• 51e47ac73ba2b07109eadb29357229bc

Greek Chicken Feta Creme Brulee

A totally indulgent meal for low carbers. The carbs are that of a multi-grain bread which does not affect your glycemic index and there is not that much included in recipe. Outstanding taste!

Prep
Cook
Serves 6people
Ingredients
1
chicken breast or 1 cup chicken, cut in 1/2 inch cubes
2
cloves fresh garlic, minced
1
leek, thinly sliced or 1/2 cup chopped red onion
1
tbsp olive oil
8
fresh baby spinach, washed
3
large egg yolks
1
and 1/2 cup half and half or whipping cream
3
feta cheese, crumbled (or substitute grated asiago
1
tbsp minced fresh or 3/4 tsp dried oregano
1
tsp fresh or 1/2 tsp dried rosemary
1/2
tsp salt
freshly ground black pepper
1
cup sourdough or multi-grain bread cut into 1? cubes
2
tbsp extra virgin olive oil
24
Parmesan cheese for topping
Directions
1.
Lightly oil 8 1/2 cup or 6 3/4 cup ramekins or flan dishes.Preheat oven to 300 F.
2.
Saute garlic and leek or onion in olive oil for a few minutes. Add the chicken. If the chicken is already cooked, stir briefly; if the chicken is uncooked, saute with garlic and onion till its cooked. Add spinach for just a moment till wilted. Remove mixture from the heat.
3.
Whisk egg yolks till pale yellow, then add cream, salt, oregano and rosemary. Combine chicken mixture with egg mixture. Toss the bread cubes with olive oil. Ladle the brulee concoction into the ramekins, top with bread cubes and finally, a couple of tsp of Parmesan cheese. Add a rosemary sprig to the top of each ramekin.
4.
Bake filled ramekins in a baking dish and pour hot water into dish till halfway up the sides of the ramekins. Bake for 30 – 35 minutes or until the custard is set, but still jiggly in the middle.
5.
Variation: Leave out the chicken for a vegetarian version. Instead substitute 3 Roma tomatoes, seeded and cut in 1 inch chunks. Add tomato to the leek and garlic, then wilt the spinach as above. Or — add the seeded Roma tomatoes to the chicken recipe.

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