Low-Carb Chicken Cordon Bleu
Lauren Lester- Ready in 40m
- 1.4 g net carbs
- 524 kcal
- Serves 4
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This keto Chicken Cordon Bleu is super easy and super flavorful. You’ll start by stuffing butterflied chicken breasts with prosciutto and gruyere cheese then breading them in a breadcrumb mixture made with parmesan cheese and pork rinds.
You can also sub out regular deli ham for prosciutto if that’s what you have on hand, another melty cheese like mozzarella will also work in place of the gruyere.
For the creamy sauce, just 3 ingredients is all you need: butter, Dijon, and heavy cream. This creates the perfect low-carb topping for the chicken! Serve this up with some keto focaccia and a big side salad for a complete meal.
Step-by-step
Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted). Place a piece of parchment paper under the chicken, and then butterfly the chicken breast so that it lays open like a book. Place a piece of plastic wrap or parchment paper over the top and flatten with a meat mallet or heavy bottomed pan. The chicken should be about 6 mm/ 1/4 inch thick.
Top each chicken breast with 2 slices of prosciutto and about half of the grated gruyere cheese used in this recipe.
Roll up into a tight log using the plastic wrap as a guide. If using plastic wrap to help shape the roll, remove it before dipping in egg and coating.
Beat the eggs in a bowl, in another bowl combine the pork rind dust, parmesan cheese, garlic salt, thyme, and pepper.
Dip each chicken roll into the egg then dredge through the pork rind & parmesan mixture.
Place on a baking sheet and drizzle with the olive oil or spray liberally with olive oil spray. Bake for about 25 minutes until cooked through and the internal temperature of the chicken is 75 °C/ 165 °F.
For the sauce simply combine the sauce ingredients (butter, mustard, heavy cream, plus salt and pepper) in a small pot over medium low heat and bring to a simmer. Add the remaining gruyre cheese and cook until the sauce has reduced by half.
To serve, slice the chicken into rounds and drizzle with the sauce. Store any leftovers in the refrigerator for up to 5 days. Reheat in the oven at 155 °C/ 310 °F (fan assisted), or (175 °C/ 350 °F (conventional) for about 10 minutes.
Recipe
Low-Carb Chicken Cordon Bleu
★★★★★4.7Easy grain-free Chicken Cordon Bleu drizzled with simple creamy sauce and best served with low-carb veggies.
- Hands on
- 15m
- Overall
- 40m
- Servings
- 4
- 1.4 g
- Net carbs
- 42.9 g
- Protein
- 35.7 g
- Fat
- 524
- kcal
Ingredients makes 2 servings
- Chicken:
- Sauce:
Instructions
Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted). Place a piece of parchment paper under the chicken, and then butterfly the chicken breast so that it lays open like a book. Place a piece of plastic wrap or parchment paper over the top and flatten with a meat mallet or heavy bottomed pan. The chicken should be about 6 mm/ 1/4 inch thick.
Top each chicken breast with 2 slices of prosciutto and about half of the grated gruyere cheese used in this recipe.
Roll up into a tight log using the plastic wrap as a guide. If using plastic wrap to help shape the roll, remove it before dipping in egg and coating.
Beat the eggs in a bowl, in another bowl combine the pork rind dust, parmesan cheese, garlic salt, thyme, and pepper.
Dip each chicken roll into the egg then dredge through the pork rind & parmesan mixture.
Place on a baking sheet and drizzle with the olive oil or spray liberally with olive oil spray. Bake for about 25 minutes until cooked through and the internal temperature of the chicken is 75 °C/ 165 °F.
For the sauce simply combine the sauce ingredients (butter, mustard, heavy cream, plus salt and pepper) in a small pot over medium low heat and bring to a simmer. Add the remaining gruyre cheese and cook until the sauce has reduced by half.
