Mushroom Provolone Stuffed Chicken-- low carb

Teresa Jacobson


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!

★★★★★ 1 vote
20 Min
50 Min


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
3-4 slice
smoked provolone cheese


1Preheat 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.
2Saute mushrooms in butter until cooked through. Set aside to cool slightly.
3Rinse 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.
4Slice 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.
5Bake for about 50-60 minutes or until cooked through. Serve immediately.
6Nutritional 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 Mushroom Provolone Stuffed Chicken-- low carb

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