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Keto Chicken Cordon Bleu - I Save A to Z - Dinner

8 Servings Recipe By

Ingredients

  • 4 individual Chicken, Boneless Breasts
  • 1 cup Almond Flour #1
  • 1/4 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 1 tablespoon Italian Seasoning
  • 2 individual beat Egg
  • 8 individual Deli Ham, Sliced
  • 4 individual Swiss Cheese, Sliced
  • 4 tablespoons Butter #1
  • 1 1/2 tablespoons Butter #2
  • 2 tablespoons Almond Flour #2
  • 3/4 cups Heavy Whipping Cream
  • 1/4 cups Water
  • 2 teaspoons Dijon Mustard
  • 3 tablespoons Parmesan Cheese, Grated

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 7 ounces
  • 489 Calories
  • 34g Total Fat
  • 15g Sat Fat
  • 1g Trans Fat
  • 212mg Cholesterol
  • 703mg Sodium
  • 6g Total Carb
  • 2g Fiber
  • 1g Total Sugars (Includes 0g Added Sugars)
  • 40g Protein
  • 13 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit I Save A to Z for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Pound the chicken breasts to an even thickness so they roll up easily.
  2. In a large bowl, mix together almond flour #1, salt, black pepper and Italian seasoning.
  3. Place the eggs in a separate bowl and dip one side of the chicken in the eggs.
  4. Cut the Swiss cheese in half. Layer a slice of ham and Swiss cheese in the center of the chicken. Roll it so the ham and cheese are in the center and secure with 3 toothpicks.
  5. Gently coat the rolled chicken in the almond mixture.
  6. Add the rolled chicken to a greased baking dish. Divide butter #1 and place on top of each piece of chicken.
  7. Bake at 375 degrees for 30-35 minutes or until chicken is cooked through.
  8. In a small sauce pan over medium heat, melt butter #2. Whisk in almond flour #2 and cook for 1 minute.
  9. Slowly add in heavy cream and water. Once it begins to thicken, add dijon mustard and parmesan cheese. Gently whisk until thickened, about 3 minutes.
  10. Let chicken and sauce cool.
  11. Wrap each rolled chicken in plastic wrap and divide among indicated number of gallon freezer bags.
  12. Divide the sauce among the indicated number of quart freezer bags.
  13. Seal, label and freeze together.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Remove plastic wrap from chicken. Drizzle sauce over chicken. Reheat in microwave until heated through.

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