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FROM THE
alt.support.diet.low-carb
COOKBOOK

Chicken with Wild Mushrooms from Rachel

1 Lb. White meat chicken
2 sprigs of each (Sage & Rosemary)
3 cups assorted wild mushrooms (sliced)
2 Tbs. Shallots (diced)
2 Tbs. of butter
2 Leeks (sliced thin)
1 cup Ricotta cheese
1 cup cottage cheese
1 cup Dutch Gouda cheese (shredded)or any of your favorite melting cheeses)
2 Eggs
1 tsp. poultry seasoning
Salt and pepper to taste

Slice the chicken in thin strips(against the grain). Bring to a boil a large pot of salted water and add the sage and rosemary. Turn the heat down to a simmer and add a handful of chicken to poach for 3-4 min.(until chicken is opaque). set aside cooked chicken to drain. In a pan sauté melted butter and add shallots and leeks (make sure you wash leeks very well) cook until soft and add mushrooms. Cook till soft. Then set aside.

In a mixing bowl combine Ricotta, cottage cheese, half the shredded Gouda and both eggs. Mix well add the poultry seasoning and salt and pepper to taste.
(Pre-heat oven to 400 degrees)

In a baking dish lay out the chicken and mushrooms combining them at the same time. Pour cheese mixture evenly over top and sprinkle the remaining shredded Gouda in a single layer. Bake at 400 degrees for 45-60 min or until golden brown on top.