Chicken Cordon Bleu

Chicken cordon bleu with a creamy mustard sauce and pastured ham

Do something truly spectacular with ham leftovers!

  • Serves 4
  • Active time 20 minutes
  • Total time 50 minutes


For the chicken:

  • 4 MOINK chicken breasts
  • 4 slices Orange Bourbon-Glazed Ham
  • 4 slices Swiss cheese
  • Toothpicks
  • ¼ cup salted butter, melted
  • ¼ tsp. salt
  • ¼ tsp. freshly ground pepper
  • 1 cup panko breadcrumbs

For the sauce:

  • 1 Tbsp. salted butter
  • 1 Tbsp. all-purpose flour
  • 1 cup chicken broth
  • 2 Tbsp. Dijon mustard
  • 1 cup heavy cream
  • Pinch of sugar
  • Salt and freshly ground pepper
  • Fresh thyme for garnish

Cooking instructions

  1. Preheat the oven to 375°F. Place the chicken on a clean work surface. Split the chicken breasts horizontally (without cutting all the way through) and open like a book. Place a slice of ham and cheese onto the bottom of each chicken half and fold over the top to cover. Secure the seams with toothpicks.
  2. Dip the chicken in the melted butter and sprinkle with salt and pepper. Dredge in the panko and press to coat on both sides. Place the chicken in a lightly greased baking dish. Bake for 30 to 40 minutes or until a meat thermometer inserted in the thickest part of the chicken registers 165°F.
  3. While the chicken bakes, make the sauce. Melt the butter in a skillet over medium-high heat. Whisk in the flour and cook until bubbly. Whisk in the chicken broth, mustard, and heavy cream and cook 5 minutes or until thickened. Season with sugar and salt and pepper to taste. Remove the chicken from the oven and serve with the sauce. Garnish with fresh thyme, if desired.


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