Real Recipes From Real Home Cooks ®

chicken cordon bleu w/swiss dijon alfredo sauce

(2 ratings)
Blue Ribbon Recipe by
Lisa Myrick
Wilmington, NC

I sometimes have an issue with the Swiss cheese oozing out of my chicken cordon bleu while it is baking despite my many efforts to combat the problem. That inspired me tonight to try it the way I am posting it here. My family especially loved the sauce and it was a breeze to put together. I used the lighter version of ingredients such as egg whites, 2% Swiss cheese, and jarred light Alfredo sauce and my family enjoyed it very much. I'm certain that the full-fat versions would be great!

Blue Ribbon Recipe

Lisa's slightly lightened-up version of chicken cordon bleu is fantastic! It's much easier to make too. Placing the Swiss cheese in the Alfredo sauce is a brilliant idea. Not only does it solve the oozing cheese problem, but it allows you to add as much of the sauce your heart desires on top of the chicken. The chicken itself is tender and juicy with a smoky flavor from the ham.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For chicken cordon bleu w/swiss dijon alfredo sauce

  • 1/4 c
    all-purpose flour
  • 1/8 tsp
  • 1/8 tsp
    black pepper
  • 2
    egg whites, beaten (can use whole egg if you like)
  • 1/2 c
    seasoned bread crumbs (I used Progresso's Italian flavored)
  • 4
    boneless, skinless chicken breasts - 4 to 6 oz. each
  • 4 slice
    Black Forest ham or other lean ham
  • 1 c
    light Alfredo sauce (i used Classico brand)
  • 1 Tbsp
    Dijon mustard (I used Grey Poupon's Dijon)
  • 3/4 c
    2% Swiss cheese (3 oz.)

How To Make chicken cordon bleu w/swiss dijon alfredo sauce

  • Seasoned flour, eggs, and bread crumbs in separate bowls.
    In 3 separate shallow dishes, place the flour, salt, and pepper in one, egg in another, and bread crumbs in the last one. Set aside. Preheat over to 350. Spray a baking sheet with butter spray and set aside.
  • Partially slicing through chicken breasts.
    With a sharp knife, slice chicken breasts horizontally without cutting all the way through the other side.
  • Opened chicken breasts on a cutting board.
    Open up as you would a book.
  • Slightly pounding the chicken breasts.
    If they are very thick, gently pound them out between sheets of waxed paper or plastic wrap until 1/8 to 1/4 inch thick, being careful not to rip the meat. You can see that I pounded my pretty thin so they would cook faster. This helps keep the meat moist and tender.
  • Slice of ham on top of the chicken breast.
    Slice each ham slice into strips and place on 1/2 of each chicken breast.
  • Chicken breast folded in half.
    Fold over the other half as though you are pressing the ham between the pages of a book.
  • Coating chicken breasts in flour.
    Carefully coat each piece lightly with the flour, holding it so the ham doesn't fall out.
  • Dipping chicken breast in egg.
    Dip in the egg, allowing excess to run off.
  • Dipping chicken breasts in bread crumbs.
    Coat well with the seasoned bread crumbs and place on the prepared baking sheet. Spray tops well with additional butter spray.
  • Stuffed chicken baking in the oven.
    Cook 20 to 30 minutes, until done. This will depend on how thick your chicken breast is once you put the ham in it. Mine were pretty thin and took exactly 20 minutes in my oven...they were cooked through and yet still juicy and tender.
  • Heating sauce ingredients in a saucepan.
    During the last 10 minutes the chicken is baking, combine all sauce ingredients in a small sauce pan. Cook over medium heat, stirring often, until cheese is melted and the sauce is smooth.
  • Chicken Cordon Bleu With Swiss Dijon Alfredo Sauce.
    Once you take the chicken out of the oven, allow it to rest for 5 minutes so that the juices distribute throughout. Serve with the sauce. Enjoy!!!