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Key Lime Chicken Picatta
Status: Approved
NameKey Lime Chicken Picatta
CategoryPoultry
Serves/Yields2
DifficultyModerate
Prep. Time15 min
Cook Time15 min
Introduction
I LOVE Italian food.. one of the things I had to do to stay on this WOE
was learn to make foods I love, low carb...

This uses crushed pork rinds for the "flour"....
it really is very good.. just adds a bit of "bacon" flavor...
Ingredients
2 skinless boneless chicken breasts (pound very flat)
1 C crushed pork rinds
salt and pepper and garlic
olive oil
2 T key lime juice http://keylimejuice.com/ - or juice from regular limes…
1 teaspoon grated lime rind
1/2 C dry white wine
2 T butter
3 T capers
1/4 t splenda (or to taste)
Directions
Step: 1Turn oven on lowest setting. Crush pork rinds (the finer the better), I use a large ziploc bag and my rolling pin) pour crushed rinds on plate and sprinkle with salt and pepper and garlic to taste.. dredge chickin in crushed rinds and fry in olive oil, one at a time (if you have pounded them well, one will take up almost the entire pan), add a little more oil if you need for the next chicken piece, then put on plate in oven to keep warm..

sauce:
make sure you don't have allot of leftover oil in the pan.. but save any "bits" on the bottom if you do have to drain oil a bit.

use the 1C wine to deglaze the pan... cook down until about half cup of wine is left only, add butter, lime juice, rind and cook about 5 min. add splenda and capers, pour over chicken and serve...

*** for the side I serve sauteed zuccini with a few slices of plum tomato thrown in with the zuccini... and a little garlic... Yum...

Nutrition Information
Picatta – average breakdown:

wine 3 carbs
lime juice 1 carb
3 T capers 1 carb

total about 2 1/2 carbs each...
about 650 calories each




Time submitted: Friday, February 17. 2006 at 11:48:24
Contributed By: LovesDaisys
 
 

 
 
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