Reduced Sodium Crack Chicken

This cheesy chicken delight is making its rounds on social media and recipe pages. But can add up to about 885mg of sodium per serving on average. That's just not going to cut it for me and my diet, even if I plan around it. So I did my LoSo Gal treatment on it and came up with something more acceptable while maintaining all the flavors of the original. I cut out the salt laden ranch packet in favor of my own blend and switched up the cheeses. I love this on my low sodium bread.

Serves 6, 310mg of sodium per serving. You can get it down to 244mg if you sub out the cheddar and cream cheese and do 8 oz marscarpone and 8 oz fresh mozzarella.

Ingredients

• 1.5 lbs chicken breast

• 6 oz marscarpone cheese

• 6 oz fresh mozzarella cheese*

• 2 oz cream cheese

• 2 oz cheddar cheese

• 2 slices, reduced sodium bacon

• 1 packet sodium free chicken broth bouillon granules

• 2 tsp dill weed

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp chives

• 1 tsp parsley

• 1/2 tsp fresh ground black pepper

• Green onions, diced (optional)

Directions

1. Cook chicken in a skillet on medium heat until cooked to 160° F internally. Remove from skillet onto cutting board.

2. Cook bacon in the now empty skillet. You want it crispy.

3. While bacon is cooking, shred chicken.

4. Remove bacon to a paper towel line plate and add chicken back to skillet. Reduce heat.

5. Add cream cheese, marscarpone cheese,, mozzarella cheese, bouillon and spices. Stir until cheese is nice and melted and spices are combined. Remove from heat.

6. Chop bacon and add to the skillet.

7. Stir in cheddar cheese.

8. Add green onions (optional)

9. Serve as a sandwich or on pasta or even rice.

*I use fresh mozzarella, which typically comes in a ball forms, as it's usually much lower in sodium. The brand I found in 85mg per oz.