I love Italian food. I mean, I love all food, but Italian is always a favorite. The problem is I noticed eating less carbs was a smart move for me in the health department. I’m not a no carb fan, but low carb seems to be a good thing. That said, I’ve been working to create recipes that are low carb but high tastiness. This is one of the winners.
Low Carb Stuffed Chicken Parm Recipe
- 4 boneless skinless chicken breasts
- 1 lb Italian sausage
- 1/4 c. ricotta cheese
- 1 1/2 c. parmesan cheese
- 1 1/2 Tablespoons garlic powder
- 1 Tablespoon onion powder
- 2 Tablespoons oregano
- 2 Tablespoons basil
- 1/2 teaspoon salt
- 1 teaspoon pepper
- extra virgin olive oil
1. Brown your sausage in a skillet as you preheat your oven to 375*. Grease or spray a glass baking dish.
2. As sausage cools (to room temp), prepare your chicken. Cut each breast open butterfly style. Using the smooth side of a meat mallet, pound the chicken just a bit to thin and tenderize. (Sometimes I put it inside a gallon size ziploc while I pound it to contain any mess from the chicken.) Coat chicken in EVOO.
3. Mix dry ingredients (parm cheese, garlic, onion, oregano, basil, salt, and pepper) in a dish for dredging.
4. In a bowl, mix drained sausage with ricotta cheese.
5. Take each chicken breast and fill the inside of your butterfly with 1/4 of your sausage and cheese mixture. Use toothpicks to close up the edges (should take 3-4 per breast).
6. Make sure there is enough EVOO on the outside of each breast to get the “breading” to stick. Add a little drizzle now if you are unsure.
7. Dredge the chicken breast carefully in the parmesan cheese mixture. Use your hands to really pack the cheese on. Place each “breadded” chicken breast in the pan.
8. Bake on 375* for 30 minutes or until the chicken is done. (I use a Thermopen to check for done-ness. Below is an affiliate link if you want to check it out.)
Serve this with your favorite marinara sauce and your side dish of choice. If you aren’t avoiding carbs, you could definitely add some spaghetti. I usually go with broccoli as a great pairing for my Italian dishes. Add some butter and some cheese, and it’s ready to go.
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