Keto Chicken Cordon Bleu [Low Carb, Gluten Free]
This Keto Chicken Cordon Bleu recipe is easy to make, and full of flavour, Chicken stuffed with Swiss and Ham, coated in a flavourful crust, and topped with a creamy Dijon sauce!
Servings: 4 Servings
Calories: 543kcal
Equipment
- Baking sheet
- Parchment paper
Ingredients
Keto Baked Chicken Crumb Coating:
- 1 ½ cups Pork Rind Crumbs
- ¾ teaspoon Dried Parsley
- ¾ teaspoon Dried Thyme
- ½ teaspoon Garlic Powder
- ½ teaspoon Ground Black Pepper
- ¼ teaspoon Onion Powder
Stuffed Chicken Breasts
- 4 Small Boneless Skinless Chicken Breasts
- 8 Slices Swiss Cheese
- 4 Large Slices Ham 8 if using small slices
- 3 tablespoon Mayonnaise
- 1 ½ tablespoon Dijon Mustard
Dijon Sauce
- 1 tablespoon Butter
- ¼ cup Parmesan Cheese
- ¾ teaspoon Xanthan Gum
- ¼ cup Dry White Wine Or Chicken Stock
- 2 tablespoon Dijon Mustard
- 1 cup Unsweetened Almond Milk
- Salt and Pepper
Instructions
- Preheat oven to 375 F. Line a baking sheet with parchment paper, set aside.
Keto Baked Chicken Coating:
- In a shallow bowl, mix together the coating ingredients. Set aside.
Stuffed Chicken Breasts
- Using a sharp knife, cut a pocket in each of the chicken breasts. I like to carefully cut almost all the way though - at about halfway through the thickness - to form a cavity.
- Stack two slices of swiss cheese, fold in half. Wrap this cheese stack in a slice of ham (2 if using small slices of ham), and stuff into one of the chicken cavities.
- Aim to have the “seam” of your ham facing in - you’re looking to block the cheese from oozing out of the opening as the chicken bakes.
- Repeat with remaining chicken, cheese, and ham. Season each chicken breast - on both sides - with salt and pepper.
- In a small bowl, whisk together the mayonnaise and mustard.
- Brush one side of each stuffed chicken breast lightly with the mayonnaise mixture, then press into the coating mixture. Gently shake off any loose crumb mixture.
- With the coated side face down on your parchment paper, brush the exposed side of the chicken breasts with mayonnaise mixture, then carefully coat in the crumbs.
- Arrange on the parchment lined baking sheet.
- Bake for 35-40 minutes, or until golden brown and the internal temperature is 165F, when measured at the thickest part with an instant read meat thermometer.
Creamy Dijon Sauce:
- As the chicken is baking, combine Parmesan and Xanthan Gum, tossing well to coat. You want the xanthan gum evenly distributed, to prevent clumping.
- Melt butter in a small pot; add the wine, bring to a simmer over medium high heat. Add mustard, whisk well to combine, then add the unsweetened almond milk.
- Bring mixture up to a simmer.
- Add the Parmesan and Xanthan mixture, stir well to melt and combine.
- Once cheese is fully melted in and sauce is smooth, season with salt and pepper, to taste.
- Keep warm while chicken finishes cooking.
Serving
- Once chicken is up to temperature, serve hot, topped with Dijon Sauce.
Notes
Leftovers can be cooled to almost room temperature, then stored in an airtight container in the fridge for up to 3 days.
Best reheated a bit in the microwave, then finished in an air fryer to bring back the crispy, just baked taste and texture.
Nutrition
Calories: 543kcal | Carbohydrates: 3g | Protein: 49g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 1152mg | Potassium: 576mg | Fiber: 1g | Sugar: 1g | Vitamin A: 484IU | Vitamin C: 2mg | Calcium: 480mg | Iron: 1mg