Low Carb Chicken Cordon Bleu (IF)

or “how to make boring old chicken breasts something special”

I was looking for a way to make the boneless, skinless chicken breasts a little more exciting and tasty, so I started experimenting this week on how to make it better.   I have watched many episodes of America’s Test Kitchen and Food Network TV, and I decided to put all that to good.  I made a pocket out of the chicken breasts like a pita and stuffed the chicken with ingredients in my kitchen.

The chicken had no chance to dry out and a little steam ensured all the ingredients were cooked throughout.  The photo below attest to creativity and beauty of the recipe.

1 comment to Low Carb Chicken Cordon Bleu (IF)

  • Kent, that looked so good, quick and easy to make. I’ll give that a go this weekend. Made you BBQ sauce last week and it sure is good on my ribs, even tried them on pork chops last night. Thank you for this recipe and I’ll let you know if I have success.

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