Chicken Cordon Bleu
Recipe from Atkins - Phase 2

This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.



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Ingredients
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    1 1/4  pounds 
    boneless skinless chicken breast
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    4   ounces 
    prosciutto
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    4   ounces 
    Gruyere cheese, in 1/2-inch slices
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    1   
    large egg
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    1/4  cup 
    milk
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    1/8  cup 
    Atkins Cuisine All Purpose Baking Mix
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    1/4  cup 
    ground almonds
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    1/4  cup 
    grated Parmesan cheese
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    1/2  teaspoon 
    salt
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    1   teaspoon 
    pepper
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    2   tablespoons 
    unsalted butter, melted
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    2   tablespoons 
    canola oil

Directions
1.
Preheat oven to 400 degrees F.
2.
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.
3.
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 chicken on baking sheet.
4.
Combine melted butter and oil, and drizzle half over chicken; flip breasts and drizzle remaining on other side. Bake about 30 minutes, turning once halfway through cooking time, until lightly browned on the outside and cooked through. Serve with lemon wedges.
Nutrition information
Per Serving: cal. (kcal) 536, Fat, total (g) 35, fiber (g) 2, pro. (g) 50, Percent Daily Values are based on a 2,000 calorie diet
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