CHEESY CREAMY LOW-CARB CHICKEN CORDON BLEU BAKE

I usually have fun coming up with low-carb recipe ideas for the blog and testing the recipes with my nephew Jake and my niece Kara. But I’m not going to lie, it can be frustrating sometimes. Recently this idea for Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake popped into my head, and both Kara and I loved the concept of layers of thinly sliced and barely-cooked chicken, ham, and cheese baked with a creamy sauce.

But when we made the recipe the way we had planned it (with a sauce that was mostly sour cream, with mayo, a little Dijon, and Parmesan) the sauce curdled and there was water in the bottom of the dish when we lifted up the pieces of chicken. Luckily it was so delicious that Kara and I were happy to work on the recipe again to get a sauce that wouldn’t cause you problems. (And we happily gobbled up the “failed” version too, and Kara’s kids loved it when she fed them the leftovers for dinner.)

For the keeper version you’re getting in this recipe, we whisked a little chicken stock into softened cream cheese and then mixed in mayo, sour cream, Dijon, and Parmesan for a slightly thicker sauce. We barely cooked the thin pieces of chicken, layered the chicken, ham, and cheese like before, and spread the sauce over. Then we held our breath while it baked, praying the new sauce wouldn’t separate. And it was a winner! And this is so, so, so delicious that if you like the idea of a Low-Carb Chicken Cordon Bleu Bake that has un-breaded chicken, ham, and cheese with a creamy sauce this just might become your favorite new dinner!

INGREDIENTS:
CHICKEN INGREDIENTS:

• 4 large, thick boneless, skinless chicken breasts (Each breast needs to be thick enough to slice lengthwise into two thin chicken cutlets.)
• 1 T olive oil
• 1 tsp. poultry seasoning
• salt to taste
• 4 slices ham, cut in half lengthwise to make 8 pieces to lay on top of a chicken breast
• 4 slices Swiss cheese, cut in half lengthwise to make 8 pieces to lay on top of each slice of ham
• 1/2 cup freshly-grated Parmesan

SAUCE INGREDIENTS:

• 8 oz. cream cheese, cut into cubes and softened at room temperature until it can be beaten with a whisk
• 1/4 cup chicken stock
• 1/4 cup sour cream
• 1/4 cup mayo
• 1 tsp. Dijon mustard
• 1/2 cup freshly-grated Parmesan

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. ..........................................

for full instruction please see : kalynskitchen.com

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