CHICKEN CORDON BLEU
THIS IS AN ORIGINAL RECIPE BY SUZANNE FROM WWW.KETOKARMA.COM
PREP TIME: 15 MINUTES • COOK TIME: 40 MINUTES • YIELD: 6 SERVINGS
3 large boneless, skinless chicken breast halves (about 1 1⁄2 pounds)
6 slices Swiss cheese 6 slices ham
1⁄4 cup (1⁄2 stick) unsalted butter, melted
Chopped fresh parsley, for garnish (optional)
BREADING
1 ounce plain pork rinds (6 to 8 large pork rinds)
2⁄3 cup finely grated Parmesan cheese
1 teaspoon garlic powder
1⁄4 teaspoon salt
1⁄8 teaspoon ground black pepper
• Toothpicks
Preheat the oven to 350°F. Line a medium-sized baking dish with parchment paper.
Cut the chicken breasts in half lengthwise. Place on a cutting board and cover with a piece of parchment paper. Use a kitchen mallet to pound the chicken to a thickness of 1⁄2 inch.
Top each chicken breast with one slice each of Swiss cheese and ham. Roll each breast so that the cheese and ham are locked inside the chicken. Secure with a toothpick to prevent the chicken from unrolling.
Make the breading: In a zip-top plastic bag, combine the pork rinds, Parmesan cheese, garlic powder, salt, and pepper. Crush and shake until the mixture resembles breadcrumbs. Transfer the “breading” to a bowl and set aside.
Place the butter in a microwave-safe bowl and microwave until melted.
Dip the chicken rolls, one at a time, into the butter and coat evenly. Place the butter-coated chicken rolls in the breading bowl and coat evenly. Place the breaded chicken rolls in the prepared baking dish.
Bake for 40 minutes, or until the internal temperature of the chicken reaches 165°F.
Place the chicken on a plate and spoon the drippings from the baking dish over the top before serving.
Garnish with parsley, if desired.
CALORIES: 373 | FAT: 22.8 g | PROTEIN: 39 g | TOTAL CARBS: 2.3 g | NET CARBS: 2.3 g
