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This is along the lines of “Marry Me Chicken” but since I didn’t have all the ingredients on hand, this is my version of the famous dish.  It was amazingly delicious is all I can say.  My husband enjoying his dinner said that he would gladly marry me again, but let’s not count that I have married the same man 3 times.  We never separated; that wasn’t the issue.  It was just when moving countries, things got complicated and we had to keep getting remarried for the paper work.  Our South African papers were lost and in Canada they refused to marry us as they said we could be brother and sister?  Seriously!  Anyway, to cut a long story short, we got married in Montana with the justice of the peace.  When we arrived in Panama, they messed up the paperwork and it looked to the authorities that we were single again.  Unbelievable!  We had to get married again in Panama.  True story!! 

Please note:  The vegetables on the dinner plate are an example of maintenance-style low-carbing.


2 large chicken breasts, OR
  4 smaller ones
1 tsp Montreal Chicken seasoning (5 mL)
1/2 tsp black pepper (2 mL)
2 tbsp butter (30 mL)
Sun-Dried Tomato Sauce:
1/3 cup chopped sun-dried tomatoes, (75 mL)
  PLUS 1 tbsp chopped for garnish (15 mL)
1 tbsp minced garlic (15 mL)
1 cup water (250 mL)
1/2 cup heavy cream (125 mL)
2 oz regular cream cheese (60 g)
3/4 cup grated Mozzarella cheese (175 mL)
1/4 cup grated Parmesan cheese (60 mL)
  (the kind in a can is fine)
1 tsp dried basil (5 mL)
1/2 tsp salt (2 mL)
1/2 tsp dried parsley (2 mL)


Slice large chicken breasts in half as if you were going to stuff them, but continue cutting right through.  Now you have 4 chicken cutlets.  In small bowl, combine Montreal Chicken seasoning and black pepper.  Sprinkle on both sides of chicken.  In large skillet, in melted butter, cook chicken 4 minutes on both sides over medium heat.

Sun-Dried Tomato Sauce:  In deep skillet, cook 1/3 cup (75 mL) sun-dried tomatoes and garlic briefly until garlic is turning light brown.  Add water, heavy cream, cream cheese (in bits), Mozzarella cheese, Parmesan cheese, basil and salt.  Cook until sauce is creamy and thick.  Add precooked chicken and cook over medium low heat until chicken is cooked through.  Sprinkle with reserved 1 tbsp (15 mL) sun-dried tomatoes and parsley.

Helpful Hint:  You can use kitchen scissors to cut the sun-dried tomatoes.

Yield:  4 servings
1 serving
436.7 calories
37.1 g protein
29.5 g fat
0.2 g fiber
5.1 g net carbs 

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