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(key to abbreviations at bottom)

I got many of these recipes from various sites and lists, and do not know who originated most of them. If you recognize a recipe as yours, please let me know and I'll be happy to give you credit.

Chicken Dijon Ranch
Rani's Chicken Francaise
Mustard Chicken
Chicken Balsamic Vinegar Sauce
Cheesy Chicken
Chicken Alfredo
Lorna's Chicken Dijon Quiche
Hot or Cold Chicken Salad
Spicy Chicken Hash
Crispy Chicken w/"Honey" Mustard
Ranch Chicken
Monterey Chicken
Chicken Low-Carbonara
Turkey "Rani"cotti
Rolled Mozzarella Chicken
Country Chicken
Chicken Divan
Chicken Fajita Casserole
Orange Chicken Stir-Fry
Chicken Parmesan
Sausage, Mushroom, Cheese Casserole
Chicken Cakes (like crab cakes)
Chicken w/Basil Cream Sauce
Amaretto Chicken
Southwestern Chicken
Terry's Cilantro Cream Chicken

"back to top"


12 oz chicken breasts
1/4 c ranch dressing
1 T dijon
2 t butter
splash white wine

Saute chicken in butter til done and remove from pan. Pour wine into skillet; cook over med high heat, scraping up browned bits. Mix dressing and dijon and whisk into wine in pan. Serve over chicken. (2 servings,3 carbs, 0 fiber, 386 cal, 22 fat, 41 prot.


1 egg
1/4 c grated parmesan
2 T butter
1 T lemon juice
12 oz chicken breasts, pounded thin
cream (optional)

Melt butter in pan. Beat egg in bowl and add cheese til consistency of thick batter like cornmeal muffin mix. Add splash lemon juice. Thickly coat chicken breasts with batter and drop into sizzling hot melted butter. May need to add more butter. When done, remove from skillet. Can add a little cream, or broth and/or lemon juice to deglaze the pan and make a little gravy. (serves 2, 1 carb, 0 fiber, 369 cal, 19 fat, 46 protein)


12 oz boneless, skinless chicken breasts
3 T butter, melted
2 t dijon mustard (1.8)
shake or two of: garlic powder, thyme
sage, cinnamon, paprika, pepper (2?)
2/3 cup crushed pork rinds
2 T grated parmesan (.4)
1 1/2 t soy flour (1)
2 T butter

Preheat oven 350. Melt 3 T butter and mix with mustard, garlic and all spices. Mix crushed pork rinds, parmesan and soy flour and place in shallow dish. Cut each breasts in half lengthwise. Coat chicken well with mustard mixture, then roll in rind mixture. Place in shallow baking dish, dot with butter, and bake covered about 30 minutes, then uncover and bake additional 15 minutes. (Serves 2 @ 1 carb, 0 fiber, 529 cal, 36 fat, 48 protein)


12 oz chicken breasts
2 T butter
1 T oil
1 T chopped onions
4 T balsamic vinegar
1 1/2 c chicken broth
1/2 pkg frozen spinach, WELL DRAINED
5 sun dried tomatoes, sliced
1 sm tomato, chopped

Saute chicken in 1 T butter and 1 T oil; sprinkle with salt & pepper. Remove when done. Saute onions few minutes. Add vinegar and bring to boil. Boil 3 minutes, or til reduced to a glaze, stirring. Add broth and boil til reduced to 1/2 cup. Add spinach and dried tomatoes. Remove pan from heat, whisk in 1 T butter. Serve over chicken, and top with chopped tomato. (Serves 3 @ 16 carbs, 6 fiber (10 net carbs), 454 cal, 22 fat, 49 protein).


12 oz chicken breasts
1 T butter
3 thin ham slices
1/2 c cheddar
1/2 c cream
salt, pepper, garlic powder
1/4 t liquid smoke

Pound chicken, then saute in butter til done. Add ham slices to pan and warm. Remove chicken and ham. Melt little butter in pan, add cream, seasonings and liquid smoke. Add cheese and stir til melted. Put ham slice on each chicken breast and pour sauce over top. (Serves 2 @ 3 carbs, 0 fiber, 613 cal, 43 fat, 53 protein) 


12 oz chicken breasts
1/4 c soy flour
1 T oil
1 T butter
1 c sliced mushrooms
1/2 c 5 Brothers Alfredo Sauce

Mix spices with flour and drip chicken. Saute in oil and butter til done and remove from pan. Add a little butter and saute mushrooms. Stir in alfredo sauce and stir til warm. Serve over chicken. (Serves 3 @ 5 carbs, 0 fiber, 483 cal, 31 fat, 44 protein)


