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Low-Carb Chicken Cordon Bleu with Almond Crust

Indulge in a classic with a keto twist! This Low-Carb Chicken Cordon Bleu with Almond Crust offers all the savory satisfaction without the carb overload. Perfect for a fancy dinner while keeping it keto-friendly.
Course Dinner
Cuisine French
Keyword almond crust, Keto Chicken Recipe, Keto Dinner, low-carb chicken cordon bleu
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 575kcal

Equipment

  • Cutting board
  • Knife
  • Toothpicks
  • Shallow dish
  • Bowl
  • Whisk
  • Oven-proof skillet

Ingredients

  • 4 boneless, skinless chicken breasts (about 2 lbs or 900g)
  • 4 slices ham (4 oz or 113g)
  • 4 slices Swiss cheese (4 oz or 113g)
  • 1 cup almond flour (4 oz or 113g)
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper to taste
  • 2 large eggs
  • 1 tbsp Dijon mustard
  • ½ cup grated Parmesan cheese (2 oz or 56g)
  • 2 tbsp olive oil

Instructions

  • Preheat your oven to 375°F (190°C).
  • Lay the chicken breasts flat on a cutting board and make a pocket in each by slicing along one side. Be careful not to cut all the way through.
  • Inside each pocket, place a slice of ham and Swiss cheese, then secure the openings with toothpicks.
  • In a shallow dish, combine almond flour, paprika, garlic powder, onion powder, salt, and pepper.
  • In a separate bowl, whisk the eggs with Dijon mustard.
  • Dip each stuffed chicken breast first into the egg mixture, then into the almond flour mixture, coating it well.
  • Sprinkle the top of each chicken breast with grated Parmesan cheese.
  • Heat olive oil in a large, oven-proof skillet over medium heat. Sear the chicken breasts for about 3 minutes on each side, until golden brown.
  • Transfer the skillet to the oven and bake for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly.
  • Let the chicken rest for 5 minutes before removing toothpicks and serving.

Notes

Ensure chicken breasts are not too thick; otherwise, they will take longer to cook.
Almond flour can be substituted with crushed pork rinds for an even lower carb count.
Remaining almond flour mixture should not be reused due to contamination with raw chicken.
Internal temperature of the chicken should reach 165°F (74°C) when done.
Resting the chicken allows the juices to redistribute, resulting in a juicier dish.

Nutrition

Calories: 575kcal | Carbohydrates: 6g | Protein: 58g | Fat: 35g | Fiber: 3g | Net Carbs: 3g