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 Keto 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 Keto, 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.
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.
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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Keto 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 Keto friendly 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!
Chicken Cordon Bleu
- 4 large Chicken breasts (boneless, skinless)
- 4 tablespoons Dijon mustard
- 6 ounces Gruyere cheese (cut in blocks – 1/2 inch by 3 inch )
- 4 slices Ham (Black Forest)
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.
- 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.