1 c sliced mushrooms
1/4 cup chpd onion
1 minced garlic clove
2 T butter
6 oz cubed, cooked chicken breast
1 t Italian seasoning
1/4 cup white wine
1 oz grated Parmesan
2 oz cheddar and/or Monterey Jack cheese
3 eggs
3/4 cup light cream + 1/4 cup water
1 T dijon mustard

Preheat oven to 350. Grease 9" pie pan. Saute mushrooms and onion in butter til tender. Add garlic, then stir in chicken and seasoning and wine. Cook over med heat til liquid evaporates (few minutes). Spread mixture in bottom of pie pan. Sprinkle with cheeses. Beat together cream, water, eggs and dijon, and pour over the chicken and cheese. Bake 40-45 minutes, til mixture looks "set". (Serves 3 @ 7 carbs, 1 fiber (6 NET carbs) 463 cal, 34 fat, 30 protein) 


8 oz chicken
3-4 T mayonnaise
1 c shredded Cheddar cheese
1 T dijon mustard
1 T ea chopped: onion, red pepper, parsley
4 slices bacon, cooked crisp, crumbled

Mix all ingredients together. Place in refrigerator to cool or bake at 350 for 20 minutes til hot and bubbly.

(Serves 2 @ 3 carbs, 0 fiber, 582 cal, 44 fat, 45 protein)


3 T butter
1 cup cream (16)
1 cup chicken broth
salt, pepper, Old Bay seasoning
thickener (guar gum or notStarch)
2 T butter
1 med onion, chopped (14)
1 red pepper, chopped (10)
8 oz mushrooms, sliced (3)
1-2 cups diced cooked chicken

Mix all sauce ingredients except thickener and heat in pot. Mix thickener with little water and stir in. Cook til thickened. Sauce onion and pepper in butter. Add mushrooms and salt, pepper and parsley and saute til done. Mix in chicken and sauce, and serve. (Serves 4 @ 9 carbs, 2 fiber (7 NET carbs), 494 cal, 38 fat, 30 protein)

Original called for all ingredients to be transferred to baking dish, and baked at 400 for 30-40 min. This was quicker and tasted great.


16 oz boneless skinless chicken breasts
1/3 c sour cream
2 T heavy cream
2 T brown mustard
2 eggs
crushed pork rinds

Cut each breast into 4 slices. Mix sour cream, cream, mustard and eggs with a little water (to pancake batter thickness) and dip chicken in batter. Roll in pork rinds til covered and place in glass baking dish sprayed with PAM. Spray tops of chicken breasts with PAM. Bake at 350 for 25 min. (Serves 3 @ 3 carbs, 0 fiber, 360 cal, 18 fat, 46 protein)


1/2 c mayo
1 T brown mustard
1 pkt sweetener

Mix and use as dipping sauce. Totals: 1 carb, 0 fiber, 802 cal, 94 fat, 2 protein


3 boneless chicken breasts
1/2 pkg Hidden Valley dry Ranch Dressing*
3 slices bacon (.7)
1 c shredded Cheddar (4.8)

Lay chicken breasts in bottom of casserole dish. Sprinkle dry dressing mix on top. Lay bacon across, and top with cheese. Cover with foil. Bake at 350 for 45 minutes. Remove foil and bake open additional 15 min. (Total 7.5 carbs - serves 2 @ 3.8 ea)

*It was difficult to figure the carbs because the pkg has listing for 2 T prepared mix, not dry mix. I used 2 carbs as a conservative extimate, which is included in the count above.)


12 oz boneless skinless chicken breasts
3/4 c Ragu Cheese Creations Roasted Garlic Parmesan Sauce
1 c shredded Mozzarella

Preheat oven 350. Saute chicken in butter sprinkled with seasoned salt just til browned on both sides. Place small amount of sauce in bottom of baking dish. Put chicken on top of sauce. Top with shredded cheese and rest of sauce. Bake 40 min or til chicken done. (Serves 2 @ 6 carbs, 0 fiber, 518 cal, 30 fat, 55 protein).


3 boneless chicken breasts
3/4 cup bbq sauce
6 slices bacon
6 oz shredded Cheddar

Pound chicken breasts til thin. Saute in pan until just about done. In the meantime, cook the bacon (I use the microwave). Pour about 1/4 cup bbq sauce over each breast, top with 2 pieces of bacon, and sprinkle with cheese. Cover just until cheese melts and serve. (Serves 2 @ 7 carbs, 0 fiber, 639 cal, 40 fat, 66 protein)


16 oz ricotta cheese
1 c shredded mozzarella
2 eggs
1/4 cup grated parmesan
1 t Italian herbs
pinch nutmeg
salt & pepper
8 slices deli turkey breasts, sliced about the thickness of a tortilla
1 cup tomato sauce

