HOUSTON CHICKEN
1 boneless chicken breast
Salt, pepper and other seasonings, to taste
2 tablespoons Smoky Barbecue Sauce or other low carb barbecue sauce
2 slices bacon, cooked until not quite crisp
1 ounce cheddar cheese, shredded

Season and grill the chicken. Place in a baking dish, then top with the barbecue sauce, bacon slices and cheese. Broil to melt the cheese. Serve at once.

Makes 1 serving
Can be frozen

Per Serving: 349 Calories; 20g Fat; 39g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

This is pretty tasty, but make sure that you don't get your bacon too crisp or it will be hard to cut later.

Click to see a close-up

HOUSTON CHICKEN - EASIER METHOD
1 boneless chicken breast
Salt, pepper and other seasonings, to taste *
1 tablespoon Smoky Barbecue Sauce or other low carb barbecue sauce
1 slice bacon, chopped coarsely
1 ounce cheddar cheese, shredded

Pound the chicken breast flat and place on a foil lined baking sheet. Season lightly on both sides. Spoon the barbecue sauce on the chicken and spread evenly over the top. Place the raw bacon pieces on the chicken. Bake at 400 8-10 minutes. At this point the bacon won't be quite done. Take the baking pan out of the oven and raise the oven rack to the highest setting. Turn the oven to Broil and broil the chicken 3-4 minutes to brown the bacon. Sprinkle the cheese over the top and broil just long enough to melt the cheese, about a minute or two. After the chicken is done, crumple up the foil and toss. There's almost no clean-up!

Makes 1 serving
Can be frozen

* Go easy on the salt because the bacon and barbecue sauce are salty.

Per Serving: 285 Calories; 14g Fat; 36g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb

I came up with this cooking method one day when I didn't feel like having to clean my countertop grill to cook the chicken or a frying pan to cook the bacon. This method leaves you with no grills or pans to clean. It worked great and I think the chicken came out even better this way because the bacon flavor got baked into the chicken and the barbecue sauce got a little caramelized under the broiler. It smelled wonderful cooking. It's also much easier to eat when the bacon is cut into bite-size pieces. Note that the bacon will not come out crispy using this method.

UPDATE 5/2/12: I've added a photo to the easier method and tweaked the instructions a little. I found that the chicken came out a little too well done if I cooked it any longer than about 10 minutes before broiling the bacon. I topped the chicken in the photo with 2 ounces of cheese. Click the photo to see a close-up.


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