Chicken Cordon Bleu

 

This is Honky Tonk's  ALL TIME FAVORITE low carb recipe that I make. It's one of his favorites, low carb or not.  The pork rind breading gives it GREAT flavor.  I don't make it any other time except for when he is dieting and it is such a treat.

Tip: whenever possible, make enough dinner to have left overs for lunch the next day.  Most people don't have the time or the place to cook lunch and it may cause you to go high-carb.  This recipe is great for left overs. 

For the chicken:

2 chicken breasts, pounded thin

pork rinds, crushed fine

1 egg, beaten

ham slices

Swiss cheese, sliced

Season All

For the Sauce:

Heavy Cream

Butter

Parmesan Cheese, shredded

Place the chicken breasts in a gallon baggie and pound out as thin as you can with a rolling pin.  Place the pork rinds in a baggie and crush them as fine as you can.  Take the chicken out and cut it into 2-3 pieces per breast.  Try to cut them into long pieces to roll up.  Season with Season All on both sides. Take  however many slices of ham it takes lay them out on the chicken, then cover those with the slices of Swiss.  Roll up the chicken from one end and "pin" with several toothpicks.  Dredge in egg and then in pork rinds.  Place in a baking pan lined with parchment paper.  (you don't have to have the parchment, but it makes for AWESOME clean-up....just remove and trash and the dish is done!)  If you don't use parchment, spray a pan with Pam.  Bake at 350 degrees until center is done; about 25 minutes.

While the chicken is cooking, melt about 2 Tbs. of butter in a pot.  Add 1 cup cream and bring to a simmer.  Add in parmesan cheese (about 1/4 cup) and stir till melted.

When the chicken is done, remove the toothpicks and pour sauce over individual servings.  I like to serve it with lemoned (I know, not a word, but I like it :) broccoli.  I've never tried it, but it might be fun to roll a piece of asparagus up in the chicken...let me know if you try it!

I'll post a pic next time I make it.

 

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Mock Potato Salad

We we're having a barbeque with Honky Tonk's family the other night, and when I started to make potato salad, he groaned and said, "Please not potato salad....I love potato salad!"  So I ended up making two salads, one with potatoes and one with cauliflower.  I think they both tasted pretty good.

Ingredients:

1/2 head of cauliflower, steamed till fork tender

5-6 eggs, hard boiled (we like lots of eggs in our salad)

1/2 small onion, diced fine

1 cup Mayo

1 tsp Mustard

Vinegar

1 tsp Splenda

1/2 tsp salt

pepper to taste

Optional:  I didn’t add these, but they might be a good idea:  dill pickle diced small, or just some dill for a little flavor punch.  I had potato salad the other day that had celery added for a little crunch and it wasn’t bad either.

Cook cauli and and drain and cool.  Cook eggs and peel and dice in large chunks.   Don’t add them until last so they don’t get smooshed (not a word, I know).  Mix your mayo, mustard, vinegar (splash or two), splenda, salt and pepper in a large bowl.  Add in cooled potatoes and mix well.  Check flavor and adjust as needed with spices to add flavor or make sweeter.  Fold in eggs last so you don’t break up the pieces. 

PS…I started this post a year ago and never published it….HT is on his diet again, so maybe I’ll get a pic this time!