Ham meets cheese in a chicken breast. The result? Loads of flavor. Heaps of deliciousness. This French classic never gets old. And if you make our version, it's keto at its finest.
August 21 2017 by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
Ham meets cheese in a chicken breast. The result? Loads of flavor. Heaps of deliciousness. This French classic never gets old. And if you make our version, it's keto at its finest.
USMetric
4 servingservings
Ingredients
- 1½ lbs 650 g chicken breastchicken breasts
- 1 tbsp 1 tbsp Dijon mustard
- ½ tsp ½ tsp dried thyme
- 4 oz. 110 g smoked deli ham
- 4 oz. (1 cup) 110 g (240 ml) gruyère cheese
- 2 oz. 55 g butter
- 1 tbsp 1 tbsp olive oil
- salt and pepper
Serving
- 7 oz. (5½ cups) 200 g (1.3 liters) lettuce
- 1 (2¼ oz.) 1 (60 g) carrot, slicedcarrots, sliced
- 2½ oz. 70 g zucchini, in ribbons
- ½ ½ lemon, in wedgeslemons, in wedges
- ½ cup 120 ml olive oil
- salt and pepper
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Instructions
Preheat the oven to 350°F (175°C). Place the chicken breast on a cutting board with a sheet of parchment paper (or plastic wrap) on top of the board.
Cut the chicken breast through the middle, almost in half, but not all the way through. The breast should look like an open book. Put a piece of parchment paper (or plastic wrap) on top of the opened chicken pieces. Pound chicken with a rolling pin or a mallet until it becomes thin, like a cutlet. Remove the parchment paper.
Spread mustard on top and sprinkle with thyme. Divide the sliced ham and cheese evenly among the breasts, and layer the slices on one side of each breast. Fold breast back together. Add a wooden toothpick or tie with cooking twine to keep the breast together. You can prepare up to this point beforehand, wrap with plastic wrap, and store breasts in the fridge until you are ready to cook them.
Remove the plastic wrap and brown the filets in butter and olive oil in a frying pan until they are golden all around and cooked all the way through. Season with salt and pepper.
Put the breasts in a roasting pan along with the juices from frying pan and place in the oven. Bake for about 20 minutes. Let the breasts rest for about five minutes. Serve with the pan juices, salad, sliced carrots, ribbons of zucchini, olive oil, and lemon wedges.
Tip
Make extra! Chicken Cordon Bleu is delicious cold (or at room temperature). Try it for lunch, sliced on a salad, or wrapped up in lettuce and eaten like a sandwich.
Air fryer method
Follow steps 1 - 3 as written, except for preheating the oven.
When the Cordon Bleus are ready to cook, preheat the air fryer to 350°F (180°C).
Place the chicken breasts in the air fryer basket (you may need to do this in batches depending on their size) for 18-20 minutes. Flip them over halfway through.
When done, allow them to rest for 5 minutes before serving.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
14 comments
1
Jamey
August 29 2017
Fantastic recipe!!! Very easy to make, chicken was really juicy, tastes wonderful and the whole family loved this one.
2
Kait
April 9 2018
I am little confused, why cook the chicken all the way through and then bake it for 20 mins? Isn't this going to overcook the chicken? Thanks!
3
Donna
May 30 2018
Is it cook all way through or just brown and finish off in oven? As above, wouldn't it be too dry after both? Thank you.
4
Drew
August 22 2018
I had to cook mine in the oven 15 min longer to even get the chicken up past 150.
Not too dry but wondering about just forgetting oven and browning all the way through.
5
Melitta
September 10 2018
It was perfect. Kids loved it. I loved it. If you do not brown it, and just do it in the over, it will be too dry. The browning seals the juices. If 20 mins in the oven wasn't enough, probably you need more time in the skillet browning it.
6
Claire C
October 10 2018
Made this last night and it was fantastic. Didn't have any gruyere so used grated mozzarella and parmesan and put some more parmesan on top when it went into the oven. I gave it a few minutes on each side on a medium heat in the frying pan and then 20 mins in the oven and it wasn't dry at all. Thanks so much for a fantastic recipe.
7
Margo
January 1 2019
So will the mustard be inside chicken once it’s folded closed again, or do I have to put it on the outside?
Reply: #8
8
Reply to comment #7 by Margo
Kristin Parker Team Diet Doctor
January 1 2019
The mustard and all fillings will be inside.
9
Glynis
January 19 2019
Looks fantastic going to try this recipe tonight for dinner.
10
stevieSix
April 10 2019
Am I over looking the site or is there no nutrition information available for this dish?
11
stevieSix
April 10 2019
Never mind I found it , but didn't find the sodium info
12
Sirlei
May 1 2019
This dish absolutely fantastic, lots of flavor, juice, it is everything. The cosine is the best in the world. I cook it once a week.
13
Dr Laura A
January 11 2020
why is one serving 75 g protein?
that's more than what i should have daily according to some
50 g protein per 60 in height plus 2.3 g per every inch of height?Reply: #14
14
Reply to comment #13 by Dr Laura A
Kristin Parker Team Diet Doctor
January 11 2020
why is one serving 75 g protein?
that's more than what i should have daily according to some
50 g protein per 60 in height plus 2.3 g per every inch of height?Here is our protein guide. We recommend 1.2 - 1.7g protein per kilogram of reference body weight/lean body mass.
https://www.dietdoctor.com/low-carb/protein
