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)

2 responses to “Italian Chicken Breasts

  1. Thanks to you, I have a belly full of Italian Chicken Breasts! Yum! The dish is delicious and easy to make. Thanks for the great recipe. Can’t wait to try more.

  2. I am so glad that you enjoyed it. Now that you have reminded me of this I will have to make it again soon. Thanks for sharing your opinion of the recipe. I love feedback.

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