4 boneless skinless chicken breast halves
4 oz thinly-sliced prosciutto
4 oz Gruyere cheese, cut 1/2" strips
1 egg
1/4 cup milk
1/4 cup Atkins Bake Mix
1/4 cup finely-ground almonds
1/4 cup Parmesan cheese
1/2 tsp salt
1/2 tsp freshly-ground black pepper
2 Tbs butter
2 Tbs canola oil
Lemon wedges, for serving


Heat oven to 400 degrees. Butterfly chicken breasts: Place each breast half on a cutting board and make a horizontal slit through the thicker side, cutting almost to the opposite side. Open breast to form two flaps.
Place a quarter of the prosciutto and Gruyere on one side of each breast half, leaving a 1/2-inch border. Fold chicken over filling.
In a shallow bowl, mix egg with milk. In a shallow plate, combine bake mix, almonds, Parmesan cheese, salt and pepper. Carefully dip each piece of chicken first in milk mixture, then in crumb mixture to coat.
Place butter and oil on a baking sheet; melt in oven. Place chicken on baking sheet. Turn to coat in butter mixture. Bake about 35 minutes, turning once halfway through cooking time, until browned on the outside and cooked through. Serve with lemon wedges.