Low Fiber Thyme Chicken Cordon Bleu

Total time55 min

Prep time20 min

Cook time35 min

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
4 slices lean deli ham (about 3 oz total)
Land OFrost Deli Shaved Ham Black Forest - 9 Oz Bar-S Deli Style Honey Ham - 12 Oz Private Selection® Honey Ham Wildflower Deli Sliced Private Selection® Off the Bone Black Forest Ham Deli Sliced
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4 slices swiss cheese (about 3 oz total)
Ingredient note
Plain swiss cheese has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid swiss cheese, please tap it and change its rating to Red.
½ tsp salt
¼ tsp sweet paprika
¼ tsp dried thyme

For the coating

1 cup plain breadcrumbs
2 tbsp unsalted butter, melted
Ingredient note
Butter is almost all fat and has no fiber, so the amount here (about 1 tablespoon per serving, counting all uses) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
2 large eggs, beaten

For the sauce

2 tbsp unsalted butter
Ingredient note
Butter is almost all fat and has no fiber, so the amount here (about 1 tablespoon per serving, counting all uses) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
2 tbsp all-purpose flour
1 cup low-sodium chicken broth
¼ cup milk
Ingredient note
Plain milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid milk, please tap it and change its rating to Red.
¼ tsp dried thyme
¼ tsp salt

For serving

1 tbsp fresh parsley, finely chopped (optional)
Ingredient note
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 3/4 teaspoon per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.

Instructions

1
Preheat the oven to 400°F (205°C). Lightly grease a 9×13-inch baking dish and set aside.
2
Place one chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even thickness of about 1/4 inch. Repeat with the remaining breasts.

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