Since the countdown to Mexico is on for Kodi and me, I have been trying to get bikini ready by cutting down on carbs. I will say that this is not my thing, and I am the WORST at sticking to anything. My motto with food is: you only live once, eat what you want in moderation. But common, who doesn’t love carbs! Anyways, let’s get back on track here. I recently dug out my cast iron skillets, cleaned them and reseasoned them so I have been using them a lot and I love it! I made this recipe on my first attempt at low carbs, and its super yummy, and I didn’t even miss the breading that is traditionally with Chicken Parmesan. I paired my chicken with my warm spinach salad that can be found here.
4 chicken breasts
Sliced Mozzarella Cheese
Salt and Pepper
Easy Peasy Tomato sauce, or marinara sauce of your choice
** You might want to use some toothpicks to hold it altogether **
Preheat the oven to 350. Take the chicken and butterfly the chicken and season with salt and pepper. Remove the thick stalks from the asparagus and set aside. Start to assemble! One slice of cheese and some asparagus and fold the chicken breast over, you may have to attach with some toothpicks, or strategically place them in the skillet. Add a dollop of butter or olive oil into the skillet and bake for about 10 minutes.
After 10 minutes, pull the skillet out and add some of the Easy Peasy Tomato sauce or Marinara sauce of your choice and cook for 10 minutes longer until the chicken is cooked. Just before you take the chicken out, add a slice of cheese on top and let it melt!
Serve up with a side of your choice and enjoy!