Keto Chicken Cordon Bleu

Name: Keto Chicken Cordon Bleu
Yield: 8 serving
Ingredients: 1 ½ pounds chicken breasts; ⅔ pound of ham; ½ pound of Swiss cheese (I used Jarlesberg); 2 whole eggs; ½ cup almond flour; ½ cup Parmesan Cheese; ½ cup crushed pork rinds; 2 tablespoons olive oil; 1 tablespoon butter; ¼ teaspoon smoked paprika; ⅛ teaspoon ground pepper; 1 cup heavy cream; 1 cup gruyere cheese; ¼ cup chicken stock; 1 tablespoon butter; 1 tablespoon Stone ground mustard; salt and pepper to taste

User Reviews

5.0

6 reviews

Excellent

Servings
8
Calories
639 kcal
Course
Main Course
Cuisine
French

Keto Chicken Cordon Bleu

Iris Warren

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Keto Chicken Cordon Bleu is easy to make and is packed with all those classic flavors.Topped with a creamy mustard cheese sauce, this dish truly is "blue ribbon" worthy!

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Ingredients

Servings

For the Chicken

1 ½ pounds chicken breasts
⅔ pound of ham thinly sliced
½ pound of Swiss cheese (I used Jarlesberg) thinly sliced
2 whole eggs beaten
½ cup almond flour
½ cup Parmesan Cheese grated
½ cup crushed pork rinds
2 tablespoons olive oil
1 tablespoon butter
¼ teaspoon smoked paprika
⅛ teaspoon ground pepper

For the Sauce

1 cup heavy cream
1 cup gruyere cheese grated
¼ cup chicken stock
1 tablespoon butter
1 tablespoon Stone ground mustard
salt and pepper to taste

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Instructions

To Make the Chicken

Take each chicken breast and place on a cutting board, between 2 pieces of plastic wrap. Using a meat tenderizer, pound it out evenly, until you have a thin cutlet.
Take a few slices of the ham and place them on top, then add a few slices of the Swiss cheese on top of the ham.
Starting from the bottom, roll up the chicken and secure the end with toothpicks.
In the bowl of a food processor, add in the parmesan cheese, almond flour, pork rinds, smoked paprika and pepper, then process until finely ground.
Pour the breading into a shallow bowl and add the beaten eggs in another bowl.
Take each piece of chicken, dip it in the egg, then into the breading.
Heat a large skillet to medium and add in the butter and olive oil. Brown all sides of the chicken, then turn to medium low and cover to finish cooking until the internal temperature reaches at least 165°F.

To Make the Sauce

While the chicken is cooking, heat a saucepan to medium and add in the butter. Once melted, add in the chicken stock and simmer until reduced by ⅓.
Whisk in the heavy cream, mustard, pepper and just a pinch of salt. You can add more once the sauce is ready, if needed.
Simmer for 5 minutes, then add in the shredded Gruyere. Continue to simmer, whisking often, until the sauce has thickened to your liking. The sauce should be nice and thick. This is where you can taste for more salt, I found it didn’t need any.
Once the chicken had cooked, remove the toothpicks, slice into pinwheels and serve with some of the mustard cheese sauce over the top. Store leftovers in an airtight container.

Notes

The pork rinds give the breading a crispier texture, but if you don't like them, you can sub with equal parts of the almond flour and parmesan cheese.
I used Gruyere for the sauce, it has such a great flavor that is perfect in this sauce. If you can't find gruyere, you can use a combination of Monterey Jack and parmesan, Romano or Asiago cheese instead.