Easy Keto Cordon Bleu

This recipe is short, so it’s the best dinner to whip up on the ones busy weeknights. I’ve taken the classic hen sous-chef recipe and reformatted it to be keto pleasant and clean to put together. I really like this dish because the taste blend of ham, Swiss, Dijon mustard, and chicken are hard to overcome. I additionally love that even though this recipe makes use of fowl breasts and bakes them in the oven – they arrive out nice and juicy.

With an ordinary sous-chef you would possibly worry about growing a roulade, putting in place a breading station, and pan frying. as an alternative we’re going to layer the bird right into a casserole dish along side the ham and Swiss cheese. Then we’ll top the whole thing with a red meat rind crust and bake till perfection. It’s so clean!

I’ve additionally blanketed a simple version of the Dijon sauce. you can maintain it spreadable and thick with simply the mayonnaise and mustard, or add a bit chook broth to create some thing you may without problems drizzle over the finished dish. I saved it fine and thick for the pictures, however i really like it both approaches.

INGREDIENTS

Crumb Topping:

• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 2 ounces pork rinds
• 1/4 cup flaxseed meal

Casserole:

• 8 slices Swiss cheese (about 152 grams)
• 3 tablespoons butter, melted
• 2.3 pounds chicken breasts (about 3 pieces)
• Salt and black pepper to taste
• 8 slices ham (about 112 grams)

Sauce:

• Optional: 2-3 tablespoons chicken broth
• 3/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• The Execution

INSTRUCTIONS

1. Preheat oven to 350°F.
2. blend beef rinds, flaxseed meal, Parmesan cheese, garlic, and half teaspoon of salt in a meals processor. Set aside.
3. Take every hen breast and halve them lengthwise so you have six portions.
4. Lay the fowl right into a 9x13" casserole dish. Season with salt and pepper.
5. place the slices of ham on top of the chook.
6. Layer the Swiss cheese on top of the ham.
7. spread the beef rind mixture over the top of the casserole. Drizzle at the melted butter and blend it into the crumb topping with a fork. The topping will clump collectively relatively.
8. Bake the casserole uncovered at 350°F for 40-forty five mins, till the topping has browned and sunk into the melty cheese. take a look at the chicken with a thermometer to ensure that the bird has reached a hundred sixty five°F.
9. even as the casserole is baking, whisk collectively the mayonnaise and Dijon mustard. if you'd like for your sauce to be less thick then you may add 2-three tablespoons of chicken broth. i really like it either way.
10. reduce the casserole into six portions and serve with sauce.