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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.
Hands-on Overall
Nutritional values (per serving)
Net carbs1.4 grams
Protein42.9 grams
Fat35.7 grams
Calories524 kcal
Calories from carbs 1%, protein 34%, fat 65%
Total carbs1.7 gramsFiber0.3 gramsSugars0.8 gramsSaturated fat16.4 gramsSodium674 mg(29% RDA)Magnesium41 mg(10% RDA)Potassium394 mg(20% EMR)
Ingredients (makes 2 servings)
Chicken:
- 2 chicken breasts, skinless and boneless (340 g/ 12 oz)
- 4 slices prosciutto di Parma (60 g/ 2.1 oz)
- 2/3 cup grated gruyere cheese (80 g/ 2.8 oz)
- 2 large eggs
- 1 cup pork rind dust or flaxmeal (50 g/ 1.8 oz)
- 1/4 cup grated Parmesan cheese (25 g/ 0.9 oz)
- 1 tsp garlic salt or 1/2 garlic powder + 1/2 tsp sea salt
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 2 tbsp extra virgin olive oil or olive oil spray (28 g/ 1 oz)
Sauce:
- 2 tbsp butter (28 g/ 1 oz)
- 1 tbsp Dijon mustard (15 ml)
- 1/3 cup heavy whipping cream (80 ml/ 2.8 oz)
- salt and pepper, to taste
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.
- Roll up into a tight log using the plastic wrap as a guide.
- Beat the eggs in a bowl, in another bowl combine the pork rind dust, parmesan cheese, garlic salt, thyme, and pepper.
- Unwrap each chicken roll and dip 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 ingredients in a small pot over medium low heat and bring to a simmer until the cream 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.
Ingredients
- 2 chicken breasts, skinless and boneless (340 g/ 12 oz)
- 4 slices prosciutto di Parma (60 g/ 2.1 oz)
- 2/3 cup grated gruyere cheese (80 g/ 2.8 oz)
- 2 large eggs
- 1 cup pork rind dust or flaxmeal (50 g/ 1.8 oz)
- 1/4 cup grated Parmesan cheese (25 g/ 0.9 oz)
- 1 tsp garlic salt or 1/2 garlic powder + 1/2 tsp sea salt
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 2 tbsp extra virgin olive oil or olive oil spray (28 g/ 1 oz)
- 2 tbsp butter (28 g/ 1 oz)
- 1 tbsp Dijon mustard (15 ml)
- 1/3 cup heavy whipping cream (80 ml/ 2.8 oz)
- salt and pepper, to taste
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.
- Roll up into a tight log using the plastic wrap as a guide.
- Beat the eggs in a bowl, in another bowl combine the pork rind dust, parmesan cheese, garlic salt, thyme, and pepper.
- Unwrap each chicken roll and dip 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 ingredients in a small pot over medium low heat and bring to a simmer until the cream 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)
Calories524kcal
Net Carbs1.4g
Carbohydrates1.7g
Protein42.9g
Fat35.7g
Saturated Fat16.4g
Fiber0.3g
Sugar0.8g
Sodium674mg
Magnesium41mg
Potassium394mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 1.4 g | 42.9 g | 35.7 g | 524 kcal |
| Chicken, breast (without skin, raw) |
| 0 g | 19.1 g | 2.2 g | 102 kcal |
| Prosciutto di Parma (Parma ham) |
| 0 g | 3.8 g | 1.7 g | 32 kcal |
| Cheese, Swiss , Gruyère |
| 0.1 g | 6 g | 6.4 g | 83 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 3.1 g | 2.4 g | 36 kcal |
| Pork rinds (pork skins), dry, plain (for "breading") |
| 0 g | 8.1 g | 1.3 g | 61 kcal |
| Parmesan cheese |
| 0.2 g | 2 g | 1.5 g | 22 kcal |
| Garlic powder, spices |
| 0.2 g | 0.1 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Thyme, dried |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 6.8 g | 60 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.8 g | 51 kcal |
| Dijon mustard |
| 0.1 g | 0.1 g | 0.1 g | 2 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.5 g | 0.4 g | 7.6 g | 73 kcal |
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