Chicken Cordon Bleu
Crispy and tender chicken with honey ham and gouda cheese served with a delicious parmesan mustard sauce.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 servings
- 2 chicken breasts
- 4 slices ham
- 1/4 cup gouda or 4 slices of swiss cheese
- 1 tbsp dijon mustard
- 2 eggs
- 1/2 cup all purpose flour
- 1 cup bread crumbs
- salt and pepper to taste
Dijon Parmesan Sauce
- 2 tbsp butter
- 2 tbsp all purpose flour
- 1 clove garlic
- 1 1/2 cups whole milk
- 2 tbsp dijon mustard
- 1 tbsp spicy mustard
- 1/4 cup parmesan cheese
- 1 tsp chives
- salt to taste
Wrap the chicken breasts with plastic and pound it to about 1/4 inch thickness.
Season the chicken on both sides with salt and pepper.
Smear dijon mustard on only one side of each chicken breast.
Place the ham and cheese on top of the chicken breast, enough to cover the top surface of the chicken.
With the plastic underneath the chicken breasts, roll the chicken breasts starting from the longer end.
Refrigerate the chicken for 15 minutes.
Heat some frying oil in a large skillet.
Remove the plastic from the chicken and secure the chicken breasts with toothpicks.
Coat the chicken in all-purpose flour, removing any excess flour.
Dip the chicken in the beaten eggs and then coat the chicken in the breadcrumbs.
Fry the chicken for 1-2 minutes on each side and then bake for 12-15 minutes or until done.
Remove the toothpicks.
To make the sauce, melt some butter in a small skillet.
Stir in the garlic and cook for 10 seconds.
Add the all-purpose flour and cook for an additional 40 seconds.
Add the milk and whisk continuously until it is lump free.
Add the dijon mustard, parmesan cheese, chives, and season with salt.
Pour the sauce over the chicken and enjoy!
Calories: 592kcal | Carbohydrates: 40g | Protein: 47g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 214mg | Sodium: 1154mg | Potassium: 744mg | Fiber: 2g | Sugar: 6g | Vitamin A: 595IU | Vitamin C: 1.6mg | Calcium: 336mg | Iron: 3.5mg