High-Protein Chicken Cordon Bleu Braid -

High-Protein Chicken Cordon Bleu Braid

Prep time: 15 mins | Cook time: 25 mins | Servings: 4

Macros (per serving): ~45g Protein | ~32g Carbs | ~18g Fat | ~470 Calories

Chicken Breast: $1.25\text{ lbs}$ (cooked, diced, or shredded)
Deli Ham: $6\text{ oz}$ (sliced, extra-lean)
Swiss Cheese: $4\text{ oz}$ (reduced-fat or part-skim, sliced or shredded)
Light Puff Pastry: 1 sheet (thawed) or low-carb/high-protein pastry dough
Seasonings & Garnishes: 1 egg (for egg wash), $1\text{ tsp}$ garlic powder, fresh parsley, salt, and black pepper

Preheat & Prep:Preheat your oven to $400^\circ\text{F}$ ($200^\circ\text{C}$). Line a baking sheet with parchment paper.
Roll Out the Pastry:Unroll the thawed pastry sheet onto the prepared baking sheet. Lightly score a rectangle down the center third of the pastry (this is where the filling will go).
Cut the Slats:On the outer thirds of the dough, cut diagonal strips spaced about $1\text{ inch}$ apart along both sides of the central rectangle.
Layer the Filling:
- Layer the Swiss cheese along the central section.
- Add the cooked, seasoned chicken breast over the cheese.
- Top with the lean deli ham slices.
- Add an optional thin layer of additional cheese or a brush of Dijon mustard for extra flavor.
Braid the Dough:Fold the top and bottom edges inward to seal the ends. Alternate folding the diagonal side strips over the center filling, crossing them to create a braided pattern.
Egg Wash & Season:Whisk $1\text{ egg}$ with a splash of water and brush it evenly over the top of the pastry. Sprinkle with garlic powder, coarse salt, cracked black pepper, and finely chopped fresh parsley.
Bake:Bake for 22–25 minutes until the pastry is puffed, deeply golden-brown, and the cheese is fully melted.
Serve:Let it cool for 5 minutes before slicing into 4 large portions. Garnish with additional fresh herbs if desired.

Protein Dough Alternative: Swap standard puff pastry for a Greek yogurt dough ($1\text{ cup}$ non-fat Greek yogurt + $1\text{ cup}$ self-rising flour + a pinch of salt) to cut fats and add another $15\text{g}$ of protein to the whole braid.
Sauce: Pair with a high-protein Dijon dipping sauce made by mixing non-fat Greek yogurt, Dijon mustard, lemon juice, and a dash of garlic powder.