Introduction
Chicken Cordon Bleu, which translates to 'Blue Ribbon Chicken,' originated in Switzerland despite its French name, symbolizing the highest culinary excellence. This keto adaptation pays homage to the original while catering to modern dietary preferences. Originally created in the 1940s, the dish traditionally featured a breaded coating that, while delicious, wasn't suitable for low-carb dieters. This reimagined version emerged during the rise of ketogenic eating, proving that classic recipes can be successfully transformed without sacrificing their elegant appeal. The substitution of traditional breadcrumbs with almond flour creates a surprisingly authentic crust that many claim to prefer over the original.
Ingredients
• 4 large chicken breasts (about 6-8 ounces each), butterflied and pounded to 1/4-inch thickness
• 8 thin slices prosciutto di Parma
• 8 slices Swiss cheese
• 1 1/2 cups fine almond flour
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 2 tablespoons olive oil
• 1 cup heavy cream
• 2 tablespoons Dijon mustard
• 1/4 cup unsalted butter
• 1/4 teaspoon xanthan gum (optional, for thickening sauce)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, finely chopped, for garnish
Step 1:
Preheat oven to 375°F (190°C). Between two sheets of plastic wrap, pound chicken breasts to 1/4-inch thickness if not already butterflied.
Step 2:
Layer each flattened chicken breast with 2 slices of prosciutto and 2 slices of Swiss cheese. Roll tightly lengthwise and secure with kitchen twine or toothpicks.
Step 3:
In a shallow dish, combine almond flour, Italian seasoning, garlic powder, salt, and pepper. Place beaten eggs in a separate shallow dish.
Step 4:
Dip each rolled chicken breast in beaten eggs, then coat thoroughly in seasoned almond flour mixture.
Step 5:
Place rolls in a greased baking dish. Drizzle with olive oil. Bake for 25-30 minutes until golden brown and internal temperature reaches 165°F (74°C).
Step 6:
While chicken bakes, prepare the sauce: Melt butter in a saucepan over medium heat. Add heavy cream and Dijon mustard. Whisk in xanthan gum if using. Simmer for 5-7 minutes until thickened, stirring occasionally. Add Parmesan cheese and stir until smooth.
Step 7:
Let chicken rest for 5 minutes after baking. Remove twine or toothpicks, slice diagonally, top with sauce and garnish with parsley.
Q: Can I prepare this dish ahead of time?
A: Yes, you can assemble and bread the rolls up to 24 hours in advance. Store covered in refrigerator and bring to room temperature before baking.
Q: Is there a substitute for xanthan gum?
A: You can omit it entirely for a thinner sauce, or reduce the sauce longer for natural thickening.
Q: Can I use regular flour instead of almond flour?
A: Regular flour will work but will no longer be keto-friendly. Use equal amounts if substituting.
• For best results, use thin-sliced Swiss cheese rather than thick-cut.
• Almond flour can be substituted with crushed pork rinds for zero carbs.
• Choose prosciutto di Parma for best flavor, but any dry-cured ham will work.
• Contains nuts (almond flour) and dairy.
• Store-bought thin-sliced chicken breasts can be used to save preparation time.
• For crispier coating, spray with olive oil before baking.
Serve hot, sliced diagonally with sauce drizzled over top and garnished with fresh parsley.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in oven at 350°F for 10-15 minutes.
Begin sauce preparation when chicken has about 10 minutes left to bake. This ensures both components are ready simultaneously.
- Ensure chicken is pounded to even thickness for consistent cooking
- Don't skip resting time as it helps maintain juiciness
- Roll chicken as tightly as possible to prevent filling from leaking
Try using different cheese varieties like Gruyere or Fontina. For a spicier version, add crushed red pepper to the coating mixture.
Serve with a crisp green salad or roasted asparagus. Pair with dry white wine like Chardonnay or Sauvignon Blanc.
Year Round
Contains tree nuts (almond), dairy (cheese, heavy cream, butter), and eggs. May contain traces of pork (prosciutto).
