This quick and delicious keto chicken cordon bleu recipe gets a healthier-for-you upgrade with a gluten-free crust and a dairy-free cashew cheese sauce. Paleo and Whole30 friendly, too!
Preheat the oven to 400 degrees F. Heat a large oven proof skillet to medium high heat.
Pound your chicken breast thin to 1/4-1/2 inch, or use chicken cutlets. Place a slice of prosciutto on top of each chicken breast, and fold over. Set aside.
In a shallow bowl, combine almond flour, arrowroot starch, pecans, thyme, basil, onion powder, garlic powder, and salt. In a separate bowl, whisk the egg.
Place each chicken breast in the egg first, then the flour mixture ensuring that you coat all sides.
Once skillet is hot, coat the bottom with oil. Place each chicken breast in the pan and sear for a few minutes (2-3) on each side, or until there was a golden crust. Transfer the pan to the oven.
Cook for an additional 10-12 minutes, or until chicken is cooked through.
Meanwhile, make the cashew sauce. Combine drained cashews, chicken broth, nutritional yeast, lemon juice, mustard, garlic, and salt into a food processor or high powered blender. Pulse or blend until smooth, pausing as many times as needed to scrape the sides. This could take 4-5 minutes.
Once chicken is ready, remove from oven. Pour the cashew sauce into the pan so it can heat up. Alternatively, spoon some cashew sauce over each chicken breast. Serve hot!
*ensure the cashews are soaked in hot water to soften for at least 15 minutes up to overnight prior to making the sauce.