Category: Uncategorized

Prep:15 minutes ,Cook:30 minutes ,Total:45 minutes ,Serve: 6

Marry me chicken is about to become your new favorite chicken recipe! This crowd-pleaser takes juicy, tender chicken breasts and marries them with an incredible parmesan cream sauce, sun-dried tomatoes, and fresh basil for a rich, flavorful main course everyone will love.

Ingredients

• ▢2 tablespoons olive oil
• ▢3 large chicken breasts approximately 1 ½ to 2 pounds
• ▢salt to taste
• ▢pepper to taste
• ▢2 cloves garlic minced
• ▢¾ cup chicken broth see Notes
• ▢½ cup heavy cream
• ▢⅓ cup freshly grated parmesan cheese at room temperature
• ▢½ cup sun-dried tomatoes
• ▢1 teaspoon dried oregano
• ▢½ teaspoon red pepper flakes
• ▢basil chiffonaded, for garnish

Equipment

• Oven
• Cast iron skillet (or other oven-safe skillets)
• Stove
• Tongs

Instructions 

1 – Preheat the oven to 375° Fahrenheit. Liberally season each chicken breast with salt and pepper on both sides.

2 -Heat olive oil in a cast iron skillet over medium-high heat. When hot, add chicken to the skillet. Sear for 3 to 4 minutes, then flip and sear on another side for 3 to 4 minutes.

3 -Remove seared chicken from the skillet and set aside. Add garlic to skillet and cook until fragrant, approximately 1 to 2 minutes.

4 -Stir in broth and heavy cream, then slowly add grated parmesan, sun-dried tomatoes, oregano, and red pepper flakes.

5 -Bring mixture to simmer, then return chicken breasts to skillet. Quickly flip the chicken a time or two to coat in sauce, then transfer the entire skillet to the oven.

6 -Bake 15 to 20 minutes, or until chicken reaches an internal temperature of 165° Fahrenheit.

7- Remove chicken from skillet and plate with desired sides. Spoon additional sauce from skillet over chicken, garnish with chiffonaded basil, and serve immediately.

Notes

• The sauce will be on the thin side. If you’d like a thicker, creamier sauce, you can thicken it with cornstarch, flour, cream cheese (at room temperature), or a tiny bit of xanthan gum after removing the chicken in the final step.
• Chicken Broth: If you’re watching your sodium intake or you just like a little less of it, use a low sodium chicken broth. If you’re gluten-free you’ll want to make sure you’re using a gluten-free chicken broth!
• Parmesan Cheese: Cold cheese can clump when it’s added to the hot liquid, so make sure it’s at room temperature before you begin. Additionally, remove the skillet from the heat before adding the cheese, to avoid clumping or curdling.
• To Chiffonade the Basil: Stack fresh basil leaves on top of each other, then roll tightly lengthwise. Use a small, sharp knife to slice the roll into thin ribbons. Slice perpendicular to the roll.
• Make it Lower Fat: Use half-and-half instead of heavy cream.
• Make it Dairy Free/Whole30/Paleo: See our recipe for Whole30 Marry Me Chicken!

Nutrition Information

Serving: 1serving, Calories: 290kcal, Carbohydrates: 7g, Protein: 28g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 357mg, Potassium: 789mg, Fiber: 1g, Sugar: 4g, Vitamin A: 509IU, Vitamin C: 7mg, Calcium: 100mg, Iron: 2mg, Net Carbs: 6g

Intermittent fasting is a method of eating that changes between fasting and eating during a period of time. Research shows that intermittent fasting is a method for dealing with your weight and forestall — or even opposite — a few types of infection. Yet, how would you do it? Furthermore, is it safe?

What is irregular fasting?
Many eating regimens center around what to eat; however, discontinuous fasting is when you eat.

With discontinuous fasting, you eat during a particular time. Fasting for a specific number of hours every day or eating only one two or three days per week can help your body consume fat.

Johns Hopkins neuroscientist Mark Mattson, Ph.D., has read up on irregular fasting for quite a long time. According to him, our bodies have developed to have the option to work without food for a long time, or even a few days or longer. In ancient occasions, before people figured out how to cultivate, they were trackers and finders who developed to make due — and flourish — for significant stretches without eating. They needed to: It took a great deal of time and energy to chase the game and assemble nuts and berries.

Indeed, even 50 years prior, it was more straightforward to keep a good weight. Johns Hopkins dietitian Christie Williams, M.S., R.D.N., clarifies: “There were no P.C.s, and T.V. shows wound down at 11 p.m.; individuals quit eating since they hit the hay. Segments were a lot more modest. More individuals worked and played outside and, by and large, getting more exercise.”

These days, T.V., the web, and other amusement are accessible all day, every day. We stay conscious for longer hours to get our cherished shows, mess around, and visit the web. We’re sitting and nibbling the entire day — and a large portion of the evening.”

