How to Prepare Appetizing Keto Chicken Cordon Bleu with Dijon Cream

Keto Chicken Cordon Bleu with Dijon Cream. Mustard Cream Sauce: Into a small deep pot, add the water, cream, unsalted butter, creamy Dijon mustard, and grated parmesan cheese. Stir and cook over medium low heat. Stir frequently as the liquid thickens.

Topping your keto chicken cordon bleu with the optional creamy dijon sauce adds a lovely depth of flavor, complimenting the entire dish. Serve your keto chicken cordon bleu with either Italian baked zucchini and squash or microwave steamed broccoli for a complete low-carb dinner that will satisfy even the largest of appetites. Tasty Chicken Cordon Bleu is a keto, low carb, grain free, gluten free entrée that is easy to make and can also be frozen as part of your prep ahead meal planning. You can have Keto Chicken Cordon Bleu with Dijon Cream using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Keto Chicken Cordon Bleu with Dijon Cream

1. You need of almond flour.
2. It's of psyllium husk.
3. Prepare of finely grated parmesan.
4. It's of Salt/pepper/spices of choice.
5. You need of egg.
6. You need of heavy cream divided in half.
7. Prepare of boneless, skinless chicken breasts, butterflied and pounded.
8. It's of Shredded cheese of choice.
9. You need of Pork product of choice (ham, bacon, etc).
10. Prepare of coarse Dijon mustard.
11. You need of Olive oil.

This keto chicken recipe is an oven baked version that can also be pan fried. Serve with a delicious Dijon cream sauce flavoured with. This Chicken Cordon Bleu Casserole is a deliciously hearty keto meal that you will LOVE! Layers of shredded chicken, ham, Swiss cheese smothered in a creamy Dijon sauce, then topped with pork panko.

Keto Chicken Cordon Bleu with Dijon Cream step by step

1. Combine first four ingredients in a shallow dish. Beat egg with 2 T of heavy cream in another shallow dish..
2. Pretty heat oven to 400.
3. Lay butterflied chicken out horizontally, and sprinkle some cheese and pork down the entire center forming a thin layer over most of the chicken, leaving the edges clear.
4. Roll the chicken down from top to bottom forming a long tube, use toothpicks to secure the ends closed, the tuck the two open ends closed and do the same. at this point it will look like a flesh burrito.
5. Dredge your chicken burrito in egg mix and roll in breading.
6. Heat a generous amount of olive oil in a frying pan on medium/medium high heat, and brown all sides. when done, transfer to an aluminum foil lined baking pan and bake in the oven for 20-25 minutes.
7. Wisk Dijon and remaining heavy cream together while waiting.
8. Remove chicken from oven and let rest five minutes, remove toothpicks, slice, and dress with Dijon cream.

Layers of shredded chicken, ham, Swiss cheese smothered in a creamy Dijon sauce, then topped with pork panko. Whisk eggs and milk together in a bowl. Combine bread crumbs and Parmesan cheese in a second bowl. Carefully dredge each chicken breast in flour, coat with egg wash, then dredge in the breading. Place chicken on parchment paper and season with salt, pepper, and garlic powder.