Best 6 Mushroom Provolone Stuffed Chicken Low Carb Recipes

20-MINUTE SKILLET MUSHROOM CHICKEN

Steps:

• Heat oven to 200 degrees F. You will use it to keep the chicken warm.
• Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
• In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
• In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
• Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.

MUSHROOM PROVOLONE STUFFED CHICKEN-- LOW CARB

Steps:

• 1. 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.
• 2. Saute mushrooms in butter until cooked through. Set aside to cool slightly.
• 3. Rinse 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.
• 4. 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.
• 5. Bake for about 50-60 minutes or until cooked through. Serve immediately.
• 6. Nutritional 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

BUFFALO CHICKEN STUFFED MUSHROOMS (LOW-CARB)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange mushrooms, open-side up, in a baking dish.
• Heat olive oil in a small skillet over medium heat; cook and stir celery until tender, about 5 minutes. Add blue cheese dressing, ranch dressing, buffalo wing sauce, and cream cheese to celery; cook and stir until cream cheese is melted and buffalo sauce is smooth, about 5 minutes.
• Mix chicken and buffalo sauce together in a bowl until chicken is coated; spoon into mushrooms. Sprinkle Cheddar cheese over buffalo sauce.
• Bake in the preheated oven until cheese is melted and golden, about 20 minutes.

SAUSAGE & PROVOLONE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400. Stem and core mushrooms. Heat butter in a skillet over medium heat and saute mushroom caps for 2 minutes. Remove from skillet. Add sausage to the skillet breaking up meat as it cooks. When no pink shows, add wine, cheese, salt and pepper. Stuff meat into caps and bake about 8 to 10 minutes.

CHICKEN WITH MUSHROOMS AND PROVOLONE

Steps:

• Dredge chicken cutlets first in flour, then dip in egg, and finally dredge in breadcrumbs.
• Put on a baking pan and refrigerate for 15 minutes while you proceed with recipe.
• In a non-stick saucepan, heat 1 tblsp of oil over high heat and add mushrooms and garlic.
• Cook, stirring, until all the liquid the mushrooms have given off has evaporated.
• Remove mushrooms from pan and set aside.
• Preheat oven to 350F.
• In same saucepan, heat remaining 2 tblsps of oil over medium-high heat and fry chicken cutlets until golden-brown, about 3 minutes per side.
• Remove from pan and transfer to a glass baking dish, overlapping cutlets slightly to fit into the dish.
• Lightly season cutlets with salt and pepper.
• Distribute mushrooms over chicken and spoon tomato sauce over.
• Drizzle with 1/2 cup heavy cream.
• Cover with the cheeses and bake for 15 minutes, or until heated through and the cheeses have melted.
• Note: If you haven't got seasoned breadcrumbs, use regular breadcrumbs to which you've added 3/4 tsp each of dried, crumbled oregano and basil.

CHICKEN PROVOLONE

Steps:

• Sprinkle chicken with pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until a thermometer reads 165°, 4-5 minutes on each side., Transfer to an ungreased baking sheet; top with the basil, prosciutto and cheese. Broil 6-8 in. from the heat until cheese is melted, 1-2 minutes.