chicken cordon bleu
 

pounded boneless skinless chicken breasts, seasoned w/ cayenne pepper, garlic powder, and onion salt, and pepper. put cheese and ham inside and roll up, dip in egg and than finely crushed porkrinds (seasoned w/ garlic and cayenne and salt) place on a baking dish and bake for 45 minutes on 350 degrees


****AWESOME****

I thought eeeeww yuck pork rinds.................definately very YUMMY!!!!!

I've been wanting to make CCB but whenever I used to have it, before LCing, I always had a white sauce flavoured with chicken boullion over top of it and I think I would really miss that...but, maybe I could use heavy cream, boullion and possibly Atkins Mix to thicken the sauce...I'll give it a try. Wish I hadn't had dinner now 'cause I could go for it now!

Chicken Cordon Bleu
 

Hi again everyone, I thought it would be fun to trade favorite recipes. I made chicken cordon bleu the other night and it was fantastic! This is how I made it:


4 chicken breasts
1/4 cup almond flour
1/4 cup parmesan cheese
1/4 cup atkins bake mix
salt
pepper


take the chicken and make a slice through the thickest part to almost cut it in two. put a slice of ham and a few slices of gruyere cheese in the middle. Beat 1 egg with a little cream and dip the stuffed chicken in it. Put the chicken in the dry ingredients to coat. Preheat oven to 400 and put 2 tbls butter and canola oil in a pan that has sides. Place in oven to melt the fat and then place the chicken in the pan, turn to coat with the butter and oil. Bake for 30 - 35 min, turning once halfway through to brown the other side.

Can I say OH MY GOD good? :-)

Chicken Cordon Bleu, not Parmesan, sorry
 

the recipe has the wrong title, sorry for any confusion


if you leave out the ham and cheese and add sauce and mozzarella, you'll be all set. lol.

Chicken Cordon Bleu...Oh my, I've impressed myself!
 

Up until this point I have really kept my meals quite simple, but lately I've been craving chicken cordon bleu. I used to buy the kind you get at Sam's and I loved them. After reading several posts that suggested using parmesean cheese as the coating I figured I'd try it. Actually, I mixed in some plain pork rinds with the cheese to give it a little more texture and crunch and I baked them on a cooling rack on top of the pan to prevent the bottoms from getting soggy. Even my high carb husband was lovin it. I'm actually starting to feel a lot more comfortable with making food with the low carb "mock" than I used to be. I've known how to cook since I was about ten years old but it's kind of hard to re-learn how to cook so I took the easy/simple road.

sounds good! can you post the exact recipe either here or in the recipe section for us all?

~*edited b/c i can't spell*~

Skinless chicken breasts pounded flat
Two slices of ham per breast
Swiss cheese (amount per individual preference, I used about 1.5 oz per breast)
Parmesean cheese crumbled in food processor to make better texture for coating (about two cups)
Plain pork rinds (about an oz or two, just to add more texture to cheese)
Two eggs for coating

Roll cheese into ham slices and wrap chicken breast around ham and seal with toothpicks to form shape. Try to seal completely so cheese doesn't drip out when it's cooking. Dip chicken into egg wash and roll into parm/pork rind coating. Place eash piece toothpick side down on rack in pan and bake ~350 for about an hour (depends on breast size, boy that could be read the wrong way ;)) The only seasoning I used was salt and pepper, the swiss and parmesean cheese have a distinct flavor and the ham is salty enough to take care of the inside of the chicken.

HI - We've made the chicken cordon bleu a couple of times and it really is awesome - my husband does not like the pork rinds so we use Almond Meal to dredge the chicken in - adds a few carbs, but the flavor is awesome! thanks for reminding me of it - it's time we made it again!

pecanpie

Sound yummy, I'm gonna have to make this now.

PecanPie, your name is yummy too. :lol:

Damn now I'm craving pecan's.
:lol:

My favorite!!!!!

My DH loves cordon bleu, so I am going to have to give this recipe a try. I probably will not use the pork rinds as I can not stomach eating them

I am going to try this one this weekend. Thanks. :)

You honestly don't taste the pork rinds at all. It just gives it a little crunch. I probably only added 1 part pork rinds to 6 parts cheese so It's definitely not noticeable. It's such a pain to pound the chicken flat though so I think this will be a once in a while meal.

we just have our butcher shop make them with out breading them.. just as good with a drizzle of Bearnaise sauce on them as the breaded ones.


Steve

This was awesome. Thanks for the inspiration, haven't had them in a while. :)