Description
How to make crispy keto chicken cordon bleu with almond flour coating and melted Swiss cheese that satisfies all your comfort food cravings guilt-free.
Ingredients
Scale
Chicken Base
- 4 large boneless skinless chicken breasts, pounded to 1/2 inch thickness
- 4 slices deli ham, thinly sliced
- 4 slices Swiss cheese
- 1 tsp salt
- 1/2 tsp black pepper
Keto Breading
- 1 1/2 cups almond flour, finely ground
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
Coating Station
- 3 large eggs, beaten
- 2 tbsp heavy cream
- 1/4 cup avocado oil for frying
- 2 tbsp butter
Instructions
- Prep Chicken: Pound chicken breasts to 1/2 inch thickness between plastic wrap. Season both sides with salt and pepper. This ensures even cooking and makes rolling much easier without tearing.
- Assemble Rolls: Place one slice ham and cheese on each breast. Roll tightly and secure with toothpicks. The key is rolling snugly so cheese doesn’t leak during cooking.
- Make Coating: Mix almond flour, Parmesan, and all spices in a shallow dish. In another dish, whisk eggs with cream until smooth and well combined.
- Bread Chicken: Dip each roll in egg mixture, then coat thoroughly in almond flour mixture. Press coating gently to help it adhere properly and create maximum crispiness.
- Sear Rolls: Heat oil and butter in large skillet over medium heat. Sear chicken rolls on all sides until golden brown, about 2-3 minutes per side.
- Finish Baking: Transfer skillet to 375°F oven for 15-18 minutes until internal temperature reaches 165°F. Let rest 5 minutes before removing toothpicks and slicing to serve.
Notes
- Pound chicken evenly to prevent tearing when rolling and ensure uniform cooking throughout.
- Secure rolls with toothpicks every 2 inches to prevent unraveling during the cooking process.
- Allow chicken to rest 5 minutes after baking before slicing to retain juices and prevent cheese from oozing out.
- Store leftovers in airtight container in refrigerator for up to 3 days for best quality.
- Double-coat for extra crispiness by repeating the egg wash and almond flour coating process.
- Use meat thermometer to ensure internal temperature reaches 165°F for food safety.
Allergy Information: Eggs, Dairy, Tree Nuts
Nutrition
- Calories: 485 calories
- Fat: 32g
- Carbohydrates: 6g
- Protein: 42g