Low-Carb Chicken Cordon Bleu

Step 1 Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted). Place a piece of parchment paper under the chicken, and then butterfly the chicken breast so that it lays open like a book. Place a piece of plastic wrap or parchment paper over the top and flatten with a meat mallet or heavy bottomed pan. The chicken should be about 6 mm/ ¹/₄ inch thick.

Step 2 Top each chicken breast with 2 slices of prosciutto and about half of the grated gruyere cheese.

Step 3Roll up into a tight log using the plastic wrap as a guide.

Step 4 Beat the eggs in a bowl, in another bowl combine the pork rind dust, parmesan cheese, garlic salt, thyme, and pepper.

Step 5 Unwrap each chicken roll and dip into the egg then dredge through the pork rind & parmesan mixture.

Step 6Place on a baking sheet and drizzle with the olive oil or spray liberally with olive oil spray. Bake for about 25 minutes until cooked through and the internal temperature of the chicken is 75 °C/ 165 °F.

Step 7 For the sauce simply combine the ingredients in a small pot over medium low heat and bring to a simmer until the cream has reduced by half.

Step 8 To serve, slice the chicken into rounds and drizzle with the sauce. Store any leftovers in the refrigerator for up to 5 days. Reheat in the oven at 155 °C/ 310 °F (fan assisted), or (175 °C/ 350 °F (conventional) for about 10 minutes.