Additional calories and less action can mean a greater danger of heftiness, type 2 diabetes, coronary illness, and different sicknesses. Logical investigations show that irregular fasting might assist with turning around these patterns.

How does irregular fasting function?
There are a few unique ways of doing irregular fasting; however, they are founded on picking standard time-frames to eat quickly. As an example, you can eat only during eight hour window every day. Or then again, you may decide to eat just a single dinner daily two days per week. There is a wide range of irregular fasting plans.

“Discontinuous fasting diverges from the typical eating design for most Americans, who eat all through their waking hours,” Mattson says. “If a person is eating three meals a day plus snacks , and they’re not working out, then, each time they eat, they’re adding on those calories and not consuming their fat stores.”

Discontinuous fasting works by delaying the period when your body has copied through the calories burned during your last supper and starts copying fat.

Discontinuous Fasting Plans
It’s critical to check with your primary care physician before discontinuing fasting. When you stretch their go-beyond, the actual practice is essential. You can pick a simple approach, which limits day-by-day eating to one six-to eight-hour time span every day. For example, you might decide to attempt 16/8 fasting: eating for eight hours and fasting for 16. Williams seriously loves the day-by-day routine: She says many people think that it is not difficult to stay with this example over the long haul.

Another, known as the 5:2 methodology, includes eating routinely five days every week, and you restrict yourself to one 500–600 calorie feast for the other two days. A model would be assuming you decided to eat regularly all week long aside from Mondays and Thursdays, which would be your one-dinner days.

More extended periods without food, for example, 24, 36, 48, and 72-hour fasting periods, are not better for you and might be risky. Going excessively long without eating may urge your body to begin putting away more fat in light of starvation.

What would I be able to eat during discontinuous fasting?
When you’re not eating, water and zero-calorie drinks, for example, dark espresso and tea, are allowed.

Also, “eating typically” doesn’t mean going off the deep end during your eating periods. You’re not liable to get more fit or better if you pack; you’re taking care of times with fatty lousy nourishment, super-sized singed things, and treats.

In any case, Williams likes discontinuous fasting that it considers a scope of various food varieties to be eaten — and appreciated. “We need individuals to be careful and enjoy eating great, nutritious food,” she says.

Like most nourishment specialists, Williams views the Mediterranean eating routine as a decent plan of what to eat, whether or not you’re attempting discontinuous fasting. You can scarcely turn out badly when you pick complex, crude sugars like entire grains, mixed greens, solid fats, and lean protein.

Discontinuous Fasting Benefits
Research shows that discontinuous fasting periods accomplish more than copy fat. Mattson clarifies, “When changes happen with this metabolic switch, it influences the body and cerebrum.”

One of Mattson’s investigations distributed in the New England Journal of Medicine uncovered information about the scope of medical advantages related to the training. These incorporate a more drawn-out life, a more streamlined body, and a sharp mind.

Is discontinuous fasting safe?
Specific individuals take a stab at intermitting fasting for weight the board, and others utilize the technique to address persistent conditions like touchy inside disorder, elevated cholesterol, or joint pain. Yet, discontinuous fasting isn’t ideal for everybody.

EASY 4 INGREDIENT RECIPE :

1. Chicken Breasts
2. Caesar Salad Dressing
3. Parmesan Cheese
4. Sour Cream

HOW TO MAKE CAESAR CHICKEN

• Course: Main Course
• Cuisine: American
• Keyword: Baked Chicken, Caesar Chicken
• Prep Time: 5 Minute
• Scook Time: 30 Minute
• Stotal Time: 35 Minutes
• Servings: 4
• Calories: 649kcal
• Author: Becky Hardin – The Cookie Rookie

INGREDIENTS

1. 4 chicken breasts boneless, skinless
2. 1 cup Caesar salad dressing (click for homemade recipe)
3. ½ cup sour cream (optional)
4. 1-1½ cup Parmesan cheese grated

INSTRUCTIONS

1. Heat oven to 375F and spray the inside of an 8″ x 11″ baking dish with cooking spray.
2. If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾”-1″ thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.
3. Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breasts then sprinkle grated Parmesan cheese on top.
4. Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F.
5. Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken turns golden brown. It can burn quickly, so watch it closely. When done, a meat thermometer should register 165F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.
6. If desired, garnish with chopped parsley.

NUTRITION

Calories: 649kcal | Carbohydrates: 3g | Protein: 39g | Fat: 52g | Saturated Fat: 15g | Cholesterol: 135mg | Sodium: 1465mg | Potassium: 510mg | Sugar: 2g | Vitamin A: 525iu | Vitamin C: 1.7mg | Calcium: 509mg | Iron: 1.4mg