Mushroom Provolone Stuffed Chicken-- low carb

Teresa Jacobson

By
@foundmyzen

Trying to make "eating healthy" taste good can sometimes be a challenge. Chicken is so versatile that I make it often but it can't get boring if it tastes spectacular! The flavors here blend and expand on your palate so you can enjoy it to the final bite!


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Comments:

Serves:

5-6

Prep:

20 Min

Cook:

50 Min

Method:

Bake

Ingredients

5-6
chicken breasts, boneless and skinless
1 c
egg substitute (like egg beaters)
1 c
instant potato flakes, dry
1/4-1/2 c
grated parmesan cheese
2 Tbsp
mrs dash tomato basil garlic seasoning
2 Tbsp
dried parsley flakes
1-2 tsp
mccormick's garlic bread sprinkle
2-4 oz
fresh sliced mushrooms
1 Tbsp
butter
3-4 slice
smoked provolone cheese

Directions Step-By-Step

1
Preheat oven to 375 degrees F. Line a jelly roll pan (or a cookie sheet with a lip) with foil and spray generously with nonstick spray.
2
Saute mushrooms in butter until cooked through. Set aside to cool slightly.
3
Rinse chicken breasts with water and pat dry with paper towels. In a shallow bowl combine potato flakes, parmesan cheese, Mrs Dash, parsley flakes, and the garlic bread sprinkles; mix well. Pour egg substitute into a separate shallow dish; set aside.
4
Slice a pocket into each chicken breast but don't cut all the way through. Stuff with a half slice of provolone and a spoonful of the sauteed mushrooms. Dip whole breast into egg substitute coating all sides; then roll in potato flakes mixture covering thickly. place on prepared pan. Repeat with other pieces of chicken.
5
Bake for about 50-60 minutes or until cooked through. Serve immediately.
6
Nutritional Info: per serving
Calories: 412
Total Fat: 18.4g/ Sat Fat: 7.5g
Cholesterol: 154mg
Sodium: 422mg
Total Carbs: 4.6g/ Sugars: 0.6g
Protein: 54.5g

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Fat, Low Carb
Collection: Healthier Fare
Other Tag: Healthy