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Ingredients
- 4 x boneless skinless chicken breast halves
- 4 ounce thinly-sliced prosciutto
- 4 ounce Gruyere cheese cut 1/2" strips
- 1 x egg
- 1/4 c. lowfat milk
- 1/4 c. Atkins Bake Mix
- 1/4 c. finely-grnd almonds
- 1/4 c. Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 2 Tbsp. butter
- 2 Tbsp. canola oil Lemon wedges for serving
Directions
- Heat oven to 400 degrees. Butterfly chicken breasts: Place each breast half on a cutting board and make a horizontal slit through the thicker side, cutting almost to the opposite side. Open breast to create two flaps.
- Place a quarter of the prosciutto and Gruyere on one side of each breast half, leaving a 1/2-inch border. Fold chicken over filling.
- In a shallow bowl, mix egg with lowfat milk. In a shallow plate, combine bake mix, almonds, Parmesan cheese, salt and pepper. Carefully dip each piece of chicken first in lowfat milk mix, then in crumb mix to coat.
- Place butter and oil on a baking sheet; heat in oven. Place chicken on baking sheet. Turn to coat in butter mix. Bake about 35 min, turning once halfway through cooking time, till browned on the outside and cooked through. Serve with lemon wedges.
- This recipe yields 4 servings.
- Description: "Quite similar to Italian chicken saltimbocca, this prosciutto-Gruyere-flavored chicken breast is one of the easiest gourmet dishes to make."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 4 servings | |
| Calories 281 | |
| Calories from Fat 173 | 62% |
| Total Fat 19.7g | 25% |
| Saturated Fat 10.77g | 43% |
| Trans Fat 0.01g | |
| Cholesterol 126mg | 42% |
| Sodium 575mg | 24% |
| Potassium 205mg | 6% |
| Total Carbs 1.72g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.13g | 1% |
| Protein 23.97g | 38% |
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