Mushroom Provolone Stuffed Chicken-- low carb
5-6chicken breasts, boneless and skinless
1 cegg substitute (like egg beaters)
1 cinstant potato flakes, dry
1/4-1/2 cgrated parmesan cheese
2 Tbspmrs dash tomato basil garlic seasoning
2 Tbspdried parsley flakes
1-2 tspmccormick's garlic bread sprinkle
2-4 ozfresh sliced mushrooms
3-4 slicesmoked provolone cheese
How to Make Mushroom Provolone Stuffed Chicken-- low carb
- 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.
- 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.
- Nutritional Info: per serving
Total Fat: 18.4g/ Sat Fat: 7.5g
Total Carbs: 4.6g/ Sugars: 0.6g