Traditional chicken cordon bleu is taken up a notch on the flavor and fanciness scales with the additions of salty prosciutto ham and smoky gruyere cheese.
The inspiration behind this recipe was obviously the traditional and super yummy chicken cordon bleu. Rather than just make it as-is though, I decided to take it up a notch by adding prosciutto ham and gruyere cheese. The addition of these extra ingredients really boost the flavor and make it a more luxurious dish. As such, this chicken cordon bleu recipe is perfect for occasions such as Christmas, Mother’s Day, Father’s Day, Valentine’s Day, an anniversary, or a birthday.
What is Chicken Cordon Bleu?
Chicken cordon bleu is flattened chicken breast that is then stuffed with ham and Swiss cheese, rolled up, coated in a breading, cooked, and then topped off with a moisturizing and flavor enhancing sauce.
After rolling it up, it becomes what is called a “roulade” (pronounce “roo-lod”) which means stuffed meat that is rolled up.
Its name means “blue ribbon” in French, indicating that it is a prize-winning dish.
However, this dish does NOT originate in France. Its origin lies in Switzerland.
What to Serve with Chicken Cordon Bleu
This chicken cordon bleu dish is pretty heavy in fats. If you’re doing Trim Healthy Mama, this is definitely a heavy S. It is also a very fatty keto-friendly dish.
As such, it should only be enjoyed occasionally so you don’t dive into calorie abuse. It also means it should be served with light side dishes.
Some sides that go well with this include steamed or air fried asparagus, broccoli, or brussels sprouts or a leafy side salad with a light vinaigrette dressing (or no dressing if you’re good with that). I would avoid heavy side dishes like breads (even THM or keto friendly ones) or roast veggies.
Epic Chicken Cordon Bleu
- 1 egg, beaten
- 2 tablespoons
Frank's original red hot sauce or homemade hot sauce
- ½ cup canned (powdered) Parmesan cheese
- ¼ cup nutritional yeast
- ¾ teaspoon poultry seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup unsweetened almond or cashew milk
- ¼ cup heavy whipping cream
- 3 tablespoons white cooking wine or chicken broth/stock (optional; adds flavor)
- 3 tablespoons shredded Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon mineral salt
- ¼ teaspoon ground black pepper
- ½ teaspoon
glucomannan or xanthan gum(optional)
- Preheat the oven to 350° F. Line a baking sheet with parchment or a silicone mat and lightly grease it with nonstick spray; set aside.
Trim the fat from the chicken breasts and butterfly them lengthwise. Place each chicken breast between two sheets of plastic wrap on a large cutting board. Using a meat tenderizer mallet, beat the chicken breast until about ¼ inch thick. Repeat with remaining chicken breasts.
- Brush or spread a thin layer of dijon mustard over each flattened chicken breast.
- Sprinkle the salt and pepper over each of the chicken breasts.
- Place a single thin layer of ham then a layer of prosiutto followed by a layer of swiss cheese and a final layer of gruyere (you may not need to use all of the hams or cheeses).
- Roll up each of the chicken breasts like a burrito. To do this, first fold in the short ends slightly then roll up from one long edge to the other. Secure with toothpicks if necessary. You now have a roulade.
- In a shallow dish, whisk together the egg and hot sauce.
- In a second shallow dish, mix together the remaining crust ingredients.
- Roll each roulade in the egg mixture then in the crust mixture. Place on the prepared sheet pan.
- Bake for 30 to 45 minutes or until the internal temperature reads 165° F.
- Remove from the oven and allow to rest at room temperature for about 10 minutes.
- Meanwhile, mix together all of the sauce ingredients except the gluccie in a medium saucepan over medium-high heat until butter and cheese have melted. Remove from the heat.
- If you would like the sauce to be thicker, sprinkle then whisk in the gluccie.
- Once the chicken has rested for 10 minutes, use a sharp knife to slice it into 1 inch thick slices.
- Pour the sauce over top and serve.