CHICKEN MONTEREY
3 boneless chicken breasts, pounded thin
Salt and pepper
3 ounces pepper jack cheese, cut in 3 chunks
1-2 eggs, beaten
3 ounces parmesan cheese, 6 tablespoons
2-3 tablespoons oil
2-3 tablespoons butter

Season the chicken. Place a piece of cheese near one end of each chicken breast. Fold in the sides, then roll up to seal in the cheese. Dip in egg, then roll in parmesan cheese. Chill 30 minutes. Heat the oil and butter on medium heat. Brown the chicken rolls on all sides. Put in a shallow, greased baking dish. Bake 375 for 15-20 minutes, until the juices run clear. Some cheese will run out.

Makes 3 servings
Can be frozen

Per Serving: 582 Calories; 43g Fat; 47g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs

This is a low carb version of a family favorite. The original is coated with flour, then egg, then seasoned bread crumbs. For some reason, the low carb version didn't hold together well. The chicken rolls kept coming open. The parmesan didn't really form much of a crust, so I think the coating might as well be left out. If I do this again, I'll omit that and just season the outside of the chicken rolls.


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