My Classic Chicken Cordon Bleu Recipe is easy to make and comes with a creamy Dijon Gruyere Sauce that's the perfect complement to this delicious restaurant-style chicken dish.
– Chicken Breast – Gruyere Cheese – Deli Ham – Panko Breadcrumbs – Large Egg – All-Purpose Flour or gluten free flour – Sea Salt – Black Pepper – Butter – Chicken Stock – Dijon mustard
Place the chicken breasts on a cutting board lined with plastic wrap. Cover the chicken with another sheet of plastic wrap. Using a meat mallet or hammer lightly pound the chicken breasts.
Turn the chicken cutlets so the shiny side is down. Place two slices of ham in the middle of the breast.
Add half of the shredded gruyere to the center of the ham and fold the ham over to make a packet with the cheese in the middle of the ham.
Melt butter over medium heat in a small saucepan. Add flour and whisk mixture together. Cook the roux for 1 minute, then reduce the heat to simmer and continue to cook for another 1-2 minutes.
Add one cup of chicken stock to the roux and mix with a wire whip until you get a smooth consistency. Add the Dijon mustard and cream to the sauce. Cook for 2- 3 minutes, whisking constantly.
Add the gruyere cheese and whisk into the sauce. As the sauce sits it will continue to thicken and may need additional liquid added.