All I remember was that you coat the chicken breasts in butter, then dredge in parmesan cheese. I don't know if I fry them, bake them...what? I'm sure there's probably some seasonings that go with it, too. Sound familiar to anyone? I've looked at all the recipe sites I've got bookmarked and can't find it. I KNOW I didn't dream it!

Tricia

The one I got from here, fry in butter olive oil, then put parmesan on top along with LC tomato sauce. Heat until melted. Enjoy.

Had it last week and it was great.
Gin

Pound the chicken breasts out a bit flatter with the heel of your hand, then place a slice of ham and a slice of cheese (I like Gouda) on top. Roll them in thirds and secure with toothpicks, then coat with either melted butter, mayo, or one egg before battering in the parmesan. The mayo's my coating of choice, because it seems to keep the breasts moister (or else I just use more of it ). I bake mine on a foil-covered cookie sheet for about 15 minutes at 350, but my oven cooks pretty hot so yours may take a little longer. Overcooking really dries these out, so be careful and cook them just until they're safe to eat!

Another nice variation of this is the Italian Cordon Bleu -- instead of ham and gouda, use sliced pepperoni and provolone. After baking, top with 2 tbsp low-carb tomato sauce per breast and sprinkle lightly with parmesan.

I also usually mix a few dried herbs in with my parmesan batter for more flavor -- a little garlic powder, a little Tony Chachere's, some dried parsley, and maybe some rosemary, thyme, or oregano if I'm doing the "Italian" thing.

Atlee