Total Pageviews

Monday, 29 July 2019

Mushroom and Ricotta Stuffed Chicken Breasts : Low Carb


My chicken recipe folder keeps on growing. Well chicken has so many plus points - its versatility, as well as the ease and speed with which it can be cooked - make it one of the most popular meats around. It has a high level of good quality protein, as well as B vitamins, iron, copper and selenium. This is a new recipe suggestion (although you may have something similar already in your recipe file), with delicately flavoured mushrooms and rich cheesy filling, these stuffed low-carb chicken breasts are sure to impress. Serve with a fresh salad, or perhaps a side of roasted vegetables. Enjoy!

Ingredients
Serves Four
7g carbs per serving
4 chicken breasts (approx. 0.33 lb / 150 g each)
4 tbsp. olive oil, divided
sea salt and ground black pepper
2½ oz. mushrooms, sliced
1 tbsp. fresh thyme
1 tbsp. coconut aminos or tamari soy sauce
7 oz. ricotta cheese
1 oz. parmesan cheese, finely grated
1 tsp onion powder
1 tsp ground black pepper
4 sprigs fresh thyme
Serving
6 oz. leafy greens
1 cup sour cream

Instructions
Can be found here

Did you know - Ricotta is an Italian fresh cheese made from sheep, cow, goat or buffalo’s milk whey left over from the production of cheese. Since the casein is filtered away from whey during cheese making process, Ricotta is suitable for persons with casein intolerance. Being low in fat and high in protein, Ricotta is a dieter’s dream cheese.

Traditional Italian fresh ricotta is smoother than cottage cheese and tastes mildly sweet. Good Ricotta is firm, not solid and consists of a mass of fine, moist, delicate grains, neither salted nor ripened. The light, delicate consistency and clean flavours make it a perfect accompaniment to a variety of recipes and dishes.

Ricotta is a popular ingredient in many Italian dishes. It is also suitable as a sauce thickener. Fresh Ricotta pairs great with Sauvignon Blanc.
There are three distinct varieties of ricotta: ricotta salata moliterna (ewe's milk whey), ricotta piemontese (cow's milk whey + 10% milk) and ricotta romana (a by product of Romano cheese production).

read more about the nutritional benefits of ricotta cheese here

Dear reader, the recipes on this blog are only suggestions, and you may wish to amend them slightly to better suit your own individual requirements. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

26 comments:

Tom said...

...thi looks like a great dish.

dellgirl said...

What a taste-tempting post! It looks so scrumptious it’s making me want to go get something to eat right NOW. I love love love chicken...any way you fix it (almost). Thanks for sharing this.

Wishing you a great week!

Sue (this n that) said...

Thanks very much Jan. We're shopping today and ricotta is on my list! Chicken is a great meat to eat and we always love mushrooms. Your post is timely :D) xx

CJ Kennedy said...

This sounds so fancy.

Carola Bartz said...

This sounds delicious and I think I will try it. Thank you for sharing the recipe.

Practical Parsimony said...

This sounds delicious. I love chicken breasts, so I like them just about any way.

Elephant's Child said...

Ricotta and mushrooms would go really well together.

Chatty Crone said...

Sounds delicious. sandie

Catarina said...

A popular dish in Italian restaurants and Italian weddings. A delicious meal.
:)

Valerie-Jael said...

Sounds very delicious. Have a great day, Valerie

Jo said...

Oh yum! Definitely one for me.

Khaya Ronkainen said...

Your recipes always sound delicious and easy to make. Thank your for taking time to put them together. I'm trying to eat more healthier, and especially less red meat. I'm sure I'll be trying this recipe soon.

mamasmercantile said...

Looks and sounds delicious.

mxtodis123 said...

Looks delicious.

DeniseinVA said...

You share the most delicious looking recipes. Thanks Jan, I am getting a long list of meals to try thanks to you 😊

Author R. Mac Wheeler said...

mmmm

haven't prepared stuffed chicken lately. Time is up.

NCmountainwoman said...

I can always use another good chicken recipe and this one sounds delicious. thanks

Sami said...

That sounds delicious, it's another for my file too, thanks Jan.

Sally said...

I love chicken, and that recipe looks so good.

Thank you for sharing; this is one I really want to try, Jan.

xoxo

Lady Caer Morganna said...

Chicken recipes are always a hit with me and this one looks and sounds delish!

Thickethouse.wordpress said...

This does look good...We have just begun using coconut aminos and I love just sprinkling it on meat before I roast it. Ricotta. I love good Ricotta, but there are some brands I don't think are that good. I try to be careful choosing.

baili said...

i less love cheese but dish looks compelling :)

PerthDailyPhoto said...

Oh this is a definite in the very near future Jan ✨

https://linsartyblobs.blogspot.com said...

I often learn something new from your posts, this time coconut aminos. I would never have thought it would taste like soy and not coconut.

William Kendall said...

I would go for that.

Magic Love Crow said...

This looks so good! Thanks Jan! Big Hugs!