Chicken Cordon Bleu

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.

Recipe from Atkins - Phase 2
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  • 1 1/4 pounds boneless skinless chicken breast
  • 4 ounces prosciutto
  • 4 ounces Gruyere cheese, in 1/2-inch slices
  • 1 large egg
  • 1/4 cup milk
  • 1/8 cup Atkins Cuisine All Purpose Baking Mix
  • 1/4 cup ground almonds
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons canola oil
Preheat oven to 400 degrees F.
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 chicken on baking sheet.
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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