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This is a delicious. different and easier way of making Chicken Cordon Bleu.  It was so tasty - like something you would eat in a restaurant.  This oven-baked chicken is easy to make and delicious to eat, I assure you.

A delicious, flavorful sauce is rubbed all over the chicken and into the slits made on top of the chicken breasts.  This mixture is what gives the chicken a lot of flavor, so make sure to cover all exposed bits of the chicken. It is not rubbed on the underside of the chicken.  

​I have discovered that butter makes chicken very tender.  I didn't do this but you could brush melted butter all over the chicken before rubbing the sauce onto the chicken.

I tried stuffing all the ham and cheese in the created slits, but to no avail.  No problem! I simple sprinkled the remaining ham over top of the chicken, including the shredded Swiss cheese.  

I used ordinary yellow mustard, but you could use Dijon mustard.  I did not find it necessary though and the latter is more expensive.  

No need for breadcrumbs as the topping was perfect with this chicken.  The topping actually got crispy in the oven which was a bonus. It looked attractive as well, so do keep the topping. Also it added extra flavor to the chicken.  All in all a fabulous meal to try out sometime.  I would even make it for company.  An easy, stress-free meal.

Once I placed the chicken on the baking sheet, I set to work cutting the slits in top, rubbing in the sauce and stuffing the chicken.  With too much stuffing left over, I simply sprinkled the rest over top of the chicken.  Then the topping went over top and it was like the icing on the cake, so to speak.  

Make your favorite sides with this meal and it will be so memorable.  You could even serve it with salad, but I think warm vegetables would be even nicer.  I had some roasted peppers and onions, mustard sweet carrots and a tiny potato, as I am in maintenance mode.  However, mashed cauliflower would be a good addition.



4 large chicken breasts

2 tbsp mayonnaise (30 mL)

1 tbsp plain mustard (15 mL)

11/2 tsp salt (7 mL)

1 tsp black pepper (5 mL)

1 tsp granulated garlic (5 mL)

8 ham slices

2 cups shredded Swiss cheese, divided (500 mL)


2 tbsp Parmesan cheese (30 mL)

  (kind in a canister)

2 tbsp Gluten-Free Bake Mix 2, OR almond flour (30 mL)

1/2 tsp paprika (2 mL)


Preheat the oven to 400°F (200°C). 


Spray a baking pan with nonstick cooking spray. Place chicken on the baking pan.  Cut large slits in the top of each chicken breast, without cutting right through, spacing them about half an inch or so apart.


In small bowl, combine mayonnaise, mustard, salt, black pepper and garlic.  Spread over the chicken breasts and into the slits.  Cover the chicken well, i.e. all the exposed areas.


Place the ham slices on top of each other on a cutting board and cut through them with a sharp knife into vertical and then horizontal cuts, so that you have ham bits.  Put the ham bits in the slits.  Using 1 cup (250 mL) of the shredded Swiss cheese, fill the slits with it.  Sprinkle remaining ham and cheese over top of the chicken.  Sprinkle with the topping.  Bake 22 to 25 minutes, or until the chicken is cooked through and white throughout.


Topping:  In small bowl, combine Parmesan cheese, Gluten-Free Bake Mix 2, OR almond flour and paprika.

Yield:  4 servings

1 serving

524.8 calories

59.5 g protein

28.5 g fat

0.2 g fiber

4.6 g net carbs 

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