Chicken stuffed with cheese and ham, smothered in a white wine cream sauce — how could you go wrong? Sometimes eating a low-carb diet can really take away the oomph in a classic dish, but this recipe holds that oomph in place.
This is a meal that everyone is always happy with, low-carb or not. It might sound intimidating to stuff chicken breast, but really, it's not. I promise, it's simple, easy and won't be too much of the mess you imagine.
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Although the recipe below calls for 1 cup flour, only about 1/4 cup will ultimately end up on the chicken. This winds up being about 6 grams of carbs per serving. But if you want to cut back even further, substitute the flour with almond flour (1.5 grams carbohydrates per serving).
Chicken cordon bleu
Cooktop Cove
Preparation time: 45 minutes
Total time: 1 hour, 20 minutes
Serves: 4
Total time: 1 hour, 20 minutes
Serves: 4
Ingredients
4 boneless, skinless chicken breasts
4 slices Swiss cheese
8 slices ham
2 cups dry white wine
1/2 cup cream
2 tablespoons parsley
1/2 teaspoon paprika
1 cup flour (you will only use enough to lightly coat the chicken)
2 teaspoons salt
2 tablespoons olive oil
1/2 tablespoon butter
2 teaspoons salt
Pepper
4 boneless, skinless chicken breasts
4 slices Swiss cheese
8 slices ham
2 cups dry white wine
1/2 cup cream
2 tablespoons parsley
1/2 teaspoon paprika
1 cup flour (you will only use enough to lightly coat the chicken)
2 teaspoons salt
2 tablespoons olive oil
1/2 tablespoon butter
2 teaspoons salt
Pepper
Directions
1. Butterfly the chicken by slicing evenly down the middle, being sure to properly butterfly and avoid cutting all the way through. Place chicken between two pieces of plastic wrap and lightly pound until it's all even.
1. Butterfly the chicken by slicing evenly down the middle, being sure to properly butterfly and avoid cutting all the way through. Place chicken between two pieces of plastic wrap and lightly pound until it's all even.
2. With chicken lying flat, season each piece with half the salt. Place 2 slices of ham and 1 slice of cheese and roll tight.
3. Carefully roll the chicken-ham-cheese roll in flour and tap off any excess. Set aside.
4. In a saute pan, heat oil on medium-high heat. When oil is just starting to slightly smoke, gently place chicken in the pan. Brown on all sides. It is important not to overcrowd the pan to ensure a nice golden-brown crust.
5. Remove chicken and set aside. Deglaze pan with white wine, and reduce on medium-high heat by two-thirds. Add cream. Return the chicken to the pan and add remaining salt. Cover with a lid, and cook on low for 10 to 15 minutes, until chicken is done.
6. Gently remove chicken from pan. Allow cream to simmer on low heat for 1 minute, then add paprika. Turn off heat. Mix in butter.
6. Slice chicken, pour sauce over it, and garnish with parsley
Tip: You can also add fresh basil into the chicken stuffing along with the ham and cheese. This adds another layer of flavor, kicking this classic recipe up a notch!
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