This dinner was one of the most amazing meals we’ve had while doing keto (over a year and a half in!) Took us back to our childhoods when our parents bought the frozen chicken cordon bleu in the cellophane packages. Was delicious and SUPER easy to recreate keto.
Ingredients:
6 Chicken Breasts
8 oz Shredded Swiss Cheese
6 Slices of Ham (1/4 in Thick)
6.5 oz Pork Rinds (Crushed in Food Processor or Blender)
2/3 Cup Grated Parmesan
4 Eggs
Directions:
Preheat oven to 400º F
Butterfly chicken breasts and pound flat with meat mallet.
Split Swiss between all the chicken breasts evenly.
Place one slice of ham on each chicken breast.
Roll breasts with fillings and secure with toothpicks to hold shape.
Using two dishes, set up breading station.
Bowl 1: Eggs
Bowl 2: Pork rinds mixed with parmesan
Dredge each chicken breast in egg wash and follow with bowl 2 pressing the pork rind mixture on to all sides of the chicken.
Place wire rack over top of baking sheet. Place chicken on rack and bake until chicken reaches an internal temperature of 165º F
