YIELD: 4 servings, each with 4 grams of carbohydrates and 2 grams of fiber, for a total of 2 grams of usable carbs and 43 grams of protein.
INGREDIENTS:
- 4 boneless, skinless chicken breasts
- 6 tablespoons butter
- 8 ounces Camembert
- 1/3 cup slivered almonds
- 4 scallions, thinly sliced
INSTRUCTIONS:
- Place a chicken breast in a large, heavy, zipper-lock bag and, using a hammer, meat tenderizer, or what-have-you, pound it until it’s 1/4 inch thick. Repeat with the remaining chicken breasts.
- Melt 4 tablespoons of the butter in a heavy skillet over medium heat. Saute the chicken until it’s golden on the first side.
- While the first side of the chicken is cooking, divide the cheese into four equal portions, peel off the white rind, and thinly slice each portion.
- Flip the chicken and lay a portion of cheese over each chicken breast.
- Melt the remaining 2 tablespoons of butter in a small skillet, and add the almonds. Stir until they’re lightly golden.
- When the second side of the chicken is golden and the cheese is melted, place each breast on a serving plate, and divide the almonds evenly over them. Scatter a sliced scallion over each breast, and serve.
NOTE:
- If you’re the type of person who likes to multitask, this recipe is for you. If you can slice and peel the cheese while the first side of the chicken cooks and get the almonds toasting, you should be able to get the almonds done just in time to move hot almonds onto just-done chicken breasts.
