Keto Chicken Cordon Bleu

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Cordon Bleu

Cordon bleu came from France restaurants where chefs make it look and taste really fancy with a mix of spices and gentle meat. This version of cordon blue is stuffed with chicken and mustard. It’s very crispy on the outside and creamy and tender on the inside. To make cordon blue keto appropriate, you should use bacon to wrap around the mean that is stuffed with cheese and spices.

You can serve cordon blue on a lettuce bed or with a light salad. If you want to make the recipe even more interesting, you can coat the meat with almond flour and fry it until the surface gets very creaspy.

Keto Chicken Cordon Bleu

This is a quick and easy recipe that you can whip up on busy days. This is not your classic cordon bleu; I've changed the ingredients to make it Keto friendly. It's very easy and even amateur cooks can make it. I love the flavors and the combo of meat, sauce and mustard is just impossible to beat. I also love that chicken breasts are nice and juicy, not dry and boring.

Course Lunch & dinner
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 452 kcal


  • 4 chicken breasts
  • 15 ml Dijon mustard
  • 5 ml dried thyme
  • 4 oz deli ham, smoked
  • 4 oz gruyère cheese
  • 2 oz butter
  • 15 ml olive oil
  • 5 ml salt
  • 5 ml pepper

To serve:

  • 7 oz lettuce
  • 1/2 zucchini
  • 1 carrot
  • 1/2 lemon, sliced
  • 125 ml olive oil
  • 4 ml salt
  • 4 ml pepper


  1. Preheat the oven to 350F. Take a cutting board, place parchment paper on top of the board. Cur the chicken in the middle, almost in half, but not completely. The breast should be like an open book. Put half of the paper n top of the opened piece. Pound the chicken with a mallet or a rolling pin until it becomes 1 inch thin. Remove the paper, be very careful with the chicken.

  2. Spread mustard on top of the chicken and sprinkle with thyme. Divide the ham and cheese among all chicken pieces and layer the slices on one side. Fold the chicken back together. Take a wooden toothpick and tie the breasts with a twine. If you meal prep the recipe, stop here, put chicken breasts in a fridge in a container.

  3. When you're ready to cook, remove the wrap and fry the filets in olive oil and butter in a pan until they are brown and completely cooked. Season with salt and pepper.

  4. Place the breasts in a pan and place it in the oven. Bake for 17-20 minutes. When the breasts are ready, ret them rest for 10 minutes. Serve with vegetables and your favorite sauce.


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