Creamy, cheesy stuffed “breaded” chicken breasts smothered in a rich mushroom sauce makes for an unforgettable meal. We loved this delicious way of making chicken breasts extra special. This meal goes well with mashed cauliflower and tender green beans or any other vegetable of your choice. You can squirrel away the recipe for the Mushroom Sauce as it goes so well with other meats, too.

3 lbs chicken breasts (1.4 kg)
4 tbsp olive oil, divided (60 mL)
2/3 cup Gluten-Free Bake Mix 2, OR (150 mL)
  1/2 cup almond flour and 2 tbsp coconut flour (for grain-free)
3 tbsp grated Parmesan cheese (45 mL)
  (the kind in a can)
1/2 tsp salt (2 mL)
1/8 tsp black pepper (0.5 mL)
1/8 tsp paprika (0.5 mL)
Cheese Stuffing:
7 oz cream cheese, softened (210 g)
1 cup grated Mozzarella cheese (250 mL)
3/4 cup grated Cheddar cheese (175 mL)
1/2 tsp black pepper (2 mL)
1/4 tsp salt (1 mL)
Mushroom Sauce:
2 tbsp olive oil, divided (30 mL)
2/3 cup chopped onion, thinly sliced (150 mL)
1 lb mushrooms, thinly sliced (0.45 kg)
1 cup homemade chicken broth (250 mL)
4 oz cream cheese (125 g)
1/2 cup whipping cream (125 mL)
1/2 tsp black pepper (2 mL)
1/4 tsp salt (1 mL)

Preheat the oven to 350°F (180°C).

Slice chicken breasts in half horizontally but not all the way through to butterfly them and get them ready for the stuffing. 

Breading:  On dinner plate combine Gluten-Free Bake Mix 2, OR alternative, Parmesan cheese, salt, black pepper and paprika. 

Cheese Stuffing:  In medium bowl, combine cream cheese, Mozzarella cheese, Cheddar cheese, black pepper and salt.

Stuff chicken breasts and carefully fold chicken over the filling.  Spoon breading over both sides of chicken.

In large frying pan in 2 tbsp (30 mL) olive oil and over medium heat, cook chicken breasts until browned on both sides, about 2 minutes per side.  Place in 9 x 13-inch (23 x 33 cm) casserole dish.  Pour mushroom sauce over all and bake 28 to 30 minutes, or until chicken is no longer pink inside. 

Mushroom Sauce:  In frying pan, in 1 tbsp (15 mL) olive oil over medium heat, cook onions until turning soft and brown.  Remove.  Add remaining oil and mushrooms and fry until tender.  Set aside. To frying pan, add chicken broth, cream cheese (broken up), whipping cream, black pepper and salt.  Cook until sauce is boiling and smooth; stirring frequently.  Add back onions and mushrooms.

Yield:  8 servings
1 serving
551.7 calories
41.5 g protein
39.1 g fat
1.0 g fiber

6.83 g net carbs

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