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My sister Wanda submitted this one for the 2019 edition of our family recipe collection. I’ve made chicken cordon bleu in the past but never with this methold. Sure looks to be way easier than rolling up each chicken breast. I also like the dijon parm sauce that’s included in the recipe. This is one I’m going to try!


  • 1 cup panko bread crumbs
  • 2 tbsp butter
  • 6 chicken breast cutlets or 3 chicken breasts cut in half and pounded thin
  • 6 slices deli ham
  • 6 slices swiss cheese


  • in a skillet, melt the butter and add the breadcrumbs and toast until golden brown.
  • Layer the chicken, ham and cheese into a prepared 9×13 pan and sprinkle the bread crumbs on top.
  • Bake in 350 degree oven for 30-35 minutes. 
  • Plate and top with the sauce that follows!
Dijon Parmesan Sauce
  • Make the dijon parmesan sauce:
    • 2 tbsp butter
    • 2 tbsp flour
    • 1 cup milk
  • Melt the butter, stir the flour into the butter and then whisk until smooth. Slowly add the milk, whisking constantly and cook until thickened. Then stir in these ingredients and simmer for a few minutes:
    • 1 tbsp Dijon mustard
    • ½ tsp Worchestershire 
    • ½ cup grated parmesan cheese

No extra salt or pepper is needed in this recipe