Chicken Cordon Bleu with Creamy Mustard Sauce

Comfort food at its best! This chicken, ham and swiss combination brings me back to Grandma’s kitchen, and is wonderfully flavorful when drizzled with this cheesy mustard sauce!

Knowing my limits. I’ve mentioned many times over, this blog was, and still is, a learning experience together. I’m happy to share my journey, and even more happy to hear tips!! One kitchen technique I am just not as versed in is frying. I’ve never owned a fryer (air fryer excluded), and can’t say I’ve ever purchased frying oil. For that reason, to accomplish the crispy crust that is so iconic to this dish, I used a bit of oil and butter and constantly turned in a skillet pan, to give the crust a browning. In order to keep the chicken moist and cooked through, I put a lid over the chicken as I was doing this, to create enough heat to cook the meat. Although I think this version turned out absolutely delicious and crispy, this same recipe may have a better result using a different frying/baking method, and I would love to learn from you if you try one!

The veil. Growing up, my dad often would say ‘you can get away with almost any dish if you have the right sauce!’. While I don’t want to serve up just any dish, I have found there is quite a bit of truth to this. A great sauce can make, or break, a great meal! In this sauce, I strongly suggest a coarse stone ground mustard. It really adds a depth that highlights the salty ham. The cheese here leaves some variation to what you have in your fridge already, but try to keep this to a neutral white. I prefer a gouda or gruyere, but since I don’t always have those on hand, asiago and mozzarella work wonderfully as well. This sauce is definitely a must with this dish, and great to make a bit extra for those vegetable sides!

Looking for ways to use your holiday ham? Try these other great recipes:

Denver Eggs Cups

Asparagus, Ham and Swiss Omelet

Lyonnaise Ham and Zucchini Hash

Easy Garlic and Ham Carbonara

Antipasto Salad with Ham and a Creamy Parmesan Dressing

Meat Lover’s Pizza on a Chicken Crust

Loaded Chef Salad with Fresh Herb Ranch

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Chicken Cordon Bleu with Creamy Mustard Sauce

Hannah

The secret to a great juicy chicken-stuff with ham and swiss! Not only keeps the chicken moist but adds great flavor throughout!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine American, French

Servings 2

Equipment

• Skillet with lid
• Meat Mallet
• Kitchen knife
• 2 Plates with tall edges For holding an egg
• Toothpicks
• Saucepan

Ingredients

  

Sauce

• 1 tbsp Butter
• 1 tbsp Olive Oil
• 1/3 cup Stock
• 1/4 cup Heavy Whipping Cream
• 1/4 cup White Cheese Asiago, Gruyere, Gouda, or another mild white cheese work best.
• 1 tbsp Stone Ground Mustard
• Salt and Pepper to taste

Chicken

• 2 medium Chicken Breasts
• 4-6 slices Fresh Ham If carving yourself, try to make very thin slices
• 4-6 slices Swiss Cheese Could use shredded as well

Breading

• 1 medium Egg
• 1/4 cup Parmesan Cheese
• 1/4 cup Almond Flour
• 1/4 cup Panko Breadcrumb If Keto, use keto version, or ground pork rinds.
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• Salt and Pepper to taste

Instructions

 

• Taking each chicken breast, slice horizontally and butterfly. Covering with a plastic wrap to avoid a mess, pound the chicken breast very thin.
• Take slices of ham and swiss and layer on top of chicken breast.
• Carefully roll up into a pinwheel shape and fasten with toothpicks.
• On one of the edged plates, combine breadcrumbs, parmesan, almond flour, onion powder, garlic powder, salt and pepper. Mix well.
• On second plate, crack egg and scramble.
• Heat oil and butter in the skillet. Dip each chicken breast into the egg wash and roll in the crust, coating well. Add to skillet and place lid on to retain moisture.
• Rotate sides as it cooks to equally cook the breading. Cook until internal temperature is at least 165.
• While that is cooking, in saucepan, heat oil and butter.
• Once melted, add stock and mustard. Heat until a slight bowl has formed.
• Add cream and reduce heat. Pour in the cheese, and add salt and pepper, stirring well. Allow sauce to thicken and adjust seasoning to taste.
• When chicken is cooked, remove and let stand for a few minutes to cool. Slice in pinwheels and serve with a drizzle of the cheesy mustard sauce. Enjoy!

  I served this with air fryer broccoli to keep the stove less clustered. Toss broccoli florets in a bit of oil and salt, and roast for about 6 minutes. Done when the meal is ready!

Keyword Ham, Healthy, holiday leftovers, Keto, Low-carb, Mustard Greens