CHEESY CREAMY LOW-CARB CHICKEN CORDON BLEU BAKE

Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake is so delicious that you definitely won’t miss the breaded coating that’s usually found on Chicken Cordon Bleu. And this recipe is also Keto, low-glycemic, and gluten-free! Use the Diet-Type Index to find more recipes like this one!


Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake is so delicious that you definitely won’t miss the breaded coating that’s usually found on Chicken Cordon Bleu. And this recipe is also Keto, low-glycemic, and gluten-free! Use the Diet-Type Index to find more recipes like this one!

INGREDIENTS:
CHICKEN INGREDIENTS:

  • 4 large, thick boneless, skinless chicken breasts (Each breast needs to be thick enough to slice lengthwise into two thin chicken cutlets.)
  • 1 T olive oil
  • 1 tsp. poultry seasoning
  • salt to taste
  • 4 slices ham, cut in half lengthwise to make 8 pieces to lay on top of a chicken breast
  • 4 slices Swiss cheese, cut in half lengthwise to make 8 pieces to lay on top of each slice of ham
  • 1/2 cup freshly-grated Parmesan

SAUCE INGREDIENTS:

  • 8 oz. cream cheese, cut into cubes and softened at room temperature until it can be beaten with a whisk
  • 1/4 cup chicken stock
  • 1/4 cup sour cream
  • 1/4 cup mayo
  • 1 tsp. Dijon mustard
  • 1/2 cup freshly-grated Parmesan

DIRECTIONS:

  • Preheat oven to 375F/190C.
  • Cut the cream cheese into cubes and place in a bowl or an oversize measuring cup and let it soften while you prepare the chicken.
  • Trim fat and any undesirable parts from each chicken breast, then cut each breast in half lengthwise so each one makes two thin chicken cutlets.
  • Rub a pinch of poultry seasoning on one side of each chicken cutlet.
  • Heat the oil over medium-high heat in a large frying pan, add chicken, and cook 2 minutes on each side. Remove chicken to paper towels spread out on the counter. (If you have a giant pan you might be able to cook all 8 pieces at once, but most people will need to cook it in two batches.)
  • Put another layer of paper towels on top of the chicken and press down so you can absorb any extra water from the chicken.
  • While chicken cooks, cut the slices of ham and cheese lengthwise so you have 8 pieces each.
  • Lay chicken pieces out in a large baking dish. (I used a dish that was 10″ x 14″. You might need two dishes if you don’t have one that’s big enough.)
  • Put a slice of ham and then a slice of cheese on top of each chicken breast.
  • Test the cream cheese and see if it’s soft enough to whisk. If not you can microwave it for 20-30 seconds to soften. Then whisk the chicken stock into the cream cheese, followed by the sour cream, the mayo, the Dijon, and finally the Parmesan. The sauce will be thick.
  • Use a rubber scraper to spread the sauce over the top of the chicken. Sprinkle with the other 1/2 cup grated Parmesan.
  • Bake 35-40 minutes, or until the dish is bubbling hot and starting to brown on top.
  • Serve hot, and wait for compliments!
  • Leftovers will keep several days in the fridge and can be reheated in the microwave or in a covered dish in the oven or a toaster oven.