Low-Carb Cheese-Stuffed Chicken Breasts

Old spices and all, the husband really liked dinner. I just wish I liked the photo better!

We keep a clean, well-organized house around here. At least, I liked to think that. 

I sweep, vacuum and mop; the husband always makes sure the dishes are put away. We change our sheets regularly, clean the bathroom, you know the drill.

And then company will come and I'll realize the baseboard in the hallway has a big brown dirt spot on it. Yes, a huge dirty mark running about a three-foot span. 

Thanks, Chance. Did you have to sleep in the same spot all summer? Really? And did you have to sleep with your body right up against the white woodwork? 

Or I'll make the husband a pretty nice (low-carb!) cheese-stuffed chicken dish for dinner only to have him go through the spice rack just as I'm taking dinner out of the oven.

"I never knew spices could go bad," he said. "That's funny. Oh, man! Your lemon-pepper seasoning is reeeeally old!"

What was that, Husband? It expired in 2010? That's unfortunate.

I'd just used it in our dinner. Ooops.

So my advice to you: Don't overlook your baseboards when company is coming, and clean out the spice rack every once in a freaking while. A little dirt don't hurt, from time to time, and old spices won't ruin dinner, but it's probably best you don't continue to eat them when you know they expired more than a year ago.

Low-Carb Cheese-Stuffed Chicken Breasts

Adapted From Better Homes & Gardens

Serves 3 (or one husband and his low-carbing wife!)

3 boneless, skinless chicken breasts
1/4 cup ricotta cheese
1/4 cup shredded low-fat mozzarella cheese
1 tablespoon grated Parmesan cheese
1/4 teaspoon dried basil
1/8 teaspoon dried oregano , crushed
1/4 teaspoon lemon-pepper seasoning

salt and pepper, to taste

Preheat the oven to 375 degrees F. 

Mix the ricotta, mozzarella, Parmesan, basil, oregano and lemon-pepper seasoning in a small bowl. Place the chicken breasts on a nonstick baking sheet or in a glass baking dish sprayed with nonstick spray.

Lightly salt and pepper the chicken breasts, and spoon a little of the cheese mixture on each of the chicken breasts. Fold the chicken in half, using a toothpick to keep the breasts closed, if necessary.

Bake for about 15 minutes and flip. Cook another 15 minutes or until cooked completely. If you'd like, turn the burner on for the last 3-5 minutes of baking to help the chickens brown up a little.

Enjoy!