Chicken Cordon Bleu with Homemade Honey Mustard SauceFULLforLife
Chicken Cordon Bleu may sound a little fancy, but it’s actually really simple to make. This lightened up recipe is easy to assemble and full of flavor! It pairs perfectly with roasted vegetables, sautéed green beans or a salad. For minimal cleanup, you can bake it on a sheet pan alongside FfL’s Easy Oven Roasted Asparagus or Sheet Pan Brussel Sprout and Sweet Potato Side Dish.
Chicken Cordon Bleu with Homemade Honey Mustard Sauce
Chicken Cordon Bleu may sound a little fancy, but it’s actually really simple to make. This lightened up recipe is easy to assemble and full of flavor! It pairs perfectly with roasted vegetables, sautéed green beans or a salad. For minimal cleanup, you can bake it on a sheet pan alongside FfL's "Sheet Pan Brussel Sprout and Sweet Potato Side Dish."
Preheat oven to 350 degrees. Grease 7" x 11" baking dish or line baking sheet with parchment paper.
Combine all flax mixture ingredients together.
Between two pieces of plastic wrap or parchment paper, pound out chicken until it is 1/4 inch thick. For directions on how to pound out your chicken, see below.
Clean and chop asparagus in half.
Lay a slice of ham, cheese and 2-4 halves of asparagus on each chicken breast.
Starting at one end, tightly roll each breast and secure with a toothpick.
Place each breast in baking dish.
Brush the top and sides of each chicken breast with egg wash and sprinkle evenly with flax mixture.
Bake for 30 to 35 minutes, or until chicken is no longer pink.
While chicken is cooking, combine all honey mustard ingredients and mix thoroughly. The quantities listed above are approximate quantities. Each time I make honey mustard, it comes out slightly different. Try to experiment without measuring every ingredient. In a medium bowl, whisk together the mustard and honey. Start out with a minimal amount of honey, about 1/8 cup. Taste test! If you like your honey mustard a little sweeter, gradually add more honey. The more you get accustomed to your taste preferences and the quantities that go along with them, the easier and faster cooking gets!
Remove chicken from oven.
Remove toothpicks, drizzle honey mustard on each breast and serve immediately.
How to Pound Out A Chicken Breast:
Use a meat pounder, wine bottle, rolling pin, pan, pot or can of food to pound out the chicken.
I like to place the chicken breast between two sheets of plastic wrap or parchment paper. If using plastic wrap, moisten chicken with a few drops of water so the plastic wrap doesn't stick.
Starting with the thickest part of the chicken, start to pound on the chicken gently. Make sure you use tiny taps rather than hard hits. If you pound out the chicken too hard, you'll pulverize the breast rather than flatten it. If you're not making progress, add a little more pressure with each hit.
Working from the center out toward the edges of the breast, pound chicken, moving each strike slightly out.
When you reach the outside of the breast, start again from the center, moving in a different direction until the entire breast is the desired thickness.
Generally, about 1/4" - 1/2" is a good thickness. Make sure the breast is pounded out evenly.