Check out this truly easy - and keto - version of chicken cordon bleu. Get the wonderful flavor combination of the classic dish, without the hard work!
Preheat your 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 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°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 the chicken to rest for 5 minutes before serving, to allow the juices to redistribute and settle.
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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 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.