Mix ricotta, eggs, 3/4 cup mozzarella, parmesan and spices. Spoon filling down center of each turkey sliced, dividing evenly among 8 slices. Roll up. Spoon 1/2 cup sauce onto bottom of casserole dish. Lay rolled-up "manicotti" on sauce, top with rest of sauce. Sprinkle with remaining mozzarella. Bake at 350 til heated and cheese on top is bubbly. (Serves 4 @ 8 carbs, 1 fiber (7 NET carbs), 421 cal, 26 fat, 37 protein)


12 oz boneless chicken breasts
2 slices ham lunchmeat
2 oz. mozzarella
crushed pork rinds
3 T grated Parmesan

Preheat oven to 350. Mix rinds and parmesan. Pound chicken breasts flat. Sprinkle with salt, pepper, garlic & onion powder. Place 1/2 slice ham and some mozzarella on each breast. Roll up and dip in rind-parmesan mixture. Place in baking dish seam down, and bake 20-25 minutes. (Serves 2 @ 1 carb, 0 fiber, 405 cal, 17 fat, 58 protein).

My husband loved this, but he likes his chicken a little drier than I do. Next time, I would pour some chicken gravy over.


2 T olive oil
16 oz chicken breasts
soy protein isolate (for breading)
2 chopped garlic cloves
1 cup mixed red & green pepper, cubed (11)
1/4 cup chopped onion
1 cup diced canned tomatoes

Bread chicken and saute in oil til done. Remove from pan and keep warm. Add little oil to pan, saute peppers, garlic, onion and mushrooms. Season with basil, oregano, thyme, parsley, Old Bay (or your choice). Add tomatoes and liquid, breaking up tomatoes with spoon. Pour sauce over chicken and serve. (Serves 4 @ 6 carbs, 2 fiber (4 NET carbs), 212 cal, 8 fat, 27 protein)


1 1/2 c broccoli, cooked
1/2 c mayo
1/2 c sour cream
2 T white wine
1 t chicken bouillon
1/2 t paprika
1/2 t dry mustard
1/4 t curry powder
12 oz chicken breasts, raw, cut in cubes

Preheat oven 350. Mix all ingredients except broccoli and chicken. Stir in chicken, then broccoli. Spoon into 13x9" pan and bake 25 min. Top with parmesan and bake additional 5 min. (Serves 2 @ 6 carb, 2 fiber (4 NET carbs),780 Calories, 64 Fat, 48 protein)

This was very tasty and the chicken was really moist and tender. I would have liked more sauce, though, and will increase that next time.


1 T oil
1 lb chicken breast, cut in strips
2 t taco seasoning mix
salt, pepper, garlic powder
1/2 cup onions, thinly sliced
1 cup red & green pepper strips
1/2 cup salsa
8 oz jack cheese, shredded

Preheat broiler. Brown chicken in oil, and stir in seasonings. When chicken done, remove from pan. Add onions and peppers and cook few minutes til crisp-tender. Put chicken into casserole dish. Top with onions and peppers. Spread salsa on top and sprinkle with cheese. Put under broiler for few minutes til cheese bubbly and melted. (Serves 3 @ 9 carb, 2 fiber (7 NET carbs) 527 Calories, 29 fat, 55 protein)


3 chicken breasts, cut into strips
1 tbsp olive oil
1/2 cup water
1/4 cup DaVinci orange syrup*
1 tsp guar gum
salt and pepper
1/4 tsp ground ginger
1/4 cup soy sauce
3/4 cup red pepper, chopped
1/4 cup onion, chopped
1 cup bok choy, shredded

Heat oil in pan. Sprinkle chicken with salt, pepper, garlic powder and ginger and saute til almost done. Remove from pan. Saute vegetables in little more oil for few minutes. Mix all other ingredients well, making sure guar gum is well dissolved. Return chicken to pan, then add sauce. Stir for a few minutes until everything is coated and hot. (Serves 2 @ 9 carb, 2 fiber (7 NET carbs), 294 cal, 9 fat, 42 protein).

*I didn't have the orange syrup, so I made my own, mixing 1/4 cup water, 1/2 tsp orange extract, and 3/4 t liquid splenda. (If you don't have the liquid, use 6 pkts Splenda, but add 3 carbs to the total).

This was excellent! The sauce was very different and flavorful. You could use any veggies you want.


3 chicken breasts
1 egg 1/2 cup crushed pork rinds
oregano, garlic powder, parmesan
3/4 cup tomato sauce (Ragu Pizza Sauce)
1 1/2 cups shredded mozzarella

Preheat oven 350. Mix rinds with spices and parmesan in shallow bowl. Beat egg in another bowl. Dip each chicken piece in egg, then roll in crumb mixture. Lay in sprayed baking dish. Bake chicken 35 min. Add about 1/4 cup tomato sauce over each breast, and sprinkle each with 1/2 cup mozzarella. Return to oven and bake additional 10 min (or til chicken no longer pink). (Serves 2 @ 7 carb, 1 fiber (6 NET carbs), 600 Calories, 31 fat, 70 protein)

This was quick and easy and the chicken was really tender and moist.