To serve, slice the chicken into rounds and drizzle with the sauce. Store any leftovers in the refrigerator for up to 5 days. Reheat in the oven at 155 °C/ 310 °F (fan assisted), or (175 °C/ 350 °F (conventional) for about 10 minutes.
Nutrition per serving
Carbs 1%Protein 34%Fat 65% of calories
- Net carbs
- 1.4 g
- Total carbs
- 1.7 g
- Fiber
- 0.3 g
- Sugars
- 0.8 g
- Protein
- 42.9 g
- Fat
- 35.7 g
- Saturated fat
- 16.4 g
- Calories
- 524 kcal
- Sodium
- 674 mg · 29.3% RDA
- Magnesium
- 41 mg · 10.4% RDA
- Potassium
- 394 mg · 19.7% EMR
Nutrition by ingredient
| Per serving | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Chicken, breast (without skin, raw) | 0 g | 19.1 g | 2.2 g | 102 |
| Prosciutto di Parma (Parma ham) | 0 g | 3.8 g | 1.7 g | 32 |
| Cheese, Swiss , Gruyère | 0.1 g | 6 g | 6.4 g | 83 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.2 g | 3.1 g | 2.4 g | 36 |
| Pork rinds (pork skins), dry, plain (for "breading") | 0 g | 8.1 g | 1.3 g | 61 |
| Parmesan cheese | 0.2 g | 2 g | 1.5 g | 22 |
| Garlic powder, spices | 0.2 g | 0.1 g | 0 g | 1 |
| Thyme, dried | 0 g | 0 g | 0 g | 0 |
| Pepper, black, spices | 0.1 g | 0 g | 0 g | 0 |
| Olive oil, extra virgin | 0 g | 0 g | 6.8 g | 60 |
| Butter, unsalted, grass-fed | 0 g | 0.1 g | 5.8 g | 51 |
| Dijon mustard | 0.1 g | 0.1 g | 0.1 g | 2 |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) | 0.5 g | 0.4 g | 7.6 g | 73 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Total | 1.4 g | 42.9 g | 35.7 g | 524 |
- Gluten free
- Nut free
- Avocado free
- Shellfish free
- Beef free
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Comments & ratings (8)
Hi,
What happens to the rest of the cheese? Step number two says use about half of the cheese, but nowhere in the recipe does it say what to do with the rest of it.
Also, step 3 says to wrap the chicken into a tight roll. Then step 5 says unwrap the roll and dredge it through the crispy coating. At the time, I thought you meant unwrap the chicken roll, rather than remove the cling film. What i’m saying is that you didn’t need to say to unwrap the chicken roll, as you previously said to just use it as a guide to wrap the chicken. Meaning I had automatically removed it once the chicken had been wrapped.
That being said, despite the confusion from the instructions, this recipe is so delicious and an absolute favourite. Thanks for making this recipe. Please can you alter the instructions though to be easier to understand. Many thanks in advance. 🙏
Hi Penelope, I'm sorry for the delayed response. We have been moving to a new home so I'm just catching up with comments. You are absolutely right that this wasn't clear. I amended the recipe to clarify both of these points so it should not be ambiguous anymore. Thanks again!
Each one of my chicken breasts weight approx 340 each...was that what was meant or was it total?
That definitely depends on the size! So in your case you can use just 1 instead of the 2 chicken breasts (same amount of the stuffing etc) and then serve half per serving. I hope this helps!
Pre low-carb, I used to make Chicken Cordon Bleu for my husband as it was one of his favourite meals...but I have not made it for a long time. I made this recipe last night and my husband said “this is the best one ever!” So, I guess that says it all! Very good.
Thank you Diane, I'm glad you both enjoyed!
I tried this last night and it was incredible! All the ingredients were already in my cabinet so I gave it a shot. The only problem was I made 2 servings and had to eat both since it was so good. I went a little over my daily calorie count, but worth it.
I could easily do that too! I think it depends on how many meals you have per day. I usually have just two so a bigger serving is ideal.