A lightened up version of the yummy Chicken Lombardy.
2 teaspoon LouAnn’s Coconut Oil, divided
1 C sliced mushrooms
1 6 oz. Chicken Breast, sliced in half horizontally
1/4 C water
1/4 teaspoon Old Bay seasoning
1 Tablespoon Mozzarella Cheese
1 teaspoon grated parmesan cheese
You could lighten this more using lower fat cheeses and olive oil spray in place of the coconut oil.
Preheat oven to 350 F. Wash and slice mushrooms. In saute pan, heat 1 teaspoon coconut oil until hot; add mushrooms. Saute until fully cooked. Pour into small bowl; set aside. Heat second teaspoon of coconut oil; add chicken. Cook for 3 minutes each side. In small baking dish, place chicken pieces. In saute pan, pour water, heating and scraping bottom of pan. Bring to boil. Add seasoning and simmer for 3 minutes. Place mushrooms on top of chicken, then top each with 1/2 tablespoon mozzarella cheese and 1/2 teaspoon parmesan cheese. Pour liquid over chicken breasts. Bake 10 minutes or until cheese is melted. Enjoy!!
Serving Size: 2-3 oz. servings with mushrooms and sauce
Servings Per Recipe: 2
Amount Per Serving: Calories 174.7, Total Fat 9.2 g, Saturated Fat 6.0 g, Cholesterol 53.5 mg, Sodium 195.4 mg, Potassium 116.7 mg, Total Carbohydrate 1.4 g, Fiber 0.4 g, Sugars 0.7 g, Protein 21.9 g
5 SP per serving