Keto chicken Cordon Bleu

Keto chicken Cordon Bleu

Ham meets cheese in a chicken breast. The result? Loads of flavor. Heaps of deliciousness. This French classic never gets old. And if you make our version, it's keto at its finest.

Keto chicken Cordon Bleu

Ham meets cheese in a chicken breast. The result? Loads of flavor. Heaps of deliciousness. This French classic never gets old. And if you make our version, it's keto at its finest.
USMetric
4 servingservings

Ingredients

  • 4 4 chicken breastchicken breasts
  • 1 tbsp 1 tbsp Dijon mustard
  • ½ tsp ½ tsp dried thyme
  • 4 oz. 110 g smoked deli ham
  • 4 oz. 110 g gruyère cheese
  • 2 oz. 50 g butter
  • 1 tbsp 1 tbsp olive oil
  • salt and pepper
Serving
  • 7 oz. 200 g lettuce
  • 1 1 carrotcarrots
  • ½ ½ zucchini
  • ½ ½ lemon in pieces
  • ½ cup 125 ml olive oil
  • salt and pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C). Place the chicken breast on a cutting board with a sheet of parchment paper (or plastic wrap) on top of the board.
  2. Cut the chicken breast through the middle, almost in half, but not all the way through. The breast should look like an open book. Put a piece of parchment paper (or plastic wrap) on top of the opened chicken pieces. Pound chicken with a rolling pin or a mallet until it becomes thin, like a cutlet. Remove the parchment paper.
  3. Spread mustard on top and sprinkle with thyme. Divide the sliced ham and cheese evenly among the breasts, and layer the slices on one side of each breast. Fold breast back together. Add a wooden toothpick or tie with cooking twine to keep the breast together. You can prepare up to this point beforehand, wrap with plastic wrap, and store breasts in the fridge until you are ready to cook them.
  4. Remove the plastic wrap and brown the filets in butter and olive oil in a frying pan until they are golden all around and cooked all the way through. Season with salt and pepper.
  5. Put the breasts in a roasting pan along with the juices from frying pan and place in the oven. Bake for about 20 minutes. Let the breasts rest for about five minutes. Serve with the pan juices, salad, sliced carrots, ribbons of zucchini, olive oil and lemon wedges.

Tip!

Make extra! Chicken Cordon Bleu is delicious cold (or room temperature). Try it for lunch, sliced on a salad, or wrapped up in lettuce and eaten like a sandwich.

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12 comments

  1. Jamey
    Fantastic recipe!!! Very easy to make, chicken was really juicy, tastes wonderful and the whole family loved this one.
  2. Kait
    I am little confused, why cook the chicken all the way through and then bake it for 20 mins? Isn't this going to overcook the chicken? Thanks!
  3. Donna
    Is it cook all way through or just brown and finish off in oven? As above, wouldn't it be too dry after both? Thank you.
  4. Drew
    I had to cook mine in the oven 15 min longer to even get the chicken up past 150.

    Not too dry but wondering about just forgetting oven and browning all the way through.

  5. Melitta
    It was perfect. Kids loved it. I loved it. If you do not brown it, and just do it in the over, it will be too dry. The browning seals the juices. If 20 mins in the oven wasn't enough, probably you need more time in the skillet browning it.
  6. Claire C
    Made this last night and it was fantastic. Didn't have any gruyere so used grated mozzarella and parmesan and put some more parmesan on top when it went into the oven. I gave it a few minutes on each side on a medium heat in the frying pan and then 20 mins in the oven and it wasn't dry at all. Thanks so much for a fantastic recipe.
  7. Margo
    So will the mustard be inside chicken once it’s folded closed again, or do I have to put it on the outside?
    Reply: #8
  8. Kristin Parker Team Diet Doctor
    The mustard and all fillings will be inside.
  9. Glynis
    Looks fantastic going to try this recipe tonight for dinner.
  10. stevieSix
    Am I over looking the site or is there no nutrition information available for this dish?
  11. stevieSix
    Never mind I found it , but didn't find the sodium info
  12. Sirlei
    This dish absolutely fantastic, lots of flavor, juice, it is everything. The cosine is the best in the world. I cook it once a week.

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