Low Carb Stuffed Chicken Parmesan
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
- 3 lbs boneless skinless chicken breasts
- 1 pound ground Italian sausage
- 12 slices of prosciutto you’ll eat 1 or 2 before starting for scientific reasons
- 1.5 cup Rao's tomato sauce
- 12 oz fresh mozzarella
- 12 slices provolone
- 2 tablespoon grated Parmesan
- 2 tablespoon Italian seasoning
- Salt & pepper to taste
To prepare your chicken breast you’ll be making 2 cuts the first will be made by slicing the breast at a 45 degree angle and fold the breast open without cutting all the way through. Next cut the opposite direction the same way so that the chicken is opened like a tri-fold. Then make a few shallow cuts to help the breast spread out and cook evenly.
Once the breast is butterflied take about 2oz. of sausage and press it into the center of the chicken evenly spread out. Then lay a few slices of fresh mozzarella cheese in the center.
Firmly fold the chicken back to its original shape and overlap the folds.
Place 2 slices of prosciutto on your prep surface and overlap so they are the same length as the chicken. Wrap the prosciutto around the chicken and tuck underneath.
Don’t worry if it’s not the prettiest thing in the world cause your gonna cover it with sauce and cheese in a little while.
Place you’re stuffed chicken breasts on a sheet pan and season with, salt, pepper, Italian seasoning and grated Parmesan
Bake the chicken at 325 for 45 minutes. Be sure the center has reached an internal temperature of 160 degrees
Next add a ¼ cup of Rao’s tomato sauce on each piece of chicken. then top with 2 slices of Provolone then broil until cheese is melted.
Let Chicken Breasts rest for about 5-7 minutes befor serving.
Calories: 706kcal | Carbohydrates: 3g | Protein: 65g | Fat: 46g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 1378mg | Potassium: 903mg | Fiber: 1g | Sugar: 1g | Vitamin A: 740IU | Vitamin C: 3mg | Calcium: 585mg | Iron: 2mg