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Lately I have been trying to focus on eating less carbs, but sometimes I still want something with “crunch” or “breading.” However, after trying some low carb breadcrumbs, I decided a better option was to substitute nuts in for breading. Not only does it provide a great crunch, it also adds healthy fat and protein.
So with my new found breadcrumbs, I decided to set out to make a quicker version of Chicken Cordon Bleu. Instead of pounding the chicken cutlets, rolling with the ham and cheese, dipping in egg wash, and breading you just stack everything up and bake it for 20-25 minutes in the oven. It really couldn’t be easier and can be made with low carb/gluten free almond breadcrumbs or traditional breadcrumbs. Make up a big batch and save some for future meals. It makes a delicious sandiwch or salad.
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