Chicken Cordon Bleu–low carb, easy, and delicious!

Given my fondness for boneless, skinless chicken breasts, I’m always on the lookout for a new way to serve them for dinner. Some new preparation that will take me out of my chicken rut. Something that my husband and father both like, and more importantly, that I like. And these days I’m looking for low carb recipes to complement and maintain the 35 pounds that I recently jettisoned from my frame. Here is a very tasty, easy and appealing recipe that fills all those bills. Adapted from Cooking Light magazine.

NOTE-The carb count in the original recipe was 3.8 grams per breast. I reduced the carbo-load further by reducing the amount of breadcrumbs from an original 1/2-cup to 1/4-cup. Eat this entree with a clear low carb conscience!

 

Chicken Cordon Bleu--low carb, easy, and delicious!
Print Recipe
Servings Prep Time
3 20 minutes
Cook Time
30 minutes
Servings Prep Time
3 20 minutes
Cook Time
30 minutes
Chicken Cordon Bleu--low carb, easy, and delicious!
Print Recipe
Servings Prep Time
3 20 minutes
Cook Time
30 minutes
Servings Prep Time
3 20 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees. Spray a baking dish with cooking spray.
  2. Melt the butter in a shallow bowl. Add chicken broth, and heat both in the microwave just until warm, about 20 seconds. Stir to combine. In another shallow bowl combine the breadcrumbs, parmesan cheese and paprika. Stir to combine. In yet another small bowl combine the salt, pepper, and oregano; stir to combine.
  3. Place the chicken breast between 2 pieces clear plastic wrap. Pound each breast until it is about 1/4 inch thick, using a meat mallet or rolling pin.
  4. Remove top piece of plastic wrap. Sprinkle the pounded breast with 1/3 of the salt mixture. Lay 2 slices of the prosciutto over the breast, then sprinkle 1/3 of the shredded mozzarella cheese over the top of the prosciutto. Roll the breast up from the short end; set aside. Repeat procedure with the other chicken breasts.
  5. Dip and roll one chicken breast roll in the chicken broth-butter mixture. Then roll the breast in the breadcrumb-parmesan mixture. Lay the prepared chicken breast roll in the baking dish. Repeat this procedure with the rest of the chicken breast rolls.
  6. Pour the remaining chicken broth mixture over the prepared breast rolls. Bake for 25-30 minutes until tops are golden, and the juices run clear. If you prefer, bake until a thermometer registers 160 degrees. Remove from oven to a cutting board. Slice each roll crosswise into 1/2-inch slices and serve.
Share this Recipe