Chicken Escallops with Thyme : Low Carb : Keto

 

Today's recipe suggestion uses chicken, a great favourite in our house. Chicken has many plus points - its versatility, as well as the ease and speed with which it can be cooked - make it one of the most popular meats around. It has a high level of good quality protein, as well as B vitamins, iron, copper and selenium. The pale flesh has a close texture and a mild flavour that pairs up well with many different ingredients. Never eat raw chicken, and always thoroughly wash your hands, utensils and cutting board as soon as you've cut or handled raw chicken.

Did you know that the term escalope originated in France. It first appeared in cookery terminology in the late 17th century in the northeast of rural France. An escalope is a piece of boneless meat that has been thinned out using a mallet, rolling pin or beaten with the handle of a knife, or merely butterflied. The mallet breaks down the fibres in the meat, making it more tender.

So with chicken mentioned in my first paragraph and escalope in my second there are no surprises for guessing the title of the recipe! Yes, it's Chicken Escallops with Thyme.

Ingredients

Serves Four
4 x 150g skinless chicken breast fillets
2 large cloves garlic
6 sprigs fresh thyme
large handful fresh flat-leaved parsley
2 tbsp olive oil
juice of a lemon
salt, to taste
pepper, to taste

Method

1. Put the chicken breasts between 2 sheets of heavy duty cling film and bash them with a rolling pin until they are about 1cm thick, then place in a large shallow non-metallic dish.
2. Peel the garlic and thoroughly crush it using the flat blade of a meat cleaver, or a pestle and mortar. Take the little thyme leaves off the stalks and roughly chop the parsley, then in a small bowl, mix garlic, thyme leaves and most of the parsley with the olive oil, lemon juice and seasoning. Spoon the mixture over the chicken to thoroughly coat (rubbing it in with clean hands), cover and leave for 30 minutes.
3. Heat a large non-stick frying pan or ridged griddle pan and cook the escalopes (with any juices left in the marinating dish) for 3-4 mins each side over medium-hot heat or until cooked through and golden - there should be no pinkness in the centre of the escalopes when cooked. Serve with any pan juices, garnished with remaining parsley. 

Nutrition Per Serving

Carbohydrate 0.6g Protein 36.3g Fat 7g Fibre 0.3g

From recipe idea here

I wonder what vegetable accompaniment you may choose? Fine green beans are nice, perhaps with a few roast celeriac chunks/bites.

If you would like a few more chicken recipes ideas, see here

We bring a variety of articles and recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan