Chicken Cordon Bleu recipe
Admittedly, roll dishes are not usually my strong suit. I did, however, round this Chicken Cordon Bleu out in a jiffy, which means you can totally do the same, too. Go on and hit that right note!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4 servings
- 24 oz skinless boneless chicken breast 4 medium
- 3 oz lean deli ham 4 thin slices
- 3 tbsp grated parmesan cheese
- 3 oz reduced fat Swiss cheese 4 slices
- 1 egg yolk
- 2 egg whites
- 1/3 cup keto breadcrumbs
- 1/8 tsp kosher salt
- 1/8 tsp fresh cracked pepper
- Cooking spray
- 1 tbsp water
Make the chicken rolls:
Dry the chicken cutlets with paper towels then pound them thin to 1/4 inch thick.
Season the chicken cutlets with salt and black pepper.
Slice the ham and Swiss cheese slices in halves (you’ll end up with 12 slices of each).
First, place 1 ham slice on top of every chicken cutlet, followed by 1 Swiss cheese slice and roll them all together. When finished, set the rolls aside with the seam side facing downwards.
Make the coat:
Whisk together the egg yolks and egg whites along with water in a medium bowl.
In a separate bowl, combine breadcrumbs and the grated parmesan cheese.
Dip the chicken rolls into the egg wash, then into the breadcrumb mixture.
Preheat oven to 450°F. Grease the baking sheet with butter (or spray with cooking spray).
Place the chicken cutlets onto the baking sheet, seam side down. Bake for 25 minutes or until the internal temperature reaches 165°F.
Remove the chicken from the oven and cut the rolls into medium-size coils. Bring to serve.
Serving: 1serving | Calories: 348kcal | Carbohydrates: 7g | Protein: 51g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 182mg | Sodium: 662mg | Potassium: 738mg | Fiber: 1g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 2mg | Calcium: 260mg | Iron: 1mg