Chicken Cordon Bleu with Honey Mustard Sauce

Ingredients

For the Chicken

• 4 chicken breasts, butterflied and pounded thin
• 4–8 slices ham (1–2 slices per breast)
• 4 slices Swiss cheese
• 1/3 cup bread crumbs
• Milk or 1 beaten egg, for dredging
• Salt and pepper, to taste
• 1/2 teaspoon paprika (optional, for color)

For the Honey Mustard Sauce

• 1 can cream of chicken soup
• 1/4 cup mayonnaise
• 3 tablespoons honey
• 2 tablespoons brown mustard or whole grain mustard
• 3 tablespoons milk

Instructions

1. Prepare the Chicken

Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

Lay each butterflied chicken breast flat. Season both sides with salt, pepper, and paprika (if using).

2. Stuff and Roll

Place 1 slice of Swiss cheese and 1–2 slices of ham inside each piece of chicken. Roll the chicken tightly from one end to the other, tucking the sides in as best as you can.

Secure with toothpicks if needed.

3. Bread the Chicken

Dip each chicken roll into milk (or beaten egg), then coat evenly with bread crumbs.

Place seam-side down in the baking dish.

4. Bake

Bake uncovered for 30–35 minutes, or until the chicken is cooked through and the outside is golden.

5. Make the Honey Mustard Sauce

While the chicken bakes, whisk together:

• cream of chicken soup
• mayonnaise
• honey
• mustard
• milk

Heat gently in a saucepan over low-medium heat for 3–5 minutes, stirring until smooth and warm. Do not boil.

6. Serve

Remove toothpicks from the chicken, slice if desired, and spoon the warm honey mustard sauce over the top.