Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 6

Ingredients:

• 3 T. extra virgin olive oil, divided
• 2 lbs. boneless, skinless chicken thighs
• 1½ T. Italian seasoning, divided
• Sea salt and black pepper, to taste
• 3 T. unsalted butter
• ¼ c. chicken broth, preferably organic
• ½ c. multi-colored cherry tomatoes, quartered*
• 8 oz. fresh Mozzarella cheese, sliced
• ½ t. red pepper flakes

Optional garnish: Sprigs fresh basil

*Multi-color tomatoes suggested for visual appeal. Can substitute fresh tomatoes of choice.

Directions:

1. Preheat oven to 425°F.
   
2. Heat 1 tablespoon olive oil in a large, oven-safe skillet over medium heat.
   
3. Rub the chicken thighs with the remaining olive oil and sprinkle both sides with one tablespoon Italian seasoning. Season with salt and black pepper, to taste, and transfer to the hot skillet. 
   
4. Cook for 4-5 minutes per side, or until the chicken develops a golden crust. Remove from heat and add butter, chicken broth, and cherry tomatoes. Top each chicken thigh with a slice of fresh Mozzarella cheese and sprinkle with crushed red pepper flakes and remaining Italian seasoning. Season with additional salt and black pepper, if desired.  
   
5. Transfer skillet into pre-heated oven and roast for 15-20 minutes, or until chicken is cooked through and the Mozzarella is melted. Remove from oven and allow chicken to rest for 5 minutes.
   
6. To serve, top chicken with some pan sauce and fresh basil sprigs, if desired. Serve immediately with loaded cauliflower au gratin for a complete LCHF meal or your choice of sides. Enjoy!

Nutritional Information: *

Carbs/Serving:

Total Carbs: 2.16g
Fiber:  0.3g
Net Carbs:  1.88g

Calorie Breakdown:

Protein: 40%
Fat: 58%
Carbohydrates: 1%

*Source: HappyForks.com recipe analyzer.

Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.

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The post One-Skillet Mozzarella Chicken Thighs – Keto Recipe appeared first on Face and Body Care.

Ingredients:

• 1 1/2 c. cooked chicken, diced
• 1 c. diced celery
• 3 diced boiled eggs
• 1/2 tsp. salt
• 1 sm. jar pimentos
• 2 tbsp. chopped green onions
• 1 1/2 c. bread crumbs
• 1/2 c. slivered almonds
• 3 tbsp. lemon juice
• 3/4 c. mayonnaise
• 1 can cream of chicken soup
• 1 stick oleo

Instruction:

1. Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12 inch).
2. Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle over the breadcrumbs.
3. Bake at 350 degrees for 30 minutes or until breadcrumbs are brown.

The post Hot Chicken Salad appeared first on Face and Body Care.

• 6 chicken wings
• 1 sm. clove garlic
• 1 scallion
• 1/4 c. soy sauce
• 2 tbsp. honey
• 2 tsp. rice-wine vinegar
• 1/2 tsp.g rated ginger
• 1/2 tsp. oriental sesame oil
• Pinch of cayenne
• 1 tsp. sesame seeds
• 1 tbsp. chopped fresh coriander or parsley

Instruction:

1. Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish.
2. Cover with plastic and vent.
3. Microwave on high for 5 minutes.
4. Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes.
5. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.

The post Oriental Chicken Wings appeared first on Face and Body Care.

• 1 c. soy sauce
• 1/3 c. sugar
• 4 tsp. vegetable oil
• 1 1/2 tsp. ground ginger
• 1 tsp. five spice powder
• 2 bunches green onion
• 16 chicken tenders (approx. 2 lbs.)

Instruction:

1. Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat.
2. Cover chicken and refrigerate overnight.
3. Preheat oven to 350 degrees.
4. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

Another variation of the same recipe:

Ingredients

• 4 halves, skinned & boned chicken breasts
• 2 c. half & half
• 1 1/2 c. mayonnaise
• 3 tbsp. mango chutney
• 2 tbsp. dry sherry
• 1 tbsp. sherry vinegar
• 2 tbsp. plus 1 tsp. curry powder
• 1 tsp. turmeric
• 2 c. finely chopped salted roasted peanuts

Instruction:

1. Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them.
2. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.
3. Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor.
4. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts.
5. Refrigerate 30 minutes.
6. Arrange on a serving plate with fancy toothpicks.

The post Oriental Chicken – Tenders Curried Peanut Chicken appeared first on Face and Body Care.

• 2 lb. stewing chicken
• 4 c. water
• 2 1/2 tsp. basil
• 1/2 lb. sm. onions
• 1 bay leaf
• 1 clove garlic
• 5 carrots, sliced
• Parsley and celery leaves

1. Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic. Bring to boil.
2. Lower heat and simmer slowly for 1/2 hour or until chicken is tender. Remove chicken from pan. Cool and carefully skim fat from surface of soup.
3. Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes.

MEATBALLs —

• 1 c. finely minced beef
• 1 egg
• 1 slice crumbly white bread
• 1/2 tsp. salt
• Freshly ground black pepper

1. Mix beef with egg, bread, salt and pepper.
2. Form into small meatballs, add meatballs to soup and simmer for 35 minutes.
3. Meanwhile, skim and bone the chicken. Cut meat into small pieces.
4. Garnish the soup with chicken and serve.

The post Chicken Soup with Tiny Meatballs appeared first on Face and Body Care.