Low Carb Chicken Recipes

Ingredients:

4 boneless skinless chicken breast ha
4 oz thinly-sliced prosciutto
4 oz gruyere cheese, cut 1/2 strips
1 egg
1/4 cup milk
1/4 cup atkins bake mix
1/4 cup finely-ground almonds
1/4 cup parmesan cheese
1/2 tsp salt
1/2 tsp freshly-ground black pepper
2 tbsp butter
2 tbsp canola oil
1 lemon wedges, for serving

Instructions:

Heat oven to 400 degrees. Butterfly chicken breasts: Place each breast
half on a cutting board and make a horizontal slit through the thicker
side, cutting almost to the opposite side. Open breast to form two flaps.

Place a quarter of the prosciutto and Gruyere on one side of each breast
half, leaving a 1/2-inch border. Fold chicken over filling.

In a shallow bowl, mix egg with milk. In a shallow plate, combine bake
mix, almonds, Parmesan cheese, salt and pepper. Carefully dip each piece
of chicken first in milk mixture, then in crumb mixture to coat.

Place butter and oil on a baking sheet; melt in oven. Place chicken on
baking sheet. Turn to coat in butter mixture. Bake about 35 minutes,
turning once halfway through cooking time, until browned on the outside and
cooked through. Serve with lemon wedges.

This recipe yields 4 servings.

Carbohydrates: 4.5 grams
Net Carbs: 3 grams
Fiber: 1.5 grams
Protein: 50 grams
Fat: 34 grams
Calories: 541

Description:
"Quite similar to Italian chicken saltimbocca, this
prosciutto-Gruyere-flavored chicken breast is one of the easiest
gourmet dishes to make."

Servings: 4