Pork-Rind Chicken Cordon Bleu
Chicken breast stuffed with smoky ham and Swiss cheese, coated in a crispy pork-rind crust and finished with a rich Dijon cream sauce.
Ingredients
2 (6 oz) chicken breasts, pounded thin
Salt and pepper, to taste
2 slices deli ham (sugar-free, nitrate-free)
2 slices Swiss cheese (or Gruyère)
½ cup crushed pork rinds (fine texture)
1 egg, beaten
½ tsp garlic powder
½ tsp onion powder
1 Tbsp butter or tallow (for searing)
Optional: 1 tsp olive oil (for finishing)
1 Tbsp butter
2 Tbsp heavy cream
1 Tbsp Dijon mustard
Salt and pepper, to taste
Macronutrients
(per serving, makes 2)
Protein: 47g
Fat: 33g
Carbs: 3g
Preparation
Preheat oven to 375°F (190°C).
Lay the pounded chicken breasts flat. Season both sides with salt, pepper, garlic powder (½ tsp), and onion powder (½ tsp).
Place 1 slice of ham and 1 slice of Swiss cheese on each chicken breast. Roll tightly from one end and secure with toothpicks or kitchen twine.
Dip each chicken roll into the beaten egg, then coat with crushed pork rinds (½ cup), pressing to adhere.
Heat butter or tallow (1 Tbsp) in a skillet over medium-high heat. Sear the chicken rolls for 2–3 minutes per side, until golden brown.
Transfer to a baking dish and bake for 18–20 minutes, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
Meanwhile, make the Dijon cream sauce: In a small saucepan over low heat, melt butter (1 Tbsp). Whisk in heavy cream (2 Tbsp) and Dijon mustard (1 Tbsp). Simmer gently for 1–2 minutes until thickened. Season with salt and pepper to taste.
Slice the chicken and drizzle with warm Dijon sauce. Finish with a light drizzle of olive oil (1 tsp) if desired.
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