I love chicken thighs and it really helps that they are priced so reasonably. Perfect for your budget…and waistline! So when I found a package of them waiting for me in the freezer it seemed the perfect thing for dinner. Creamy cheese, mushrooms, and chicken goodness. You (or your family) will never know that you only used low carb ingredients.
INGREDIENTS
4 to 6 chicken thighs (or breasts if you prefer)
1/2 cup almond flour
1/4 teaspoon salt
Sprinkle of pepper
1 Tablespoon oregano
2 teaspoons garlic powder
1 teaspoon onion powder
1 egg – beaten
2 Tablespoons oil
8 oz sliced baby bella mushrooms
1 Tablespoon butter
1/4 cup shredded parmesan
1 1/2 cup grated mozzarella
Directions
Mix dry ingredients thoroughly. Dip each chicken thigh into beaten egg then into almond flour mixture. Coat well on both sides. Heat oil in a pan then place each chicken thigh into hot oil. Cook until lightly browned on each side. Wash and drain mushrooms. Saute lightly in butter. Spray glass baking dish with oil then arrange each browned chicken thigh into it. Cover with sauteed mushrooms then with cheeses. Bake at 350 F for 30 minutes or until cooked through and cheese is melted and slightly browned.