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Monday, August 15, 2016

SWISS CHICKEN BAKE


 Before the topping is added!


Right out of the oven - bubbly and hot!


Let's eat! :)


SWISS CHICKEN BAKE

Reminiscent of Chicken Cordon Bleu but so much less fussy and easier. 
The chicken is even great sliced, straight out of the refrigerator the next day. One half of a chicken breast was more than enough for me!  Quite filling with all the trimmings.  The above plate of food was for my husband.  Put in a Smiley Face here.  This is a very low-carb entree - 0.6 g net carbs per serving!

4 boneless chicken breasts, butterflied
16 slices Deli Swiss cheese
16 slices Deli ham
2/cup mayonnaise (150 mL)
1/2 cup plain Greek yogurt (125 mL)
1/2 cup grated Parmesan cheese (125 mL)
  (the kind in a can)
2 tsp crushed garlic (10 mL)
  (the bottled kind)
1/4 tsp salt (1 mL)
1/4 tsp black pepper (1 mL)
Topping:
2 tbsp grated Parmesan cheese (30 mL)
2 tbsp almond flour (30 mL)
1/2 tsp paprika (2 mL)

Preheat oven to 375°F (190°C).   On a greased cookie sheet, place the 4 chicken breasts opened butterfly style.  Place on each half 1 slice Swiss cheese, 1 slice ham and another slice Swiss cheese.

In small bowl, combine, mayonnaise, Greek yogurt, Parmesan cheese, garlic, salt and black pepper.  Divide evenly between all the chicken breast halves; spread over the top evenly. Sprinkle topping evenly over the chicken and also exposed bits of chicken. 

Bake around 40 minutes, depending on the thickness of the chicken breasts (mine were medium).  Cut into the chicken and make sure it is white throughout.

Topping:  In small bowl, combine Parmesan cheese, almond flour and paprika.

Yield:  8 servings
1 serving
393.0 calories
31.0 g protein
27.9 g fat
1.7 g fiber
0.6 g net carbs

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For other great Low-Carb, Gluten-Free recipes by the team & me:

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