Easy Mozzarella Chicken is a low carb dream! Seasoned chicken simmered in a homemade tomato sauce, topped with melted mozzarella cheese! A 20-minute Low Carb Chicken Parmesan WITH NO BREADING! You don’t even MISS a crispy crumb on this chicken. It is SO good!
Source: Strawberry Love Notes
- 1/2 cup butter, softened (I used 1/2 regular & 1/2 light)
- 1/2 cup sugar (I used 1/3 cup raw sugar & a couple Splenda)
- 2 large eggs, room temperature
- 1 cup sour cream ( I use light sour cream)
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 1/2 cup 2% milk
- 1 can (15-1/4 ounces) whole kernel corn, drained – can sub Hominy
- 1 can (14-3/4 ounces) cream-style corn
Important to have the butter soft & the eggs room temperature.
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. I use a large serving fork. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. Sometimes I add a tablespoon of dried onion and a tablespoon of dried green/red peppers (not the hot kind).
- Pour into a greased 3-qt. baking dish or 13×9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes. It usually takes at least 50 to 55 minutes when I bake it in a 13X9 inch glass pan. I turn the pan once at about 35 minutes.
- Enjoy! BTW – You can always leave the sugar out or use less if you’d like.
This one is really delicious, especially with the addition of the recommended ingredients.
2-3 beaten eggs
1 cup cottage cheese
Honey or a couple of teaspoons of sugar, to taste (a banana will make it naturally sweeter)
1 cup uncooked oatmeal
Optional, highly recommended ingredients:
a sprinkle of cinnamon
a splash of vanilla
Grab your handy blender and dump the ingredients in, in the order they appear (otherwise the mixture will get all chunky). So, eggs in first, then start the blender. As it’s blending, pour in the cottage cheese, then the banana if you’re using it, then whatever sweeteners and spices you like, then the oatmeal. Once this is nicely blended, cook as you would pancakes, in a nonstick pan over medium-low heat. I love these plain or with fruit, but you can put syrup on them too, just like regular pancakes.