This keto chicken cordon bleu lets you enjoy the wonderful flavor combination of the classic dish without the hard work! I'm too lazy to stuff chicken with ham and cheese, so I make this easy version.
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
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Mayonnaise: I 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
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
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.
I made this tonight and it was very good! My almond flour coating didn’t get very browned or crisped, but, it still tasted great. My somewhat picky 21yo thought it was good.
Michele
Read more comments
I made this tonight and it was very good! My almond flour coating didn’t get very browned or crisped, but, it still tasted great. My somewhat picky 21yo thought it was good. Recipe 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, so I came up with this easy version.
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 a cheese that holds its shape when melted. I like to use Swiss cheese. Gruyere can work, too. Mozzarella melts quickly and has a very mild taste, so it's not a good choice for this recipe.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. You can reheat them covered in the microwave. However, I don't like reheated chicken, so I eat the leftovers cold with quick pickles on the side.
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:
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). The length of time 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. 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. You can reheat them covered in the microwave. However, I don't like reheated chicken, so I eat the leftovers cold with quick pickles on the side.
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.
Linda Sraver says
what would be a good substitute for almond meal I can't have any almonds
Vered DeLeeuw says
Hi Linda,
You can use crushed pork rinds. If you don't mind the carbs/gluten, use breadcrumbs.
Michele says
I made this tonight and it was very good! My almond flour coating didn’t get very browned or crisped, but, it still tasted great. My somewhat picky 21yo, who loves all things Asian or Mexican with rice, thought it was good. I did make a Dijon cream sauce lifted from another blog, but, the chicken here stands alone as a very tasty recipe.
Vered DeLeeuw says
Glad you liked it, Michele! Thank you very much for the review.