Chicken Cordon Bleu Bake

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  400g

• Olive oil

  Salad or cooking

  100g

• Poultry seasoning

  Spices

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Chicken breast

  Broilers or fryers, meat only, raw

  400g

• Swiss cheese

  Low fat

  4 slice (1 oz) or 112g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Cream cheese

  8 oz or 227g

• Chicken stock

  Soup, home-prepared

  ¼ cup or 60g

• Sour cream

  Reduced fat, cultured

  ¼ cup or 61g

• Mayo

  Classic - Kroger

  4 tbsp or 56g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Parmesan cheese

  Grated

  ½ cup or 50g

Directions

1. Preheat oven to 375F/190C.
2. Cut the cream cheese into cubes and place in a bowl or an oversize measuring cup and let it soften while you prepare the chicken.
3. Trim fat and any undesirable parts from each chicken breast, then cut each breast in half lengthwise so each one makes two thin chicken cutlets.
4. Rub a pinch of poultry seasoning (affiliate link) on one side of each chicken cutlet.
5. Heat the oil over medium-high heat in a large frying pan, add chicken, and cook 2 minutes on each side. Remove chicken to paper towels spread out on the counter. (If you have a giant pan you might be able to cook all 8 pieces at once, but most people will need to cook it in two batches.)
6. Put another layer of paper towels on top of the chicken and press down so you can absorb any extra water from the chicken.
7. While chicken cooks, cut the slices of ham and cheese lengthwise so you have 8 pieces each.
8. Lay chicken pieces out in a large baking dish. (I used a dish that was 10" x 14". You might need two dishes if you don't have one that's big enough.)
9. Put a slice of ham and then a slice of cheese on top of each chicken breast.
10. Test the cream cheese and see if it's soft enough to whisk. If not you can microwave it for 20-30 seconds to soften. Then whisk the chicken stock into the cream cheese, followed by the sour cream, the mayo, the Dijon, and finally the Parmesan. The sauce will be thick.
11. Use a rubber scraper to spread the sauce over the top of the chicken. Sprinkle with the other 1/2 cup grated Parmesan.
12. Bake 35-40 minutes, or until the dish is bubbling hot and starting to brown on top.
13. Serve hot, and wait for compliments!
14. Leftovers will keep several days in the fridge and can be reheated in the microwave or in a covered dish in the oven or a toaster oven.
15. Recipe by: Kalyn Denny (source: https://kalynskitchen.com/low-carb-chicken-cordon-bleu-bake/#mv-creation-19-jtr)