Chicken Cordon Bleu

Chicken Cordon Bleu


  • 2 chicken breast halves, around 10oz/300g each
  • 4 slices swiss cheese 
  • 4 to 6 slices of ham, about 2.5oz/75g 
  • 3 tbsp mayonnaise, preferably whole egg
  • 1½ tbsp Dijon mustard
  • ½ tsp salt
  • Pepper
  • ½ cup panko breadcrumbs
  • Oil spray

Dijon Cream Sauce (makes 1 cup)

  • 1½ tbsp butter
  • 1½ tbsp flour
  • 1¼ cups milk
  • 2 tbsp Dijon mustard
  • 3 tbsp parmesan cheese, finely grated
  • 1 tsp thyme leaves (optional)
  • Salt and pepper


  1. Preheat oven to 180C/350F.
  2. Cut a pocket into each chicken breast, as per the photo below.
  3. Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket and transfer to baking tray.
  4. Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the surface of the chicken.
  5. Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken.
  6. Spray with oil then bake for 25 to 30 minutes, or until golden brown and just cooked through. Rest for 5 minutes before serving with the Dijon Cream Sauce.

Dijon Cream Sauce

  1. Melt butter over medium heat in a small saucepan. Add flour and cook for 1½ minutes.
  2. Add half the milk and whisk until the flour mixture is blended in.
  3. Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
  4. Remove from heat, stir through thyme leaves and add salt and pepper to taste. Serve with chicken.


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