I was fiddling around and came up with this one tonight. The kids all loved it! Note that in the sauce recipe where is says Hot Water + Sauce Base I'm referring to a chicken stock concentrate paste that I use as the base for a lot of my sauces. It's equivalent to three cups of chicken stock.

We had this tonight with fresh spring asparagus and romaine salad. (A total EC count of 9.5 for the meal.)

Enjoy.


* Exported from MasterCook *

Parmesan Chicken Bake

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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4 each chicken breast half -- boned and skinned
1 cup parmesan cheese -- grated
1/2 tablespoon paprika
1 teaspoon dried oregano
3/4 teaspoon dried savory
1/2 teaspoon kosher salt
1 tablespoon butter
2 tablespoons extra virgin olive oil
Hungarian Sauce

Mix parmesan, paprika, oregano, savory and salt in a large ziplock bag.

Toss thawed chicken breasts in breading mixture

Place olive oil in the bottom of a glass baking dish.

Add coated chicken breasts

Cut butter into eight pieces, and dot the top of the chicken breasts

Bake at 350 until internal temperature reaches 180 (about 45 minutes)

Serve with Hungarian Sauce (see recipe)

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Per Serving (excluding unknown items): 494 Calories; 36g Fat (66.9% calories from fat); 39g Protein; 1g Carbohydrate; trace Dietary Fiber; 135mg Cholesterol; 796mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat.



* Exported from MasterCook *

Hungarian Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
3 cups hot water
3 teaspoons Sauce Base, Chicken
1 teaspoon paprika
1/2 teaspoon white pepper
2 tablespoons sour cream
1 teaspoon guar gum

Stir sauce base into hot water until smooth

Stir in paprika and white pepper

Melt butter over medium high heat

Whisk in liquid mixture, stirring until nearly boiling

Whisk in sour cream a tablespoon at a time until smooth

When sauce is just starting to simmer, add guar gum

Stir until smooth, then pour into serving dish

Description:
"Similar to mornay sauce but with a Hungarian flavor"
Yield:
"3 cups"
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Per Serving (excluding unknown items): 23 Calories; 2g Fat (94.6% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 23mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat.

Oops. My carb-tracking software doesn't do the math. The effective carbs for the meal was 6.7!

As always, I can't keep from fiddling with it.

Tonight's version of this had some slight modifications to the sauce. I downsized the stock to 2 cups, upped the paprika to 1/2 tablespoon, and added about a teaspoon of heavy cream to the stock before all the spices. Everything else stayed the same.

Mmmmmmm!

But, what is "guar gum"???? I'd LOVE to try this one -- mmmmmmm.

Guar Gum is one of the vegetable gums (Xanthan Gum is also popular) that can be used for sauce thickening in place of starch. A little goes a long way, and it's not heat-reactive like flour or starch, but absorbtive, causing thickening by binding to the water in the sauce.

I found it in the natural foods section of my local QFC (Kroger's), and most health food stores or natural food stores will carry it. The brand I like is Bob's Red Mill.

You can also order it online at the Bob's Red Mill site, or from sources like netrition or carbsmart.