Chicken Cordon Bleu with Cream Sauce


This is the easiest dish and can be made in the middle of the week with no problem. 



Heat oven to 350

Spread breadcrumbs on a baking sheet and spray with oil.  Bake for 3 minutes or until light golden.

Remove and place in a bowl.


*Cut a pocket into each chicken breast.  Cut from the thinnest side to the thickest to butterfly.

Fold the cheese in half and place 2 pieces inside each pocket.  Do the same with the ham.  Close the pocket, seal with toothpicks.


Mix the mayonnaise, mustard and salt and pepper in a bowl.  Spread onto the top and sides of the chicken (not the underside).


Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken.

Spray with oil.


Bake for 25 to 30 minutes, or until golden brown and just cooked through.  Rest for 5 minutes before serving with the Dijon Cream Sauce.


Dijon Cream Sauce:

Melt butter over medium heat in a small saucepan.  Add flour and cook for 1 ½ minutes.


Add half the mild and whisk until the flour mixture is blended in.


Add remaining milk, mustard and cheese.  Cook for 3 minutes, whisking constantly until thickened.  It will thicken as it cools.


Remove from heat, stir in thyme leaves and add salt and pepper to taste.


Serve over chicken.



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I received my training from the Institute for Integrative Nutrition, where I studied more than one hundred dietary theories and a variety of practical lifestyle coaching methods. Drawing on this knowledge, I will help you create a completely personalized "roadmap to health" that suits your unique body, lifestyle, preferences, and goals.


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