Keto Chicken Cordon Bleu with Dijon Cream

Why You’ll Love This Recipe

• Crispy, golden coating with crushed pork rinds and almond flour—no breadcrumbs needed.
• Classic cordon bleu comfort: smoky ham, melty Swiss, and juicy chicken.
• Silky Dijon cream adds a restaurant-worthy finish with simple pantry ingredients.
• Great for make-ahead and freezer-friendly for busy nights.

Grocery List

• Produce: Shallot, garlic, lemon, fresh parsley (or thyme)
• Dairy: Swiss cheese, heavy cream, Parmesan, butter, eggs
• Pantry: Chicken breasts, sugar-free deli ham, pork rinds, almond flour, Dijon mustard, chicken broth, avocado oil spray, paprika, garlic powder, onion powder, dried thyme, kosher salt, black pepper, toothpicks

Full Ingredients

For the Chicken Rolls

• 4 small-to-medium chicken breasts (5–6 oz/140–170 g each), patted dry
• 3/4 tsp kosher salt and 1/2 tsp black pepper, divided
• 8 thin slices sugar-free deli ham (about 6 oz/170 g)
• 4 slices Swiss cheese (about 4 oz/113 g)
• Avocado oil spray (or 1–2 tbsp melted ghee for brushing)
• Toothpicks or kitchen twine

Keto Crisp Coating

• 1 1/2 cups (75 g) crushed pork rinds (fine crumbs)
• 1/2 cup (48 g) almond flour
• 1/4 cup (25 g) finely grated Parmesan
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sweet paprika
• 1/2 tsp dried thyme
• 2 large eggs, beaten

Silky Dijon Cream Sauce

• 1 tbsp unsalted butter
• 1 tbsp finely minced shallot
• 1 small garlic clove, minced
• 1/2 cup (120 ml) chicken broth
• 3/4 cup (180 ml) heavy cream
• 2 tbsp Dijon mustard
• 1 tsp fresh lemon juice
• Pinch ground nutmeg
• Kosher salt and black pepper, to taste
• 1 tbsp chopped fresh parsley (or thyme), for finishing

Step-by-Step Instructions

Step 1: Preheat and prep the pan

Heat the oven to 400°F (200°C). Line a rimmed sheet pan with parchment and set a wire rack on top; lightly grease the rack. The rack allows hot air to circulate so the coating gets crispy all over.

Step 2: Butterfly and flatten the chicken

Working one at a time, place a chicken breast on a cutting board. With a sharp knife, slice horizontally through the center, stopping about 1/2 inch from the far edge to create a “book.” Open it like a book, cover with plastic, and gently pound to an even 1/4 inch thickness. Season both sides with the salt and pepper.

Step 3: Fill and roll

Lay 2 slices of ham on each breast, leaving a 1/2 inch border all around. Top with 1 slice of Swiss. Roll up tightly from the short end, tucking in the sides as you go to enclose the filling. Secure each roll with 2–3 toothpicks inserted horizontally. For extra tidy rolls, chill for 10 minutes to firm up.

Step 4: Set up the coating station and bread the rolls

In a shallow bowl, beat the eggs. In a second bowl, mix the crushed pork rinds, almond flour, Parmesan, garlic powder, onion powder, paprika, and thyme. Dip each chicken roll in egg, letting excess drip off, then roll in the crumb mixture, pressing to adhere. Place the coated rolls seam-side down on the prepared rack and mist generously with avocado oil spray.

Step 5: Bake until crisp and cooked through

Bake for 22–28 minutes, until the coating is golden and the center of the chicken reaches 165°F (74°C) on an instant-read thermometer. For extra color, broil for 1–2 minutes at the end, watching closely. Transfer to a board and rest 5 minutes; carryover heat will finish the cook and keep juices in.

Step 6: Make the silky Dijon cream

While the chicken bakes, melt the butter in a small saucepan over medium heat. Add shallot and cook 1–2 minutes until translucent. Stir in garlic for 30 seconds. Pour in chicken broth and simmer until reduced by about half, 3–4 minutes. Add heavy cream and Dijon; simmer gently 3–5 minutes, stirring, until the sauce coats the back of a spoon. Off heat, stir in lemon juice, a pinch of nutmeg, and season to taste with salt and pepper. Finish with chopped parsley.

Step 7: Slice and serve

Remove toothpicks. Slice each roll crosswise into 3–4 rounds or serve whole. Plate, then spoon 2–3 tablespoons of the warm Dijon cream over the top. Garnish with extra parsley and a crack of black pepper. Great with green beans, roasted broccoli, or a crisp salad.

Pro Tips

• Use a wire rack over a sheet pan to keep the underside crisp, not soggy.
• Leave a clean border around the filling to prevent leaks, and roll tightly, securing with toothpicks.
• Chill rolled chicken for 10–15 minutes before coating if it feels soft; it holds shape better.
• Crush pork rinds to a fine, even crumb for best adhesion; a food processor works fast.
• Pull chicken at 162°F (72°C); it will rise to 165°F (74°C) as it rests, staying extra juicy.

Variations

• Gruyère and prosciutto: Swap Swiss for Gruyère and ham for thin prosciutto for a slightly nuttier, saltier twist.
• Air fryer: Cook at 375°F (190°C) for 18–22 minutes, flipping halfway; mist with oil before cooking.
• Spinach-mushroom: Add a thin layer of sautéed spinach and mushrooms (well-dried) under the cheese.

Storage & Make-Ahead

Assemble-ahead: Roll and secure the chicken (without coating), cover, and refrigerate up to 24 hours; coat and bake just before serving. Leftovers: Refrigerate cooked chicken and sauce separately for up to 3 days. Reheat chicken on a rack at 350°F (175°C) for 10–12 minutes until warmed and crisp; gently rewarm sauce over low heat, adding a splash of broth if needed. Freeze: Freeze assembled, uncooked rolls (without coating) up to 2 months. Thaw overnight, coat, and bake. You can also freeze cooked, cooled rolls up to 2 months; reheat at 350°F (175°C) for 15–20 minutes.

Nutrition (per serving)

Approximate for 1 stuffed breast with about 2 tbsp sauce: 640 calories; 45–50 g fat; 5–6 g net carbs; 50–55 g protein. Values vary with exact chicken size, ham brand, and coating thickness.