Italian Chicken Breasts

I loved this. I could eat this every week but unfortunately Mike hates Italian food so I will have to settle for perhaps once every 2-3 months. This makes an enormous pan of food so expect it to serve about 8 people or plan on having leftovers for a week. When I tested two hours after eating my glucose levels were only 103. This recipe is a keeper.

The original recipe came from Taste of Home Favorite Brand Name Recipes. I of course modified a few things to make it lower in carbs and healthier. This is my version. Isn’t it beautiful?

 

Italian Chicken Breasts

• 1.5 pounds Italian Sausage in bite size pieces.
• 8 ounce package mushrooms, sliced
• 1 clove garlic, minced
• 3 8-ounce cans tomato sauce
• 1 6-ounce can tomato paste
• 1 1.5 tespoons Italian Seasoning
• 4 boneless Chicken breasts cut in half to make 8 pieces
• 3 cups Mozzerella cheese
• parmesan cheese, optional

Preheat oven to 350 degrees. Crumble sausage into large skillet. Cook over medium heat until browned, stirring occasionally. Remove sausage: set aside. Add mushrooms and garlic to drippings: cook and stir until tender. Stir in reserved sausage, tomato sauce, tomato paste and seasoning. Bring to a boil. Reduce heat to low and simmer for 15 minutes. Meanwhile, arrange chicken in greased 11×7 inch baking dish. Pour tomato sauce mixture over chicken, cover with foil. Bake 40 minutes; uncovered. Top with mozzarella cheese and return to oven until cheese is melted. Serve with parmesan cheese if you like.

ETA: Nutritional information

• Calories- 598.5
• Fat- 35.4 grams
• Cholesterol- 171.2 mg
• Sodium- 1319.3 mg
• Potassium- 1054.3 mg
• Carbohydrates- 9.9 grams (fiber- 1.9 grams, sugars- 5.0)

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