Chicken Cordon Bleu with Lemon Mustard Sauce Recipe
This classic Chicken Cordon Bleu recipe features tender, juicy chicken breasts stuffed with Swiss cheese and coated in a crispy corn flakes crust, served with a creamy mustard mayonnaise sauce. Perfect for a comforting dinner that combines melty cheese and crunchy coating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: French-American
Ingredients
For the Chicken:
- 8 oz Swiss cheese, sliced or shredded
- 4 boneless skinless chicken breasts, about 2 pounds
- Salt and freshly ground black pepper, to taste
- 3 cups corn flakes cereal, crushed (or substitute breadcrumbs)
- 6 tablespoons butter, melted
For the Sauce:
- 1 cup mayonnaise
- 1-2 teaspoons yellow mustard, to taste
Instructions
- Prepare the Chicken Breasts: Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket or butterfly them without cutting all the way through. Season the chicken breasts inside and out with salt and freshly ground black pepper.
- Stuff with Cheese: Place sliced or shredded Swiss cheese inside the pocket or between the butterflied sections of each chicken breast. Secure with toothpicks if necessary to keep the cheese inside while cooking.
- Prepare the Coating: In a shallow dish, combine the crushed corn flakes. Set melted butter aside in a small bowl.
- Coat the Chicken: Dip each stuffed chicken breast into the melted butter to coat evenly. Then press into the crushed corn flakes to cover thoroughly on all sides.
- Cook the Chicken: Preheat a skillet over medium heat. Add a bit of butter or oil if needed, then cook each coated chicken breast approximately 6-7 minutes per side until the exterior is golden brown and crispy and the chicken is cooked through (internal temperature should reach 165°F/74°C).
- Make the Sauce: While the chicken is cooking, in a small bowl combine mayonnaise and yellow mustard. Mix well and adjust mustard amount to taste.
- Serve: Remove toothpicks from chicken, plate the chicken breasts, and serve with the prepared mustard mayonnaise sauce on the side.
Notes
- Ensure the chicken is cooked fully by checking that the internal temperature reaches 165°F (74°C).
- You can substitute corn flakes with panko breadcrumbs or regular breadcrumbs if preferred for the coating.
- For extra crispiness, you can bake the coated chicken in a preheated oven at 375°F (190°C) for 20-25 minutes instead of pan-frying.
- Remove toothpicks before serving to avoid any injury.
- Leftover sauce can be refrigerated for up to 3 days.
