Chicken Cordon Bleu
Quite similar to Italian chicken saltimbocca, this prosciutto-Gruyere-flavored chicken breast is one of the easiest gourmet dishes to make.
4 boneless, skinless chicken breast halves
4 ounces thinly sliced prosciutto
4 ounces Gruyere cheese, cut in 1/2" strips
1/4 cup milk
1/4 cup Carbquick *
1/4 cup almond flour *
1/4 cup Parmesan cheese
1/2 teaspoon sea salt *
1/2 teaspoon pepper
2 tablespoons butter
2 tablespoons canola oil
1. Heat 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.
2. Place a quarter of the prosciutto and Gruyere on one side of each breast half, leaving a 1/2" border. Fold chicken over filling.
3. 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.
4. 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.
Prep time: 25 minutes
Bake/Cook time: 35 minutes
Carbohydrates: 4.5 grams, Net Carbs:3 grams,
Fiber: 1.5 grams, Protein: 50 grams,Fat: 34 grams