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Homemade Chicken Cordon Bleu with a Honey Mustard Sauce

Executive Chef for Real Salt Lake, Matt Brown, makes Homemade Chicken Cordon Bleu with a Honey Mustard Sauce

Handmade Chicken Cordon Bleu with a Honey Mustard Sauce

Ingredients Mesurement Category Quantity

Chicken Breasts Weight 8 ea

Ham (Glazed if available) Weight 10 oz

Swiss Cheese (Sliced) Weight 10 oz

Bread Crumb Mix

Panko Bread Crumbs Dry 2 cup

Crushed Ritz Crackers Dry 2 cup

Flour Mix

Flour Dry 1 cup

Salt Dry 1 tbsp

Black Pepper Dry 1 tsp

Egg Wash

Eggs (whipped) Volume ½ cup

Heavy Cream Volume 1/8 cup

Milk Volume 1/8 cup

Mustard Sauce

Whole Grain Mustard Volume ½ cup

Dijon Mustard Volume 1 cup

Honey Volume ½ cup

Heavy Cream Volume ½ cup

Chicken Base Dry 1 Tbsp


Pocket chicken breast by inserting knife and slicing inward while pivoting blade. Cut up swiss and ham into long segments. Place swiss and ham into pocketed chicken breast and skewer opening closed. Blend bread crumb mix in blender until chopped coarsely. Whip egg wash and mix flour mix and place in separate bowls with bread crumb mix in bowl to the side. Place stuffed chicken in flour mix, cover with flour, and shake until excess flour is removed. Take floured chicken breast and dip in egg wash. Remove and shake excess then place in bread crumb mix. Cover and pack down sofetly to ensure breading sticks. Place breaded chicken breast in fryer oil at a temperature of roughly 350 degrees. Cook until golden brown. Remove chicken and place on sheet tray and bake until finished.

Take sauce ingredients and combine in sauce pan. Stir evenly and cook until honey has dissolved.


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