Chicken Cordon Bleu: A Keto-Friendly Indulgence

Chicken Cordon Bleu is a popular dish that can be made keto-friendly. The traditional recipe involves wrapping meat around cheese and then breading and frying it. However, keto-friendly versions of the dish skip the breading and frying, opting for baking or air-frying instead.

Keto Chicken Cordon Bleu is a dish that is cheesy, creamy, and low in carbs. It is made with chicken, ham, and cheese, and sometimes a creamy sauce. The chicken is usually pounded thin and then filled with Swiss cheese and ham. The dish is then baked in the oven or fried.

Some recipes also include a creamy sauce made with ingredients such as cream cheese, mayonnaise, heavy cream, and Parmesan cheese. This sauce is drizzled on top of the chicken or used as a dip.

Keto Chicken Cordon Bleu is a delicious and relatively easy dish to make. It is a great option for those following a keto or low-carb diet.

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu is a keto-friendly dish that is quick and easy to make. Here is a step-by-step guide on how to make a Chicken Cordon Bleu Casserole:

Ingredients:

• 6 cups shredded cooked chicken (from about 2 lb chicken)
• 6 oz ham cut into bite-size pieces
• 6 oz cream cheese, softened
• 1 tbsp dijon mustard
• 1 tbsp white wine (optional)
• Salt, to taste
• Sliced Swiss cheese, enough to layer on top

Method:

Preheat the oven to 350°F. In a 9 x 13 baking dish, layer the chicken at the bottom, followed by the ham.

In a large bowl, use an electric mixer to combine the softened cream cheese, white wine (if using), mustard, lemon juice, and salt until a thick sauce forms. Spread this sauce over the chicken and ham in the baking dish.

Layer the Swiss cheese slices on top of the sauce. Bake for 30-40 minutes or until the cheese is golden and bubbly.

Serving Suggestions:

This Chicken Cordon Bleu Casserole is rich and indulgent, so it is best served with lighter side dishes. Some suggestions include a green salad, oven-roasted green beans, steamed cauliflower, or roasted asparagus.

Customisation:

Feel free to experiment with different types of cheese, such as provolone, mozzarella, or Havarti, to suit your taste preferences.

Tips:

To ensure the casserole is moist and flavorful, use juicy, tender chicken. If your chicken is on the drier side, consider doubling the sauce or adding 1/4 cup of chicken broth to the sauce before spreading it on the casserole.

Alternatively, you can bake chicken tenderloins, drain the cooking liquid, and then proceed with the rest of the recipe. This saves time and effort without shredding the chicken.

Chicken Cordon Bleu Bake

Chicken Cordon Bleu is a dish of meat wrapped around cheese, then breaded and pan-fried or deep-fried. Chicken Cordon Bleu Bake is a casserole version of the classic dish, with all the same great flavors but with half the fuss. Here is a recipe for Chicken Cordon Bleu Bake that serves 8 people.

Ingredients:

• 5 1/2 cups shredded rotisserie chicken
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt, (add more to taste)
• 1 1/4 cups shredded Swiss cheese, (5 ounces)
• 1/4 cup grated Parmesan cheese
• 1 cup Panko bread crumbs
• 2 tablespoons butter, melted

Method:

Preheat oven to 350 degrees and spray a 9x13 casserole dish with cooking spray.

Layer the chicken on the bottom of the casserole dish. Layer the ham on top of the chicken.

For the cheese sauce: In a saucepan, melt the butter over medium heat. Sprinkle the flour on top and cook for 1-2 minutes or until the mixture gets dry and clumpy. Whisk in the milk slowly. Add the mustard, lemon juice, garlic powder, and salt. Simmer for 3-5 minutes, whisking constantly until the mixture thickens. Remove from heat and stir in the Swiss and Parmesan cheese. Taste and add more salt if needed. Pour evenly over ham and chicken mixture.

For the Panko topping: In a small bowl, combine the Panko breadcrumbs and melted butter well. Sprinkle over the casserole.

Bake uncovered for 30-35 minutes or until breadcrumbs are golden brown and casserole is bubbly. Let cool for about 5-10 minutes then serve. You can serve this by itself or over pasta or rice.

Keto Open-Faced Chicken Cordon Bleu

Ingredients:

• 1 pound chicken cutlets, pounded to 1/4-inch thickness
• Salt and freshly ground black pepper to taste
• 1 teaspoon Dijon mustard
• 2/3 cup almond flour
• 1/3 cup freshly grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 pound shaved deli ham
• 1 cup shredded Swiss cheese
• 2 eggs
• Oil, for frying

Method:

• Preheat the oven to 375°F (190°C).
• Season the chicken cutlets with salt and pepper and set aside.
• In a shallow bowl, whisk the eggs and Dijon mustard together.
• In a separate shallow bowl, combine the almond flour, Parmesan cheese, and garlic powder.
• Dip the chicken cutlets into the egg mixture, letting the excess drip off, then dredge with the almond flour mixture and set on a plate.
• Heat oil in a large skillet over medium-high heat.
• Add the chicken cutlets and cook until golden brown, about 3-4 minutes on each side.
• Place the chicken cutlets on a baking sheet.
• Top with ham slices and cover with shredded Swiss cheese.
• Bake in the preheated oven until the cheese has melted, about 4-5 minutes.
• Serve immediately.

