More Recipes You'll Love
Chicken cordon bleu with the classic ham-and-cheese heart, kept entirely paleo. Each stuffed breast rolls up with ham and coconut milk cheddar inside a crisp breadcrumb-almond crust. Thirty minutes in the oven and dinner feels like an occasion.
Pro Tips
- Make tidy ham-and-cheese roll-ups first: wrap 2 tablespoons of shredded cheese tightly inside two slices of ham. The roll-up keeps the filling sealed inside the breast.
- Cut the pocket through the thickest side of each breast and work carefully — a clean pocket is what keeps the filling from leaking during the bake.
- Chill the stuffed breasts at least 20 minutes (up to 4 hours) before breading; firm chicken holds its shape and takes the crust better.
- Whisk the eggs and Dijon mustard until foamy — two tablespoons of mustard give the crust its tangy backbone against the rich filling.
- Bake at 425°F for about 30 minutes to 160°F internal, then rest 5-10 minutes so the molten filling settles before you slice.
Frequently Asked Questions
How do I keep the filling from leaking out?
Two safeguards: roll the ham-and-cheese snugly before stuffing, and chill the stuffed breasts before baking. Cold, sealed roll-ups melt slowly inside the chicken.
Is this dairy-free?
Yes — coconut milk cheddar does the melting, and the crust is toasted white sandwich breadcrumbs and almond flour. No dairy, no grains.
What ham should I use?
A good-quality sliced ham with no added sugar keeps the recipe fully paleo. Two slices per breast wrap the cheese roll perfectly.
How do I know when it's ready?
An instant-read thermometer in the chicken (not the filling) should read 160°F after roughly 30 minutes at 425°F.
Recipe Card
Ingredients
Method
- 1. Make four “ham-and-Swiss” roll-ups by tightly rolling 2 tbsp shredded cheese inside two pieces of ham, folding in edges as needed.
- Cut a pocket through the side of the thickest part of each chicken breast, then stuff each with one roll-up.
- Transfer chicken to a plate, cover with plastic wrap, and refrigerate until firm, at least 20 minutes or up to 4 hours.
- 2.
- Adjust the oven rack to the middle position; preheat the oven to 425°F.
- Line a rimmed baking sheet with aluminum foil, top it with a wire rack, and grease the rack with coconut oil.
- 3.
- Set up three shallow dishes for dredging: o Dish 1: Spread the tapioca or arrowroot flour. o Dish 2: Whisk the eggs and Dijon Mustard together until foamy. o Dish 3: Combine the toasted breadcrumbs, 0.5 cup almond flour, olive oil, 0.25 tsp sea salt, and 0.25 tsp pepper.
- 4.
- Working with one piece of chicken at a time, dredge it in the flour (Dish 1), dip it into the egg mixture (Dish 2), then coat it with the breadcrumb mixture (Dish 3), pressing gently to adhere. Lay the coated chicken on the prepared wire rack.
- 5.
- Bake until the chicken registers 160°F, about 30 minutes.
- Let the chicken rest for 5 to 10 minutes before serving.
