A low-carbohydrate meal. All measurements are approximate (and to taste).
4 skinless boneless chicken breasts
olive oil (garlic infused is good)
parmesan cheese, grated (please don't use the stuff in the cardboard can, eww)
2 portobella mushrooms, stems removed and cut into semi-circles
mozzarella cheese, sliced
salt and pepper to taste
4 squares of tin foil
- pre-heat oven to 350
- brush chicken breasts with olive oil
- place chicken breasts in the center of foil squares
- top with grated parmesan (as much as you like)
- put a portobella mushroom half on top of each breast
- top with sliced mozzarella (as much as you like)
- fold foil squares into cooking packets and place in the oven for 40 minutes - 1 hour, until chicken is cooked through.
- open, put on a plate and serve with green veggies
Serves 4.
Interesting (and still low-carb) additions:
- for crispy coated chicken, crush some pork rinds and roll breasts to coat (not my cup-o-tea, but a fairly standard low-carb breading substitute)
- for extra zing, add extra crushed garlic under the mushroom
- for a cordon bleu type meal, slice chicken breasts in half, butterfly style, pound them flat and stuff with ham and cheese before topping as above
- add a spinach leaf under the mushroom
- substitute your favorite cheeses
I used to eat this with pasta orzo until going low-carb, now I prefer broccoli or spinach. Vegetables can be cooked inside the packet with the chicken. | 
