I'm too lazy (or perhaps incompetent) to actually stuff chicken with ham and cheese, so I make this very easy version.
This super easy keto chicken cordon bleu gives me the wonderful flavor combination of the classic dish, without the hard work and kitchen mishaps.
I created this recipe after a few failed experiments. When I tried to stuff chicken breasts with ham and cheese then bake them, the cheese managed to ooze out, leaving me with dry chicken and puddles of melted cheese on the pan. 😳
So I decided to coat the chicken breasts, bake them, then layer them with ham and cheese and return them to the oven just until the cheese is melted.
Success! Tonight for dinner, we all enjoyed the wonderful flavors of chicken cordon bleu, made keto with almond meal. No cheese puddles! Just juicy chicken breasts topped with warm ham and melted Swiss cheese. Bliss on a plate.
You'll only need a few simple ingredients to make this tasty entree. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Avocado oil spray: This oil has a neutral flavor and a high smoke point, making it an ideal cooking oil.
Mayonnaise: I like to use avocado oil mayonnaise. Sir Kensington's is a good brand.
Dijon mustard: It's creamier and less vinegary than yellow mustard.
Chicken breasts: I use boneless skinless breasts in this recipe.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use.
Almond meal: You can also use blanched almond flour.
Toppings: Thin-sliced ham, sliced Swiss cheese, and chopped parsley.
Making my version of keto chicken cordon blue is truly easy! See the recipe card below for detailed instructions. The basic steps:
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, about 20 minutes at 425°F.
Top each of them with ham and Swiss cheese and return them to the oven to melt the cheese. Garnish with chopped parsley and serve.
It's best to use small chicken breasts in this recipe. If yours are very large (8 oz or even bigger), you'll need to bake them for longer during the first stage of baking, before you top them with the 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.
Frequently asked questions
Cordon bleu is a dish of meat (such as chicken or veal) wrapped around ham and cheese, 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 it, because almond meal isn't as sturdy as breadcrumbs and can disintegrate during frying and especially deep-frying.
Not really. You could try using boneless skinless chicken thighs, but 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 less appropriate for this recipe.
An even easier version of this recipe would be not to bother with the almond meal. Simply bake the chicken breasts, then spread them with Dijon, and top them with ham and Swiss cheese.
Return them to the oven for a few minutes, just until the cheese melts. That would be the ultimate in ease, and still very tasty!
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:
Leftovers keep well in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave on 50% power.
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Easy Keto Chicken Cordon Bleu
- Avocado oil spray
- 1 tablespoon avocado oil mayonnaise
- 2 tablespoons Dijon mustard
- 4 small boneless skinless chicken breasts 6-7 oz each
- ½ teaspoon Diamond Crystal kosher salt
- ½ teaspoon black pepper
- 1 cup almond meal (4 oz)
- 8 thin slices ham
- 4 slices Swiss cheese
- 2 tablespoons chopped parsley
- Preheat your oven to 425 degrees F. Line a baking dish with foil, fit it with a wire rack and spray the rack with oil.
- In a small bowl, mix the mayonnaise and the Dijon mustard.
- Season the chicken breasts on both sides with salt and pepper. Brush them on all sides with the Dijon mixture. Dredge them in the almond meal, and place them on the prepared wire rack. Spray their tops with oil.
- Bake the chicken, uncovered, until an instant-read thermometer inserted into the thickest part reads 165 degrees F, 20-30 minutes (start checking after 20 minutes). How long you need to bake will depend on your oven and on 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 to rest 5 minutes before serving, to allow the juices to redistribute and settle.