Chicken Cordon Bleu looks so classy and complicated (a great dish to serve company!), but this THM S version is equally impressive in its simplicity to prepare.
It occurred to me that the coating for the Parmesan Chicken Wings could easily be used in place of the traditional breading around Chicken Cordon Bleu. I adjusted the coating recipe slightly, inserted a slice of deli ham and a thick slice of Swiss cheese inside the chicken breasts, and baked them on stoneware for 30 minutes.
They turned out perfectly, and Brad declared them to be the best chicken breasts he has ever had.
“Can I quote that?”
“Yup.”
I also made an accompanying Dijon Cream Sauce to drizzle over the green beans we enjoyed with the chicken. It has a definite mustard flavor that compliments the ham in the Chicken Cordon Bleu, but it’s not overpowering. You could also pour it over steamed broccoli or cauliflower instead.
Chicken Cordon Bleu with Dijon Cream Sauce | THM: S
This low-carb, gluten-free Chicken Cordon Bleu looks impressive, but is incredibly easy to make! A Dijon Cream Sauce brings vegetables to the next level. A great THM S meal to serve to company.
Ingredients
CHICKEN CORDON BLEU:
- 1 cup grated Parmesan cheese
- 1 tsp dried parsley
- 1 tsp paprika
- 1 tsp mineral salt
- 1/4 tsp ground pepper
- 1/2 tsp garlic powder
- 1/4 cup butter, melted
- 4 boneless, skinless chicken breasts
- 4 slices of deli ham
- 4 thick slices of Swiss cheese
- DIJON CREAM SAUCE:
- 3/4 cup heavy cream
- 2 Tbsp Dijon mustard
- 1/4 tsp ground pepper
Instructions
- Preheat the oven to 350.
- Mix first 6 ingredients together in a bowl and set aside.
- Slice chicken breasts nearly in half, lengthwise. Keep them attached on one end and open each breast like a book. Lay a slice of ham and a slice of cheese in the center of each opened chicken breast. Fold the top half of each chicken breast over so the ham and cheese are tucked inside.
- Dip each stuffed chicken breast into melted butter and then into Parmesan mixture. Lay chicken breasts on stoneware (or other greased baking sheet), and bake at 350 for 30 minutes, or until chicken is cooked through.
- While chicken is cooking, prepare Dijon Cream Sauce by heating all the sauce ingredients together in a saucepan. Be careful not to boil. Pour sauce over cooked chicken and accompanying vegetables if desired.
Notes
I'm not a Pampered Chef consultant or affiliated with the company in any way, but I've used my Pampered Chef baking stoneware every day for over 8 years and would be lost without it. The large bar pan is expensive, but I use it for everything, including cooking chicken breasts. They always turn out moist, even without greasing. Stoneware is definitely worth the investment!Â
Hi Jacinda….
In an effort to get back on track with THM, I printed your Chicken Cordon Blue recipe. I made it last week when my husband and oldest son were not home and it was a-ma-zing!! I loved it so much I made it again tonight, three days later, so my husband and oldest son could try it. We all -7 of us- loved it. I will be recommending it to everyone because it is easy to make and yet company worthy. You really hit this one out of the park!!
Jennifer
Before, I approve comments, I get a notice with the first few words of the comment. I saw, “Jacinda, In an effort to get back on THM, I printed off yur Chicken Cordon Bleu recipe….” and I thought, “Oh no! They hated it!” Ha ha!
Thanks for taking the time to share your raving review! It keeps me inspired! ????
Thank you, this recipe is WONDERFUL! And that Dijon Cream sauce is quick and so delicious – it will really help bring some variety to our veggies. I love your blog; the recipes, your tastes in decorating/design and minimalism practice. Thank you so much for the consistent inspiration.
What kind of grated Parmesan do you use? The green can kind or ziplock bag/grated off a block?
Hi Jo,
I use the kind you can find unrefrigerated in a can. 🙂
Everyone…run out and get the ingredients! This recipe is soooo good! It’s very easy to make too. I had chicken thighs and only had cheddar cheese but it still was so amazing! Will be making this often! Thanks Jacinda!
Good morning Northern Nester.
This is my third time trying THM. Hopefully third time is a charm !!!!
This morning I had an S meal
Sausage, egg, pumpkin purée with pumpkin spice.
