Information and support for low carb and gluten free eating.


Michael's picture

Grilled chicken breast fillets with mushrooms and mozzarella cheese in heavy cream sauce

Here's a rich and tasty dish I threw together today for lunch. It's great over rice if your diet allows. It's great by itself, too!

This recipe is a bit more complicated than most I've posted here, but still qualifies as a 30-minute meal if you work quickly. 45 minutes if you work slowly.

Serves the two of us, with leftovers to spare.


  • 2 boneless, skinless chicken breasts, sliced into 4 fillets.
    Season chicken breasts on both sides with:
    • Granulated garlic to taste
    • Sea salt to taste
    • Paprika to taste
    • Freshly ground black pepper to taste
  • Thin sliced Mozzarella cheese (enough to cover each fillet)
  • 2 cups sliced mushrooms
  • ½ onion, finely chopped
  • 3 cloves of garlic, peeled and finely chopped
  • 4 slices of bacon, lightly cooked and chopped into small pieces
  • Oil for cooking: we use bacon drippings but you can use olive oil, butter, ghee, etc.

Sauce Ingredients

  • 2 cups chicken broth
  • 1 cup heavy whipping cream
  • ⅛ tsp. turmeric powder
  • ⅛ tsp ground cumin
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ½ tsp fresh ground pepper
  • 2 tbsp lemon juice
  • 1 tbsp parsley flakes (or fresh if you have it)


Michael's picture

Grilled Herbed Chicken Fillets with Monterey Jack Cheese

Need something simple for dinner? In a hurry? Here's a quick and easy meal. All it takes is a couple of boneless chicken breasts, some seasonings, and Monterey Jack cheese.

These can be part of any low-carb diet plan. They taste great!


  • Two boneless, skinless chicken breasts, sliced into fillets
  • Thin sliced Monterey Jack cheese (enough to cover each fillet)
  • Pappy's Seasoning (or use whatever you like)
  • Oil for cooking: we use a tablespoon of bacon drippings but you can use olive oil, butter, ghee, etc.


  • Heat the oil in a large non-stick skillet over medium-high heat
  • Lightly season both sides of the chicken and place them in the skillet
  • Cook for about 4 minutes on one side, or until golden brown
  • Turn over and cook for a few minutes on the second side until chicken is almost cooked through (almost completely firm)
  • Lay strips of Monterey Jack cheese over the chicken, then reduce heat to medium, cover with a lid to retain heat and cook until chicken is cooked through (about 2-3 minutes)
  • Remove from heat and serve


Try sprinkling crumbled bacon bits (fresh, homemade) over the cheese during the last few minutes of cooking.

Leftovers? Chill in refrigerator, slice remainder into small strips and use them to make a Chicken Caesar salad. We just did this and it was fantastic.

Michael's picture

Pecorino Chicken in Cream Sauce

I threw this together tonight. It's a modification of other recipes I'd tried. It's simple and quite tasty, and can be served plain, or, if your diet allows, it's really delicious served over rice or pasta.


  • 2 boneless chicken breasts, filleted into 4 thin fillets
  • 1/2 cup freshly grated pecorino romano cheese
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 1/3 cup sweet vermouth or cognac
  • 1 cup heavy cream
  • Long matches or extended lighter
Michael's picture

Low-carb fried chicken breast fillets with Pecorino Romano cheese crust and sauteed mushrooms

Here's a quick and easy meal I threw together tonight. We had two chicken breasts and a package of sliced mushrooms in the fridge, waiting to be prepared... but we didn't know what to make.

Teri suggested that I make some kind of grilled herbed chicken dish with jack or mozzarella cheese and sauteed mushrooms. That got me thinking... I remembered that I had just purchased a big wedge of Pecorino Romano cheese... so this is what I came up with.

This recipe makes nice, crispy fried chicken breasts, with a crunchy Romano cheese crust - it's reminiscent of old-fashioned fried chicken, because the cheese has a nice crispy crunch to it, and Romano cheese is fairly salty so it brings out the natural flavor of the chicken breast fillets. Best of all, the finished dish is very low-carb. Even if you decide to add whipping cream or milk to the egg, very little of it ends up on the finished dish, so I'd say it doesn't add much in the way of carbs. The Romano cheese is low in carbs, too. Everything else is zero-carb if I'm not mistaken.

Total prep time was about 30 minutes. Click here to continue reading, or leave a comment »

Dredging chicken fillets in egg batter mixture
Dredging chicken fillets in grated Romano cheese
Adding chicken fillets to skillet
Low-carb fried chicken breast fillets with pecorino romano cheese crust
Chicken breast fillets with pecorino romano cheese crust ready to be served
Michael's picture

Grilled Chicken and Mushrooms in Heavy Cream Sauce

This is one of our family's favorite recipes these days. It's a quick and easy meal, low in carbohydrates, and tastes great alone or, if your diet allows, over a bed of rice or pasta. If your diet allows additional carbohydrates, you can thicken the sauce by adding a thickener such as cornstarch, or, if you are avoiding all carbohydrates, you can thicken by increasing the heavy cream and further reducing the sauce before adding the other ingredients (I reduce by boiling over medium-high heat for about 30 minutes, in a nonstick wok or pan, stirring/scraping constantly with a silicone spatula, until I get the desired consistency). This reduction technique can make for a very thick and rich sauce. Depending on how you prepare it, this recipe can be used in Low-Carb or Carbohydrate Addict's type diets. In a Carbohydrate Addict's Lifespan Program (CALP) style diet, it can be part of a Complementary Meal (CM) or a Reward Meal (RM).
Reduce the heavy cream and chicken broth over medium-high heat in a non-stick sk
Slice the mushrooms.
Keep stirring the heavy cream reduction.
Fillet the chicken breasts.
Grill the seasoned fillets over medium-high heat in the non-stick skillet.
Deglaze the non-stick skillet using the white wine.
The reduction should be nicely thickened by now.
Combine ingredients in non-stick skillet and simmer for a few minutes.
Serve it up!  This is one of our favorite dishes.
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