Keto Open-Faced Chicken Cordon Bleu Recipe

Chicken breasts: Boneless and skinless, these are the main protein source for the dish.

Ham: Adds a savory and slightly salty flavor to the dish.

Swiss cheese: Melts beautifully over the chicken and ham, adding a creamy texture.

Almond flour: A low-carb alternative to traditional flour, used for coating the chicken.

Garlic powder: Adds a subtle garlic flavor to the seasoning mix.

Onion powder: Enhances the overall flavor with a hint of onion.

Paprika: Provides a mild, smoky flavor and a touch of color.

Salt: Essential for seasoning the chicken.

Black pepper: Adds a bit of heat and depth to the seasoning.

Olive oil: Used to brush the chicken before coating it with the almond flour mixture.

When coating the chicken breasts with the almond flour mixture, make sure to press the mixture firmly onto the chicken to ensure an even and thorough coating. This will help create a deliciously crispy exterior. Additionally, using a meat thermometer can help you achieve perfectly cooked chicken; aim for an internal temperature of 165°F (74°C) to ensure the chicken is fully cooked and safe to eat.

• Chicken breasts - Substitute with turkey breasts: Turkey breasts are lean and have a similar texture to chicken, making them a suitable low-carb alternative.

• Ham - Substitute with prosciutto: Prosciutto is a thinly sliced, cured meat that adds a rich, savory flavor and is low in carbs.

• Swiss cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor that complements the other ingredients.

• Almond flour - Substitute with coconut flour: Coconut flour is low in carbs and has a slightly sweet flavor, making it a good keto-friendly alternative.

• Garlic powder - Substitute with fresh minced garlic: Fresh garlic provides a more intense flavor and is a natural ingredient.

• Onion powder - Substitute with finely chopped onions: Fresh onions offer a more robust flavor and texture compared to onion powder.

• Paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that enhances the overall taste of the dish.

• Salt - Substitute with sea salt: Sea salt has a more complex flavor profile and contains trace minerals.

• Black pepper - Substitute with white pepper: White pepper has a milder taste and a slightly different flavor profile, which can add a unique twist.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it ideal for cooking at high temperatures.

• Allow the chicken breasts to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled chicken breasts in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain crispiness.
• For freezing, wrap each chicken breast individually in plastic wrap or aluminum foil to prevent freezer burn.
• Place the wrapped chicken breasts in a freezer-safe bag or container. Label with the date for easy tracking.
• Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
• Reheat thawed chicken breasts in the oven at 350°F (175°C) for 15-20 minutes, or until heated through and the cheese is bubbly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken cordon bleu on a baking sheet.
  3. Cover it loosely with aluminum foil to prevent the cheese from drying out.
  4. Bake for 15-20 minutes, or until the chicken is heated through and the cheese is bubbly.

• Microwave Method:

  1. Place the chicken cordon bleu on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If needed, continue heating in 30-second intervals until hot.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the chicken cordon bleu in the skillet and cover with a lid.
  4. Cook for 5-7 minutes, flipping halfway through, until the chicken is heated through and the cheese is melted.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken cordon bleu in the air fryer basket.
  3. Heat for 5-7 minutes, or until the chicken is warmed through and the cheese is melted and bubbly.

• Oven: Used to bake the chicken breasts and melt the cheese.

• Mixing bowl: Used to combine the almond flour and spices.

• Baking sheet: Used to place the chicken breasts for baking.

• Brush: Used to coat the chicken breasts with olive oil.

• Measuring cups: Used to measure the almond flour.

• Measuring spoons: Used to measure the garlic powder, onion powder, paprika, salt, and black pepper.

• Tongs: Used to handle the chicken breasts when placing them on the baking sheet and when topping with ham and cheese.

• Knife: Used to slice the ham and cheese if they are not pre-sliced.

• Cutting board: Used as a surface for slicing the ham and cheese.

Prepare ingredients in advance: Measure and mix the almond flour mixture the night before to save time.

Use pre-sliced ham and cheese: Buy pre-sliced ham and Swiss cheese to avoid extra prep work.

Preheat the oven early: Start preheating your oven while you prepare the chicken to streamline the process.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.

Double the recipe: Make extra chicken breasts and store them for quick meals later in the week.