Low Carb Chicken Cordon Bleu

Low Carb Chicken Cordon BleuLow Carb Chicken Cordon BleuEasy Low Carb Chicken Cordon Bleu is one of those dishes that many people find intimidating and it does not have to be.  This is about as simple a recipe as it gets.  Most people (chefs) make this complicated by stuffing a chicken breast with ham and cheese.  Why not just stack the ingredients?  Well, that’s how I have always made it-to rave reviews.  It is absolutely delicious and very low carb.

This recipe feeds one person (or two if breasts are large and can be sliced in half horizontally) and all you need do is multiply for the number of people you will be serving.  (SEE NOTES)

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Easy Chicken Cordon Bleu/Porcini Wine Cream
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Ingredients
  1. One Chicken Breast Room Temperature
  2. 1 Egg
  3. ⅓-½ C. Crushed Pork Rinds
  4. 1 t Dijon Mustard
  5. 2 Oz Good Dry Ham
  6. 1 Oz Grated Or Thinly Sliced Gruyere Cheese
  7. 2 T Butter
  8. 1 t Butter
  9. 1 T Dry White Wine
  10. ¼ C Heavy Cream
  11. ¼ C Water
  12. ¼ t Chicken Base
  13. ¼ t Porcini Dust Or ¼ Oz Crushed Dried Porcini Mushrooms (I Used Dust)
  14. ⅛ t Pepper
Instructions
  1. Pound breast (or thigh) to flatten.
  2. Spread mustard over chicken.
  3. Heat 1 t butter until it begins to brown and quickly saute ham-set aside.
  4. Dip chicken into egg, cover both sides with pork rinds and fry in 2 T hot butter. (I used duck fat).
  5. Heat 1 T butter until it begins to brown and saute chicken. Pile ham on top of chicken, pile on cheese and cover until melted. (cheese should melt pretty quickly). Maintain heat in pan.
  6. Add wine, cream and rest of ingredients.
  7. Reduce to slightly thicken.
  8. Plate chicken, top with ham, then the cheese and cover to melt cheese.
  9. Top with sauce.
  10. 1 Serving
  11. 770 Calories, 42.0g Protein, 3.2g Carbs, 0g Fiber, 3.2g Net Carbs
Notes
  1. If you opt to use dried mushrooms, use as little water as possible to reconstitute them and DO NOT throw the liquor away-just add it to your cream. The flavor is heavenly.
  2. Since chicken breasts tend to have gotten larger and larger one breast will most often feed 2 people. I bought one the other day that weighs in at a whopping 11oz which is clearly far to large for one person unless you are Jack The Giant Killer. My suggestion: Buy one that you can split with someone and double rest of the ingredients.
  3. It is very difficult to flatten this large a breast anyway so very carefully butterfly the breast and then finish the cut.
  4. Nutritional information is based on an approximate 5 oz. chicken breast.
  5. If cooking for more than 2 people per breast then double the rest of the recipe ingredients per person. Sadly most chicken breast are 8-10-11 oz. and will easily feed 2 people. And another great answer is to use one pounded chicken thigh which is what I did. It was 5 oz. exactly.
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