Keto Chicken Cordon Bleu with Mustard Sauce

Keto Chicken Cordon Bleu is a classic French recipe that everyone remembers and will always enjoy. The recipe is simply chicken stuffed with delicious ham and gooey cheese. It also has a classic preparation method. It is a thinly-pounded chicken breast that is (in order) topped with Dijon mustard, sliced ham, and Swiss cheese. The chicken is then rolled tightly, breaded, and baked to perfection. Our take eliminates the rolling, the bread crumbs, and the oven baking. Our recipe is “grilled” for a delicious low carb alternative!

Joanie has used the rolling technique before in her Bacon Wrapped Stuffed Chicken recipe. It is one of our follower’s favorite recipes and one worth trying. Bread crumbs are also eliminated in that recipe with a bacon wrapping used as a substitute. Definitely low carb, and delicious, as it is stuffed with cheesy, garlicky spinach! For our Keto Chicken Cordon Bleu we find the grilling works well, especially when topped with a delicious mustard sauce.

Ingredients

We have already identified the basic ingredients. Plump organic chicken breasts, Dijon mustard, thinly sliced ham, and cheese. Joanie uses Gruyere for the filling rather than Swiss. Either will work well, but the Gruyere is slightly sweeter and nuttier. It is also a Swiss cheese, but is typically more dense. She likes the way it melts when encased inside the chicken breast. When grilled, it provides that gooey consistency you want for the dish.

Make sure you choose a thinly sliced ham. Many recipes call for Black Forest Ham, but any delicious ham will work. You may want to use two slices to hold the cheese and provide more of a ham flavor. Remember, the topping for Joanie’s Keto Chicken Cordon Bleu is her creamy mustard sauce. This is the same mustard sauce she uses for her Grilled Pork Tenderloin Recipe. The combination of Dijon and Stone Ground Mustard yields a nice kick for the dish.

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Preparation Tips

The organic chicken breast is cut whole. No pounding thin and no advanced preparation. Simply cut a pocket in the chicken breast. However, do not cut all the way through the breast or cut the top or bottom. You want just enough pouch for stuffing. Spread a tablespoon of Dijon mustard inside the pocket and then stuff with the ham wrapped Gruyere cheese. Joanie will make sure that the cheese is virtually enclosed by the ham slices. She actually cuts a small block of cheese about 1/2 inch by 3 inches for each breast. This will allow for a hotter grille and less loss of cheese while cooking.

For the Creamy Mustard Sauce, ten minutes on medium heat with stirring a bit more often is all that is needed to reduce and thicken. It is heavy cream based, so stir to thicken. We add the butter at the end of the cooking process for the sauce – it adds flavor and a glisten to your presentation. Plus, you do not want it to separate in the sauce. You can make the sauce while the chicken is grilling.

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Inglehoffer Stone Ground Mustard, 4 oz
  • Full strength stone ground mustard
  • Product of the USA

Chicken Cordon Bleu with Mustard Sauce

Keto Chicken Cordon Bleu with Mustard Sauce is our take on a classic French dish. It is bold, elegant, and will taste great. Perfect for a dinner party or when having a romantic dinner with that special someone. Cutting into this a low-carb creation and finding that delicious cured ham and gooey cheese makes this dish a winner. Especially, when covered with a creamy Tasty Low Carb mustard sauce – enjoy!

Keto Chicken Cordon Bleu with Mustard Sauce

Recipe by Joanie and Chris
5.0 from 15 votes
Course: MeatCuisine: FrenchDifficulty: Easy
Servings

4

Prep time

15

minutes
Cooking time

25

minutes
Calories

879.6

kcal
Net Carbs

7.3

g
Total time

40

minutes

Keto Chicken Cordon Bleu is a classic French recipe that everyone remembers and will always enjoy. Stuffed with delicious ham and gooey cheese – this one is a winner!

