I have never been a fan of chicken breasts–they’re usually too dry, they have a rope-like texture, and they were always a part of my parents’ “healthy” dinners (boiled chicken, steamed broccoli, and a large helping of white rice). Indeed, experimenting with this recipe was the first time I’d bought a package of breasts in well over a year. Despite my misgivings, this dish turned out great. The breading was crunchy, the chicken was moist, and the sauce was full of creamy flavor. Best of all, it was low carb and gluten free.
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can get unreasonably pricey. Grinding it at home is a fresher, less expensive alternative that has saved the LowCarbist a pretty penny this holiday season.
