Chicken Cordon Bleu II Recipe - Cooking Index
Chicken Cordon Bleu II Recipe - Cooking Index
| 4 | Boneless skinless chicken breast halves | |
| 4 oz | 113g | Thinly-sliced prosciutto |
| 4 oz | 113g | Gruyere cheese - cut 1/2" strips |
| 1 | Egg | |
| 1/4 cup | 59ml | Milk |
| 1/4 cup | 27g / 1oz | Atkins Bake Mix |
| 1/4 cup | 36g / 1.3oz | Finely-ground almonds |
| 1/4 cup | 36g / 1.3oz | Parmesan cheese |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 2 tablespoons | 30ml | Butter |
| 2 tablespoons | 30ml | Canola oil |
| Lemon wedges - for serving |
Heat oven to 400 degrees. 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-inch border. Fold chicken over filling.
In a shallow bowl, mix egg with milk. In a shallow plate, combine bake mix, almonds, Parmesan cheese, salt and pepper. Carefully dip each piece of chicken first in milk mixture, then in crumb mixture to coat.
Place butter and oil on a baking sheet; melt in oven. Place chicken on baking sheet. Turn to coat in butter mixture. Bake about 35 minutes, turning once halfway through cooking time, until browned on the outside and cooked through. Serve with lemon wedges.
This recipe yields 4 servings.
Carbohydrates: 4.5 grams
Net Carbs: 3 grams
Fiber: 1.5 grams
Protein: 50 grams
Fat: 34 grams
Calories: 541
Description:
"Quite similar to Italian chicken saltimbocca, this prosciutto-Gruyere-flavored chicken breast is one of the easiest gourmet dishes to make."
Source:
Atkins Cookbook at http://atkinscenter.com
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