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Ingredients

  • Chicken Cordon Bleu
  • 4 large 4 large Chicken breasts boneless, skinless

  • 4 tablespoons 4 tablespoons Dijon mustard

  • 6 ounces 170 g Gruyere cheese cut in blocks – 1/2 inch by 3 inch

  • 4 slices 4 slices Ham Black Forest

  • Basting Liquid
  • 1 tablespoon 1 tablespoon Dijon mustard

  • 2 tablespoons 2 tablespoons Olive oil extra virgin

  • 2 teaspoons 2 teaspoons White wine vinegar

  • 2 teaspoons 2 teaspoons Honey

  • 1 teaspoons 1 teaspoons Garlic powder

  • 2 teaspoons 2 teaspoons Thyme fresh chopped leaves

  • Sea salt

  • Pepper

  • Mustard Sauce
  • 2 teaspoons 2 teaspoons Garlic powder

  • 1 cup 237 ml Heavy cream

  • 1/4 cup 59 g Parmesan cheese grated

  • 1 tablespoon 1 tablespoon Dijon mustard

  • 1 tablespoon 1 tablespoon Stone ground mustard

  • 3 teaspoons 3 teaspoons Horseradish

  • 1/4 teaspoon 1/4 teaspoon Sea salt

  • 1/4 teaspoon 1/4 teaspoon Pepper

  • 2 tablespoons 2 tablespoons Butter

  • 1 tablespoon 1 tablespoon Thyme fresh chopped

Instructions

  • Chicken Cordon Bleu
  • Preheat your outside grill with lid closed to medium-high heat. While preheating, in a small bowl mix the basting liquid throughly with a whisk.
  • Cut the chicken breasts by starting at the thin side of the breast. Do not cut all the way through. Try to make a pocket that can easily be sealed with toothpicks.
  • Coat the inside of each chicken breast with a tablespoon of Dijon mustard. Use a knife or spatula.
  • Divide the cheese into four groups and roll inside the four ham slices. Try to surround the cheese as much as possible with the ham. Insert one ham and cheese group inside the pocket of each chicken breast. Seal each breast with toothpicks.
  • Grill the chicken for 6-8 minutes, with the lid down. Flip the breast, and again cook for 6-8 minutes. Do not move around. Turn heat down to medium-low. Flip once more and baste with liquid and cook with lid up for 2 minutes. Flip again and baste the other side, cooking for 2 minutes. Watch for flare-ups. Chicken should be done on the inside and somewhat crispy on the ourside. Remove the toothpicks before serving.
  • Mustard Sauce
  • Combine all of the ingredients (except for the butter and thyme) in a saucepan and bring to boil over medium heat. Stir and simmer for 10 minutes, while the chicken is grilling, and until thickened. Add the butter and melt at the end for a glistening sauce. Sprinkle the finished chicken with chopped thyme leaves before serving. Allow guests to pour the mustard sauce over the chicken or serve on the side.

Equipment

Chef’s Notes

  • We find that the portions are actually large enough that you can actually have 8 servings. We have computed the nutrition based upon 4 servings. You can cut the numbers in half if you serve half portions. Ham slices are usually thin – you can add more ham if you prefer. Just make sure the ham covers the cheese.

Nutrition Facts

  • Calories: 879.6kcal
  • Carbohydrates: 9.2g
  • Protein: 72.4g
  • Fat: 61g
  • Saturated Fat: 30.4g
  • Trans Fat: 0g
  • Cholesterol: 295.3mg
  • Sodium: 1511.3mg
  • Potassium: 1111.4mg
  • Fiber: 1.9g
  • Sugar: 5.5g
  • Vitamin A: 1577IU
  • Vitamin C: 9mg
  • Calcium: 590.3mg
  • Iron: 2mg
Grey Poupon, Dijon Mustard, 10oz Squeeze Bottle (Pack of 2)
  • 2 Plastic Bottles of Grey Poupon Dijon Mustard
  • 10 Oz each

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