Chicken Cordon Bleu | Low Carb | Keto

This easy low carb Chicken Cordon Bleu is a family favorite stuffed with ham and melted cheese, and served wtih a Mustard Cream Sauce. This is an easy dinner that is great for a weeknight, holiday or for feeding company. With Parmesan cheese and almond flour for a crisp coating (breading) and a creamy mustard sauce it feels like it's restaurant quality. It is completely delicious and the mustard sauce is amazing.

These chicken stuffed bundles are coated in a Parmesan cheese and almond flour mixture. Then browned in olive oil (in a pan on the stove top), and finished off in the oven. Serve with seasoned cauliflower rice, mixed veggies, and homemade biscuits. Yum!

Low Carb Chicken Cordon Bleu

Chicken Cordon Bleu

Chicken Bundles:

Ingredients:

4 skinless, boneless chicken breast halves (about 1 1/2 pounds)

6 slices Swiss cheese

6 slices cooked ham

1/2 cup Parmesan cheese

1/4 cup almond flour

3 eggs

1/4 teaspoon salt

1/8 teaspoon ground black pepper

3 tablespoons olive oil

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x11 inch baking dish with nonstick cooking spray.

Cut each piece of chicken in half horizontally and place each piece between 2 sheets of wax paper.Using a meat mallet (use smooth side), pound out to a 1/4-inch thickness.

Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick.

2. Place Parmesan cheese and almond flour in a shallow dish; season with salt and pepper. In another shallow dish, add eggs and mix using a fork. Dip the chicken bundles in egg mixture and then dip into Parmesan cheese and almond flour mixture; transfer to a plate. Repeat process with remaining chicken bundles.

3.Heat olive oil in a large skillet over medium-high heat. Place chicken bundles in skillet and cook, until browned on one side, about 4 minutes. Turn chicken and cook 2 minutes more.

4. Transfer to prepared baking sheet and place in oven. Cook until cheese is melted and bubbly and chicken is cooked through, about 15-20 minutes, or until chicken is no longer pink. Remove toothpicks, and serve immediately with mustard sauce.

Mustard Sauce:

1 cup of heavy cream

1 T Dijon mustard

3 T Parmesan cheese

1/4 tsp thyme leaves

In a small sauce pan, mix all ingredients. Bring to a boil. Lower to a simmer. Cook until it starts to thicken (15-20 mins).

Enjoy!