Chicken Cordon Bleu {with Dijon Cream Sauce}
Prep time
Cook time
Total time
Serves: 4
For the chicken cordon bleu...
  • 2 boneless skinless chicken breasts (about 1 lb.), cut in half and pounded to about ½-inch thickness.
  • 4 slices Virginia ham
  • 4 slices muenster cheese
  • 3 Tbl. mayonnaise
  • 1 Tbl. Dijon mustard
  • 1 tsp. Mrs. Dash garlic & herb seasoning
  • 1 cup seasoned panko breadcrumbs
  • olive oil for pan browning
For the Dijon cream sauce...
  • 1 cup cream
  • 1 Tbl. mayonnaise
  • 1 Tbl. Dijon mustard
  • 1 Tbl. flour
  • ½ tsp. garlic powder
  • salt and pepper to taste
For the chicken cordon bleu...
  1. Pound chicken pieces between plastic wrap until even thickness (about ½-inch). Layer with a slice of ham and a slice of cheese and roll tightly. Secure rolls with a toothpick.
  2. Combine mayonnaise, mustard and Mrs. dash seasoning in a small bowl. Coat the outside of each roll in mayo mixture then dredge in panko.
  3. Heat olive oil in oven proof skillet over medium heat. Gently brown rolls on each side until golden. Set aside or refrigerate until ready to bake.
  4. Preheat oven to 350 degrees. Bake chicken for 30 minutes or until done (internal temperature registers 165 degrees on an instant read thermometer).
For the Dijon cream sauce...
  1. In a small saucepan combine all ingredients and whisk over medium heat until smooth and slightly thickened. Spoon around chicken rolls before baking.
To serve...
  1. Plate chicken cordon bleu. Spoon sauce from pan over chicken and side of steamed broccoli (optional).
Recipe by Lemony Thyme at