Chicken Cordon Bleu with Honey Mustard Sauce

Chicken Cordon Bleu with Honey Mustard Sauce

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Ken from CA 174

"This version is a hit every time I make it. The tangy sweet sauce is great with other chicken too. The fresh bread crumbs really make a difference, but you can substitute panko crumbs in a pinch."
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1 h 30 6 servings
Serving size has been adjusted!

Original recipe yields 6 servings



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  1. Cut sideways into the thick part of the breast with a sharp knife, but don't cut all the way through and open the breast up. You should have 2 thin filets that are still attached on 1 side.
  2. Season with salt and white pepper, then lay 1/2 slice of swiss on 1 side of breast then fold ham slice in thirds and lay atop cheese. Fold other half of breast over to enclose making sure no filling is showing.
  3. Dredge in seasoned flour shaking off excess then coat in egg wash.
  4. Thoroughly coat with bread crumbs especially on all open edges and place on foil lined pan and refigerate at least 30 mins. Prepare sauce by whisking together all ingredients. Pour into a nonstick pan and simmer for 15-20 min till thickened, stirring often to prevent skim from forming on top.
  5. Add oil to a fry pan to about 1/2 inch depth and heat over med.-med. high.
  6. Add chicken 2 at a time to oil and fry for about 2 1/2-3 mins per side till deep golden brown adjusting heat as needed.
  7. Drain on paper towels then place on a cookie sheet
  8. Bake in 375 degree oven for 8 mins. Remove and let them rest for a few mins.
  9. Serve with sauce spooned over top.
  10. Great with garlic mashed potatoes on the side
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