CHICKEN CORDON BLEU - Ketogenic Recipe


Yield: 8 Servings
  • Cooking spray for the baking dish
  • 18 ounces thinly sliced chicken thighs (about 8 pieces)
  • 8 ounces pork rinds
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 eggs
  • 3 ounces (3 slices) deli ham, halved, divided
  • 2 ounces (3 slices) Swiss cheese, halved, divided
  • 8 tablespoons (1 stick) butter, divided
  1. Preheat your oven to 450°F.
  2. Coat the baking dish with cooking spray.
  3. On a level surface, put the chicken thighs between two pieces of plastic wrap. Pound the chicken until the pieces are all about ¼ inch thick. Set aside.
  4. In a food processor, beat the pork rinds into a fine powder and transfer to a large bowl.
  5. Add the Parmesan cheese, parsley, oregano, basil, rosemary, garlic powder, onion powder, red pepper flakes, salt, and pepper to the ground pork rinds and mix the coating thoroughly.
  6. In a medium bowl, beat the eggs.
  7. Line up the egg wash, then the pork rind mixture, then the prepared baking dish.
  8. On a level surface, lay out each chicken breast. On the top of each breast, place one-half slice of ham and one-half slice of Swiss cheese. Top each with 1 tablespoon of butter. Roll up each breast, finishing seam-side down.
  9. Cautiously immerse one chicken roll into the egg wash, then coat completely with the pork rind mixture, pressing firmly. Put the breaded chicken roll seam-side down into the prepared pan. Repeat the process with the remaining chicken rolls.
  10. Lay the pan in the oven. Bake for 25 to 30 minutes, until golden brown.

Nutritional Info (1 CHICKEN ROLL)

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