Chicken Cordon Bleu
6.91
Net Carbs
59.67
Protein
38.60
Fat
3.65
Fiber
625.01
Calories
Cooking tip: Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.
Ingredients:
- 4 ounces boneless, cooked Fresh Ham
- 1 large Egg (Whole)
- 1/2 teaspoon Salt
- 2 tablespoons Unsalted Butter Stick
- 1/4 cup Parmesan Cheese (Grated)
- 12 ounces Chicken Breast Filet, skinless
- 1/4 cup Almond Flour or Meal
- 1 teaspoon Black Pepper
- 4 ounces Gruyere Cheese
- 2 tablespoons Canola Vegetable Oil
- 1/4 cup Milk (Whole Milk)
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe, you will need 2 tablespoons. You may substitute whole almonds (finely chop them, then measure) for the almond flour.
- Preheat oven to 400°F.
- Butterfly chicken breasts: Place each breast half on a cutting board and make a horizontal slit through the thicker side, cutting almost to the opposite side. Open breast to form two flaps. Place a quarter of the prosciutto and Gruyere on one side of each breast half, leaving a 1/2 border. Fold chicken over filling.
- In a shallow bowl, mix egg with milk. In a shallow plate, combine 2 Tbsp baking mix, almond flour, Parmesan cheese, salt and pepper. Carefully dip each piece of chicken first in milk mixture, then in crumb mixture to coat. Place chicken on baking sheet.
- Combine melted butter and oil, and drizzle half over chicken; flip breasts and drizzle remaining on other side. Bake about 30 minutes, turning once halfway through cooking time, until lightly browned on the outside and cooked through. Serve with lemon wedges.
