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I came up with this quite a while ago for taking to potlucks. It's always very popular. I've never tried to figure out serving sizes/carbs so, although I think it's induction safe, it might not be??, but it's easy, tasty and great for enjoying (and filling up on) in a setting where there are way too many other very-tempting-but-definitely-NOT-okay foods.
Chicken -n- Broccoli Cordon Bleu
Shopping List (look only 4 ingedients):
1 or 2 chicken(s), cooked.
(Easiest is to get the pre-cooked ones at the local grocery store. This makes for the least amount of cooking time. Best is when they have the cold ones day old, because they are only about $2 for a whole cooked chicken!
But, safest for Atkins - since you don't always know if/with what the store marinated it - you can get your own chicken or chicken breast, and just cook that.)
2 bags of frozen broccoli
Ham or bacon. About 1 or two pounds. If I use ham, I get it from the deli counter and ask them to cut it in one really thick slice. (The goal is to cut it into small cubes.) Or if bacon, I get the pre-cooked microwavable kind.
Swiss Lorraine cheese. About a pound or pound-and-a-half. Sliced from the deli. (NOT Low-Fat, I tried it once when they didn't have the normal kind. The Low-Fat kind doesn't work right.) I usually buy a pound or so, and usually don't use all of it.
TO PREPARE:
Microwave the broccoli (or use the stove if your microwave is broke
) according to the package directions.
While the broccoli is cooking, cut up the chicken. And cut the ham into little cubes.
**If you're using bacon, then wait till the broccoli is done, cook it, and break it into pieces. (That's pieces. Try to not turn it into bacon bits.
)
Cut or break some of the Swiss Lorraine (more than half) into pieces.
Take a pan - I usually use a 12x9, but sometimes larger. (Now & then I just use my iron skillet.) Wipe a little olive oil or butter on the inside. (Just so it doesn't stick. You don't want lots of oil floating around in there.)
All right now just toss the broccoli, chicken, ham-or-bacon, and Lorraine pieces all together in the pan.
Then take some of the remaining slices of Swiss Lorraine and put them on the top.
Now put it into the oven!!
---If you started with chicken still warm from the grocery store or the stove, then all you need to do is brown the top. A nice hot oven for 10 minutes or so should do the trick.
---If all your ingredients were cold - or if you made it ahead of time and put it in the fridge - then you need to cook it long enough to brown it and warm the whole thing through. (Maybe half hour at 350?)
Yummy yummy! Always popular. Don't try to create any kind of sauce with it, it won't come out right.
I don't know if Swiss Lorraine is normally acceptable for Atkins. I only use it for this recipe. And as I said I've never counted up the carbs. But I'm sure they can't be too high.
Make sure you don't use honey ham. (I prefer black forest ham, but any kind without added sugar is fine. Or just use bacon and don't worry about it.)
Oh, and I think I usually add some pepper when I prepare this. But no salt, there's plenty from the Swiss and the ham/bacon.
Chicken -n- Broccoli Cordon Bleu
Shopping List (look only 4 ingedients):
1 or 2 chicken(s), cooked.
(Easiest is to get the pre-cooked ones at the local grocery store. This makes for the least amount of cooking time. Best is when they have the cold ones day old, because they are only about $2 for a whole cooked chicken!
But, safest for Atkins - since you don't always know if/with what the store marinated it - you can get your own chicken or chicken breast, and just cook that.)
2 bags of frozen broccoli
Ham or bacon. About 1 or two pounds. If I use ham, I get it from the deli counter and ask them to cut it in one really thick slice. (The goal is to cut it into small cubes.) Or if bacon, I get the pre-cooked microwavable kind.
Swiss Lorraine cheese. About a pound or pound-and-a-half. Sliced from the deli. (NOT Low-Fat, I tried it once when they didn't have the normal kind. The Low-Fat kind doesn't work right.) I usually buy a pound or so, and usually don't use all of it.
TO PREPARE:
Microwave the broccoli (or use the stove if your microwave is broke
) according to the package directions. While the broccoli is cooking, cut up the chicken. And cut the ham into little cubes.
**If you're using bacon, then wait till the broccoli is done, cook it, and break it into pieces. (That's pieces. Try to not turn it into bacon bits.
)Cut or break some of the Swiss Lorraine (more than half) into pieces.
Take a pan - I usually use a 12x9, but sometimes larger. (Now & then I just use my iron skillet.) Wipe a little olive oil or butter on the inside. (Just so it doesn't stick. You don't want lots of oil floating around in there.)
All right now just toss the broccoli, chicken, ham-or-bacon, and Lorraine pieces all together in the pan.
Then take some of the remaining slices of Swiss Lorraine and put them on the top.
Now put it into the oven!!
---If you started with chicken still warm from the grocery store or the stove, then all you need to do is brown the top. A nice hot oven for 10 minutes or so should do the trick.
---If all your ingredients were cold - or if you made it ahead of time and put it in the fridge - then you need to cook it long enough to brown it and warm the whole thing through. (Maybe half hour at 350?)
Yummy yummy! Always popular. Don't try to create any kind of sauce with it, it won't come out right.
I don't know if Swiss Lorraine is normally acceptable for Atkins. I only use it for this recipe. And as I said I've never counted up the carbs. But I'm sure they can't be too high.
Make sure you don't use honey ham. (I prefer black forest ham, but any kind without added sugar is fine. Or just use bacon and don't worry about it.)
Oh, and I think I usually add some pepper when I prepare this. But no salt, there's plenty from the Swiss and the ham/bacon.
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