1 egg, beaten
2 large chicken breast
8 slices of ham
8 slices of cheese (swiss or provolone)
1 bag pork rinds (I used barbecue flavored)
3/4 cup mayonnaise
Preheat oven to 350 F.
Crush your pork rinds in a bag to get a nice thin crust texture. Place pork rinds in a bowl and set aside.
Take your egg, and beat it in a small bowl, set aside.
Slice your chicken lengthwise in half to get 4 thin pieces of breast. (If you have really thick chicken you may be able the cut it into 3 pieces)
Before we begin with the layering please keep this in mind, when dealing with raw meat it is extremely important not to cross contaminate. With that said I like to take the ham and cheese slices out of the package so I don't have to put my hands in the bag with raw chicken on them. Also, I recommend taking the mayonnaise that you are going to use in a separate bowl. You don't want to put the same knife you spread the mayo on the chicken with back in the jar (unless you are going to wash if off each time) Okay lets get assembling!
Beat the chicken slices with a meat hammer to thin them out.
Slather on 1-2 tablespoons of mayo on the chicken breast.
Layer on a slice of cheese.
And then your ham.
Carefully roll your chicken breast. The ham may slip out the bottom, just tuck it back in the best you can trying to have the chicken on the outside.
Once the chicken is rolled, dip in the egg mixture and roll in the pork rinds, coating as evenly as you can (the finer the pork rinds are ground up the better they will stick)
You may need to put a tooth pick or 2 in it to keep the chicken from unraveling. Shown in the picture is the BBQ pork rind mixture.
Bake for 35 minutes or until chicken is fully cooked. I like to peel the chicken back a little the make sure it has cooked all the way threw.
VOILA! LOW CARB CHICKEN CORDON BLEU!