Paleoish Chicken Cordon Bleu
Chicken stuffed with delicious Swiss cheese and Ham. Rolled in a paleo breading mixture then pan fried to crispy perfection. Served with a tasty Dijon Cream Sauce. Need I say more?
Ingredients
- 2 lb2 lb2 lb Chicken Breast
- 111 Swiss Cheese, package, sliced
- 111 Ham, package of your choice, I used Applegate
- 2 cups2 cups2 cups Pork Rinds, up, I like 4505 brand, ground
- 222 Eggs, beaten
- .5 cup.5 cup.5 cup Potato Starch
- Salt
- Black Pepper
- 111 Shallot, minced
- 1 cup1 cup1 cup Original (Unsweetened Dairy-free Creamer) Nutpods, or any other unsweetened almond cream
- .333 cup.333 cup.333 cup White Wine
- .333 cup.333 cup.333 cup Chicken Bone Broth
- .333 cup.333 cup.333 cup Parmesan Cheese, grated
- 2 Tbsp2 Tbsp2 Tbsp Dijon Mustard
- 1 Tbsp1 Tbsp1 Tbsp Unsalted Butter
- 1 Tbsp1 Tbsp1 Tbsp Cassava Flour
- 2 tsp2 tsp2 tsp Chicken Boullion (Better Than Boullion concentrate), or other chicken base
Shop This Recipe
Shopping on FoodSocial supports our recipe creators and trusted brands.Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Chicken cordon bleu steps
- Preheat oven to 350 degrees.
- Start off by cutting the tenderloins off the chicken breasts. Then butterfly the chicken breasts and cut in half. Pro tip: you could also just buy the thin cut chicken breasts and pound those out if need be. Now cover with plastic wrap and pound out thin. We aren’t using the tenderloins for this so you could use those for a salad or chicken fingers.
- Now season the chicken breast pieces with salt and pepper each side. Fold a piece of ham and add it lengthwise. Cut a piece of Swiss cheese in half then half again and add those pieces to the middle. Roll the chicken and ensure the ham and cheese are fully stuffed inside. Stick with 2 toothpicks through the middle to hold them together. Reference above pictures.
- Build your breading station by adding the 1/2 cup potato starch to a plate. Add the 2 cups pork breading to a plate and whisk the 2 eggs in a shallow bowl. Now roll the Chicken one at a time in the potato starch shaking off the excess. Dip in the egg both sides then roll in the pork breading so that it has a nice layer. Add to a tray and set aside.
- Grab a 12 inch non stick pan and get it on medium high heat. Once hot, add in 2 tbsp Avocado oil and 1/2 tbsp butter and let melt. Add your Chicken, working in batches so that you don’t overcrowd the pan. Pan fry for 2 minutes each side then remove. Add more oil and butter as you do the next batch. Put the pan fried chicken pieces in a glass baking dish. Bake at 350 for 20 minutes or until internal temp reaches 165 degrees.
- Let rest then remove the toothpicks and slice into pieces and spoon sauce over.
Creamy Mustard Sauce Steps
- Grab a few papertowels and clean out the pan you fried the chicken in. Add in 1 tbsp olive oil and get it on medium heat. Add in the minced shallot and sauté for 2-3 minutes. Now add in the 1 tbsp cassava flour with 1 tbsp of butter. Whisk this for 1-2 minutes to brown it a bit.
- Slowly whisk in the wine then slowly whisk in the almond cream then the bone broth. This should begin to thicken. Once it does, drop the heat to low. Add in the chicken base and the mustard and whisk in. Sprinkle in the parmesan and whisk in until combined. Drop in 1 tbsp of butter and whisk until melted and smooth. Sprinkle with a little salt and pepper then spoon over the chicken.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Gluten Free Grain Free Meat Shellfish Free Sugar Alcohol FreeThis is our estimate based on online research. | |
Calories: | 1152 |
Fat: | 54 g |
Carbohydrates: | 11 g |
Protein: | 147 g |
Cholesterol: | 331 g |
Sodium: | 2692 mg |
Fiber: | 0 g |
Sugars: | 0 g |
Sugar Alcohol: | 0 g |
Calculated for total recipe. |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.