Skip to main content

Featured

Heaven and Hell Cake Recipe

 Heaven and Hell Cake Recipe Heaven and Hell Cake Recipe A divine combination of angel food cake and devil’s food cake, layered with a luscious peanut butter mousse and finished with a rich ganache. This cake is a true indulgence! Ingredients: For the Angel Food Cake: 1 cup cake flour 1 ½ cups granulated sugar (divided) 12 large egg whites (room temperature) 1 ½ teaspoons cream of tartar ½ teaspoon salt 1 teaspoon vanilla extract For the Devil’s Food Cake: 1 cup all-purpose flour ½ cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ½ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract ¾ cup buttermilk For the Peanut Butter Mousse: 1 ½ cups heavy cream ½ cup powdered sugar 1 cup creamy peanut butter ½ teaspoon vanilla extract For the Chocolate Ganache: 1 cup heavy cream 8 oz dark chocolate, chopped Instructions: Step 1...
Post a Comment
Read more
Labels

Baked Pesto Chicken, Low Carb Recipe

Baked Pesto Chicken (Low Carb Recipe)


Baked Pesto Chicken (Low Carb Recipe)

This Baked Pesto Chicken is an effortless and flavorful low-carb recipe that's perfect for weeknights or entertaining. With just a handful of ingredients, you'll have a cheesy, savory dish ready in no time.

Ingredients (Serves 4):

  • 4 boneless, skinless chicken breasts
  • 1/2 cup basil pesto (store-bought or homemade)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Optional: Cherry tomatoes, sliced (for garnish)
  • Fresh basil, for garnish

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or nonstick spray.

  2. Prepare the Chicken:

    • Season both sides of the chicken breasts with salt and pepper. Place them in the prepared baking dish.

  3. Add the Pesto:

    • Spread an even layer of pesto over the top of each chicken breast.

  4. Top with Cheese:

    • Sprinkle the mozzarella cheese evenly over the pesto-covered chicken. Follow with a sprinkle of Parmesan cheese.

  5. Bake:

    • Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/74°C). If desired, broil for the last 2-3 minutes to make the cheese golden and bubbly.

  6. Serve:

    • Garnish with cherry tomato slices and fresh basil, if using. Serve alongside a green salad, cauliflower rice, or roasted vegetables for a complete low-carb meal.

Tips:

  • For juicier chicken, use chicken thighs instead of breasts.
  • Add a layer of sliced zucchini or spinach under the chicken for extra veggies.
  • Make it dairy-free by using a vegan pesto and cheese substitute.

Enjoy your delicious and easy Baked Pesto Chicken—a simple, satisfying, and low-carb delight! 🌿🍗

Labels:

Comments

Post a Comment

Popular Posts