Chicken Cordon Bleu Recipe
Breaded crusted chicken breast stuffed with ham & provolone cheese served with roasted bacon brussels sprouts, light mustard cream sauce.
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Ingredients
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Chicken Cordon Bleu
Roasted Bacon Brussels Sprouts
Light Mustard Cream Sauce
Method
Chicken Cordon Bleu
- 1
Prepare Chicken
Preheat your oven to 375°F (190°C). Take each chicken breast and place between two sheets of plastic wrap. Pound the chicken to an even thickness, about 1/2 inch thick.
- 2
Stuff Chicken
Lay one slice of ham and one slice of provolone cheese on each chicken breast. Roll the chicken tightly, securing the filling inside.
- 3
Bread Chicken
Dredge each chicken roll in flour, shaking off the excess. Dip into beaten eggs, and then coat with bread crumbs. Make sure each roll is well coated.
- 4
Cook Chicken
In a large skillet, heat olive oil over medium heat. Place the breaded chicken rolls seam-side down and cook for about 4-5 minutes on each side until golden brown. Transfer to a baking dish and bake in the preheated oven for 20-25 minutes or until the chicken is cooked through.
Roasted Bacon Brussels Sprouts
- 5
Prepare Brussels Sprouts
While the chicken is baking, trim the ends off the Brussels sprouts and cut them in half.
- 6
- 7
- 8
Add Bacon
Add the crumbled bacon to the Brussels sprouts and toss to combine. Cook for an additional 2 minutes.
Light Mustard Cream Sauce
- 9
Prepare Sauce
In a small saucepan over medium heat, combine heavy cream and Dijon mustard. Stir well to combine and bring to a simmer.
- 10
Season Sauce
Season with salt and black pepper to taste. Reduce heat to low and let it simmer for about 5 minutes to thicken slightly.