|08-01-2012, 08:25 AM||#1|
Junior LCF Member
Join Date: Jun 2012
Start Date: December 1, 2011
Basil, Ham & Swiss Stuffed Chicken Breast
Wow oh wow the coating on these stuffed chicken breasts is good! There is a nice crunch to them, just like back in the day when we made breadings bread crumbs or Shake n Bake. I think it tastes way better than the carb-y way to make breaded chicken too. The basil was a great addition to the class ham and swiss stuffing as well. Feel free to leave it out if you don't have fresh basil easily available and it will be a more standard Chicken Cordon Bleu.
3.5 net carbs per serving
2 boneless, skinless chicken breasts
8 fresh basil leaves
1 green onion, finely chopped
2 slices deli ham (check label for sugars)
2 oz grated Swiss cheese (I like to grate it so it's easier to sprinkle on but you can cut into thin strips too)
2 TBSP mayonnaise
1 ounce pork rinds, finely crushed
2 ounce Parmesan cheese, finely grated
1/2 tsp dried Italian seasoning blend
Preheat oven to 375 degrees. Butterfly chicken breasts. (slice breast in half horizontally, stopping right before it is completely cut through so when you unfold, it resembles a butterfly) Place 4 basil leaves on each breast. Place 1 slice of ham over basil leaves. Sprinkle half of chopped green onions over ham on each breast. Sprinkle half of grated swiss cheese over green onions on each breast. Carefully roll up each breast and place in a casserole dish fold size down, spaced to make sure the breasts do not touch. Place 1 TBSP of mayo over each breast, spreading to cover as much of the breast as possible. In a separate small bowl, mix the crushed pork rinds, grated Parmesan cheese and Italian seasoning together. Push/mash half of the breading mixture into the mayo, covering as much of each breast as possible. Bake uncovered at 375 degrees for 40 minutes.
|08-01-2012, 08:35 AM||#4|
Very Gabby LCF Member!!!
Join Date: Jul 2011
Location: Temple, TX
WOE: Primal 8/12
Start Date: 4/21/09 Height 5'5", Age 64
Sounds delicious! Bet the basil really changes up this classic dish!
Oh, and I'm really enjoying browsing your website. Some wonderful looking recipes there!
Last edited by buttoni; 08-01-2012 at 08:46 AM..
|08-01-2012, 09:17 AM||#5|
Senior LCF Member
Join Date: Jan 2011
Location: Vista, California
Gallery: cindy lolz
WOE: I do my darndest to stay under 20g a day :D
I was looking through your blog, love it!
Hey, do you ever search for "Everything", then "Food and Drink" on Pinterest, just skimming for anything that could be low-carb? I do that a lot.
I ask because I noticed you posted Bangin' Shrimp, Monterey Chicken, and that weird coconut milk mousse- and those are all things that I noticed on Pinterest semi-recently as potential low-carb foods.
Can't wait to read through more of your blog. I am excited you posted again. I'm pretty sure you are the one who posted about bangin' shrimp not too long ago on this board. I bookmarked a post in a thread, and I went back to it, and I think the thread got 'bah-leeted'. Maybe you linked to the Skinny Taste site or something?
A long time ago, I started a thread, and came back the next day, and it was gone. Before asking a moderator about it, I saw this sentence on the "policies" page:
"If your post or thread has been deleted, please accept it as we do not have time to send you a detailed explanation."
I thought, "Eh, OK." I don't remember the thread at all now, but at the time, I wondered what exactly I did wrong.
Anyway, bla bla bla. Am I right?
HI HOW R U 2DAY
"If there is one thing I love more than anything is a plate of delicious faquitas." -Zerokewl