Recipe for Three Cheese Chicken

Three Cheese Chicken

Cannot stress this enough..I apologize for the severity of such a bad picture…I really am so bad but again, I cook and that is what I am good at…patience and wanting to eat do not go hand~in ~hand ????  Anyway I took 10 pics and my hubby said this was the best of bad so I wanted him to feel as he made the executive decision.  Well, what can I say about cheese and chicken that you don’t already know…hmmm…maybe this will sum it up:  my husband loves a roast and mashed potatoes and that’s it…well becasue I serve this to him about every 72 hours he is darn near eating it everyday with the leftovers (and don’t feel sorry for him he loves it) but last night I heard…”I’ll have that tomorrow…”(he is not much for talking and embellishing as others in the house)- to which I replied “but the roast…”~and to be honest there was only so much chicken leftover and I wanted it so I was trying to play “head cook victim…”you don’t like my food??? ba~ha~ha~ha…(heavy tears)…he took the leftover roast~score ???? Enjoy!!

again…horrible picture~no chicken justice

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Product Description

Three Cheese Chicken
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  • 2 full organic boneless chicken breasts~split and halved…and pounded thin
  • 1/4 cup duck fat~or any fat you like to sear/brown
  • S & P
  • 5 TBS keto mayo
  • 1/2 tsp organic onion powder
  • 1/4 tsp organic garlic powder
  • 1/8 tsp organic cayenne
  • 1 tsp fresh organic thyme
  • organic Monterey jack cheese~sliced…figure 8
  • 1/2 cup (divided) freshly grated organic parmesan cheese
  • 8 oz grass fed fresh buffalo mozzerella~chopped
  • 2 TBS fresh chopped organic flat leaf parsley


  1. Preheat oven to 425 degrees
  2. I used two large skillets rather than working in batches…anyway put in the fat and bring up to temp over medium high heat. 
  3. Season both sides of the chicken generously with salt and pepper then add to the pan/s without over crowding…let go about 4 minutes. 
  4. Meanwhile in a small bowl whisk: mayo, 1/2 the parmesan cheese, onion powder, garlic powder, fresh chopped thyme and cayenne; set aside. 
  5. Take your largest (or enough to accommodate all the chicken pcs) and place seared side up…spread the mayo mixture over each piece of chicken, place the sliced jack cheese followed by some mozzarella crumbles. 
  6. Bake in the oven until chicken is cooked through (which should be very quick if they are pounded thin); you could even kick on the broiler if you want them brown fast; remove from oven and let cool about 5 minutes. 
  7. Sprinkle remaining 1/4 parmesan cheese and serve…you cannot go wrong with cheese 🙂

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