KETO OPEN-FACED CHICKEN CORDON BLEU
All the flavors of traditional cordon bleu but keto friendly and much easier to assemble since there is no stuffing or rolling involved.
Provided by France C
Categories Main Dish Recipes Pork Ham
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Season chicken cutlets with salt and pepper; set aside.
- Whisk eggs and Dijon mustard together in a shallow bowl. Combine almond flour, Parmesan cheese, and garlic powder in a separate shallow bowl. Dip chicken cutlets into egg mixture, letting excess drip off. Dredge with almond flour mixture, then set on a plate.
- Heat oil in a large skillet over medium-high heat. Add chicken cutlets and cook until golden brown, 3 to 4 minutes. Flip over and cook until chicken is no longer pink inside and the juices are running clear, 3 to 4 minutes more.
- Place chicken cutlets on a baking sheet. Top with slices of ham and cover with shredded Swiss cheese.
- Bake in the preheated oven until cheese has melted, 4 to 5 minutes. Serve immediately.
Nutrition Facts : Calories 606.2 calories, Carbohydrate 6.8 g, Cholesterol 204.2 mg, Fat 43.8 g, Fiber 2.2 g, Protein 46.3 g, SaturatedFat 11.8 g, Sodium 679.4 mg, Sugar 1.4 g
OPEN-FACED FINGER SANDWICHES
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 18 finger sandwiches
Number Of Ingredients 16
Steps:
- Toast the bread. Trim the crusts. Halve the slices into 1 1/2-by-3-inch pieces.
- For the prosciutto and ricotta: In a small bowl, mix together the ricotta, olive oil, lemon zest and salt. Spread the mixture on 6 pieces of bread. Ribbon a piece of prosciutto on top and garnish with 2 arugula leaves.
- For the avocado: Place 2 slices of avocado on 6 pieces of bread. Sprinkle evenly with the quinoa, sea salt and chile flakes.
- For the smoked salmon: In a small bowl, mix together the creme fraiche and capers. Spread evenly over the remaining 6 pieces of bread. Ribbon a piece of salmon over the top and garnish with 1 or 2 batons of chive.
OPEN FACE SANDWICHES
Eggs are tasty and healthy but they can be fun too! Make these Open Face Sandwiches for a nutritious and delicious meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 4
Number Of Ingredients 7
Steps:
- Make egg salad: In a medium saucepan, cover eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover pan, and remove from heat; let stand 10 minutes. Hold eggs under cold running water to stop the cooking. Peel eggs.
- Slice 2 eggs with a knife or an egg slicer. Set aside eight of the slices for eyes, and place remaining pieces in a bowl. Add unsliced eggs to bowl, and mash with a fork. Add mayonnaise, mustard, salt, and pepper; stir to combine.
- Spread a thin layer of mayonnaise over each slice of bread. Cover bread with egg salad, or layer on sliced ham. Make faces using the egg-yolk slices, egg salad, and the remaining toppings, as desired. Serve immediately.
OPEN-FACED SANDWICH
This upgraded avocado toast is great for lunch or a snack. Layering vegan mayo, mashed avocado and hummus together makes it extra delicious.
Provided by Food Network
Time 10m
Yield 1 serving
Number Of Ingredients 9
Steps:
- To assemble, first spread a layer of mayonnaise on top of the toasted bread.
- Halve the avocado and scoop the flesh out of one half, using a tablespoon to ease it out. Place it on the toast and mash flat using a fork.
- Now spread on a layer of hummus on top of the smashed avocado.
- Arrange the lettuce on top, followed by the tomato slices. Sprinkle over the capers.
- Now add a light squeeze of fresh lemon juice and a small pinch of salt.
- Cut the sandwich in half and then it's ready to devour.
OPEN-FACED OMELETE
Provided by Georgia Downard
Categories Egg Breakfast Brunch Dinner Parmesan Poultry Sausage Healthy Simmer Self Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- In a large skillet coated with cooking spray, cook onion and bell pepper over medium- low heat, stirring, 5 minutes. Increase heat to medium; add sausage and garlic; cook, stirring, until vegetables are tender, 3 minutes. Add tomatoes and oregano; season with salt and pepper; simmer until most of liquid evaporates, 5 minutes. Whisk eggs, egg whites and Parmesan in a bowl; add salt and pepper. Heat a medium skillet coated with cooking spray over medium heat; add egg mixture, reduce heat to medium-low, and cook, stirring, until eggs are set, 3 minutes. Top with tomato mixture and chives.
- Serve with:
- Four roasted fingerling potatoes per person. Toss with 1 teaspoon chopped garlic; 1 teaspoon olive oil; 1/2 teaspoon chopped rosemary; salt and pepper. Bake at 450°F for 25 minutes.
OPEN-FACED REUBEN
Really the amounts are only a guideline, you may use as much as desired, my family loves them piled high, amounts are for one sandwich --- if desired you could toast 2 slices of bread and make it into a sandwich, use the largest slice of pumpernickle for this! --- see my recipe#188009
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 8m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Toast the bread in a toaster until lightly golden brown, then spread butter over one side.
- Pile the meat on top of the bread, then the sauerkraut on top of the meat.
- Drizzle the dressing generously over the sauerkraut allowing some to spill over the sides of the sandwich.
- Place the cheese slices completely over the top (the cheese should melt over the sides of the sandwich).
- Set oven to broiler heat.
- Broil for about 2-4 minutes or until the cheese has melted.
- Serve warm with more dressing if desired.
- Serve sandwich on a plate with knife and fork.
OPEN-FACED CORDON BLEU
Make and share this Open-Faced Cordon Bleu recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs in shallow dish.
- Place bread crumbs in another shallow dish.
- Dip chicken in egg, then crumbs.
- Heat oil and butter in lg skillet.
- Brown chicken on both sides.
- Put chicken in baking pan.
- Pour tomatoes over chicken.
- Sprinkle with oregano and salt.
- Top chicken pieces with ham and then cheese.
- Bake at 375* for 15 minutes, or until tomato juice is bubbly.
Nutrition Facts : Calories 578.2, Fat 31.1, SaturatedFat 13, Cholesterol 229.4, Sodium 1597.9, Carbohydrate 27.6, Fiber 2.9, Sugar 5.8, Protein 45.8
OPEN-FACE CHICKEN CORDON BLEU
Categories Cheese Chicken Dairy Leafy Green Pork Broil Sauté Quick & Easy Gourmet
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat broiler. Pat chicken dry and sprinkle with salt and pepper. Heat butter in a flameproof 12-inch heavy skillet over moderately high heat until foam subsides.
- Sauté chicken in butter, without turning, until cooked through and undersides are golden, about 2 minutes. Remove from heat and turn chicken over, then top each cutlet with 2 spinach leaves, 1 slice ham (folding it to fit), and 1/4 cup cheese.
- Broil 3 inches from heat until cheese is melted, 1 to 2 minutes.
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