I wasn’t drunk. I was going for angle drama.
This Parmesan crusted and stuffed chicken breast is pounded flat and rolled instead of folded for added dimension. That sounds like a violent way to treat a chicken, but it’s dangerously delicious, too.My process for cooking? I just throw things together and keep adding, tweaking and changing until I like it. When I start a meal, I have no idea what it’s going to be like until I’ve tasted it. I just grab ingredients and go.
It was such a success that even though I don’t like chicken generally, I LOVE THIS. Yes, I’m yelling. I just violently took a mallet to my chicken and now I’m yelling that I loved it. What am I coming to? The smell is deliciously lasagna-like. In fact, you could add garlic to the sauce and spinach to the cheese mixture for even more color and flair.
In the recipe below you have options for Ricotta and sauce. I don’t usually keep Ricotta, so I went with the sub of cottage cheese and Parmesan. It adds a slight bit of carb, but the pizza sauce levels the playing field because it’s lower carb.
This recipe uses two chicken breasts, but you can double or triple the recipe for more, hungry diners.
Stuffed Chicken Parmesan
2 large boneless skinless chicken breasts, pounded flat
1/2 cup large curd 4% cottage cheese + 1/2 cup grated Parmesan cheese (canned); or 1/2 cup Ricotta cheese
2 tsp dried Parsley
1/4 cup + 4 Tbsp Pizza sauce (very low carb)
or 1/4 cup + 4 Tbsp Spaghetti sauce (moderate carb)
1 cup mozzarella cheese
4 Tbsp grated Parmesan cheese
Preheat oven to 350 degrees Fahrenheit.
Pound breasts to about 1/4″ (I place breasts in a ziplock bag and smack with a meat mallet one at a time). Lay breasts flat in baking dish (or one at a time if too big for both).
Combine Parmesan cheese with cottage cheese and parsley (or, if using Ricotta, combine with parsley). Spread cheese mixture across the top of the chicken. Add half of the 1/4 cup of sauce to each piece of chicken and spread. Top with 1/2 of the mozzarella cheese (save half for later).
Gently roll chicken. Place in pan so the edge left from rolling is underneath the chicken. Sprinkle Parmesan cheese on top of the roll and on edges and pat into chicken. This will create a little bit of a crust.
Bake for 30 minutes, uncovered.
Reduce heat to 325 degrees.
Remove chicken from oven. Top each chicken piece with 2 Tbsp pizza sauce and the rest of the mozzarella cheese. Bake for up to 30 more minutes (or until chicken is cooked thoroughly and cheese is lightly browned). Let rest for 5 minutes prior to serving. May be sliced, halved or served whole.
Makes 2 very large servings or 4 smaller servings
Nutritional information per breast:
With cottage cheese blend and pizza sauce: Calories: 650, Carbohydrates: 6g, Fiber: .5g, Net Carbohydrates 5.5g, Fat: 26g, Protein: 93g
With Ricotta and pizza sauce: Calories: 537, Carbohydrates: 6g, Fiber: .5g, Net Carbohydrates 5.5g, Fat: 23.5g, Protein: 83g
Add 2.5 carbs (total and net) per breast for spaghetti sauce.
I found I could only eat half of a breast, so my serving sizes were even smaller. The dish was a success. Even the wee one liked it once she smelled its gooey goodness. In fact, she helped polish off half of the breast. Give it a try and let me know what you think!