📝 About This Recipe
Experience the timeless elegance of French cuisine with a low-carb makeover that doesn't sacrifice flavor or texture. This recipe features tender chicken breasts wrapped around savory ham and nutty Swiss cheese, coated in a perfectly seasoned, golden-brown almond flour and Parmesan crust. It’s a sophisticated, high-protein meal that brings a touch of gourmet luxury to your keto lifestyle.
🥗 Ingredients
The Chicken & Filling
- 4 large Boneless skinless chicken breasts (about 6-8 oz each)
- 8 slices Deli-sliced ham (thinly sliced, honey-free for keto)
- 4 slices Swiss cheese (or Gruyère for a sharper flavor)
- 1 teaspoon Sea salt
- 1/2 teaspoon Black pepper (freshly cracked)
The Breading
- 1 1/2 cups Almond flour (super-fine blanched)
- 1/2 cup Grated Parmesan cheese (finely grated)
- 1 teaspoon Garlic powder
- 1 teaspoon Dried parsley
- 1/2 teaspoon Smoked paprika
- 2 large Eggs (at room temperature)
- 1 tablespoon Heavy cream (to enrich the egg wash)
Keto Dijon Cream Sauce
- 2 tablespoons Butter (unsalted)
- 1 clove Garlic (minced)
- 1 cup Heavy cream
- 2 tablespoons Dijon mustard (ensure no added sugar)
- 1/4 cup Parmesan cheese (finely grated)
- 1 teaspoon Lemon juice (freshly squeezed)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper and place a wire cooling rack on top; this allows hot air to circulate under the chicken for a crispier bottom.
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2
Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or a heavy rolling pin, gently pound them to an even 1/4-inch thickness. Be careful not to tear the meat.
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3
Remove the plastic wrap and season both sides of each chicken breast with salt and black pepper.
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4
Layer two slices of ham and one slice of Swiss cheese on each flattened breast, leaving a small border around the edges.
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5
Starting from the narrow end, roll the chicken up tightly around the ham and cheese. Secure the seams with 2-3 toothpicks each to ensure the cheese doesn't leak out during baking.
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6
In a shallow bowl, whisk together the eggs and 1 tablespoon of heavy cream until well combined.
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7
In a second shallow bowl, combine the almond flour, 1/2 cup Parmesan, garlic powder, dried parsley, and smoked paprika. Stir well to distribute the spices.
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8
Dip each chicken roll into the egg wash, coating it completely. Then, dredge it in the almond flour mixture, pressing the breading firmly onto the surface to create a thick crust.
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9
Place the breaded chicken rolls on the prepared wire rack. Lightly spray the tops with olive oil or avocado oil spray to help with browning.
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10
Bake for 25-30 minutes, or until the crust is golden brown and the internal temperature of the chicken reaches 165°F (74°C) on a meat thermometer.
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11
While the chicken bakes, prepare the sauce. Melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
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12
Whisk in the 1 cup of heavy cream and Dijon mustard. Bring to a gentle simmer, then stir in 1/4 cup Parmesan cheese. Continue to whisk until the sauce thickens slightly (about 3-5 minutes).
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13
Remove the sauce from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.
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14
Once the chicken is done, let it rest for 5 minutes. Carefully remove the toothpicks before serving.
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15
Slice the chicken into thick medallions to show off the swirl of ham and cheese, then drizzle generously with the warm Dijon cream sauce.
💡 Chef's Tips
For the best crust, use 'super-fine' blanched almond flour rather than almond meal, which can be too grainy. If you have time, chill the rolled chicken (before breading) for 30 minutes in the fridge to help it hold its shape. To prevent cheese from leaking, make sure the ham completely encloses the cheese slice before rolling the chicken. Don't skip the wire rack; it's the secret to keeping the almond flour breading from getting soggy on the bottom. If the crust is browning too quickly, loosely tent the chicken with foil for the last 10 minutes of baking.
🍽️ Serving Suggestions
Serve alongside roasted asparagus spears drizzled with olive oil and sea salt. Pair with a creamy cauliflower mash to soak up the extra Dijon cream sauce. A crisp arugula salad with a light lemon vinaigrette provides a perfect acidic contrast to the rich chicken. For a beverage, a chilled glass of dry Chardonnay or a sparkling mineral water with lime complements the flavors beautifully. Garnish with fresh chopped parsley or a pinch of extra paprika for a pop of color.