, so both sides get nicely brown. You can also scorch the side shortly, so they get a nice
colour too. After about twenty minutes it is ready. It’s extra delicious if you
serve it with some (wal)nuts and fresh tomatoes and fresh cucumber.
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