Thursday, May 23, 2019

"BREADED" CHICKEN MUSHROOM BAKE


Breaded Chicken layered in casserole dish

 Mushroom and Onion layer

Sauce and Mozzarella topping

Hot out of the oven and garnished with green onion tops

First person helped himself to this delicious meal


“BREADED” CHICKEN 
MUSHROOM BAKE

This casserole was incredibly good. Super-tasty!  It’s worthy of company in my opinion.  A little more work as I breaded the chicken pieces with my “breading”, but totally worth it!  While the chicken was cooking, in another pot, I cooked the sauce to save time.

2 very large chicken breasts
2 eggs
2 tsp water (10 mL)
Olive oil for frying
1 medium onion, chopped
1 lb sliced mushrooms (0.45 kg)
Seasoning salt, to taste
1 tbsp minced garlic (15 mL)
1/2 cup grated Mozzarella cheese (125 mL)
Breading:
2/3 cup Gluten-Free Bake Mix 2, (150 mL)
  OR 1/2 cup almond flour (125 mL)
  and 2 tbsp coconut flour (30 mL)
1/2 cup Parmesan cheese (125 mL)
1 tsp salt, OR to taste (5 mL)
1/2 tsp Italian seasoning (2 mL)
Creamy Sauce:
8 oz cream cheese, cut up (250 g)
11/4 cups chicken broth (300 mL)
1/4 cup whipping cream (60 mL)
2 tbsp butter (30 mL)

Preheat the oven to 375°F (190°C).

Cut the chicken breasts in half lengthwise and then cut across into 1/2 –inch (1.2 cm) pieces (they don’t all have to be the same size pieces, so not to worry).  In small bowl, beat eggs and water together with a fork.  Dip chicken pieces into egg and then spoon breading over the pieces.  Place in about 2 tbsp (30 mL) hot olive oil over medium heat in a nonstick frying pan.  Fry 2 minutes, turn over and fry another minute, keeping in mind the chicken will fully cook in the oven later.  Lay the fried chicken pieces in the bottom of a 9 x 13-inch casserole dish.

In nonstick frying pan, in about 2 tbsp olive oil (30 mL), cook onions until turning translucent.  Add mushrooms and sprinkle with seasoning salt to taste.  Cook until almost all moisture evaporates.  Add garlic and cook 2 minutes.  Spread this mixture over top of the chicken and pour Creamy Sauce over top of everything.  Finally sprinkle with Mozzarella cheese.  Cover dish with foil and bake 25 to 30 minutes until thoroughly hot.

Breading:  In small bowl, combine Gluten-Free Bake Mix2, OR alternative, Parmesan cheese, salt and Italian seasoning.

Creamy Sauce:  In nonstick saucepan, place cream cheese, chicken broth, whipping cream and butter over medium heat.  Bring to the boil and whisk every now and then until the cream cheese has melted into the sauce.

Helpful Hints:  I used homemade chicken stock which is probably not anywhere near as salty as commercial varieties.  Keep that in mind when making this recipe.  Maybe reduce the salt in the breading to 1/2 tsp.

Yield:  9 servings
1 serving
310.3 calories
23.4 g protein
20.8 g fat
0.9 g fiber
6.3 g net carbs

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