Subj : BH&G 1861
To   : ALL
From : DAVE DRUM
Date : Fri Feb 19 2021 15:34:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Cordon Bleu
 Categories: Poultry, Cheese, Pork, Dairy, Nuts
      Yield: 4 Servings
 
  1 1/4 lb Chicken breast; boned,
           - skinned
      4 oz Prosciutto
      4 oz Gruyere cheese; in 1/2"
           - slices
      1 lg Egg
    1/4 c  Milk
    1/8 c  Atkins Cuisine All Purpose
           Baking Mix
    1/4 c  Ground almonds
    1/4 c  Grated Parmesan cheese
    1/2 ts Salt
      1 ts Pepper
      2 tb Unsalted butter; melted
      2 tb Oil
 
  Set oven @ 400ºF/205ºC.
  
  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" 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.
  
  Atkins Diet Plan | November 2013
  
  MM Format by Dave Drum - 07 November 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I committed pizza heresy by using Fontina cheese and Andouille sausage
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