After years of working hard to fix and eat healthy meals, grilled or baked chicken has become a regular in my house. As good for you as it is, it just gets a bit boring after a while. So, in my search for a better way to make chicken, I found Paula's Chicken Georgia recipe. Taken from the Savannah Country Cookbook, this recipe brings unique flavor to the oh-so familiar baked chicken dinner. Here's how I did it...
2 tablespoon "I Can't Believe It's Not Butter!"
4 skinless boneless chicken breast halves
1-1/2 cups sliced fresh bella mushrooms
2 tablespoon minced shallots
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoon grated Parmesan and Romano cheese
Melt the "butter" over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Remove veggies with slotted spoon. Add chicken to pan and cook 10 minutes on each side, or until tender. Transfer the chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cook and let stand 5 minutes or until cheese melts.
It was great! The flavor was delicious and it satisfied my craving for tastier chicken. To go along with this dish, I served it over WHOLE WHEAT spaghetti, tossed in just a splash of Extra Virgin Olive Oil. For a low-carb option, baked asparagus would be a nice compliment as well. Once again, it was easy to make and took only about 35 minutes to get from the fridge to the family. If you would like to see where the fat and calories were cut for this dish, check out the original recipe at pauladeen.com!
NUTRITION FACTS (per serving): 181.75 calories; 6.22g fat; 3.94g carbohydrate; 27.59g protein; 2.25 g fiber