I'm too lazy to stuff chicken with ham and cheese, so I make this very easy version. This keto chicken cordon bleu lets you enjoy the wonderful flavor combination of the classic dish without the hard work!
If you've ever tried to stuff chicken breasts with ham and cheese, you know that the cheese often oozes out. That's why I like this recipe. Instead of stuffing the chicken breasts, I coat them, bake them, and then top them with ham and cheese and return them to the oven to melt the cheese. No cheese puddles! Just juicy chicken breasts topped with warm ham and melted Swiss cheese. Bliss on a plate.
Ingredients
The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- Mayonnaise: I like to use avocado oil mayonnaise.
- Mustard: I use Dijon mustard. It's creamier and less vinegary than yellow mustard.
- Chicken breasts: Just like in my Greek chicken recipe, I use boneless skinless breasts in this one.
- Almond meal: I like the coarser texture of almond meal in this recipe, but you can also use blanched almond flour.
- Toppings: Thin-sliced ham, sliced Swiss cheese, and chopped parsley.
Variation
There's an even easier version of this recipe that I make on occasion. It's shown in the photo below. When I make it, I don't bother with the almond meal. I simply bake the chicken breasts, then spread them with Dijon mustard and top them with ham and Swiss cheese.
I return them to the oven for a few minutes, just until the cheese melts. That's the ultimate in ease, and it's still delicious!
Instructions
See the recipe card below for detailed instructions. Here are the basic steps for making this recipe:
Season the chicken breasts with salt and pepper and coat them with a mixture of mayonnaise and Dijon mustard.
Dredge them in almond meal and spray them with oil, then bake them until cooked through, for about 20 minutes at 425°F.
Top the chicken with ham and Swiss cheese and return it to the oven to melt the cheese.
Garnish with chopped parsley and serve.
Expert Tip
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.
See the photo below - when you cut into a piece of chicken, you want the inside to be juicy but fully cooked.
Recipe FAQs
This is a dish of meat (such as chicken or veal) wrapped around ham and cheese and then breaded and fried. I have found that the main challenge when trying to make the traditional recipe is that the cheese often oozes out into the pan.
Easy! Instead of coating the chicken with breadcrumbs, I use almond meal. I also bake the chicken instead of frying because almond meal isn't as sturdy as breadcrumbs and can disintegrate during frying, especially deep-frying.
No. Boneless chicken thighs are too small and flimsy. My version of this recipe works best with chicken breasts.
I don't recommend it. It's best to use cheese that holds its shape when melted. I like to use Swiss cheese. Gruyere can work, too. Mozzarella is meltier and milder, so it's not a good choice for this recipe.
Serving Suggestions
This dish goes with any vegetable side dish. It's great with steamed broccoli, for example. But since I bake it in a 425°F oven, I like to serve it with a side that I can cook in the same oven. So, I often serve it with one of the following:
Storing Leftovers
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.
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Recipe Card
Keto Chicken Cordon Bleu
Video
Ingredients
- 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
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 per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.