Honey Mustard Chicken Cordon Bleu
A sweet/savory spin on this family favorite dinner.
- 1.75 pounds boneless, skinless chicken breasts (approximately 2 medium breasts)
- 1/4 teaspoon salt plus a pinch
- pinches black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 tablespoons mayonnaise (sub plain Greek yogurt)
- 1 1/2 tablespoons dijon mustard
- 2 teaspoons avocado oil
- 1 tablespoon honey
- 7 ounces deli ham (I like the Black Forest ham from Applegate Farms)
- 7 ounces sliced swiss cheese
- Preheat oven to 350 degrees F. Rinse chicken and pat dry. Place between two pieces of parchment and use a meat mallet or the blunt end of a rolling pin to pound breasts to approximately 3/4" thickness (it's most important that they're even). Sprinkle with salt and pepper, then allow chicken to sit at room temperature.
- In a mixing bowl, combine panko, onion powder, garlic powder, 1/4 teaspoon salt and a pinch of black pepper. Spread over a baking sheet in an even layer. Bake for 8 minutes, until light golden in color. Set aside to cool.
- In a small bowl, whisk together mayo, mustard, oil and honey until creamy.
- Use a sharp knife and slice breasts in half, forming 4 pieces, then carefully slice into each almost all the way, forming 2 connect halves. Place 2 slices Swiss cheese, then 2-3 slices ham on one half of each piece. Close with the other half.
- Evenly cover chicken with honey mustard mixture, then press a generous amount of panko on top.
- Bake for 28 minutes, or until no pink remains in the the thickest piece of chicken (just cut into it at 28 minutes, then add for a few more if you see pink).
- Optional: broil for a few minutes, watching VERY closely, until a darker golden brown on top. Serve immediately. Reheat at 350 until warmed through. Leftovers will keep in the fridge up to 3 days. Do not freeze.
I don't remember eating Chicken Cordon Bleu growing up, but I have always loved the sound of it. Recently, I made myself a sandwich with Swiss, ham and a honey mustard mixture, and I thought...this would be a fantastic twist on the Chicken Cordon Bleu recipes I've seen. And now that my business is particularly focused on helping people healing from heartache and grief through food and wellness, this dish seems like a perfect fit. You could serve this with a cozy side like rice or mashed potatoes, but it also amazing served over a bed of spinach with a light vinaigrette. The spinach wilts a bit but still provides some freshness! With love, LL