Company is Coming Chicken
Net Carbohydrates 10g. per serving
1-large Chicken breast, split in half, leaving skin on and removing bones
2 Joseph’s Oat Flax and whole wheat pita bread
1- Joseph’s Oat Flax and whole wheat pita bread
1/2 – THOMAS’S LIGHT English muffins
1 – sweet sausage (pork, turkey or chicken)
1 – small onion, diced
1 – stalk celery, chopped coarsely
2 – Tbsp. olive oil
1 – medium Portobello mushroom or 4 ounces Baby Bella or Crimini mushrooms
salt and pepper to taste
2 – cloves garlic, grated
1 – egg, slightly beaten
1/4 – cup low sodium chicken broth
1/2 – tsp. Dijon mustard
1 – tsp. Herbs de Provence
1/4 – cup toasted pecans or walnuts
1 – Tbsp. Dry Sherry (optional)
HOW TO PREPARE THE RECIPE:
Preheat oven to 350
Lightly toast the pita bread and the English muffin and allow to cool.
Remove the sausage from the casings and cook until there is NO PINK coloring. Allow to cool
Clean the mushrooms and slice them.
Sauté the onion the olive oil until it is just soft. Add the chopped celery and sliced mushrooms and cook until the mushrooms start to release their juices. Add the grated garlic and cook for 30 seconds more. Remove from heat and allow to cool.
Slightly beat eggs. Add the mustard and Herbs de Provence and chicken broth. Beat slightly to combine.
Crumble bread and add to the eggs.
Chop the nuts coarsely and add to the egg mixture. Add the sausage onion mixture and the rest of the ingredients.
Take approximately 1/3 of the stuffing and dive it in half. Place it under the skin of the chicken. Take the remaining stuffing and divide it between the two breasts, Slightly roll the breasts over the stuffing and place in an oiled pan. Bake at 350 degrees for 50-55 minutes until the chicken is a rich brown color