Kyle’s Kitchen

Chicken Cordon Bleu

6 servings


30 minutes

active time

1 hour

total time


4 (7 to 8 oz each) boneless chicken breasts

8 slices (12 oz) black forest ham ((deli cut), such as Boars Head)

8 oz. shredded Swiss cheese*

1/4 cup all-purpose flour

Salt (and black pepper)

2 large eggs

1 cup (heaping) panko breadcrumbs

2 tsp chopped fresh thyme

1/3 cup fine grated (1.4 oz) parmesan cheese

1 Tbsp olive oil

1 Tbsp chopped fresh parsley

1 Tbsp butter

1 Tbsp minced garlic

1 1/4 cups low-sodium chicken broth

1/2 cup heavy cream

1 Tbsp dijon mustard

1 Tbsp prepared yellow mustard ((or another 1 Tbsp dijon))

1 Tbsp honey

2 tsp cornstarch (mixed with 1 Tbsp low-sodium chicken broth)


Pound each piece of chicken out to an even 1/4-inch thickness between two sheets of plastic wrap using the flat side of a meat mallet. Pound somewhat gently as to not tear the portions.

Place two slices of ham over each piece of chicken followed by 1/2 cup of cheese over each piece of chicken (leaving 1/2-inch uncovered around all edges).

Starting on the smaller end of the chicken portion roll it up snugly to the opposite side while tucking in the ham and chicken on the ends (to help keep cheese from seeping out as it bakes).

Wrap each piece very snug in a piece of plastic wrap, especially tightening at the ends (do this tootsie roll style then wrapping ends of plastic wrap under). Let chill in fridge at least 30 minutes and up to 1 day. This will help it hold it's shape.

One you are ready to bake the chicken preheat oven to 400 degrees. Grease a rimmed 13 by 9-inch baking sheet with non-stick cooking spray (for easier clean up you can cover with aluminum foil and spray foil).

Pour flour into a shallow dish. Season with salt and pepper and whisk.

Whisk eggs together in a second shallow dish while seasoning with a little salt and pepper.

Pour panko, thyme and parmesan into a third shallow dish along with some salt and pepper. Toss mixture together.

Remove chicken pieces from fridge and remove plastic wrap. Working with one portion at a time roll all sides into flour mixture, shake off excess.

Transfer to egg mixture then roll all sides to coat, let excess run off.

Transfer to panko mixture then roll and press to adhere well, coating all sides.

Place breaded and stuffed chicken pieces on prepared baking sheet. Bake in preheated oven until each piece registers 165 degrees in center on an instant read food thermometer, about 30 to 35 minutes.

Let chicken rest for a few minutes then transfer to a cutting board. Cut into slices then serve the creamy honey mustard sauce over the chicken and garnish with parsley.


While chicken is baking prepare the sauce.

In a medium saucepan melt butter over medium heat. Add garlic and saute until lightly golden and fragrant, about 20 seconds.

Pour in chicken broth. Bring to a simmer and let simmer until it's reduced to 1/2 cup (or just under), about 10 minutes.

Stir in heavy cream, dijon mustard, yellow mustard, honey, and cornstarch broth mixture. Whisk until mixture has thickened. Season with salt and pepper as needed.

Remove from heat and cover to keep warm. Rewarm over low heat as needed and thin with a little more broth if desired.

6 servings


30 minutes

active time

1 hour

total time
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