Tips:

• You can buy chicken cutlets or make your own by butterflying chicken breasts and pounding them thin.
• Feel free to use pre-shredded cheese, but freshly shredded cheese melts much better.

Chicken Cordon Bleu Lasagna

Ingredients:

• 1 (8-ounce) package lasagna noodles
• 1/2 cup unsalted butter
• 1 (8-ounce) package cream cheese, softened
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1 3/4 cups milk, warmed
• 2 cups shredded Swiss cheese, divided
• 2 1/2 cups cooked chicken, chopped
• 8 ounces deli ham, chopped
• 1/2 cup breadcrumbs
• 1 pinch Italian seasoning, or to taste

Method:

Preheat the oven to 400°F (200°C). Bring a large pot of lightly salted water to a boil. Cook the lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

Melt the butter in a saucepan over medium heat. Stir in the cream cheese until it begins to melt, about 5 minutes. Season with salt, onion powder, and black pepper. Gradually whisk in the warm milk until smooth, then stir in 1 1/2 cups Swiss cheese. Bring the sauce to a simmer, stirring constantly, until the cheese has melted and the sauce has thickened, about 5-10 minutes. Remove from heat.

Spread 3/4 cup of the cheese sauce into the bottom of a 9x9-inch baking dish. Arrange 1/3 of the lasagna noodles over the sauce. Spread half the cooked chicken and half the ham over the noodles. Pour 1 cup of sauce over the chicken and ham. Repeat the layers, starting with the remaining lasagna noodles, then the remaining chicken and ham, and another 1 cup of cheese sauce. Finish by layering the remaining lasagna noodles, sauce, 1/2 cup Swiss cheese, and breadcrumbs. Sprinkle Italian seasoning on top. Cover the dish with aluminum foil.

Bake in the preheated oven until bubbling, about 25 minutes. Remove the foil and continue baking until the breadcrumbs are browned, about 10 minutes more. Let the casserole stand for 5-10 minutes before serving.

Chicken Cordon Bleu Soup

Chicken Cordon Bleu is a keto-friendly dish. Here is a recipe for Chicken Cordon Bleu Soup that serves 8 people and takes 35 minutes to make.

Ingredients:

• 3 tablespoons butter
• 2 tablespoons olive oil
• 1/2 large onion, chopped
• 2 stalks celery, chopped
• 4 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 2 cups half-and-half
• 2 tablespoons cornstarch
• 2 cups cooked and cubed ham
• 2 cups shredded rotisserie chicken
• 1 russet potato, peeled and chopped into 1/2-inch cubes
• 1 tablespoon Dijon mustard
• 1 teaspoon dried parsley or 1 tablespoon fresh
• 1/2 teaspoon each dried oregano, dried thyme, red pepper flakes, and pepper
• 2 cups (8 oz.) Swiss cheese, shredded
• Salt to taste (you can substitute part of this for chicken bouillon)
• Chopped parsley (optional)
• 4 cups cubed French bread
• 3 tablespoons olive oil
• 1/8 teaspoon garlic powder

Method:

Melt the butter with 2 tablespoons of olive oil over medium heat in a large Dutch oven/soup pot. Increase the heat to medium-high and add the onions, carrots, and celery. Sauté for 5 minutes. Add the garlic and cook for 30 seconds. Sprinkle in the flour and cook for an additional 2 minutes, stirring continuously.

Turn the heat to low and stir in the chicken, ham, and potatoes. Add the chicken broth. Whisk the cornstarch with the half-and-half and add to the pot. Stir in the Dijon mustard, bay leaves, and all the seasonings.

Increase the heat to high, cover the pot, and bring to a boil. Remove the lid and reduce the heat to a gentle simmer until the potatoes are fork-tender, about 15 minutes, stirring occasionally.

Remove from the heat and stir in the Swiss cheese until melted. Taste and add salt and pepper as needed.

While the soup is simmering, make the croutons. Preheat the oven to 400 degrees F. Add the bread to a foil-lined baking sheet and drizzle with olive oil. Season with garlic powder and salt, and toss until evenly coated. Spread the bread out in an even layer and bake for 10 minutes or until golden.

Garnish individual servings of the soup with the croutons and fresh parsley (optional).

Frequently asked questions