Wednesday, July 22, 2015

Chicken Cordon Bleu - Low Carb & Grain Free

Today was my first day back to work. I'm still having a difficult time readjusting to the time change so I didn't get much sleep last night. I'm purposely trying to stay up until my usual bedtime to try and get back into a schedule. So, if you find mistakes anywhere in my post, don't be surprised. LOL

This evening I decided to make Chicken Cordon Bleu. I had a package of mini Fiorucci uncured salami in the fridge as well as sliced provolone cheese and fresh mozzarella (both by BelGioioso). I made a quick breading mixture using almond flour, ground flax and finely grated Parmesan that was seasoned with Italian seasoning and other spices. I rolled chicken cutlets up tightly, encasing the salami and cheese and then dipped the bundles in egg wash, then rolled in the seasoned crumb mixture and drizzled with olive oil before baking. Don't worry if your cheese melts out some on each end. Just let them sit for a little bit until the cheese sets up, then transfer to a plate to serve (the cheese lifts up and moves with them). These were easy to make and you could easily swap out the salami or cheese for your own favorites. I snapped a few photos below as well as included the easy peasy recipe. Enjoy!

Chicken Cordon Bleu


6 thinly sliced chicken cutlets (about 1/4" thick)
3 slices provolone, cut in half
3 slices fresh mozzarella cheese, cut in half
6 slices uncured salami (or 12 mini slices uncured salami)
1/4 cup almond flour
1/4 cup ground golden flax seed
1/4 cup finely grated Parmesan (powdery style; I use Cello)
1 teaspoon dried Italian seasoning
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
Couple dashes ground cayenne pepper, optional
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1 large egg
1 Tablespoon water
1 Tablespoon olive oil, plus extra for drizzling


Lay chicken cutlets side by side on a large baking sheet. Season with salt and pepper, if desired. Place 1/2 slice provolone, salami and 1/2 slice mozzarella on top of each cutlet. Roll up tightly into bundles.

In a shallow bowl, combine almond flour, flax, Parmesan, Italian seasoning, salt, pepper, cayenne, onion powder, and garlic powder. In a separate bowl, beat egg with 1 tablespoon water and 1 tablespoon olive oil; season with salt and pepper, if desired.

Dip each chicken bundle into egg wash mixture and roll into seasoned breading, coating all sides. Place on baking sheet; sprinkle each chicken bundle with paprika and drizzle each with about 1 teaspoon olive oil. Bake at 350 degrees F for about 25 to 30 minutes, or until done. 

*Note: If desired, prosciutto, ham, or cooked bacon can be substituted in place of the salami.


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