Keto Chicken Cordon Bleu

Name: Keto Chicken Cordon Bleu
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Ingredients: Avocado oil spray; 1 tablespoon mayonnaise; 2 tablespoons Dijon mustard; 4 boneless skinless chicken breasts; ½ teaspoon Diamond Crystal kosher salt; ½ teaspoon black pepper; 1 cup almond meal; 8 slices ham; 4 slices Swiss cheese; 2 tablespoons parsley

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
5 mins
Total Time
50 mins
Servings
4 servings
Calories
562 kcal
Course
Main Course
Cuisine
French

Keto Chicken Cordon Bleu

Winston Campbell

Report

This keto chicken cordon bleu lets you enjoy the wonderful flavor combination of the classic dish without the hard work!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

Avocado oil spray
1 tablespoon mayonnaise
2 tablespoons Dijon mustard
4 boneless skinless chicken breasts small, 6-7 oz each
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton
½ teaspoon black pepper
1 cup almond meal 4 ounces
8 slices ham thinly sliced
4 slices Swiss cheese
2 tablespoons parsley chopped

Add to Shopping List

Instructions

Preheat the oven to 425°F. Line a rimmed baking sheet with foil, fit it with a wire rack, and spray the rack with oil.
In a small bowl, mix the mayonnaise and Dijon mustard. Season the chicken breasts on both sides with salt and pepper. Brush them on all sides with the Dijon mixture.
Dredge the chicken pieces in the almond meal, place them on the prepared wire rack, and spray their tops with oil.
Bake the chicken uncovered until an instant-read thermometer inserted into the thickest part reads 165°F, 20-30 minutes (start checking after 20 minutes). How long you need to bake will depend on your oven and the size of the chicken pieces.
Top each chicken breast with two slices of ham (folded in two if necessary) and a slice of Swiss cheese.
Return the chicken to the hot oven for 2-3 minutes, just until the cheese melts. Garnish with chopped parsley. Allow the chicken to rest for 5 minutes before serving to allow the juices to redistribute and settle.

Notes

The sodium content will depend on the brand of ham you use.
It's best to use small chicken breasts in this recipe. If yours are large (8 ounces or bigger), you'll need to bake them for longer during the first baking stage, before you top them with ham and cheese. If so, keep an eye on them. You might need to loosely cover them with foil to prevent the tops from burning. Check their internal temperature with an instant-read thermometer to ensure it has reached 165°F.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave or enjoy them cold straight out of the fridge.

Nutrition Information

Show Details

Serving 1chicken breast Calories 562kcal (28%) Carbohydrates 9g (3%) Protein 64g (128%) Fat 29g (45%) Saturated Fat 7g (35%) Sodium 780mg (33%) Fiber 3g (12%) Sugar 1g (2%)