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Chicken Cordon Bleu

Low Carbohydrate Diet

These are SO good! Chicken Cordon Bleu with chicken breasts sliced to form a pocket which is then filled with a ham slice, some mustard and a cheese slice. Secure with toothpicks, brown in butter, then bake in the oven.

Chicken Cordon Bleu

Ingredients

4 boneless skinless chicken breast halves(about 5 ounces each)
4 thin slices cooked ham
4 teaspoons Dijon style mustard
4 thin slices Swiss cheese
4 tablespoons butter

Recipe Directions

Preheat the oven to 350 degrees. Slice each chicken breast horizontally to form a pocket.

Brush each ham slice with mustard and fold in half. Fold a cheese slice around each ham slice. Insert in pockets of chicken and secure with toothpicks.

Melt butter in a large oven-proof skillet over medium-high heat. Cook chicken in butter until browned, about 4 minutes per side. Place skillet in oven. Bake chicken until an instant-read thermometer inserted in center of the meat registers 180 degrees, 15 to 20 minutes.

Recipe Suggestion

Turn this recipe into a hearty Reuben-style chicken dish by using prepared Thousand Island dressing instead of Dijon-style mustard and serving the chicken with sauerkraut and slices of toasted rye bread. It's not quite as low carb as Chicken Cordon Bleu, but it's close!

Nutrition Information

Yield: 4 Servings
Calories: 294; Protein: 15g; Fat: 1g; Carbohydrates: 1g; Sodium: 405; Cholesterol: 120mg; Fiber: 0

Variation: Chicken Parmesan

This is quick and easy to prepare, and the chicken gets tender and moist.

3 chicken breasts
1 egg
1/2 cup crushed pork rinds
Oregano, garlic powder, Parmesan to taste
3/4 cup tomato sauce (Ragu Pizza Sauce)
1-1/2 cups shredded mozzarella

Preheat oven 350 degrees. Mix rinds with spices and Parmesan in shallow bowl. Beat egg in another bowl. Dip each chicken piece in egg, then roll in crumb mixture. Lay in sprayed baking dish. Bake chicken 35 minutes. Add about 1/4 cup tomato sauce over each breast, and sprinkle each with 1/2 cup mozzarella. Return to oven and bake additional 10 minutes (or until chicken is no longer pink).

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