INGREDIENTS:
2 pounds boneless chicken breasts, pounded to an even thickness
8 ounces Swiss cheese, sliced or shredded
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper 1 teaspoon garlic powder
1/4 cup Parmesan cheese, for the top
INSTRUCTIONS:
Place the chicken in a greased 9×13″ baking dish. Season as desired. Place the Swiss cheese on top of the chicken. In a small bowl, mix all of the remaining ingredients except for the 1/4 cup of Parmesan cheese. Spread this mixture over the Swiss cheese and sprinkle with the remaining Parmesan. Bake at 375º for 45-60 minutes or until the chicken is cooked through and the topping is golden brown and bubbly.
Makes 4-6 servings
Per 1/4 Recipe: 793 Calories; 51g Fat; 76g Protein; 5g Carbohydrate; trace Dietary Fiber; 5g Net Carbs
Per 1/6 Recipe: 529 Calories; 34g Fat; 51g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
I found this delicious recipe online HERE and it’s low carb even though it’s not from a low carb blog. Kristyn also has a video there showing how to make this. The topping on the chicken, which is a combination of mayonnaise, sour cream and parmesan cheese, is used in various forms on a lot of low carb recipes. I’ve used it on chicken, fish and also on Italian casseroles made with ground beef. It’s versatile and tasty.
I used two enormous chicken breasts. I decided not to cut them into serving size pieces so that there would be more surface area for the topping to stick to. The recipe said to bake the chicken for an hour but I took mine out of the oven after 45 minutes. Even so, the chicken was a little over cooked. I don’t think there’s any way around that if you want the topping to turn golden brown. The cheesy topping helps a lot to keep the chicken from seeming too dry. I will definitely make this recipe again. Click the photo to see a close-up.
