1972 Recipes, Appetizers, Dinner, Journal, Level 1, Recipe

Atkins Chicken Cordon Bleu

From Dr. Atkins Diet Revolution, 1972
I made this last night (September 27, 2011).  I would have taken pictures but boy was it ugly.  This tasted fantastic and was VERY filling.  One suggestion: Next time I will use toothpicks instead of string.  Pulling the string off pulled all the coating (and crispy melted cheese) off.
Serves 6

  • 4 chicken boneless skinless chicken breasts, cut in half lengthwise (resulting in 8 cutlets)
  • 1/4 teaspoon Krazy Salt (or seasoned salt)
  • 2 eggs, lightly beaten
  • 1/2 cup plain Baken-ets Pork Rinds (the best brand out there), crushed
  • 8 thin slices ham
  • 8 slices Swiss cheese
  • Cooking twine
  • 1/8 pound butter (1/2 stick)
  • 1/3 cup chicken broth

Preheat oven to 350 degrees F.
Pound chicken with a meat mallet to break down the membranes.
Sprinkle Krazy Salt on chicken breasts.
Dip breasts in egg, then crushed Baken-ets.
Place on piece of ham and one piece of cheese on top of each chicken breast, then roll each breast with ham and cheese inside, and tie with twine.
Brown chicken rolls in skillet in butter.
Remove and put into baking dish.
Pour remaining butter from skillet over breasts, add chicken brother, and bake for one hour. Serve one to each person.
(You can also use these as hors d’oeuvres by slicing breasts to the size of half-dollars after removing from oven.)
Total grams carbohydrates: 5.7
Grams per serving: 1

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