Pound out a chicken breast so its nice and flat, add some tasty ingredients on top of it, roll it up, secure with a toothpick, and bake at 350 for 20-30 mins or until chicken is cooked. Done.
I've made similar dishes (see Cooper Chicken- stuffed with cheese and spinach). I've also done this dish with blue cheese and bacon in the middle- equally as tasty.
This time, we made them with ham and swiss cheese, a traditional chicken cordon bleu. Growing up, we always had these and they were breaded- but since the low-carb diet forbids breadcrumbs (damn you, diet), we went with a simple salt and pepper seasoned chicken breast. I flattened the chicken breasts, added slices of ham and swiss cheese, rolled them up, and baked them.
The recipe for the parmesan cheese sauce is what truly needs to be shared with you guys. It was soooo amazing.
Parmesan Cream Sauce
Adapted from Laura's Recipe Collection at Laurasrecipecollection.com
Ingredients:
* 1 tablespoon butter
* 1-2 cloves garlic chopped
* 1/2 to 3/4 cups half and half (I used heavy whipping cream since half and half was not diet friendly)
* 1/2 tablespoon cornstarch (I used a small pinch of flour since I was out of cornstarch)
* Original Recipe calls for a splash of white wine... I used chicken stock to make it Alex friendly
* Salt and Pepper
* 1/3 cup shredded parmesan
To Make:
* Melt butter in pan and saute garlic for a few minutes
* Add splash of wine (or chicken stock) and simmer for a few more minutes
* Whisk together cream and flour in bowl. Pour into pan with garlic, stir, and cook down until thick and creamy
* Add the cheese and season with salt and pepper to taste. Cook until melted and smooth.
* Serve over chicken/veggies/whatever immediately!
If sauce gets too thick- add another splash of chicken stock and give it a quick stir!
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