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| A delicious & healthy chicken dish with a flavorful, gourmet sauce. |
5 boneless & skinless chicken breasts
4 -5 cups chopped steamed broccoli (not mushy)
8 ounces slice mushrooms
2 tablespoons butter
1 15 ounce jar alfredo sauce (or 1 3/4 cups homemade alfredo sauce)
3/4 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon curry powder
1/4 teaspoon black pepper
1/2 teaspoon xanthan gum (optional)
1 1/2 cups grated sharp cheddar cheese
4 tablespoons butter
1 cup pork panko (or finely crushed pork rinds)**
1/4 cup finely grated parmesan cheese
smoked paprika (optional)
Method:
Preheat oven to 400*. Wrap the chicken breasts in foil and bake for 35 - 50 minutes, or until cooked through. Remove from the oven and reduce the heat to 350*. When the chicken is cool enough to handle, cut into bite sized pieces and set aside. Saute the mushrooms in the 2 tablespoons butter, just until tender. Set aside.
Lightly butter the bottom and sides of a 9 x 13 inch baking dish. Layer the broccoli evenly in the prepared pan. Top evenly with the chopped chicken. Stir together the alfredo sauce, mayo, juice, curry powder, pepper, xanthan gum and 1 cup of the cheddar cheese. Spread the sauce on top of the chicken. Sprinkle the remaining 1/2 cup of cheddar cheese over the sauce.
Melt the 4 tablespoons of butter in a skillet. Stir in the pork panko and parmesan cheese. Sprinkle the crumb mixture evenly over the top of the casserole. If desired, sprinkle smoked paprika over the crumbs. Bake for 25 to 30 minutes. Makes 8 servings.
Nutritional info per serving:
342 calories ~ 24.65 grams fat ~ 7.6 grams net carbs ~ 35.6 grams protein
1 1/2 cups grated sharp cheddar cheese
4 tablespoons butter
1 cup pork panko (or finely crushed pork rinds)**
1/4 cup finely grated parmesan cheese
smoked paprika (optional)
Method:
Preheat oven to 400*. Wrap the chicken breasts in foil and bake for 35 - 50 minutes, or until cooked through. Remove from the oven and reduce the heat to 350*. When the chicken is cool enough to handle, cut into bite sized pieces and set aside. Saute the mushrooms in the 2 tablespoons butter, just until tender. Set aside.
Lightly butter the bottom and sides of a 9 x 13 inch baking dish. Layer the broccoli evenly in the prepared pan. Top evenly with the chopped chicken. Stir together the alfredo sauce, mayo, juice, curry powder, pepper, xanthan gum and 1 cup of the cheddar cheese. Spread the sauce on top of the chicken. Sprinkle the remaining 1/2 cup of cheddar cheese over the sauce.
Melt the 4 tablespoons of butter in a skillet. Stir in the pork panko and parmesan cheese. Sprinkle the crumb mixture evenly over the top of the casserole. If desired, sprinkle smoked paprika over the crumbs. Bake for 25 to 30 minutes. Makes 8 servings.
Nutritional info per serving:
342 calories ~ 24.65 grams fat ~ 7.6 grams net carbs ~ 35.6 grams protein
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