Low Carb Savory Italian Grilled Chicken

1. To grill, skin chicken breasts and rub in pepper to taste.

2. Blend basil, olive oil, butter, garlic and parmesan cheese at low speed using an electric blender, chopper or processor till smooth.

3. Baste chicken lightly with mixture.

4. Grill over medium coals basting during cooking time with basil sauce.

5. During this time add the rosemary branches to coals for added smoke flavor.

6. Do this 2 or 3 times.

7. Grill 10 minutes each side depending on barbecue temperature.

8. Garnish with fresh basil and serve this grilled chicken recipe with rice or Italian pasta.

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Nutrient	Quantity
Total fats	334.8391 g
Protein	580.7031 g
Carbohydrates	20.6894 g
Energy	5532.3488 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.8113 g
Water	1897.896 g
Aspartic acid	51.6296 g
Calcium, Ca	608.2013 mg
Lutein + zeaxanthin	1.44 g
Fiber, total dietary	5.769 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	1.1 g
Niacin	273.2799 mg
Vitamin A, RAE	656.9738 g
Arginine	36.7226 g
Riboflavin	2.6317 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total saturated 20:1	2.9335 g
Glutamic acid	86.1707 g
Sodium, Na	1819.0912 mg
Fatty acids, total saturated 16:1 undifferentiated	14.3775 g
Total lipid (fat)	334.8391 g
Manganese, Mn	1.5146 mg
Proline	26.4605 g
Fatty acids, total saturated 16:0	61.8152 g
Fatty acids, total saturated 8:0	0.0028 g
Choline, total	1829.1851 mg
Sugars, total	0.165 g
Serine	20.4399 g
Fatty acids, total saturated 10:0	0.0065 g
Fatty acids, total saturated 18:0	16.9927 g
Fatty acids, total saturated 20:4 undifferentiated	1.3608 g
Vitamin B-6	14.6299 mg
Selenium, Se	455.2215 g
Ash	30.9427 g
Vitamin D	435.4492 IU
Fatty acids, total saturated 18:1 undifferentiated	135.5607 g
Pantothenic acid	22.3513 mg
Phenylalanine	22.7908 g
Copper, Cu	2.0601 mg
Betaine	239.5511 mg
Thiamin	2.5049 mg
Retinol	655.1238 g
Methionine	15.682 g
Iron, Fe	22.3509 mg
Carbohydrate, by difference	20.6894 g
Phosphorus, P	5235.48 mg
Folate, total	169.1823 g
Tocopherol, gamma	2.0811 mg
Fatty acids, total saturated 4:0	0.0081 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2722 g
Alanine	32.8754 g
Cholesterol	1742.7968 mg
Valine	28.3831 g
Fatty acids, total saturated 18:2 undifferentiated	65.0453 g
Glycine	34.1707 g
Fatty acids, total saturated 14:0	2.2743 g
Zinc, Zn	24.8109 mg
Isoleucine	29.4093 g
Fatty acids, total saturated 12:0	0.2792 g
Fatty acids, total polyunsaturated	71.68 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	42.5948 g
Vitamin A, IU	2307.4527 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.2722 g
Folate, DFE	169.1823 g
Tryptophan	6.69 g
Vitamin C, total ascorbic acid	2.808 mg
Phytosterols	119.34 mg
Fatty acids, total saturated 20:0	0.2236 g
Fatty acids, total saturated 6:0	0.0048 g
Tyrosine	19.0704 g
Vitamin B-12	9.3083 g
Vitamin K (phylloquinone)	32.681 g
Fatty acids, total saturated	84.0464 g
Histidine	17.3343 g
Fatty acids, total monounsaturated	154.3119 g
Threonine	24.1078 g
Folate, food	169.1823 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin D (D2 + D3)	10.8862 g
Vitamin E (alpha-tocopherol)	15.1064 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.5443 g
Fatty acids, total trans	2.8576 g
Magnesium, Mg	742.2394 mg
Lysine	47.3141 g
Potassium, K	6302.4564 mg
Cystine	7.6789 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0.25 cup	342	15.714	28.8
Garlic	3 cloves	13.41	2.9754	0.045
Olive oil	0.25 cup	477.36	0	54
Chicken breast	6	4681.0788	0	251.7441
Parmesan cheese	1 tablespoon	18.5	2	0.25
Rosemary	3 sprigs	0	0	0
black pepper	0	0	0	0
basil leaf	0.25 cup	0	0	0