Chicken Cordon Bleu with Creamy Honey Dijon Sauce
This was always a bit of a “date night” special—something we’d run for occasions like Valentine’s Day or functions where people wanted something a little indulgent. It’s essentially a ham and cheese-stuffed schnitzel, crispy on the outside and rich in the middle, and it pairs perfectly with a creamy honey Dijon sauce.
Serves: 2
Ingredients
Chicken Cordon Bleu
2 chicken breasts, butterflied and pounded to even thickness
3–4 slices leg ham
1 cup grated cheese (a mix of tasty cheese, mozzarella, and smoked cheddar works best)
1 cup plain flour
2 eggs, beaten
1–1.5 cups breadcrumbs (panko preferred)
Salt and pepper
Oil, for shallow frying
Creamy Honey Dijon Sauce
2 cloves garlic, minced
1 small eschalot, finely diced
Splash of white wine
200ml thickened cream
1 tablespoon Dijon mustard
1 tablespoon seeded mustard
1 tablespoon honey
Salt and pepper, to taste
Method
1. Prepare the chicken
Lay the butterflied chicken breasts flat and pound them until evenly thin. Season with salt and pepper.
Layer ham and grated cheese onto each piece, then roll tightly into a log. Secure with toothpicks if needed.
2. Crumb the chicken
Set up a crumbing station with flour, beaten eggs, and breadcrumbs.
Coat each chicken roll in flour, then egg, then breadcrumbs. For an extra crispy finish, repeat the egg and breadcrumb step.
3. Cook the chicken
Heat oil in a pan over medium heat. Cook the chicken for 4–5 minutes on each side, or until golden brown and cooked through. You can also deep fry. Then transfer to the oven (pre-heated at 180 degrees) and cook for 20-25 minutes, until the internal temperature reaches 74 degrees.
Transfer to a wire rack or paper towel to rest.
4. Make the sauce
In a saucepan over medium heat, sauté the eschalot and garlic in a little oil until softened.
Deglaze with a splash of white wine and let it reduce slightly.
Add the cream, Dijon mustard, seeded mustard, and honey. Stir well and simmer gently until thickened.
Season with salt and pepper to taste.
5. Serve
Slice the chicken and serve with the warm honey Dijon sauce spooned over the top. I love mine served with creamy mashed potato and green veg!
