Chicken Cordon Bleu

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  • 2 boneless, skinless chicken breasts, sliced in half horizontally
  • 8 thin slices of ham
  • 8 thin slices of Gruyère cheese
  • 1/4 cup dijonnaise (a blend of Dijon mustard and mayonnaise)
  • 2 cups seasoned bread crumbs


Pre-heat oven to 350°F.  Line a baking sheet with parchment paper and set aside.

Place chicken pieces in a zip-top bag and pound to 1/4-inch thickness. On each chicken piece, place two slices of ham followed by two slices of cheese.

Starting on the short side, roll up each piece and secure with toothpicks. Once secured, coat with dijonnaise, then bread crumbs. Place the rolls seam-side down on the baking sheet and cook until a thermometer reads 165°F.

Optional Herbed Cream Sauce: 

In a saucepan, warm 1/2 cup dry white wine with 1/2 cup chicken broth. Separately, whisk 1 tablespoon arrowroot powder into 1 cup of heavy cream.  When smooth, add 1 teaspoon of an herb (such as thyme or basil) to cream.  Slowly drizzle cream mixture into warm broth, whisking constantly. Drizzle over cooked chicken.

Recipe from Central Market Poulsbo - Culinary Resource Center
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