Keto Chicken Cordon Bleu

Why This Is Strictly Keto

The traditional breadcrumb coating is replaced with finely ground almonds and real Parmesan. The filling is simply ham and Swiss cheese, and the egg wash is the only binder — no flour or breadcrumbs anywhere.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 4 slices Swiss cheese
• 4 slices good-quality ham (no added sugar)
• 1/2 cup almond flour
• 1/2 cup finely grated Parmesan cheese
• 2 large eggs, beaten
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons melted butter
• Chopped fresh parsley, to serve

Instructions

1. Preheat: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.

2. Butterfly and pound: Slice each chicken breast horizontally almost all the way through, open like a book, and pound to about 1/2 inch thick.

3. Fill and roll: Season the chicken, lay a slice of ham and a slice of Swiss on each, roll up tightly and secure with toothpicks.

4. Coat: Mix the almond flour, Parmesan, garlic powder, paprika, salt and pepper. Dip each roll in the egg, then press into the crumb mixture.

5. Bake: Place seam-side down on the baking sheet, drizzle with melted butter and bake 28 to 32 minutes until golden and the chicken reaches 165°F (74°C).

6. Rest and serve: Rest 5 minutes, remove the toothpicks and serve with green beans or a salad.

Nutritional Info (per serving, approximate)

Tips

• Pound the chicken evenly so it cooks through at the same rate as the crust browns.
• Check the ham label — some brands add sugar in the cure.
• Chill the rolled chicken for 15 minutes before coating so the filling stays put.