Juicy and tender mushroom stuffed chicken breast
- Replies 11
What could be more injoyable.
H
Juicy and tender mushroom stuffed chicken breast recipe in a creamy mustard garlic sauce. Low carb and keto-friendly chicken recipe that’s perfect for a weeknight dinner the whole family can enjoy.
Ingredients
• 2 tbsp olive oil divided
• 8 oz brown mushrooms sliced
• 4 cloves garlic minced
• 4 chicken breasts skinless and boneless
• Kosher salt and ground pepper to taste
• 1 tsp onion powder
• 1 tsp Italian seasoning
• 8 slices mozzarella cheese
Creamy sauce:
• 2 large cloves garlic minced or finely chopped
• 1 tbsp Dijon mustard
• 1 tbsp gluten-free flour
• 1 cups almond milk Do not use sweetened almond milk
• 1/2 cup finely grated fresh Parmesan cheese
• Kosher salt and ground pepper to taste
• 2 tbsp fresh chopped parsley
Instructions
• Heat 1 tablespoon of oil in a large non-stick pan or skillet over medium heat. Add garlic and mushrooms.
• Sauté stirring occasionally until mushrooms are tender. Lightly season with salt and pepper and set aside in a bowl together with all the juices.
• Cut a lengthways pocket to each chicken breast. Season the chicken breast with salt, pepper, and seasonings on both sides and into the pocket too.
• Stuff the pockets with mozzarella slices and sautéed mushrooms, then seal with a toothpick. It's ok if you have any leftover mushrooms, we'll add them later on to the sauce.
• Heat again the pan and add in the remaining oil. Add chicken and sear until golden on both sides, about 6-8 minutes in total. Set aside on a plate.
• To the same skillet, add minced garlic and cook over medium heat for no longer than 1 minute, or until fragrant.
• Add in the mustard, flour, and whisk for a bit. Pour the milk little by little, whisking after each addition to incorporate and form a thick sauce.
• Once all the milk is added and there are no visible lumps, stir in the ground parmesan and season with a pinch of salt and pepper. If you have any remaining sautéed mushrooms and juices, now it's the time to add them to your sauce.
• Return the chicken to the pan and into the sauce, and spoon the sauce over.
• Cover the pan and cook over low heat for 12-15 minutes, or until the chicken is cooked through and the internal temp shows 165F.
• Garnish with freshly chopped parsley and serve warm.
Notes
• Almond Milk: You may use any other non-dairy milk, or 2% milk. NOTE: be careful not to use sweetened almond milk especially vanilla flavored.
• Use any other oil if needed like avocado or grapeseed oil.
• You may use another white cheese in place of mozzarella-like provolone.
• Gluten-free flour can be replaced with any other flour.
• Use freshly grated parmesan cheese for optimal flavor.
• Cook over medium heat so the chicken cooks evenly and isn't too dry and rubbery.
• You may use another veggie in place of mushrooms.
Nutrition
Serving: 1chicken breast | Calories: 584kcal | Carbohydrates: 8g | Protein: 68g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 200mg | Sodium: 1084mg | Potassium: 1171mg | Fiber: 1g | Sugar: 2g | Vitamin A: 719IU | Vitamin C: 7mg | Calcium: 539mg | Iron: 2mgt
This is so flavoursome you will love it.
H
Juicy and tender mushroom stuffed chicken breast recipe in a creamy mustard garlic sauce. Low carb and keto-friendly chicken recipe that’s perfect for a weeknight dinner the whole family can enjoy.
Ingredients
• 2 tbsp olive oil divided
• 8 oz brown mushrooms sliced
• 4 cloves garlic minced
• 4 chicken breasts skinless and boneless
• Kosher salt and ground pepper to taste
• 1 tsp onion powder
• 1 tsp Italian seasoning
• 8 slices mozzarella cheese
Creamy sauce:
• 2 large cloves garlic minced or finely chopped
• 1 tbsp Dijon mustard
• 1 tbsp gluten-free flour
• 1 cups almond milk Do not use sweetened almond milk
• 1/2 cup finely grated fresh Parmesan cheese
• Kosher salt and ground pepper to taste
• 2 tbsp fresh chopped parsley
Instructions
• Heat 1 tablespoon of oil in a large non-stick pan or skillet over medium heat. Add garlic and mushrooms.
• Sauté stirring occasionally until mushrooms are tender. Lightly season with salt and pepper and set aside in a bowl together with all the juices.
• Cut a lengthways pocket to each chicken breast. Season the chicken breast with salt, pepper, and seasonings on both sides and into the pocket too.
• Stuff the pockets with mozzarella slices and sautéed mushrooms, then seal with a toothpick. It's ok if you have any leftover mushrooms, we'll add them later on to the sauce.
• Heat again the pan and add in the remaining oil. Add chicken and sear until golden on both sides, about 6-8 minutes in total. Set aside on a plate.
• To the same skillet, add minced garlic and cook over medium heat for no longer than 1 minute, or until fragrant.
• Add in the mustard, flour, and whisk for a bit. Pour the milk little by little, whisking after each addition to incorporate and form a thick sauce.
• Once all the milk is added and there are no visible lumps, stir in the ground parmesan and season with a pinch of salt and pepper. If you have any remaining sautéed mushrooms and juices, now it's the time to add them to your sauce.
• Return the chicken to the pan and into the sauce, and spoon the sauce over.
• Cover the pan and cook over low heat for 12-15 minutes, or until the chicken is cooked through and the internal temp shows 165F.
• Garnish with freshly chopped parsley and serve warm.
Notes
• Almond Milk: You may use any other non-dairy milk, or 2% milk. NOTE: be careful not to use sweetened almond milk especially vanilla flavored.
• Use any other oil if needed like avocado or grapeseed oil.
• You may use another white cheese in place of mozzarella-like provolone.
• Gluten-free flour can be replaced with any other flour.
• Use freshly grated parmesan cheese for optimal flavor.
• Cook over medium heat so the chicken cooks evenly and isn't too dry and rubbery.
• You may use another veggie in place of mushrooms.
Nutrition
Serving: 1chicken breast | Calories: 584kcal | Carbohydrates: 8g | Protein: 68g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 200mg | Sodium: 1084mg | Potassium: 1171mg | Fiber: 1g | Sugar: 2g | Vitamin A: 719IU | Vitamin C: 7mg | Calcium: 539mg | Iron: 2mgt
This is so flavoursome you will love it.
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