Chicken Cordon Bleu with Honey Dijon Sauce
Chicken Cordon Bleu with Honey Dijon Sauce
Ingredients
For the Chicken Cordon Bleu
- 2 chicken breasts
- 6 slices ham
- 1 cup grated cheese, mixed shredded and crumbled
- 1/2 cup all-purpose flour, as needed for crumbing
- 2 eggs, beaten
- 1 1/2 cups breadcrumbs, as needed for crumbing
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
- 3 cups vegetable oil, for shallow frying, or as needed
For the Honey Dijon Sauce
- 2 tablespoons olive oil
- 1 eschalot, finely diced
- 1 tablespoon garlic, minced
- 1/4 cup dry white wine
- 200 ml heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon seeded mustard
- 1 tablespoon honey
- 2 tablespoons fresh chives, chopped, or spring onion greens
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, freshly ground, to taste
For Serving (Optional)
- 2 cups mashed potatoes
- 1 bunch broccolini, steamed or roasted
Instructions
- 1
Preheat your oven to 190°C (375°F). Prepare a baking sheet by lining it with parchment paper or a wire rack.
⏱️ 5 min•🌡️ 190
- 2
Butterfly each chicken breast by carefully slicing horizontally through the thickest part, being careful not to cut all the way through. Open it like a book.
⏱️ 3 min
- 3
Place each butterflied chicken breast between two sheets of plastic wrap or inside a large plastic bag. Using a meat mallet or the flat side of a heavy pan, pound the chicken until it is thin and of even thickness, about 1/4 inch thick.
⏱️ 5 min
- 4
Season both sides of the flattened chicken breasts generously with salt and black pepper.
⏱️ 1 min
- 5
On one half of each seasoned chicken breast, lay 2-3 slices of ham. Top the ham with a generous handful (about 1/2 cup) of grated cheese.
⏱️ 3 min
- 6
Carefully roll each chicken breast tightly, starting from the filled end, ensuring the filling is fully enclosed. For best results, wrap the rolled chicken tightly in plastic wrap and roll it further on the counter to compress and firm its shape. Remove plastic wrap before crumbing.
⏱️ 4 min
- 7
Set up a crumbing station: Place flour in one shallow bowl, beaten eggs in a second shallow bowl, and breadcrumbs in a third shallow bowl.
⏱️ 2 min
- 8
Dredge each rolled chicken breast first in the flour, shaking off any excess. Then, dip it into the beaten egg, ensuring it's fully coated. Finally, roll it in the breadcrumbs, pressing gently to ensure a thick, even coating.
⏱️ 5 min
- 9
Heat about 1 1/2 inches of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 175°C (350°F). Carefully place the crumbed chicken into the hot oil (you may need to do this in batches to avoid overcrowding).
⏱️ 2 min•🌡️ 175
- 10
Shallow fry the chicken for 3-4 minutes per side, or until deeply golden brown and crispy. Do not cook through completely at this stage.
⏱️ 8 min
- 11
Transfer the golden-brown chicken to the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 74°C (165°F) and the chicken is cooked through and the cheese is melted.
⏱️ 20 min•🌡️ 190
- 12
While the chicken bakes, prepare the Honey Dijon Sauce. Heat 2 tablespoons of olive oil in a small saucepan over medium heat. Add the diced eschalot and cook until softened, about 3-4 minutes.
⏱️ 4 min
- 13
Add the minced garlic to the pan and cook for another minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 14
Pour in the white wine and bring to a simmer. Allow the wine to reduce by about half, scraping up any browned bits from the bottom of the pan, about 2-3 minutes.
⏱️ 3 min
- 15
Stir in the heavy cream, Dijon mustard, seeded mustard, and honey. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it thickens to your desired consistency.
⏱️ 7 min
- 16
Remove the sauce from the heat. Stir in the chopped fresh chives. Season the sauce with salt and black pepper to taste.
⏱️ 1 min
- 17
Once the chicken is cooked, remove it from the oven. Let it rest for a few minutes before serving.
