Chicken Cordon Bleu

Peace, family! January is always a welcome beginning. This is a great time to begin or resume good habits, although some of us may still be craving some of the comforts that carried us through the Holidays. If you’re looking for a great low-carb recipe that will also cure that comfort craving, then I highly suggest this crustless Chicken Cordon Bleu, topped with creamy Dijon sauce. My version slightly deviates from its' classic counterpart, but it is great nonetheless. For this delicious recipe I used:


2 large boneless skinless chicken breasts

2 Thin slices of turkey ham

4 thin slices of Swiss cheese

Rosemary to taste

Coarse sea salt to taste

Ground black pepper to taste

Garlic Powder to taste

Creamy Dijon Sauce:

1/2 cup Heavy Cream

1/2 Cup Green Onion, chopped

5 tablespoons Dijon mustard

Rosemary to taste

Coarse Sea salt to taste

Ground Black pepper to taste

1 Tbsp Butter


Preheat over to 350 degrees

First, I used a mallet to flatten my chicken breasts to about a quarter inch thickness. I then sandwiched one slice of turkey ham between two slices of Swiss cheese and placed it in the center of the chicken breast before folding it over and securing with a toothpick. I seasoned the outside with rosemary, salt, and pepper, using no exact measurements. In a large cast iron skillet, I heated two tablespoons of olive oil, before searing the breasts for about three minutes on each side, or until a nice crispy, golden crust developed. At this point, I immediately transferred the skillet directly into the oven, and allowed the chicken to cook for 25 minutes.

Meanwhile, in a saucepan on my stove-top,  I sauteed my green onion and butter for about three minutes before adding the whipping cream. After my mixture arrived at a slight boil, I spooned in the Dijon mustard, salt, pepper, and rosemary, tasting as I went along until I was satisfied with the flavors. I then reduced the heat and allowed the sauce to thicken.

When the chicken was done, I opted to serve over a bed of mixed greens, and finally topped it with the Dijon sauce. The results were fantastic, and I'm honestly not sure why I don't make this more often.  Searing the breasts allowed them to retain so much moisture. Perfecto!



Peace, Adri