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Serves
Three-Cheese Chicken Cordon Bleu
Inspired by a kiev, a Swiss fondue and a cheesy ham toastie.
Prep Time15 Mins
Cook Time35 Mins
Total Time50 Mins
Ingredients
- 0.5 cup shredded organic Gruyere cheese
- 0.5 cup shredded organic Emmentaler (Swiss) cheese
- 0.25 cup shredded organic Appenzeller cheese
- 0.125 teaspoon of ground nutmeg
- 2 large boneless, skinless, free-range chicken breasts
- 4 slice nitrate free ham
- 1 tbsp extra virgin olive oil
- 0.5 cup grated organic Parmesan cheese
- 0.5 teaspoon seasoned salt
- 2 tsp Dijon mustard (optional)
Instructions
- Preheat the oven to 375°F.
- Line a rimmed baking sheet with parchment paper.
- In a small bowl, combine the Gruyère, Emmentaler, and Appenzeller cheeses with the nutmeg.
- Lay the butterflied chicken breasts flat on a work surface and divide the cheese mixture between the two breasts.
- Then place 2 slices of ham on top of the cheese on each breast, followed by 1 teaspoon of Dijon mustard in the middle (if using).
- Fold the chicken breast over to enclose the filling.
- Brush the chicken with olive oil, then sprinkle it with the Parmesan cheese and seasoned salt.
- Place the stuffed chicken breasts on the baking sheet and bake until the internal temperature reaches at least 165°F, about 35 minutes. Serve hot.
Nutrition
Fats 52g
Protein 88g
Net Carbs 3g