⏱️ 3 min
- 18
Serve the Chicken Cordon Bleu whole or sliced in half to reveal the filling. Drizzle generously with the Honey Dijon Sauce. Optionally, serve with mashed potatoes and steamed green vegetables like broccolini.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Cordon Bleu with Honey Dijon Sauce
For the Chicken Cordon Bleu
- 2 chicken breasts
- 6 slices ham
- 1 cup grated cheese, mixed shredded and crumbled
- 1/2 cup all-purpose flour, as needed for crumbing
- 2 eggs, beaten
- 1 1/2 cups breadcrumbs, as needed for crumbing
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
- 3 cups vegetable oil, for shallow frying, or as needed
For the Honey Dijon Sauce
- 2 tablespoons olive oil
- 1 eschalot, finely diced
- 1 tablespoon garlic, minced
- 1/4 cup dry white wine
- 200 ml heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon seeded mustard
- 1 tablespoon honey
- 2 tablespoons fresh chives, chopped, or spring onion greens
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, freshly ground, to taste
For Serving (Optional)
- 2 cups mashed potatoes
- 1 bunch broccolini, steamed or roasted
Instructions
- 1
Preheat your oven to 190°C (375°F). Prepare a baking sheet by lining it with parchment paper or a wire rack.
⏱️ 5 min•🌡️ 190 - 2
Butterfly each chicken breast by carefully slicing horizontally through the thickest part, being careful not to cut all the way through. Open it like a book.
⏱️ 3 min - 3
Place each butterflied chicken breast between two sheets of plastic wrap or inside a large plastic bag. Using a meat mallet or the flat side of a heavy pan, pound the chicken until it is thin and of even thickness, about 1/4 inch thick.
⏱️ 5 min - 4
Season both sides of the flattened chicken breasts generously with salt and black pepper.
⏱️ 1 min - 5
On one half of each seasoned chicken breast, lay 2-3 slices of ham. Top the ham with a generous handful (about 1/2 cup) of grated cheese.
⏱️ 3 min - 6
Carefully roll each chicken breast tightly, starting from the filled end, ensuring the filling is fully enclosed. For best results, wrap the rolled chicken tightly in plastic wrap and roll it further on the counter to compress and firm its shape. Remove plastic wrap before crumbing.
⏱️ 4 min - 7
Set up a crumbing station: Place flour in one shallow bowl, beaten eggs in a second shallow bowl, and breadcrumbs in a third shallow bowl.
⏱️ 2 min - 8
Dredge each rolled chicken breast first in the flour, shaking off any excess. Then, dip it into the beaten egg, ensuring it's fully coated. Finally, roll it in the breadcrumbs, pressing gently to ensure a thick, even coating.
⏱️ 5 min - 9
Heat about 1 1/2 inches of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 175°C (350°F). Carefully place the crumbed chicken into the hot oil (you may need to do this in batches to avoid overcrowding).
⏱️ 2 min•🌡️ 175 - 10
Shallow fry the chicken for 3-4 minutes per side, or until deeply golden brown and crispy. Do not cook through completely at this stage.
⏱️ 8 min - 11
Transfer the golden-brown chicken to the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 74°C (165°F) and the chicken is cooked through and the cheese is melted.
⏱️ 20 min•🌡️ 190 - 12
While the chicken bakes, prepare the Honey Dijon Sauce. Heat 2 tablespoons of olive oil in a small saucepan over medium heat. Add the diced eschalot and cook until softened, about 3-4 minutes.
⏱️ 4 min - 13
Add the minced garlic to the pan and cook for another minute until fragrant, being careful not to burn it.
⏱️ 1 min - 14
Pour in the white wine and bring to a simmer. Allow the wine to reduce by about half, scraping up any browned bits from the bottom of the pan, about 2-3 minutes.
⏱️ 3 min - 15
Stir in the heavy cream, Dijon mustard, seeded mustard, and honey. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it thickens to your desired consistency.
⏱️ 7 min - 16
Remove the sauce from the heat. Stir in the chopped fresh chives. Season the sauce with salt and black pepper to taste.
⏱️ 1 min - 17
Once the chicken is cooked, remove it from the oven. Let it rest for a few minutes before serving.
⏱️ 3 min - 18
Serve the Chicken Cordon Bleu whole or sliced in half to reveal the filling. Drizzle generously with the Honey Dijon Sauce. Optionally, serve with mashed potatoes and steamed green vegetables like broccolini.
⏱️ 2 min