Servings: 2 servings
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Ingredients
- 12-ounce Boneless skinless chicken breast
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 medium slice – 4 1/4″ x 4 1/4″ x 1/16″ – each 0.75 ounce Ham slices
- 2-¼ ounce Swiss Cheese
- 6 slices – 6″ Long bacon
- 2 teaspoon Olive Oil
- ¼ cup Shredded parmesan Cheese
- 1 tablespoon Chopped parsley, fresh
Instructions
- Cut the two chicken breasts in half and pound them to a ½-inch thickness. Sprinkle the salt and pepper across the exposed chicken.
- Over each chicken breast, place a slice of ham, and then evenly distribute the swiss cheese.
- Then, with roughly three pieces of bacon per breast, fold the chicken breasts back together. For the chicken to stay in place, ensure the bacon strip ends are tucked under.
- In a large skillet, drizzle the olive oil and bring it to medium-high heat. Place the wrapped chicken breasts down, and cover the skillet with a lid. Cook the chicken on each side for approx—5 minutes on each side or until the chicken is thoroughly cooked.
- Before serving, top the cooked chicken with a sprinkle of parmesan cheese, cover the skillet with the lid once more, and melt for about 30 seconds for the Parmesan to melt. Serve and enjoy!
Nutrition Facts
Serving: 1 chicken breast
Calorie: 653kcal
Net Carbs: 1.7g
Fiber: 0.1g
Total Carbs: 1.9g
Protein: 78g
Fats: 34.9g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Chicken Cordon Bleu
After it has cooled down after being fried, you can store it for up to 3 days in the refrigerator in an airtight container. We don’t recommend leaving meat in the fridge for an extended period.
If you want to put it in the freezer, prepare the chicken but don’t fry it. Wrap it tightly in plastic wrap or aluminum foil and freeze it for up to three months. Thaw it overnight in the fridge to prepare it again.