Chicken Cordon Bleu with Honey Mustard Sauce
 
 
Yield: 4 servings
Ingredients
for the chicken cordon bleu
  • 3 tablespoons all-purpose flour
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
  • 4 boneless skinless chicken breasts
  • 8 thin slices deli ham or 4 slices if thicker cut
  • 4 slices Swiss cheese
for the honey mustard
  • 2 tablespoons mayonnaise
  • 1 tablespoon honey
  • 2 teaspoons lemon juice
  • 2 teaspoons Dijon mustard
Directions
for the chicken cordon bleu
  1. Preheat the oven to 450 degrees F. Line a baking sheet with nonstick aluminum foil and set aside. Set up a breading station with the flour, egg and panko breadcrumbs each in their own shallow bowl. Add the Italian seasoning and the garlic powder to the panko and stir to combine.
  2. Place 1 chicken breast on a cutting board and cover the chicken with plastic wrap. Pound the chicken until ¼” thick with a meat mallet or heavy skillet. Make sure it's only ¼” thick; if it's thicker than that (which the chicken in my photos is a little too thick) then it will take longer to bake. Repeat for the remaining 3 chicken breasts.
  3. Layer 2 slices of ham and 1 slice of cheese on each chicken cutlet. I usually tear the deli slices so I can place them better on the chicken cutlet. Working one at a time, carefully roll up the cutlet from short end to short end. It’s okay if some of the ham and cheese is sticking out. Holding on tight to the rolled up cutlet, dip it in the flour bowl until completely coated, making sure to get the ends as well. Then dip in the egg mixture to completely coat, make sure the excess egg drips off. Finally, completely coat the rolled chicken in the panko bowl. I usually use my other hand to help coat and press the panko onto the chicken. Place the breaded chicken seam side down on the prepared baking sheet and repeat with the rest of the cutlets.
  4. Bake for 18-22 minutes or until it reaches an internal temperature of 165 degrees F and the breading is golden. Serve hot with the honey mustard sauce.
for the honey mustard
  1. Whisk together the mayonnaise, honey, lemon juice and Dijon mustard then adjust according to personal taste.
Notes
If you want the bottom of your chicken cordon bleu to be crispy as well, you can spray a cooling rack with nonstick spray then place on top of the baking sheet. I normally don’t do this, but I thought I would mention it.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2015/01/22/chicken-cordon-bleu-with-honey-mustard-sauce/