I gotta tell you. I tried this last night and it was wonderful. Even my 15 year old dd, who isn't lcing, enjoyed it. Thanks for this great lc recipie.

My husband and I have been having these since last summer. They are soooo good! I've never tried the pork rinds in the coating so that'll be a nice change.

I have been making this for years. Minus the pork rinds tho.
Angel

I mad this the other night. My hubby (who isn't LC'ing) was skeptical. It was wonderful! He even raved and was so amazed that I made "real" cordon bleu!

Thanks for the recipe!

I remember the first time I had it. I was soooo surprised to find out it wasn't made with blue cheese. I didn't know what cordon bleu was. hehe Anyways...we just bought some at Costco, now I'm going to have to try it too...minus the pork rinds. I just don't like those things, WAY too salty for me. It's funny though..I love my bacon almost black and crunchy. Annie

This is a fabulous recipe thanks for sharing it. I was a bit concerned when I made it because my chicken looked a little raged when I pounded it out, but once everything was all nice and baked up it looked great and tasted even better.

Poor Man's Cordon Bleu

8 oz. pkg. cream cheese, softened
4 green onions, minced
garlic powder to taste
6 boneless skinless chicken breasts
12 bacon strips


combine cream cheese, onions and garlic powder together. Set aside. Flatten
chicken breasts using a rolling pin; spread cream cheese mixture down the
center
of each chicken breast. Fold chicken in half. Wrap 2 bacon strips around each
chicken breast. Secure with toothpicks. arrange in an ungreased 13 x 9"
baking pan; bake at 350 for one hour. Makes 6 servings

Sounds yummy to me. I'll give it a go!

Thanks

This sounds fantastic! For sure adding this to my *To try* list! TY!

2 whole chicken breasts, skinless, boneless, beaten to a pancake.

2 slices of smoked sammich ham
2 slices of cheese, YOUR preference.

pulverized fried pork rinds
1 egg, beaten with heavy cream

salt/pepper/garlic powder etc etc...
tooth picks.
oil for frying

Heat oven to 350.
beat egg with heavy cream
have pulverized pork rinds on hand
beat chix breast to a thin pancake.

Heat oil in heavy fry pan, enough to cover the bottom..
open flattened chix breast on counter, lay a slice of smoked ham, and a slice of cheese (i like jalapeno monterey) on top of chix breast.
roll up, stick a toothpick in it to keep it rolled.
take rolled chix breast, dunk in egg bath, and then roll in pork rinds that have been flavored with your favorite spices.

put chix breast in oil and brown on all sides, taking special care, not to lose your crumbs.
when it's all brown, on all side, put in small casserole dish and put in oven that has been heated.. bake uncovered for 40 minutes.

Serve with bernaise sauce, hollandaise sauce, bechamel sauce.. whatever sauce you prefer, that's low carb....
Serve hot.

I didn't have bacon so just fried up some little pork sausages, put two in each chix breast along with the cream cheese, folded it over, closed them with toothpicks, baked them for 45 min. at 400 degrees and they were delish. I just need to learn how to flatten them a little better. Have another pkg. of chix thawed out and bought bacon this a.m. Will try again and use the 'George Forman' grill for lunch. Nice recipe. Thanks.

I have been making a recipe similar to this one and how I get the chicken flat is to pound it out between 2 pieces (or 1 piece folded in half) of that Glad Press -n- Seal Wrap. Just lay the chicken between the wrap and seal the edges. Then take a mallet and pound both sides. It gets real thin and large.

After I pound the breast thin, I lay on some chopped pepperoni and a long thin chunk of cheese (not too soft) and some herbs and roll up jellyroll-style. Then dip in an egg/water wash and firmly press (or roll) in grated parmesan/romano cheese. Melt a bit of butter or oil of your choice in a fry pan browning all sides--pop in the oven for 30 mins. or so. The oil from the pepperoni makes it very moist and it's cripsy and brown from the parmesan.

JetSet...thanks for that info. I had just been slitting a pocket and then putting a chunk of cream cheese in it and then wrapping bacon around. I'll have to try that press-n-seal stuff. Your pepperoni twist on this recipe sounds good too. My sausage link variation was good too. Thanks again!

1 whole chicken breast, cut in half to make 2 half breasts.
2 oz of cheddar cheese (1 oz per 1/2 breast)
2 oz of smoked ham (1 oz per 1/2 breast)
1 egg and cream wash (for dunking)
1 bag of pork rinds, crushed to a pulp to look like bread crumbs (season pork rinds the way you would season bread crumbs) 4 toothpicks
1 stick of butter (more as needed)

Mushroom wine sauce, recipe below.

Heat oven to 350 degrees.
1) Cut Breast in half. Between 2 large pieces of saran wrap, take a rolling pin or whatever you use for flattening chicken or beef, and pound the chicken until at least 1/4 inch thick. I like them ULTRA thin.

2) Melt butter in a heavy frying pan. Do NOT burn.

3) Place ham and cheese inside the flattened chicken breast and roll up, tuck in the ends so cheese doesn't melt out, and close up with 2 toothpicks per chicken. If your breasts are larger, use more toothpicks.

4) Add stuffed breasts to egg and cream wash, and then into a bowl full of crushed pork rinds. Gently put into frying pan with melted butter and brown on all sides, turning often.

5) When completely golden brown, transfer to a non stick, small casserole dish and into the oven for 35 minutes. Uncovered.

6) Take out, let stand for 15 minutes, and then put on a plate. drizzle the breasts with sauce.

**** What I do is take the butter drippings and add 1/2 cup of white wine (not sweet) and some sliced mushrooms and cook up quickly, scraping the pan.. Drizzle this sauce on top of the stuffed chicken breasts.

..............OH!! You mean the CHICKEN!

(Sorry PG, the recipe sounds delicious. I couldn't resist the silly 2:30 am joke! )