Thinly sliced chicken breasts are layered with sliced Virginia ham and muenster cheese then rolled tightly and coated in Dijon herb mayo and seasoned panko breadcrumbs. 

The chicken rolls are then lightly browned in a skillet before finishing in the oven.

The Dijon cream sauce was a wonderful addition.  Spoon it around the chicken before baking then serve it with a simple side of steamed fresh broccoli.

If you like classic chicken dish you’re sure to love it in sandwich form.  Try our new Chicken Cordon Bleu Grilled Cheese Sandwich.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Chicken Cordon Bleu {with Dijon Cream Sauce}

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the chicken cordon bleu…

• 2 boneless skinless chicken breasts about 1 lb., cut in half and pounded to about 1/2-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
• 1/2 tsp. garlic powder
• salt and pepper to taste

Instructions

For the chicken cordon bleu…

• Pound chicken pieces between plastic wrap until even thickness (about 1/2-inch). Layer with a slice of ham and a slice of cheese and roll tightly. Secure rolls with a toothpick.
• Combine mayonnaise, mustard and Mrs. dash seasoning in a small bowl. Coat the outside of each roll in mayo mixture then dredge in panko.
• 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.
• 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…

• 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…

• Plate chicken cordon bleu. Spoon sauce from pan over chicken and side of steamed broccoli (optional).

The post Chicken Cordon Bleu {with Dijon Cream Sauce} appeared first on Lemony Thyme.

The Cuban Sandwich is a classic.  Made with roast pork, Virginia ham, imported Swiss cheese, dill pickles, mustard/mayo on Cuban bread….then grilled into amazing.

Recipe inspiration.  I walked into Publix Supermarket this afternoon starving (first rule of thumb, never grocery shop when you’re hungry).  I turned right to start my route.  Do you have a grocery store route/routine?  I always turn right first, my mom always turned left.  Anyway, I turned right and there she was.  The deli counter lady holding a plate full of Cuban Sandwich samples.  I believe that four-bite sample saved us $100 in unnecessary groceries.  Instead I picked up the makings for Cuban Sandwiches and headed home.  Note: our other local grocery store chain had Boston Butt Pork Roasts on sale for dirt cheap.  We cooked a 9lb. roast last night, most of which was waiting at home to be sliced for this fabulous sandwich.

It didn’t take but a few minutes to layer the ingredients and get this bad boy into the grill pan.  In our case that would be a cast iron skillet and a bacon press.  If you have a sandwich maker or Panini press those would work great as well.

I love sandwiches and it seemed my collection of Burgers & Sandwiches would not be complete without the classic Cuban Sandwich.

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The Cuban Sandwich

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 1 -2

Ingredients

• 1 loaf Cuban bread French or Italian sub rolls work well too
• 2-3 ounces sliced Virginia ham 3-4 slices
• 2-3 ounces sliced roast pork
• 3 slices imported Swiss cheese
• 1 large dill pickle cut into slices lengthwise
• 1 Tbl. mustard
• 1 Tbl. mayonnaise
• 1 Tbl. butter for grilling

Instructions

• Cut Cuban bread to length 6-7 inches, then cut in half lengthwise.
• Spread mustard on one side and mayonnaise on the other side. Layer the pickle slices, Swiss cheese, ham, and roast pork.
• Melt butter in grill pan and grill sandwich 4-5 minutes per side, using a bacon press (or equivalent).
• Cut sandwich in half or into wedges to serve.

The post The Cuban Sandwich appeared first on Lemony Thyme.