Directions

Prep

• Heat the oven to 375°. In a medium sized mixing bowl add the almond flour, parmesan, sea salt, black pepper and garlic powder. Mix well and then set the bowl beside your workstation.
• Crack an egg into a shallow bowl or soup plate. Add 2 tbsp water and whisk well, then set the dish beside your work station with the breading bowl.
• Slice the Swiss cheese into four pieces, roughly 3.5" x 1", 1/4" thick and 20 g each. This is just a rough estimate! Take a slice of ham and roll it around a slice of cheese. Repeat three more times, then set them aside. Place a handful of sturdy 4" toothpicks on your workstation and then you're ready to build the low carb chicken cordon bleu!

Build

• Take a sharp knife and slice it horizontally through the center of a chicken breast, creating a pocket inside for the ham and cheese. Make the pocket as large as possible without breaking through the other side *see note 5.
• Stuff a rolled up ham and cheese inside the newly created pocket. Keep working the breast until the ham is nestled inside without any protruding from the pocket. Close the opening and seal it shut with toothpicks (see photos above for reference), then repeat with the other three breasts.
• Toss each chicken breast around in the egg wash and then in the breading before placing it in the baking dish *see note 6. Once the four breasts have been coated, dip the top of each breast in egg wash and then again in the breading, so that the top of each keto chicken cordon bleu has been breaded twice. You may repeat until all of the egg wash and breading have been used up.
• Bake in the preheated oven until the internal temperature of the chicken reaches 180°, about 35-45 minutes. Serve hot with Keto Cheese Sauce and your favourite keto side dishes!