« Take Me Back
Posted in: Poultry
Prep Time:
20 Minutes
Grill time:
30 Minutes

Chicken Cordon Bleu

with Dijon Cream Sauce

Posted on by Andrea Alden
Chicken Cordon Bleu
Serves 2
Prep Time:
Grill time: 30 Minutes
Chicken Cordon Bleu with Dijon Cream Sauce is a grilled take on a French classic. Healthier than pan frying your breaded chicken breast, this Chicken Cordon Bleu is prepared to the highest standards as its name implies. 
Gather the ingredients you need
Gather the ingredients you need
Plug the gap with the tender
Plug the gap with the tender
Smother in mayo
Smother in mayo

Chicken Cordon Bleu

Serves: 2       Total Time: 50 Minutes


  • 2 large chicken breasts, with attached tenders 
  • 6 slices of swiss cheese
  • 4 slices of black forest ham
  • 3 tbsp. horseradish mayonnaise
  • 1 cup of panko crumbs
  • 1/3 cup shredded parmesan cheese
  • thyme, salt and pepper to taste

Dijon Cream Sauce

  • 2 tbsp. butter
  • 2 white mushrooms, diced
  • 1 clove garlic, shredded
  • 1 tbsp. flour
  • ¼ cup heavy cream
  • 1 tbsp. Dijon mustard
  • salt and pepper to taste


Step 1
Preheat your grill to 400°F. Prepare your warming rack for grilling.
Step 2
Using a sharp knife, carefully cut a pocket into the chicken breasts, starting at the top where the breast is the thickest. Slide the knife in horizontally, and work it back and forth until the pocket is big enough. Remove the tender and set aside.
Step 3
Prep the filling by rolling equal amounts of cheese and ham together. Carefully slide the ham and cheese inside the cavity you created in the chicken breast. Use the chicken tender to cover the ham filling.
Step 4
Spread the horseradish mayo on all sides of each chicken breast.
Step 5
In a flat dish, like a pie plate, combine the panko, parmesan, and seasonings to taste. Roll the chicken breasts in the panko mixture.
Step 6
Place the breaded chicken onto the warming rack over the lit burner. Grill-bake for 30 minutes or until the breading is golden and an instant read thermometer registers 165°F.
Step 7
While the chicken is cooking, make the Dijon cream sauce. Melt the butter in a saucepan and cook the mushrooms until they’re tender, add the garlic and cook for another minute or two. Add the flour, mixing until the flour absorbs the remaining butter. Pour in the cream and mustard. Cook over medium-low heat until the sauce has thickened. Season to taste.
Step 8
Serve your Chicken Cordon Bleu topped with the cream sauce, and alongside your favorite seasonal vegetables.
Roll in panko mixture
Roll in panko mixture
Grill-bake until golden
Grill-bake until golden
serve with seasonal veg
serve with seasonal veg
Top with Dijon Cream Sauce
Top with Dijon Cream Sauce

Did you know that Chicken Cordon Bleu has its own day? Yep! April 4th is Chicken Cordon Bleu day and you should celebrate by making this easy meal, and serving it with Dijon Cream Sauce!

Happy Grilling!

Related Articles

    • Maple Garlic Chicken - Recipe courtesy of Chef Ted Reader from Sticky Fingers and Tenderloins, photography by Andrea  The recipe calls for drumsticks in...
    • Gumbo Pizza - This Gumbo Pizza was amazing! Feel free to add or subtract spiciness as you see fit. This pizza took all of the best elements from a bi...
    • Ranch Chicken Skewers - These were delicious. What makes them even better - I had leftover Ranch Chicken Skewers for lunch too! I mixed up a huge spring greens...
    • Chicken Noodle Soup - Chicken Noodle Soup On The Grill is super easy to make, especially if you make the stock in advance. When we ate this for dinner the ot...
    • Sous Vide Chicken - Sous Vide Chicken Finished on the Napoleon Himalayan Salt Platter is succulent and delicately salted thanks to the salt platter. If you...