The sauce didn’t thicken but it was still delicious.I never leave reviews, however I felt I needed to with this recipe. Thank you so much for this delicious recipe!

https://ketodietapp.com/Blog/lchf/low-carb-chicken-cordon-bleu I’ve even included a journal where you can track what you eat, how much you moved and how you are feeling overall. But trust me when I tell you, that when done right, you don’t even know you’re eating crushed pork rinds and they truly mimic a traditional breadcrumb. Thanks so much!Hey Josh, I put my leftover pork rinds in a storage freezer bag and put them up in my freezer compartment. But make sure that you put them in the freeze as soon as you you them the first time.Have you figured out the nutrition facts for this recipe?Frances, I took the time and updated this post with the nutrition facts, I hope this helps.An entire pound of pork rinds?

Spread ground pork rind onto a plate. By now, your pan and oil should be hot. Use a cheese that has some very robust flavor that you will be able to taste in the dish! Such an easy recipe, just a little messy, but so worth it. https://stylishcravings.com/keto-chicken-cordon-bleu-casserole-recipe !This is off the chain good. https://ketodietapp.com/Blog/lchf/low-carb-chicken-cordon-bleu The coating is so good. All the best information to help keep you on track with your low carb, keto lifestyle.

Preheat oven to 400 degrees Fahrenheit. Moral of the story: All recipes are very adaptable, but keep in mind the ingredients you’re using and whether or not they will compliment the dish. How to Make Keto Chicken Cordon Bleu Recipe. It is packed with over 100 pages of resources to help make your low carb, keto lifestyle easier. My 9 year old said this was the best chicken ever. All recipes are gluten free and made only from whole, real, easy to find foods that you can find at your local grocery store. Fill that sucker up, and grind away until the pork rinds are finely ground. Our host server is a company in Cali, and I think they were having power outage issues.Preheat the oven to 450 F, especially if it takes a while to heat up like ours does.Gather your ingredients; I find I can work a lot faster if everything is out and ready, and I make a lot less mistakes.Take your pork rinds and crush or pulverized them… I will warn you, I think they smell gross.Add the seasonings you want, I just looked up a recipe I found online and wrote the ingredients below,but you can always add whatever you think would taste best.If you have thinly cut chicken you are lucky, I had to slice the breasts I had thinner without cutting myself so good luck.Spray the crap out of your pyrex so nothing sticks.I didn’t use string or toothpicks because they just stayed together well.Add the rest, and if you notice any  spots that aren’t covered in breading I just dusted more on after they were in the pan.Then spray the tops with pam spray, I guess to get the breading crispier. Spread mixture out into a 9×13-inch casserole dish. Press a bit down the crumbs on the chicken. I would say we buy the bags that are 3-5 oz. Pound chicken breast until it is 1/8 inch thick. *This post probably contains affiliate links, please see our Depending on where you live, you may be able to find them in the store, but I wouldn’t count on it. Fold chicken breast in half, and close with toothpicks.Once there is 15 minutes left on the timer cook sauce: grab a saucepan and add cream cheese, heavy whipping cream, garlic sauce, oregano, thyme, xantham gum, and cheese. Bread your chicken by putting the pork crumbs in a clean plate, then putting your chicken on top of that. I fried them in a fry pan in about 1/4″ coconut oil just to brown then tossed the oil and put them in the same pan and baked them at 350 for an additional 15 min. Trans Fat 0.24g. Thin slices of tender, perfectly cooked chicken, layered with melty Swiss cheese and ham, rolled up and coated with seasoned breadcrumbs, and fried until crispy on the outside, all drizzled with a deliciously creamy … Monounsaturated Fat 4.32g. One at a time, coat the chicken tenders in the egg, then in the pork rind mixture. No one will guess a keto chicken cordon bleu casserole can be so delicious. Remove from the oven again and add pork rinds, then bake for an additional 5 minutes. Presto! Add the other ingredients above and mix well. Polyunsaturated Fat 6.26g. Nobody knew it was keto! Check back in a few weeks, we'll have something you won't want to miss!This keto chicken cordon bleu is so deliciously rich in flavor. It took me a long time to get past the smell of pork rinds before I could ever come around to using them in cooking. Winning!This was a big hit with everyone except my little guy who (sadly) doesn’t like cheese. Thank you for sharing.I’m so glad you liked it! In the past, I’ve tried to make chicken cordon bleu with gouda. « Keto Overnight Peanut Butter & Jelly Chia Pudding Savory chicken, creamy cheese and the zest of dijon! Will make again for sure! Cook 10-15 minutes, stirring frequently until thickened. Finish off by sprinkiling a generous coating of pork rinds over top.Bake in the oven for 25 minutes.

Amount Per Serving (137 g) Calories 286.69 Calories from Fat 158 % Daily Value* Fat 17.58g 27%. Is this the best Chicken Cordon Bleu recipe ever? Don't worry about cramming everything on, if you have leftover ham or cheese just dice it up into the sauce. Butterfly chicken and then pound chicken breast until it is 1/8 inch thick. Place the breaded chicken tenders in the air fryer. Below you can see the recipe.Take the Pork Rinds and crush them in a food processor or blender. All you need is a food processor and, of course, pork rinds. Thanks for sharing!I made this last night and it was amazing. Ended up with a ton of leftover breading (our supermarket only had 3 1/2 oz bags of pork rinds so I bought 4 bags to try to get to 16 oz… turns out it was overkill). Lightly coat a 9″ x 13″ baking dish with nonstick cooking spray and set aside. If it sizzles, it's ready.

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