32 fats 16 proteins 10 carbs
Tomorrow I will be making your chicken cordon Blue dinner
I weigh 217 should I have any E meals at this point ?
Thank you have an awesome day
Hi Kathleen,
Good for you for starting again! I would probably throw some E meals in there to keep you from feeling too sluggish and so your metabolism gets a good shake up every now and then. THM recommends 5-7 E meals a week. Maybe aim for 5 (some of those could be snacks), and see how that works for you!
Hi, what are the macros? Im sorry if it is posted somewhere, but i cant find it. Thanks!!!
I made this tonight and it was delicious!! I did not have enough grated cheese, so I substituted ground up pork rinds with the seasoning. Will definitely be making this again!!
This was awesome! I will be making again and again! Thank you
I made this recipe tonight, We are not following the THM diet but my husband was just diagnosed with celiac so I am on the hunt for tasty gluten free meals. This one took the cake. So yummy. We don’t care for parmesan or Swiss cheese so I used a cheddar instead and for the sauce used a regular prepared mustard because I didn’t have the Dijon. Still amazing.. Thank you
I needed inspiration for dinner tonight. Took out chicken from the freezer and started looking for something I had all the ingredients to make. I was trying to decide between this and Dope Chicken in THT. Saw this was Northern Nester and thought Jacinda never lets me down! Thanks for all your great recipes!
Question: Is there supposed to be two listings of Dijon Mustard in the sauce? Seems like a typo and I’m curious before I make this if I’m going to need 1/4 c. Dijon or 2T. Dijon. Thanks.
Sorry about that! My recipe cards were recently updated and some glitches (like doubling ingredients!) took place. I thought I had caught them all, but this one escaped me. It’s been fixed now!
I agreee with the above question: Why are there two listing of Dijon mustard? Has an ingredient been left out? Should the first bit be put in, say, at the beginning and the second bit at the end? Or what?????
Sorry about that! My recipe cards were recently updated and some glitches (like doubling ingredients!) took place. I thought I had caught them all, but this one escaped me. It’s been fixed now!
I made this tonight (minus the sauce because I didn’t have the ingredients) It was amazing and got raving reviews from my fiance. I used smoked paprika because that’s what I had on hand. I will definitely be making this again!!!
Thank you for this delicious recipe! I’ve avoided Chicken Cordon Bleu for years, because it seemed too difficult. I’ve recently been trying THM recipes and this is one my whole “picky” family of five will eat. I used parmesan cheese grated myself and even added some nutritional yeast, because I ran low on my part. This was my second time fixing this recipe and it is now saved under my favorites. My substitute was provolone for the Swiss, but that’s my preference anyway. Loved the sauce even more on my roasted veggies – mushrooms, summer squash, onion and broccoli (also topped with nutritional yeast). You hit the nail on the head with this one. Thanks again!
Definitely a repeat! A couple of workarounds required as my frozen chicken breasts ended up being chicken breast strips and DH had eaten some of the ham I bought so needed to use some prosciutto with the balance of the ham but we enjoyed very much and it was very easy to make. Served with buttered noodles and asparagus. Gracias
Hi Jacinda. Thankyou for this recipe! I was in a pinch with mostly-frozen chicken and decided to morph this into a skillet-style meal. Thought I’d share in case anyone else could find that helpful. (I used the ingredients of your recipe, just in a different order and method.)
First, I chopped my mostly-frozen chicken into bitesize pieces, tossed them in my big hot skillet, and sprinkled it with the some salt and pepper to taste. I added onions when the chicken was almost done. When chicken was done I dumped the frozen beans on top and put a lid on it for 3-5 minutes. Then I stirred it all together till it was all hot, and then dumped it in a greased 9×13. Poured the heavy cream mixed with Dijon over that, sprinkled half of the coating mix on top, layer out the swiss cheese over that, sprinkled the remainder of the coating mix on top and threw it in the oven at (AirFry) 425F for 5 minuets then broiled it till the cheese was to our liking. (I threw some naan in the panini for the kids.) When serving make sure to drizzle the servings with that yummy sauce on the bottom
All 5 of us liked it! And there were leftovers for my hubby’s lunch. First green bean meal in a long time that I heard “this is actually good” -high praise from a teenage boy! 😉
*Tweaks: added onions (our family loves onions), used 1 Tbsp SPPOG in the coating in place of salt, pepper, paprika, garlic powder