Baked Chicken Cordon Bleu with Maple Dijon
Kevin is cooking
Kevin is cooking
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  • 2 large boneless chicken breasts 1 tbsp dijon mustard 2 tsp maple syrup pinch of white pepper 2 slices lean ham 2 slices fontina or swiss cheese olive oil 1 cup Panko breadcrumbs ¼ cup chicken stock or dry white wine Instructions Preheat oven to 350°F. Lay chicken breasts between plastic wrap and pound until thin. Roll ham and cheese and place on one end of the chicken. Start at the narrowest end of the pounded chicken breast and then roll up. Secure with a toothpick. Spray or brush chicken roll in olive oil and roll into bowl of Panko bread crumbs, press the crumbs firmly onto chicken roll. Transfer the chicken rolls to a greased baking dish. Drizzle some more olive oil over each chicken roll. To keep moist, add ¼ cup of chicken stock or a dry white wine in the baking dish to cook with chicken. Bake for 18 minutes in the middle of the oven. For a browned top I turned the oven to broil for 2 minutes which browned up the crumbs. Serve immediately with any pan drippings poured over and on a bed of sautéed spinach. 3.2.2925



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