Easy Chicken Cordon Bleu Keto Recipe

Easy Chicken Cordon Bleu Keto Recipe - Did you know that crushed pork rinds can be used as a grain-free breading for a variety of foods? In this delicious and easy chicken dish, I've combined pork rinds and cheese for the perfect “breading”!

Prep Time: 15 Minutes
Cook Time: 40 Minutes
Yield: 6 Servings
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Ingredients for Easy Chicken Cordon Bleu Keto:

  • 3 large boneless, skinless chicken breast halves (about 1½ pounds)
  • 6 slices Swiss cheese
  • 6 slices ham
  • ¼ cup (½ stick) unsalted butter, melted
  • Chopped fresh parsley, for garnish (optional)

  • 1 ounce plain pork rinds (6 to eight giant pork rinds)
  • ⅔ cup finely grated Parmesan cheese
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper

Special Equipment
  • Toothpicks

How to Make Chicken Cordon Bleu Keto:

  1. Preheat the oven to 350°F. Line a medium-sized baking dish with parchment paper.
  2. Cut the chicken breasts in half lengthwise. Place on a chopping board and cover with a bit of parchment paper. Use a kitchen mallet to pound the chicken to a thickness of ½ inch.
  3. Top each chicken breast with one slice each of Swiss cheese and ham. Roll each breast so the cheese and ham area unit locked within the chicken. Secure with a toothpick to prevent the chicken from unrolling.
  4. Make the breading: in a zip-top 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 put aside.
  5. Place the butter in a microwave-safe bowl and microwave until melted.
  6. 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 within the prepared baking dish.
  7. Bake for forty minutes, or until the internal temperature of the chicken reaches 165°F.
  8. Place the chicken on a plate and spoon the drippings from the baking dish over the top before serving. Garnish with parsley, if desired.

Per serving:
FAT: 22.8 g
NET CARBS: 2.3 g

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