This recipe is short, so it’s the best dinner to whip up on the ones busy weeknights. I’ve taken the classic hen sous-chef recipe and reformatted it to be keto pleasant and clean to put together. I really like this dish because the taste blend of ham, Swiss, Dijon mustard, and chicken are hard to overcome. I additionally love that even though this recipe makes use of fowl breasts and bakes them in the oven – they arrive out nice and juicy.
With an ordinary sous-chef you would possibly worry about growing a roulade, putting in place a breading station, and pan frying. as an alternative we’re going to layer the bird right into a casserole dish along side the ham and Swiss cheese. Then we’ll top the whole thing with a red meat rind crust and bake till perfection. It’s so clean!
I’ve additionally blanketed a simple version of the Dijon sauce. you can maintain it spreadable and thick with simply the mayonnaise and mustard, or add a bit chook broth to create some thing you may without problems drizzle over the finished dish. I saved it fine and thick for the pictures, however i really like it both approaches.
INGREDIENTS
Crumb Topping:
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 ounces pork rinds
- 1/4 cup flaxseed meal
Casserole:
- 8 slices Swiss cheese (about 152 grams)
- 3 tablespoons butter, melted
- 2.3 pounds chicken breasts (about 3 pieces)
- Salt and black pepper to taste
- 8 slices ham (about 112 grams)
Sauce:
- Optional: 2-3 tablespoons chicken broth
- 3/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- The Execution
INSTRUCTIONS
- Preheat oven to 350°F.
- blend beef rinds, flaxseed meal, Parmesan cheese, garlic, and half teaspoon of salt in a meals processor. Set aside.
- Take every hen breast and halve them lengthwise so you have six portions.
- Lay the fowl right into a 9x13" casserole dish. Season with salt and pepper.
- place the slices of ham on top of the chook.
- Layer the Swiss cheese on top of the ham.
- spread the beef rind mixture over the top of the casserole. Drizzle at the melted butter and blend it into the crumb topping with a fork. The topping will clump collectively relatively.
- Bake the casserole uncovered at 350°F for 40-forty five mins, till the topping has browned and sunk into the melty cheese. take a look at the chicken with a thermometer to ensure that the bird has reached a hundred sixty five°F.
- even as the casserole is baking, whisk collectively the mayonnaise and Dijon mustard. if you'd like for your sauce to be less thick then you may add 2-three tablespoons of chicken broth. i really like it either way.
- reduce the casserole into six portions and serve with sauce.
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