Atkins Chicken Recipes

Ingredients:

4 each cornish game hens
1/2 tsp salt
1/4 tsp pepper
1/2 cup steele's sugar-free apricot jam
1/2 tsp cinnamon
1/4 tsp cardamom
1 tbsp olive oil
1 small shallot, finely chopped
1 cup canned chicken broth
2 tsp thickenthin not/starch thickener

Instructions:

The sweet-tart taste of apricot is comlemented by the fragrant aromas of
cinnamon and cardamom.

1. Heat oven to 450ºF. Rinse hens under cold running water and then drain
and blot dry with paper towels. Place one hen on its breast. With poultry
shears make a lengthwise cut down one side of the backbone to the tail.
Repeat on other side of backbone; remove and discard backbone. Remove and
discard fat inside the body and neck cavities. Place hen cut-side down and
flatten with your hands. Transfer to a baking sheet. Repeat with remaining
hens. Sprinkle with salt and pepper.

2. In a small bowl, mix jam, cinnamon and cardamom.

3. Cook 25 minutes, until no longer pink inside and juices run clear.

4. Heat broiler. Brush reserved glaze on hens. Broil 6” from heat source 2
minutes, until browned. Remove from broiler. Transfer hens to a serving
platter; tent with foil to keep warm.

5. In skillet over medium heat, heat olive oil. Add shallots and cook 2
minutes, stirring occasionally, until softened. Carefully pour accumulated
juices from the baking sheet into skillet. Add chicken broth. Bring to a
boil over medium-high heat. Whisk in thickener. Simmer 1 minute until
thickened. Transfer sauce to a gravy boat.

Cardamom is a spice used in Indian and Scandinavian cuisines. It can be
found in most supermarkets.

Prep time: 20 minutes

Bake/Cook time: 35 minutes

Carbohydrates: 4 grams Net Carbs: 3.5 grams

Fiber: 0.5 grams

Protein: 81 grams

Fat: 69 grams

Calories: 994

Servings: 4