Chicken Cordon Blue:(105/38/7netc.)
Here is what I used for one BIG fabulous tasting serving!
~10oz boneless skinless chicken breast
*butterfly and pound it out a bit so there room for your ham and cheese*
~1oz sliced deli ham
~1oz shredded sharp cheddar cheese
Put the ham and cheese in, along the butterflied chicken and roll it up nice and tight!
For the coating:
~1/4oz chicharones (pork rinds, I buy plain)
~1/2tsp garlic powder
~1 tsp Italian herbs
A few cracks of black pepper and a pinch of sea salt.
~1/2 tsp grated Parmesan cheese
*~1tsp mayo…add about half a tsp of white vinegar and a spash of hotsauce. I applied to my rolled up chicken breast and then applied the seasoned crushed pork rinds to it before baking!
Bake at 375 for 15 minutes and then lower to 325 for about another 30(this will depend on how thin you’ve pounded the chicken, cut it in half to check the chicken)
On the side is 3cups of broccoli florets that I roasted in the cast iron skillet with my chicken, just sprinkled a tablespoon of Parmesan cheese on a few minutes before pulling it all out of the oven.
Recipe courtesy of: Lauren Badalato