3-4 chicken breasts, pounded even but not too thin
salt, pepper, garlic powder
2 tbsp olive oil
1/4 lb. sausage
4 oz cream cheese, soft
1 cup shredded cheddar, divided
8 oz fresh mushrooms, sliced

Season chicken, brown 3 minutes each side in oil. Set aside. Crumble and cook sausage til brown. Drain well. Preheat oven to 350. Spray casserole dish and place mushrooms in bottom. Place chicken on top. Mix sausage, cream cheese, 1/2 cheddar and spoon (and smooth) over chicken. Cover and bake 30 min. Remove cover, sprinkle with remaining cheese and bake 15 min until chicken completely cooked. Serves 3 @ 5 carb, 1 fiber, 972 Calories, 69g Fat, 77g Protein

This was SO good!

CHICKEN CAKES (like crab cakes)

2 chicken breasts, shredded
1/4 cup pork rind crumbs
1/3 cup mayonnaise
1/4 cup onions, chopped
1 tbsp lemon juice

Mix ingredients and form into patties (I got 5). Heat oil in pan, then coat each pattie with crushed pork rinds. Cook til outside crisp, turn and cook til other side crisp. Serves 2 @ 2 carbs, 0 fiber, 417 cal, 34 fat, 29 protein) (Counts are without the oil for frying).

These had a great crunchy outside, and since the chicken was cooked, you didn't need to worry about making sure they were done inside.


1/2 cup chicken broth
1/2 tsp ea. garlic powder, Italian seasoning
salt & pepper
1/2 cup heavy cream
4 tbsp prepared pesto sauce
2 tbsp parmesan
3 chicken breasts

Cook the chicken any way you like. (I sauted the breasts in frying pan, then lowered the heat, covered and cooked about 10 minutes til no longer pink inside). Sauce: in large skillet bring broth and seasonings to boil. Let cook til about 1/2 volume. Stir in cream, and again cook down til about 1/2. Whisk in prepared pesto and parmesan. Serve over chicken. (Sauce makes enough for 5 chicken breasts @ 2 carbs, 157 cal, 15 fat 4 protein)


3 boneless chicken breasts
1 tbsp soy flour (or protein powder)
salt, pepper, paprika, garlic powder
1/2 Tbsp olive oil
1/2 Tbsp butter
2 tsp dijon mustard
1/4 cup SF orange syrup
1/4 cup SF amaretto syrup

Preheat oven to 350. Combine flour and spices and coat chicken. Heat oil and butter in skillet and saute chicken til brown, 3-4 minutes per side. Remove and put in casserole dish. To skillet, add mustard and SF syrups. Boil, stirring til slightly thick, about 3 min. Pour sauce over chicken and bake, covered for 20 min. Serves 3 @ 2 carbs, 1 fiber, (1 NET carb) 203 cal, 5 fat, 36 protein.

I browned the chicken in the pan, removed the chicken to make the sauce, and returned the chicken to the pan, covered and simmered for about 20 min til chicken was done.


1 Tbsp oil
1 tbsp butter
2 garlic cloves, minced
4 chicken breasts, chunked
taco seasoning
1 cup chicken broth
4 oz canned green chiles
1 tsp prepared mustard
1 cup sour cream
8 oz Sergento 4-cheese Mexican blend

Melt oil and butter in frying pan. Add chicken, sprinkle with taco seasoning, and brown. Add garlic and saute. Add chicken broth, undrained chiles and mustard. Simmer, uncovered, until liquid cooks down and is syrupy. Add sour cream and heat. Sprinkle with cheese. Cover and simmer few minutes until cheese melted. Serves 4 @ 6 carb, trace fiber, 429 cal, 38 fat, 18 protein.



4 chicken breasts
3 oz cream cheese
3/4 cup heavy cream
juice of 1 lime
salt and pepper
1/2 cup chopped (fresh) cilantro

Brown chicken in butter and season with s&p. Remove chicken from pan and add cream cheese in cubes with butter and drippings from chicken. Add whipping cream, lime juice and cilantro. On med. heat, stir all ingredients until melted. Put chicken back in sauce mixture. Cover and cook on low 15 min til chicken is done. Serves 4 @ 2 carb, trace fiber, 840 cal, 93 fat, 4 protein.

The sauce kind of broke down and was oily, but it tasted so good. I might try cooking the chicken entirely, then making the sauce and just reheating the chicken, but I'm not sure if the taste would be as good.

("back to top")


 Key to Abbreviations:



SF=sugar free 

AS=artificial sweetener 

 FF-fat free 

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