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 Roasted Asparagus or Brussels Sprouts and Sweet Potatoes.
This Chicken Cordon Bleu is a great family recipe because it can be customized to everyone’s liking. If you have an extra hungry spouse (like we do), double the ham. If your kids don’t like asparagus, omit it from their portion. If you like your honey mustard a little sweeter, gradually add more honey.
Can I prep this the night before?
Absolutely! Follow the prep instructions (stop just before baking), cover and refrigerate overnight. Remove from fridge and bake!
How to Pound Out A Chicken Breast:
This is only necessary if you prefer to pound out your chicken to achieve an even thickness, rather than butterfly it.
- Use a meat tenderizer, wine bottle, rolling pin, pan, pot or can of food to pound out the chicken.
- 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.
Chicken Cordon Bleu:
- 4 chicken breasts
- 1 small bunch asparagus, cleaned and halved (optional)
- 4–8 slices deli ham
- 4 slices Swiss cheese
- 1 egg, beaten
- 1/4 cup panko OR whole-grain bread crumbs
- 1 tablespoon dried oregano
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried parsley
- pinch Himalayan pink salt
Honey Mustard Sauce:
- Preheat oven to 350 degrees. Grease a 7×11 baking dish or line a baking sheet with parchment paper.
- Combine all panko mixture ingredients together.
- Butterfly each chicken breast. (If you prefer your chicken breasts to have even thickness, pound out chicken until it is 1/4-inch thick. For directions on how to pound out your chicken, see above.)
- Stuff butterfly pocket with a slice of ham, cheese and 2-4 halves of asparagus. Fold chicken back up into a compact breast and secure with a toothpick.
- Place each stuffed breast in baking dish. Brush the top and sides of each chicken breast with egg wash and sprinkle evenly with panko 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.
- Remove chicken from oven. Remove toothpicks, drizzle honey mustard on each breast and serve immediately. Enjoy!
Each time we make honey mustard, it comes out slightly different. Try to experiment without measuring every ingredient. Taste test! If you like your honey mustard a little sweeter, gradually add more honey.
Use gluten-free panko or breadcrumbs if necessary.
We recommend organic ingredients when feasible.
Always check for FfL-friendly ingredients.
- Serving Size: 4