Italian Flag Chicken Low Carb Food
ITALIAN FLAG CHICKEN- LOW CARB
Steps:
- Preheat oven 350 degrees. Pound out chicken breasts and place them in a pan. Drizzle Ken's dressing over the chicken and let it seep onto the pan. Let it sit for about 15 minutes just to marinate the chicken a little bit.
- Cut up the spinach - I usually cut my spinach with a scissors and discard any tough stems - then sprinkle it over the chicken (spinach will shrink when cooked).
- Cut the red peppers into smaller pieces and sprinkle over the spinach.
- Top with mozzarella cheese and bake for about 30 to 45 minutes.
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- Preheat the oven to 400. Sprinkle the chicken with the garlic salt. Spray a large frying pan with cooking spray. Brown the chicken over medium high heat. (I did it in two batches). Transfer to a baking dish and put in the oven. Bake for 10 minutes. Meanwhile, in the same frying pan cook the sausage until golden. Break it up into small pieces using a potato masher or spatula.
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- Wash the peppers and place together with the onion and garlic. Put a large dinner plate near the stove for the chicken and mushrooms. Ready two cutting boards - one for the chicken and the other for the vegetables. Have the sherry and chicken broth ready.
- Dry the chicken breasts. Slice the chicken breasts in half lengthwise, then cut into strips on the bias. Pour 1 tablespoon of oil over the chicken strips and mix. Sprinkle 1 tablespoon of the Garlic & Herb Seasoning Blend over the chicken and mix oil and seasoning into the chicken. ( I used my hands)
- Put a large saute pan over medium heat and let it get good and hot. Add 2 tablespoon of oil and roll it around the pan to coat. Add 1/2 - 1/3 of the chicken strips and brown in batches, cooking all the way through. Add oil to the pan before the next batch, if needed. Remove the browned chicken strips to a large dinner plate. Make sure to get them nice and brown - the bottom of the pan should have a nice golden brown color when finished.
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