Chicken Cordon Bleu
If you don’t know what Chicken Cordon Bleu is, its a delicious breaded chicken stuffed with cheese and ham and topped off with a dijon mustard. Chicken Cordon Bleu is thought to have originated in France, because of the name, but it hails from Switzerland. The breaded meat, or chicken in this case, is originally thought to be called a schnitzel. Chicken Cordon Bleu, the full recipe, originated from France translating to “Blue Ribbon”. The blue ribbon refers to the wide blue ribbon originally worn by knights.
Now that we’ve covered the history, lets dive into our interpretation. So we coat the chicken in dijon mustard and breadcrumbs to give it a deliciously crispy texture. Loading chicken up with cheese and ham is just delicious no matter how you cook it. Then the sauce on top we wanted to do a bit more than just throwing dijon on top. The sauce gives you a great flavor and gives you the added complexity you want out of this recipe.
Val always comes up with delicious recipes and this chicken cordon bleu is no different. When she said she wanted to make this recipe, I hadn’t had it in at least 4-5 years, so my stomach said yes immediately. Your taste buds will not be disappointed when cutting into this beauty. I think the main reason I love this recipe is because you get to re-use the ingredients for the rest of the week. I made ham and Swiss sandwiches with dijon and would even just sneak in to the kitchen to get a slice of fresh ham from time to time.
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Chicken Cordon Bleu
- 4 chicken breasts pounded down
- 2 tbsp oilve oil
- 4 pinches salt & pepper
- 4 tsp dijon mustard
- 12 slices black forest ham
- 8 slices swiss cheese
- 1 cup panko breadcrumbs
Creamy Mustard Sauce
- 1 cup chicken broth
- 4 cloves garlic minced
- 2 tbsp dijon mustard
- 4 tbsp cream cheese
- 1 pinch salt
- 1 pinch pepper
- 1/2 tsp lemon juice
- 1/2 tsp cornstarch
- 1/2 tsp water
- Preheat oven to 400
- On a sheet pan lay down 4 chicken breasts that are pounded down thinly
- Coat the chicken in olive oil and add a pinch of salt and pepper to each of the chicken breasts
- Add a teaspoon of of dijon to each chicken breast and rub it into chicken
- Lay 3 slices of ham over chicken and then 2 slices of swiss cheese over the ham
- Sprinkle breadcrumbs over the chicken and bake for 30-35 minutes or until the chicken reaches an internal temperature of 165
- While chicken is baking in a pot or sauce pan over medium heat add chicken broth and minced garlic. Let simmer 2-3 minutes
- Whisk in the mustard and cream cheese until fully dissolved into the broth
- Add the salt, pepper, and lemon juice and let simmer
- In a small bowl mix together the cornstarch and water till the cornstarch is dissolved
- Mix in the cornstarch/water mixture to the creamy mustard sauce
- Let cook another 2-3 minutes and then take off the heat
- Take the chicken from the oven and pour the creamy mustard sauce on top and enjoy!
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