Chicken Cordon Bleu with Cauliflower Bechamel
Butterfly-cut chicken breast stuffed with ham and swiss, served with a low-carb cauliflower-based white sauce.
Total
1h 20m
Prep
45 min
Cook
35 min
Serves
4
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Recipe serves 4
Ingredients
- 4 large Chicken Breast
- 4 slices Deli Ham
- 4 slices Swiss Cheese
- 1 cup Pork Rinds
- 0.5 cup Heavy Cream
- 0.25 cup Parmesan
Instructions
- 1
Pound chicken breasts to 1/4 inch thickness.
- 2
Layer ham and cheese, then roll tightly and secure with kitchen twine.
- 3
Dredge in crushed pork rinds for a low-carb 'breading'.
- 4
Bake at 400F until internal temp reaches 165F.
- 5
Simmer cream and parmesan with pureed cauliflower to create a thick, keto-friendly bechamel.
Nutrition per serving
Calories
580
29% of a 2,000 kcal day
| Protein | 52 g |
| Carbohydrate | 6 g |
| Fat | 38 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 920 mg |
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