I’ve been participating in weight loss challenges for the last couple of months and haven’t been very successful, so I’m looking to switch things up and make some changes to the food we’re eating. I had some success with going low-carb/keto last year and I thought I would give it a try. I’m trying to find a balance with recipes that are not filled with dairy products as I struggle with dairy at times. This chicken recipe was delicious and we all enjoyed it…though I’ll use a different cheese for my son’s next time. He’s not a fan of swiss cheese.
They were really delicious and I didn’t miss the breading at all. They’re coated in parmesan cheese and then baked – so you still get a crispy crust. I’ll definitely be making these again!
4 chicken breast cutlets
4 thin slices of ham
4 slices of swiss cheese
1 egg, beaten
2 Tbsp butter, melted and cooled
3/4 cup Parmesan cheese
1/2 tsp salt
1/2 tsp fresh ground pepper
pinch of paprika
Preheat your oven to 350 degrees. Spray a small baking dish with non-stick cooking spray and set aside.
Place each piece of chicken between plastic wrap and pound the chicken until it is 1/4 inch in thickness. Remove the top layer of plastic wrap and discard. Place a slice of ham and cheese on the chicken. Using the plastic wrap, roll the chicken up. I used a few toothpicks to keep it together.
In a small bowl, mix together the egg and melted butter. In another bowl, combine the Parmesan and spices. Dredge each piece of chicken in the egg and then the Parmesan mixture. Place chicken in the prepared dish. Continue until all four pieces are coated. Bake for 30 to 35 minutes or until chicken is cooked through. Allow to rest 5 minutes before slicing…you don’t want all the cheese to ooze out!
Source: Metabolic Research Center