Low Carb Bacon-Wrapped Chicken Cordon Bleu

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This is my version of low carb Chicken Cordon Bleu.

I looked at many recipe sites and found lots of variations on the recipe for Chicken Cordon Bleu. I wanted the traditional rolled chicken, rather than stuffing the ham and swiss into a pocket. I love the pinwheels when you slice it. It makes a very attractive dish.

Also, I love a nice white wine sauce, but it is perfectly delicious if you use chicken broth instead. If you do use wine, any good dry white wine would suffice (I use Pinot Grigio or Sauvignon Blanc). The alcohol cooks out of the sauce, but the flavor remains. So, make sure it is a good tasting wine that you would drink. Do not use the salty tasting cooking wine.

The following recipe is for four people, depending on the size of the chicken breasts and how much you have with it. After butterflying and pounding the chicken, it turned out to be more than enough for the four of us. I would say use one small chicken breast half per person, or one large breast half for two. Of course, it doesn’t hurt to have extra. We enjoyed the leftovers for lunch the next day.

Most recipes for Chicken Cordon Bleu include either flour or bread crumbs for a coating. Wrapping the chicken with bacon avoids having to coat the chicken. Cream cheese and heavy cream help thicken the sauce, so you don’t need flour or cornstarch. If you like it thicker, you can add a little xanthan gum, but I didn’t need it.

The following is what I came up with for a low carb version of Chicken Cordon Bleu, and it turned out yummy!

Go directly to Printable Recipe w/o Photos

  • Trim each chicken breast half of excess meat and skin.
  • Butterfly the chicken breast (or buy it that way). Lay the chicken breast on a flat cutting board. Using a fillet knife, slice each chicken breast evenly in half lengthwise, but don’t go all the way through. You want to be able to open the chicken up like the pages of a book. Try not to tear the meat or slice either side too thin. I have included a video below to show how to butterfly a chicken breast.
  • How to Butterfly a Chicken Breast – Video:

    Then, I first used my heavy meat pounder purchased from Amazon and it was great. It has a nice grip and is just the right weight to pound the chicken without any tearing, plus it is dishwasher safe. I then finished with the smooth side of my light-weight Good Cook meat tenderizer. I mostly use it to tenderize beef, but the smooth side works nicely for thinning out thicker pieces of meat. I bought it at Kroger, but it is also available on Amazon.com.

  • Season the chicken with salt and pepper.
  • Place your slices of ham on each piece of chicken.
  • Lay the cheese in the middle of each piece of ham. Then, fold the ham over the cheese so that it is safely tucked inside. This will help prevent the cheese from oozing out.
  • Carefully cover ham with the chicken and roll into a log as tightly, as possible.
  • Starting at one end of the log, wrap each slice of bacon around the chicken, overlapping each piece a little, until you reach the other end. If you have extra bacon, stretch a piece and wrap lengthwise, end to end.
  • Secure with toothpick. Remember where you placed the toothpicks, and be sure to remove them later. I always tell my guests, just in case. Beware of toothpicks! In this case, I only needed one toothpick on the end because the lengthwise piece of bacon held the rest in place.
  • Grease oven-proof skillet with bacon grease, butter or coconut oil. I prefer to use my Lodge Cast-Iron Skillet, especially for meals that go directly from the stove top to the oven.
  • Pre-heat skillet over medium-high heat.
  • Place bacon-wrapped chicken logs in skillet seam side down.
  • Brown on all sides.
  • Pre-heat oven to 425° F. (218 C). Place the entire skillet in the oven. Allow it to bake for roughly 45 minutes, until the chicken has an internal temperature of 160° F (71 C).

  • Remove from the oven and place on a platter to rest.
  • While the chicken is resting, prepare sauce.
  • Remove string or toothpicks. Slice each log into 1-inch pinwheels and serve.
  • Directions for Wine Sauce

    1. In a medium skillet, saute the onions and garlic in butter until soft.

    2. Add the broth, wine and cream cheese.
    3. Stir until cream cheese is melted.
    4. Add the heavy cream and spices and stir until mixed well. If it seems too thick, add more chicken broth.
    5. Season to taste with salt and pepper. Remove from heat and pour over the chicken.

    Printable Recipe w/o Photos

    This got 5 stars from me, but even though my husband liked it, he’s not crazy about anything with wine or a cream sauce. However, like the great husband that he is, he ate every bit of it 🙂

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