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Author Topic: Chicken Cordon Bleu with lemon butter sauce  (Read 328 times)

Offline Shanny

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Chicken Cordon Bleu with lemon butter sauce
« on: July 04, 2016, 04:04:43 AM »
The original recipe came from Chef Albert - Cook Like a Pro - Family Circle, 4/3/90

I have substituted low-carb breading for the seasoned flour and bread crumbs found in the original recipe. Combine equal parts almond flour, vital wheat gluten and grated parmesan.

6 boneless skinless chicken breasts, flattened to 1/4 inch thickness
3 oz. cooked smoked ham (6 slices)
3 oz. Swiss cheese (6 slices)
1½ to 2 cups of low-carb breading mix
4 eggs
2 tablespoons water
ghee for frying
2 tablespoons butter
2 tablespoons lemon juice

Fold each cheese slice in half and wrap it with a slice of ham. Roll each chicken breast around a ham/cheese wrap and secure with toothpicks if needed. Refrigerate for 30 minutes (this helps it hold its shape during cooking).

Beat egg and water together in a shallow dish. Coat the chicken rolls with the breading mix, dip into the egg and then again into the breading mix. Refrigerate once more for a short while (this helps the breading stay put during cooking).

Sauté chicken in 1/4 inch of hot oil in a large skillet until golden - about 10 minutes - turning once. Transfer to baking sheet and bake in 325°F oven for another 15-20 minutes.

Melt butter over low heat; stir in lemon juice. To serve, transfer chicken to serving platter and spoon lemon-butter over. Garnish with fresh sprigs of parsley and lemon wedges.
« Last Edit: July 04, 2016, 05:23:17 AM by Shanny »

Offline Kelly

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Re: Chicken Cordon Bleu with lemon butter sauce
« Reply #1 on: August 03, 2016, 05:06:56 PM »
This looks really yummy!!  We could never finish off 6 servings, will they freeze OK?

Offline Shanny

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Re: Chicken Cordon Bleu with lemon butter sauce
« Reply #2 on: August 03, 2016, 06:49:12 PM »
Or just make as many as you CAN eat . . . one at a time is even an option. But yes, I suspect they would freeze well too - either raw or cooked - and in that case, you could just stir up a little lemon-butter sauce at the time you use them.

Offline Rhiannon

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Re: Chicken Cordon Bleu with lemon butter sauce
« Reply #3 on: August 04, 2016, 10:08:34 AM »
Thank you Shanny - this sounds delicious and I will try it next week. 

Offline Kelly

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Re: Chicken Cordon Bleu with lemon butter sauce
« Reply #4 on: August 04, 2016, 03:23:59 PM »
Thanks Shanny, maybe I'll make 1/2 a recipe and if there are leftovers, freeze and see how it does.