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The Recipe Instructions |
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Ingredients
4 boneless skinless chicken breast ha
4 oz thinly-sliced prosciutto
4 oz Gruyere cheese, cut 1/2" strips
1 egg
1/4 cup milk
1/4 cup Atkins Bake Mix
1/4 cup finely-ground almonds
1/4 cup Parmesan cheese
1/2 tsp salt
1/2 tsp freshly-ground black pepper
2 tbsp butter
2 tbsp canola oil
Lemon wedges, for serving
Directions
Heat oven to 400 degrees. Butterfly chicken breasts: Place each breast
half on a cutting board and make a horizontal slit through the thicker
side, cutting almost to the opposite side. Open breast to form two flaps.
Place a quarter of the prosciutto and Gruyere on one side of each breast
half, leaving a 1/2-inch border. Fold chicken over filling.
In a shallow bowl, mix egg with milk. In a shallow plate, combine bake
mix, almonds, Parmesan cheese, salt and pepper. Carefully dip each piece
of chicken first in milk mixture, then in crumb mixture to coat.
Place butter and oil on a baking sheet; melt in oven. Place chicken on
baking sheet. Turn to coat in butter mixture. Bake about 35 minutes,
turning once halfway through cooking time, until browned on the outside and
cooked through. Serve with lemon wedges.
This recipe yields 4 servings.
Carbohydrates: 4.5 grams
Net Carbs: 3 grams
Fiber: 1.5 grams
Protein: 50 grams
Fat: 34 grams
Calories: 541
Description:
"Quite similar to Italian chicken saltimbocca, this
prosciutto-Gruyere-flavored chicken breast is one of the easiest
gourmet dishes to make."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-09-2003 by Joe Comiskey - jcomiskey@krypto.net"
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Per Serving (excluding unknown items): 406 Calories; 26g Fat (59.2%
calories from fat); 40g Protein; 1g Carbohydrate; 0g Dietary Fiber; 168mg
Cholesterol; 611mg Sodium. Exchanges: 5 1/2 Lean Meat; 0 Non-Fat Milk; 4
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 4
Diet Chicken Cordon Bleu Ii Recipe brought to you by Diet Recipes To-Go
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Foods containing allyl sulfides
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