Easy Keto Chicken Cordon Bleu - Hopefully you picked up enough unflavored pork rinds for your pantry to cook this incredibly easy keto version of Chicken Cordon Bleu. I typically make either this recipe or this casserole version from Joy Filled Eats.
This formula is fast, thus it’s the right dinner to make on those busy weeknights. I’ve taken the classic chicken sous-chef formula and reformatted it to be keto friendly and simple to organize. i actually like this dish as a result of the flavour jazz band of ham, Swiss, Dijon mustard, and chicken ar exhausting to beat. I additionally love that even if this formula uses chicken breasts and bakes them within the kitchen appliance – they are available out nice and juicy.
With a typical sous-chef you may worry regarding making a roulade, fixing a breading station, and pan preparation. Instead we’re progressing to layer the chicken into a casserole dish along side the ham and Swiss cheese. Then we’ll high everything with a pork rind crust and bake until perfection. It’s thus easy!
I’ve additionally enclosed an easy version of the Dijon sauce. you'll keep it spreadable and thick with simply the dressing and mustard, or add a touch stock to form one thing you'll simply drizzle over the finished dish. I unbroken it nice and thick for the images, however i prefer it each ways in which.
Write this formula into your weekly hotel plan then let American state savvy you prefer it!
The Preparation
Crumb Topping
- 2 ounces pork rinds
- 1/4 cup flaxseed meal
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
Casserole
- 2.3 pounds chicken breasts (about 3 pieces)
- Salt and black pepper to taste
- 8 slices ham (about 112 grams)
- 8 slices Swiss cheese (about 152 grams)
- 3 tablespoons butter, melted
Sauce
- 3/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- Optional: 2-3 tablespoons chicken broth
The Execution
- Preheat oven to 350°F.
- Blend pork rinds, flaxseed meal, Parmesan cheese, garlic, and 1/2 teaspoon of salt in a food processor. Set aside.
- Take each chicken breast and halve them lengthwise so that you have six pieces.
- Lay the chicken into a 9x13" casserole dish. Season with salt and pepper.
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- Get the full recipe here from Nailsmag
Sorry to make you click a link for the recipe, but know I’m grateful for you.
