Low Carb Chicken Recipes

Ingredients:

1 free-range chicken - (3 1/2 to 4 lb
1 salt, to taste
1 freshly-ground black pepper, to taste
1/4 lb prosciutto in one piece, diced 1/2 cubes
1/3 cup minced shallots
2 garlic cloves, minced
1/2 cup whole green olives, unpitted
1/2 cup white wine
1 salt, to taste
1 freshly-ground black pepper, to taste

Instructions:

Preheat the oven to 350 degrees.

With a sharp heavy knife, split the chicken down the backbone and open it
up. Turn it breast-side up and flatten with the palm of your hand. Cut a
slit in the skin at the bottom of the breast and slip the "ankles" of the
chicken through the slit. Sprinkle liberally with salt and pepper.

Transfer the chicken, breast-side down, to a lightly oiled roasting pan.
Bake for 45 minutes. While the chicken is baking, prepare and combine the
prosciutto, shallots, garlic and olives.

Remove the chicken from the oven and transfer to a plate. Remove any
accumulated fat from the roasting pan. Scatter the prosciutto mixture
evenly in the roasting pan and add the white wine. Place the chicken
skin-side up into the pan. Bake for 45 minutes longer.

Remove the chicken from the pan. Either carve the chicken or cut it up
into serving pieces. Pour the prosciutto mixture over the chicken and
serve.

This recipe yields 3 to 4 servings.

Total Carbohydrates: 20
Total Carbohydrates minus Fiber: 10.7
Carbohydrates per Serving (4): 5
Carbohydrates per Serving minus Fiber (4) : 2.69

Description:
"This Italian chicken dish will have wonderful smells coming from your
oven -- especially welcoming on a chilly night. Serve it over raw
spinach to make a warm salad. The heat of the chicken will cook the
spinach slightly."

Servings: 4