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Chicken Cordon Bleu w/lemon butter sauce




Source of Recipe


Cook Like a Pro/Family Circle - April 3, 1990


Recipe Introduction


I have substituted low-carb breading for the seasoned flour and bread crumbs found in the original recipe. Combine equal parts of almond flour, vital wheat gluten & grated parmesan.


Recipe Link: http://www.diabetic.pub/forum//index.php/topic,339.0.html

List of Ingredients




6 boneless skinless chicken breasts, flattened to 1/4 inch thickness
3 oz. cooked smoked ham (6 slices)
3 oz. Swiss cheese (6 slices)
1½ to 2 cups of low-carb breading mix
4 eggs
2 tablespoons water
ghee for frying
2 tablespoons butter
2 tablespoons lemon juice

Recipe



Fold each cheese slice in half and wrap it with a slice of ham. Roll each chicken breast around a ham/cheese wrap and secure with toothpicks if needed. Refrigerate for 30 minutes (this helps it hold its shape during cooking).

Beat egg and water together in a shallow dish. Coat the chicken rolls with the breading mix, dip into the egg and then again into the breading mix. Refrigerate once more for a short while (this helps the breading stay put during cooking).

Sauté chicken in 1/4 inch of hot oil in a large skillet until golden - about 10 minutes - turning once. Transfer to baking sheet and bake in 325°F oven for another 15-20 minutes.

Melt butter over low heat; stir in lemon juice. To serve, transfer chicken to serving platter and spoon lemon-butter over. Garnish with fresh sprigs of parsley and lemon wedges.