CHICKEN CORDON BLEU
Yield: 8 Servings
Requirements:
- 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
Directions:
- Preheat your oven to 450°F.
- Coat the baking dish with cooking spray.
- 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.
- In a food processor, beat the pork rinds into a fine powder and transfer to a large bowl.
- 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.
- In a medium bowl, beat the eggs.
- Line up the egg wash, then the pork rind mixture, then the prepared baking dish.
- 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.
- 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.
- Lay the pan in the oven. Bake for 25 to 30 minutes, until golden brown.
Nutritional Info (1 CHICKEN ROLL)
| |
Fats
|
32.6g
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Carbs
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1.6g
|
Fiber
|
0.3g
|
Protein
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45.3g
|
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