Chicken Cordon Bleu | Low Carb | Keto
Updated: Apr 25, 2018
This easy low carb Chicken Cordon Bleu is a family favorite stuffed with ham and melted cheese, and served wtih a Mustard Cream Sauce. This is an easy dinner that is great for a weeknight, holiday or for feeding company. With Parmesan cheese and almond flour for a crisp coating (breading) and a creamy mustard sauce it feels like it's restaurant quality. It is completely delicious and the mustard sauce is amazing.
These chicken stuffed bundles are coated in a Parmesan cheese and almond flour mixture. Then browned in olive oil (in a pan on the stove top), and finished off in the oven. Serve with seasoned cauliflower rice, mixed veggies, and homemade biscuits. Yum!
Chicken Cordon Bleu
4 skinless, boneless chicken breast halves (about 1 1/2 pounds)
6 slices Swiss cheese
6 slices cooked ham
1/2 cup Parmesan cheese
1/4 cup almond flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons olive oil
1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x11 inch baking dish with nonstick cooking spray.
Cut each piece of chicken in half horizontally and place each piece between 2 sheets of wax paper.Using a meat mallet (use smooth side), pound out to a 1/4-inch thickness.
Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick.
2. Place Parmesan cheese and almond flour in a shallow dish; season with salt and pepper. In another shallow dish, add eggs and mix using a fork. Dip the chicken bundles in egg mixture and then dip into Parmesan cheese and almond flour mixture; transfer to a plate. Repeat process with remaining chicken bundles.
3.Heat olive oil in a large skillet over medium-high heat. Place chicken bundles in skillet and cook, until browned on one side, about 4 minutes. Turn chicken and cook 2 minutes more.
4. Transfer to prepared baking sheet and place in oven. Cook until cheese is melted and bubbly and chicken is cooked through, about 15-20 minutes, or until chicken is no longer pink. Remove toothpicks, and serve immediately with mustard sauce.
1 cup of heavy cream
1 T Dijon mustard
3 T Parmesan cheese
1/4 tsp thyme leaves
In a small sauce pan, mix all ingredients. Bring to a boil. Lower to a simmer. Cook until it starts to thicken (15-20 mins).