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Chicken Cordon Bleu
4 Large boneless skinless chicken breast halves
2 Tbsp. butter or margarine softened
1 tsp. dried Thyme
4 thin slices Swiss cheese
8-12 bacon strips
1/2 c. milk or cream
1/2 c. Atkins bake mix
3/4 c. crushed pork rinds
1/2 tsp. garlic powder
1 tsp. dried Oregano
1/4 c. parmesan cheese
Flatten chicken breasts, using a knife to cut from middle towards outside
(but not all the way through the side) to form a flap. This helps
thin down the chicken where it tends to be the thickest and also makes
your working surface larger. Open flap and press flat with smooth
side down underneath. Spread butter on the top. Sprinkle with Thyme.
Top with a slice of ham and cheese. Roll up tightly. Wrap each with
two or three slices of bacon and secure with toothpicks. In a small
bowl, beat eggs and milk; set aside. Place Atkins bake mix in another bowl.
Set aside. Combine the crushed pork rinds, garlic powder, oregano
and cheese. Dip each chicken breast into egg mixture, then bake mix,
again into egg mixture and then into pork rinds. Place on greased baking
sheet. Bake at 350 Degrees for 40-45 min. or until chicken juices
run clear. Yield: 4 serving with less than 5 carbs each.