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Cordon Bleu


Crumb Topping:

  • 2 ounces almond flour
  • ¼ cup flaxseed meal
  • ½ cup Parmesan cheese, shredded
  • ½ teaspoon salt
  • ½ teaspoon garlicpowder Casserole
  • 3 pounds chicken breasts, about 3 pieces
  • Salt and black pepper to taste
  • 8 slices ham, about 112 grams
  • 8 slices Swiss cheese, about 152 grams
  • 3 tablespoons butter,melted Sauce
  • ¾ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • Optional: 2-3 tablespoons chicken broth


  • Preheat oven to 350°F.
  • Mix almond meal, flaxseed meal, Parmesan cheese, garlic, and 1/2 teaspoon of salt. Set aside.
  • Take each chicken breast and halve them lengthwise so that you have six pieces.
  • Lay the chicken into a 9×13″ casserole Season with salt and pepper.
  • Place the slices of ham on top of the chicken.
  • Layer the Swiss cheese on top of the ham.
  • Spread the pork rind mixture over the top of the casserole. Drizzle on the melted butter and mix it into the crumb topping with a fork. The topping will clump together somewhat.
  • Bake the casserole uncovered at 350°F for 40- 45 minutes, until the topping has browned and sunk into the melty cheese. Test the chicken with a thermometer to ensure that the chicken has reached 165°F.
  • While the casserole is baking, whisk together the mayonnaise and Dijon mustard. If you’d like for your sauce to be less thick then you can add 2-3 tablespoons of chicken broth. I like it either way.
  • Cut the casserole into six pieces and serve with sauce.