Tuesday, August 23, 2011

Chicken Portobello Broilers

This week I think I will share some more low carb treats.  These are quick and easy recipes everyone will like.


8 oz chicken breast, boneless, skinless
1 large scallions; chopped
2 tablespoon olive oil
4 large eggs; beaten
1/4 teaspoon herbs
6 large (2 oz) portobella mushroom caps; cleaned
1/4 teaspoon Salt
1/4 teaspoon pepper
1/4 cup mozzarella cheese; shredded


Cut chicken breast in half lengthwise, then slice crossways into thin slices. In a large nonstick skillet, over medium heat, cook the chicken and scallion in the oil for about 3-4 minutes until chicken is no longer pink. Add remaining ingredients and cook until egg is firm. Meanwhile, place the mushroom caps, ribbed side up, on a foil lined baking sheet. Sprinkle with salt , pepper, herbs, and broil for about 7 minutes until beginning to soften, turning once. Remove from oven and spoon mixture into the mushroom caps, top with cheese and broil for 1 minute to melt cheese. Serve immediately.

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