This recipe for Easy Chicken Cordon Bleu with Dijon Mustard Sauce is done light and still packs all the flavor of a traditional Chicken Cordon Bleu.
Easy Chicken Cordon Bleu with Dijon Mustard Sauce
Chicken Cordon Bleu brings me back to the days spent at Disneyland in Anaheim California. There is a restaurant inside the ride for Pirates of the Caribbean called The Blue Bayou. This was our go to a special restaurant. Dark and festive with the songs of the ride echoing in the restaurant while you enjoyed your meal along with the required Mint Julep.
"Yo Ho Yo Ho a Pirate's life for me"
When I was younger, having a meal like this in the park was a big deal. It was expensive, and the lines were generally long. Long enough that you had to invest park time and ride time to wait in them. This is before the days of cell phones (really, before cell phones?) so we would take turns standing in line. First, the girls would wait while the guys went on a ride, then reverse. By the time a couple of rides were done, we would be close enough to the front for us all to stand together and wait.
Just like they made at Disneyland, but better!.
I always ordered the Chicken Cordon Bleu. Their version was filled with oozy gooey cheese, ham, coated in breadcrumbs, deep-fried, then topped with a cheesy mornay sauce. YUMMO! But that was back in the day when I didn't have to worry about calories or cholesterol; not so true anymore.
This recipe for Easy Chicken Cordon Bleu with Dijon Mustard Sauce is a lighter, healthier version, but it still delivers all the flavors and required crunchiness. I've taken a boneless skinless chicken breast and I cut it into two thinner pieces. You could, if you wanted, keep the breasts whole and pound them out, but a lot of times you demolish the meat doing that and all the cheese will ooze out before you get it into your mouth, so I like slicing them laterally to make two thin pieces. You could also buy pre-cut chicken cutlets, but they are more expensive, so if you can do it yourself, do it yourself. I fill each piece with some ham, I like Black Forrest Ham, and reduced-fat Swiss cheese, cut in half to fit each roll. If leaving the breast whole, then leave the ham and cheese whole as well. Roll them up the skinny bottom to top, I then put them rolled side down into a baking dish and bake them. They are topped with my easy, low-fat dijon mustard sauce and some toasted breadcrumbs. I think they are the perfect combo of tastes, and low-fat to boot. Can't argue with that!
"Yo Ho Yo Ho a Pirate's life for me"
Easy Chicken Cordon Bleu with Dijon Mustard Sauce - done light - done right!
Served with Red Quinoa Pilaf
Easy Chicken Cordon Bleu with Dijon Mustard Sauce
Ingredients
- For the Sauce
- ¼ cup low-fat milk
- ½ cup reduced-sodium or homemade chicken stock + a little more for cooking the chicken rolls
- 1 teaspoon Dijon mustard
- 1 teaspoon cornstarch
- For the Chicken
- 4 5 ounce boneless skinless chicken breasts, cut in half laterally to make 8 thin pieces
- Salt and freshly ground pepper to taste
- 4 slices ham Black Forrest ham preferred, cut in half
- 4 slices reduced-fat Swiss cheese cut in half, at room temperature (it's easier to roll the cheese when it's at room temperature)
- For the Topping
- ⅓ cup panko
- 1 teaspoon unsalted butter
- ½ teaspoon extra virgin olive oil
Instructions
- Prepare the sauce: Mix together the milk, chicken broth, mustard, and cornstarch in a small bowl or cup. Set aside.
- Prepare the chicken: Heat the oven to 400°F.
- Lay the chicken pieces out on a work surface cut side up. Season with salt and pepper. Lay ½ slice of ham on each piece, then top with the cheese. Working from the smaller end, roll the meat and cheese up into the chicken. Place, seam side down in a baking dish that has been lightly oiled. (use a baking dish that will just hold the pieces of chicken snugly). Pour about ¼ cup chicken stock into the bottom of the pan, then place in the oven to bake. Bake until cooked through, about 20 minutes. Remove from the oven and set aside.
- Prepare the Bread Crumb Topping: Heat the butter and oil together in a small sauté pan over medium heat. When hot, add the panko and cook, stirring constantly until they are golden brown. Remove from heat and set aside.
- When the chicken is almost done, give the sauce a good mix, and then put it into a small saucepan, bring to a simmer, stirring. After a few minutes, it will thicken into a sauce; taste and add salt and pepper if needed. If the sauce gets too thick, add a little additional milk or stock.
- To ServePlace one or two of the rolls onto a plate (you can slice them for presentation if desired). Top with the sauce and sprinkle the breadcrumbs over. Serve hot.
Kate says
Didn't do the whole rolling. I just used the mustard sauce and the bread crumb topping on chicken thighs. It was delicious. I will try the role up too.