Open Faced Cordon Bleu Recipes

KETO OPEN-FACED CHICKEN CORDON BLEU

Keto Open-Faced Chicken Cordon Bleu image

All the flavors of traditional cordon bleu but keto friendly and much easier to assemble since there is no stuffing or rolling involved.

Provided by France C

Categories Main Dish Recipes Pork Ham

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound chicken cutlets, pounded to 1/4-inch thickness
salt and freshly ground black pepper to taste
2 eggs
1 teaspoon Dijon mustard
⅔ cup almond flour
⅓ cup freshly grated Parmesan cheese
½ teaspoon garlic powder
¼ cup avocado oil
¼ pound shaved deli ham
1 cup shredded Swiss cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Season chicken cutlets with salt and pepper; set aside.
Whisk eggs and Dijon mustard together in a shallow bowl. Combine almond flour, Parmesan cheese, and garlic powder in a separate shallow bowl. Dip chicken cutlets into egg mixture, letting excess drip off. Dredge with almond flour mixture, then set on a plate.
Heat oil in a large skillet over medium-high heat. Add chicken cutlets and cook until golden brown, 3 to 4 minutes. Flip over and cook until chicken is no longer pink inside and the juices are running clear, 3 to 4 minutes more.
Place chicken cutlets on a baking sheet. Top with slices of ham and cover with shredded Swiss cheese.
Bake in the preheated oven until cheese has melted, 4 to 5 minutes. Serve immediately.

Nutrition Facts : Calories 606.2 calories, Carbohydrate 6.8 g, Cholesterol 204.2 mg, Fat 43.8 g, Fiber 2.2 g, Protein 46.3 g, SaturatedFat 11.8 g, Sodium 679.4 mg, Sugar 1.4 g

OPEN-FACE CHICKEN CORDON BLEU

Open-Face Chicken Cordon Bleu image

Categories Cheese Chicken Dairy Leafy Green Pork Broil Sauté Quick & Easy Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

4 chicken cutlets (1 pound total; about 1/4 inch thick)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons unsalted butter
8 spinach leaves, trimmed
4 thin slices boiled ham (2 ounces)
3 ounces Gruyère, coarsely grated (1 cup)

Steps:

Preheat broiler. Pat chicken dry and sprinkle with salt and pepper. Heat butter in a flameproof 12-inch heavy skillet over moderately high heat until foam subsides.
Sauté chicken in butter, without turning, until cooked through and undersides are golden, about 2 minutes. Remove from heat and turn chicken over, then top each cutlet with 2 spinach leaves, 1 slice ham (folding it to fit), and 1/4 cup cheese.
Broil 3 inches from heat until cheese is melted, 1 to 2 minutes.

GRILLED CHICKEN CORDON BLEU

Grilled Chicken Cordon Bleu image

Provided by Bobby Flay

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 boneless, skinless chicken breasts, pounded thin
Olive oil
Salt and freshly ground black pepper
1/2 pound triple creme cheese (recommended; Red Hawk) or brie, thinly sliced
2 lemons, halved
8 paper thin slices prosciutto
1/4 pound baby arugula

Steps:

Heat the grill to high.
Brush the chicken on both sides with oil and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 2 minutes per side. Put a few slices of cheese on each breast, close the cover and let it melt slightly, about 40 seconds. Brush the cut side of lemons with oil and grill, cut side down until golden brown and slightly charred, about 45 seconds.
Put the chicken on large serving plates, top each breast with 2 slices of prosciutto and some arugula. Squeeze the grilled lemon on top and drizzle with olive oil.

Nutrition Facts : Calories 414 calorie, Fat 24 grams, SaturatedFat 10 grams, Cholesterol 148 milligrams, Sodium 1546 milligrams, Carbohydrate 6 grams, Fiber 0.5 grams, Protein 42 grams, Sugar 5 grams