Low Carb Cheesy Stuffed Chicken
Easy to make Diabetic Friendly Low Carb Cheesy Stuffed Chicken Recipe.
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Servings: 4
Calories:
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Ingredients
- 4 medium Boneless, Skinless Chicken Breasts
- ¼ Cup Low Fat Mayonnaise
- 1 Tbsp Yellow Mustard
- 1 tsp G.Hughes Sugar-Free Honey Mustard Sauce
- pinch Salt
- 1 Tbsp Chopped Fresh Chives
- 2 cloves Garlic- Minced
- ½ Cup Grated Mozzarella Cheese
- ½ Cup Grated Cheddar Cheese
- ¼ tsp Garlic Plus Seasoning
Instructions
- Preheat the oven to (175 C) 350 °F
- Mix together the grated mozzarella, grated cheddar, chopped chives, garlic plus seasoning and minced garlic in a mixing bowl and set aside.
- In a small mixing bowl, combine the mayonnaise, yellow mustard, and sugar free honey mustard.
- Whisk ingredients together and set aside.
- Cut a slit in each chicken breast and open each one, folded open on your cutting board.
- Using a meat mallet, pound each chicken breast to about 1/4 inch thickness.
- Sprinkle each chicken breast with a pinch of salt.
- Brush each chicken breast with the mayonnaise mixture (reserve 1/3 to 1/2 for topping)
- Divide the mixed cheeses between the four chicken breasts, spreading the cheese out over the surface of the breast.
- Carefully roll up each breast.
- Spread the canola oil on the bottom of a baking dish.
- Place rolled chicken breasts, seam side down, in the baking dish.
- Brush the remainder of the sauce over the breasts.
- Bake in the center of the oven (uncovered) for 40 minutes.
- Check the chicken for doneness using a meat thermometer, inserted into the meat portion of the chicken. The temperature of completely cooked chicken is 170 degrees F (76C)
- When done remove from the oven and let sit for 5 to 10 minutes before serving.
