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.

• 4 boneless, skinless chicken breast halves (about 1 lb.)
• 1 egg white
• 1 Tablespoon cornstarch
• 1 Tablespoon dry white wine or sherry
• 4 green onions
• 1 teaspoon minced ginger root
• 3 teaspoons minced fresh garlic (about 6 medium cloves)
• 2 Tablespoons vegetable oil
• Hot cooked rice

SAUCE

• 1 teaspoon crushed chili paste (sambal oelek) or more to taste
• 2 teaspoons sugar
• 1 teaspoon cornstarch
• 2 teaspoons rice vinegar
• 1 Tablespoon water
• 2 Tablespoons dry white wine or sherry
• 2 Tablespoons soy sauce

1. Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid.
2. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS corn stach and 1 TBS wine, stirring until cornstarch is dissolved.
3. Add chicken and mix well to coat all pieces.
4. Let stand at room temperature 30 minutes.
5. Meanwhile, slice green onions on the diagonal into very thin slices.
6. Mince ginger root and garlic. Combine Sauce ingredients, mixing well.
7. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink.
8. Remove chicken with aslotted spoon.
9. Add onions, ginger and garlic to wok and stir fry about 30 seconds, until ginger and garlic are fragrant but not brown.
10. Return chicken to wok, re stir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well
    combined, hot and bubbly and thickens slightly.
11. Turn off heat and splash with about 1 tsp of dark sesame oil.

Serve over rice.

Makes 4 servings.

The post CHINESE GARLIC CHICKEN appeared first on Face and Body Care.

Ingredients:

• 4 dried mushrooms
• 4 oz shelled walnuts
• 1/3 cup oil
• 3 lb chicken
• 1 tsp cornstarch
• 1 tblsp sherry
• 2 tblsp soy sauce
• 1 tsp salt
• 1 tsp brown sugar

Instructions:

1. Soak the mushrooms in hot water for 10 minutes.
2. Chop the walnuts and fry in 2 tablespoons of the oil for 2 minutes.
3. Drain on absorbent kitchen paper to remove all traces of oil.
4. Cut the chicken meat into small pieces, fry in remaining oil for 3 minutes over fierce heat, stirring all the time.
5. Mix the cornstarch to a smooth paste with the sherry, soy sauce, salt and sugar.
6. Add to the chicken and mix well.
7. Drain the mushrooms and chop roughly, add to the pan and cook for 2 minutes.
8. Add the walnuts.

The post CHICKEN DICE WITH FRIED WALNUTS appeared first on Face and Body Care.

Ingredients

• 3-4 Chicken Breast – boneless, skinless
• 1/4 C olive oil
• 1/2 C Onion, chopped
• 1 tsp salt
• 1/4 tsp pepper
• 3 cloves garlic, diced
• 1/2 C chicken broth
• 8 oz package mushrooms

Steps

1. Brown chicken slowly in oil
2. Add onion Cook until soft drain and season chicken with salt and pepper
3. Add oregano, garlic broth and mushrooms Scrape bottom of pan to loosen browned bits
4. Cover and cook over low heat 30 minutes
   

The post Chicken With Oregano And Mushrooms appeared first on Face and Body Care.

~~Marinade~~

1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white

~~Seasoning sauce~~

1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch

Cut chicken into 1” cubes. Combine marinade ingredients, add chicken and mix well. Let stand 1/2 hour.

Heat oil in wok, add chicken and stir-fry until browned. Remove chicken and drain well. Stir-fry ginger, onion, pepper and bamboo
shoots for about 1 minute until vegetables are crisp-tender.

Combine ingredients for seasoning sauce in a small bowl, mix well and add to wok. bring to boil. Add chicken to boiling sauce. Stir-fry chicken until coated with sauce.

Add almonds, mix well and serve hot.

The post Chinese Almond Chicken – Fried & Crispy appeared first on Face and Body Care.

Ingredients

Cooking spray
1 onion, finely chopped
1 large yellow bell pepper, finely chopped
1 small eggplant, finely chopped
3 garlic cloves, minced
1/4 teaspoon freshly ground black pepper
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons dry white wine
1 (4-ounce) jar diced pimiento, drained
3 (6-ounce) packages Italian-style chopped cooked chicken breast (about 4 cups)

Steps

Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add onion and next 4 ingredients; sauté 8 minutes or until vegetables are tender.
Add chicken broth and wine; cook 1 minute. Remove from heat; stir in pimiento and chicken.

Enjoy!

The post Chicken and Vegtable Toss appeared first on Face and Body Care.