Paleo Chicken Cordon Bleu with a Dijon Gravy

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Paleo Chicken Cordon Bleu with a Dijon Gravy

Chicken Cordon Bleu is a thin breaded cutlet with ham and cheese rolled inside.  I love this dish because it's perfect for 2 or 6 or 8.  You can get these prepped in advance, store in the refrigerator and when you are 35 minutes to eat just bake and serve.

Enjoy our Paleo version of Chicken Cordon Bleu.  



  • Olive oil
  • 2 boneless chicken breasts
  • Salt and Pepper
  • 4 slices ham
  • 1 cup fresh baby spinach
  • 2 cloves garlic, minced
  • 2 tablespoons dijon mustard
  • 3/4 cup almond meal
  • 2 tablespoons arrowroot flour
  • 1 tablespoon paprika
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ------Dijon Gravy-----
  • 1 tablespoon unsalted butter
  • 1 tablespoon arrowroot flour
  • 3/4 cup low-sodium chicken stock
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon freshly ground pepper


  1. Preheat oven to 350 degrees.  Drizzle olive oil on the bottom of a small baking dish

  2. Take chicken breast and place on a clean work board (plastic) then butterfly by cutting the long way without going all the way through.  Open the place a piece of clear wrap on top.  Bang using a mallet until thin.  Season both sides lightly with salt and pepper.

  3. Place 2 pieces of ham on each breast of chicken then top with 1/2 cup of spinach.  Fold over and secure with toothpicks.

  4. In a small bowl combine minced garlic and Dijon mustard.  In a small plate add almond meal, arrowroot, paprika, basil and parsley.  Use a fork and combine together.  

  5. Rub both sides with a thin layer of mustard mixture then roll in the flour.  Once the chicken is coated place in the baking pan.  Bake for 35 minutes.

  6. Meanwhile make your Dijon gravy

    In a small pan melt butter over medium heat.  Add in arrowroot flour and whisk until incorporated into the butter.  Add in chicken stock, Dijon mustard and pepper.  Let reduce by 1/2 and until it thickens.  

    Drizzle over chicken!

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