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Baked Chicken Cordon Bleu with Creamy Mustard Sauce

Baked Chicken Cordon Bleu with a creamy mustard sauce and a couple sprigs of thyme sitting on top.

4.9 from 7 reviews

The saltiness of black forest ham, the gooeyness of Swiss cheese, the crunch of a panko coating and, of course, the creamy dijon mustard sauce, all of this rolled into the “never grows old” classic Chicken Cordon Bleu. You’ll love this recipe because it is baked not fried which lends itself to a much healthier version.

Ingredients

Scale
  • 4 extra large Chicken Breasts, boneless and skinless
  • 4 chunks of Swiss Cheese, 1-inch squared x 3-inches long
  • 8 slices thick sandwich cut Black Forest Ham
  • 8 tablespoons Dijon Mustard
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 4 eggs
  • 1/4 cup Milk
  • 8 ounces Panko Breadcrumbs
  • 1 tablespoon Fresh Rosemary
  • 1 tablespoon Fresh Thyme

Creamy Dijon Mustard Sauce

  • 4 tablespoons Butter
  • 4 cloves Garlic, finely chopped
  • 1/2 cup Dry White Wine
  • 1 cup Whole Cream
  • 6 tablespoons Dijon Mustard
  • 1/4 teaspoon Freshly Ground Black Pepper
  • Sprigs of thyme for garnishment

Instructions

  • Preheat the oven to 350°F.
  • Roll 2 slices of ham around each chunk of cheese.
  • Cut the chicken breasts by starting at the long thick side of the breast. At about a third of the way down from the top, slice parallel to the countertop to the thinner side. Be careful though not to cut through. Lay the breast open like a book.
  • Slice it a second time. Starting from where you left off, slice back the other direction, again parallel with the countertop without cutting through the end. Open flat. You should have three connected pieces.
  • Spread 2 tablespoons of dijon mustard on each opened piece of chicken and season generously with salt and pepper.
  • Lay one cheese chunk with ham in the middle of the chicken breast and roll it up tucking in the ends as well as you can.
  • Whisk together the eggs and the milk in a large shallow dish and combine the fresh herbs with the panko crumbs and place them on a plate.
  • Dunk the chicken breasts into the egg mixture making sure you coat it well. Roll each chicken breast into the panko crumbs making sure you cover it all over.
  • Place the chicken breasts into a large shallow (lightly greased) roasting pan and place in the oven.
  • Bake at 350°F for about 40 minutes or until the internal temperature of the chicken is at 160°F.
  • While the chicken is finishing baking, combine all the ingredients for the creamy mustard sauce in a medium size pan. Bring to a slow boil over medium-high heat then reduce the heat medium-low. Cook for 5 minutes or until the mixture begins to thicken. Remove from the heat and let set until ready to serve with the chicken.
  • When the chicken is done, turn the broiler on and broil for 2-3 minutes or until the bread crumbs are golden brown.
  • When ready to serve, plate the chicken and pour the creamy mustard sauce over it. Garnish it with a couple of sprigs of thyme. Serve with brown rice.
  • ENJOY!!

Notes

  • Use thicker slices of ham, probably an eighth of an inch thick in order to hold in all that melty cheese goodness.
  • Use a semi-hard type of cheese like Swiss for Chicken Cordon Bleu because it will hold itself together better inside the chicken breast.
  • Choose extra large and thick boneless, skinless chicken breast. You will be cutting two times horizontally through each one. This will take it beyond butterflying and provide you with a large, thin piece of meat that rolls up nicely.
  • Use panko breadcrumbs because they are more coarse and flakier than the regular tiny grain type breadcrumbs.
  • Dunking the chicken in beaten eggs with a little bit of milk provides a layer to which the breadcrumbs will securely stick to the chicken. The chicken can get a little slippery here, so hold on to it firmly keeping the ham and cheese in place while sloshing it around in the egg mixture.
  • This is a great make-ahead meal. Wrap it in plastic wrap than another layer of foil and place it in the refrigerator the day before. This chicken also freezes well. Do the same in wrapping it up, but place it in the freezer instead and it will last for a good three months. When you are ready to cook it, let it thaw in the refrigerator for 24 hours, remove the wrapping and cook as the recipe calls.
  • You can make this Keto friendly, by leaving off the breadcrumbs and rolling the chicken breasts in the egg mixture and grated parmesan cheese.

Nutrition

Keywords: Baked Chicken Cordon Bleu, How to Bake Chicken Cordon Bleu, Baked Cordon Blue Recipe

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