Chicken Cordon Bleu II

Chicken Cordon Bleu II
Chicken Cordon Bleu II

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    boneless skinless chicken breast halves

  • 4

    ounces thinly-sliced prosciutto

  • 4

    ounces Gruyere cheese cut 1/2" strips

  • 1

    egg

  • 1/4

    cup milk

  • 1/4

    cup Atkins Bake Mix

  • 1/4

    cup finely-ground almonds

  • 1/4

    cup Parmesan cheese

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon freshly-ground black pepper

  • 2

    tablespoons butter

  • 2

    tablespoons canola oil

  • Lemon wedges for serving

Directions

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

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