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    Home » Chicken and Poultry Recipes » Keto Chicken Cordon Bleu

    Keto Chicken Cordon Bleu

    Last updated: Sep 28, 2021 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    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.

    Keto Chicken Cordon Bleu served on a white plate.

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variation
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    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.

    Instructions

    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.

    A photo collage showing the steps for making keto chicken cordon bleu.

    Expert tip

    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

    What is cordon bleu?

    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.

    How do you make a keto version of chicken cordon bleu?

    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.

    Can I use chicken thighs in this recipe?

    Not really. You could try using boneless skinless chicken thighs, but my version of this recipe works best with chicken breasts.

    Can I use mozzarella in this recipe?

    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.

    Variation

    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!

    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:

    • Roasted leeks
    • Cauliflower gratin
    • Roasted radishes

    Storing leftovers

    Leftovers keep well in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave on 50% power.

    Three pieces of keto Chicken Cordon Bleu served on a white plate.

    Related recipes

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    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Keto Chicken Cordon Bleu
    5 from 46 votes
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    Easy Keto Chicken Cordon Bleu

    A truly easy - and keto - version of chicken cordon bleu. Get the wonderful flavor combination of the classic dish, without the hard work!
    Prep Time20 mins
    Cook Time25 mins
    Resting time5 mins
    Total Time50 mins
    Course: Main Course
    Cuisine: French
    Servings: 4 servings
    Calories: 562kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    • 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

    INSTRUCTIONS

    • 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.

    WATCH THE VIDEO:

    NOTES

    *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 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.

    ADD YOUR OWN NOTES

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1chicken breast | Calories: 562kcal | Carbohydrates: 9g | Protein: 64g | Fat: 29g | Saturated Fat: 7g | Sodium: 780mg | Fiber: 3g | Sugar: 1g
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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