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The Zone diet is a weight loss regime primarily invented by Barry Sears in a series of books, publications and an associated website. The Zone diet is not exactly a fat reduction diet, nevertheless many 'zone dieters' discover that they really seem to lose weight by following this system.
The main theory of the Zone Diet is that if you were to limit the levels of insulin and glucogen (both hormones), then anti-inflammatory chemicals are released which puts your body in a state of balance that is far more healthy than other diets, known as the 'zone'.
Sears states that if you get into this 'zone', your metabolism is working at its best and, because of this, does not need to build up stores of fat.
The most valuable method of the zone diet is to control the precise ratio of carbohydrates to proteins, and to ensure you get high levels of Omega 3 and omega 6.

French Chicken w/Roquefort and Garlic Recipe

	Category	Cheese Recipes
	Views	52
	Ratings	0

Ingredients And Procedures

9 ea Pieces of skinned chicken

2 tb Garlic puree

1 ea Wedge Roquefort cheese

12 ea Strips of Bacon

1 ea Onion, sliced

4 ea Whole garlic cloves

3 tb Cream or sour cream

1 ea Olive oil as needed

3 tb Liquor

1 ea Salt & pepper to taste

Wrap skinned chicken with bacon and secure with toothpick. In a large pan, heat the garlic cloves in olive oil. Do not brown the cloves, but heat them enough to impart their flavor into the oil. Remove garlic cloves and save. Rub chicken with salt and pepper and sear chicken in olive oil until golden brown. Stir in the sliced onions and 2 of the garlic cloves. Cover pan and place in 350 degree oven for 1 hour. Serve with R/G Sauce. R/G SAUCE: Heat garlic puree gently in 1/3 cup olive oil in pan (do not brown). Add 2 tbsp of your favorite liquor (optional). Stir until melted, 1 crumbled

wedge of Roquefort cheese. Skim fat, and strain the pan juices of the bacon and chicken, and add to the sauce. Mix well while reheating. Serve sauce with the baked chicken and enjoy! Jeff Viets

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<h1>French Chicken w/Roquefort and Garlic</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>9 ea Pieces of skinned chicken <P>2 tb Garlic puree <P>1 ea Wedge Roquefort cheese <P>12 ea Strips of Bacon <P>1 ea Onion, sliced <P>4 ea Whole garlic cloves <P>3 tb Cream or sour cream <P>1 ea Olive oil as needed <P>3 tb Liquor <P>1 ea Salt & pepper to taste <P>Wrap skinned chicken with bacon and secure with toothpick. In a large pan, heat the garlic cloves in olive oil. Do not brown the cloves, but heat them enough to impart their flavor into the oil. Remove garlic cloves and save. Rub chicken with salt and pepper and sear chicken in olive oil until golden brown. Stir in the sliced onions and 2 of the garlic cloves. Cover pan and place in 350 degree oven for 1 hour. Serve with R/G Sauce. R/G SAUCE: Heat garlic puree gently in 1/3 cup olive oil in pan (do not brown). Add 2 tbsp of your favorite liquor (optional). Stir until melted, 1 crumbled <P>wedge of Roquefort cheese. Skim fat, and strain the pan juices of the bacon and chicken, and add to the sauce. Mix well while reheating. Serve sauce with the baked chicken and enjoy! Jeff Viets <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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