| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- 8 boneless skinless chicken breasts
- 1/2 cup honey Dijon mustard
- 2 cups panko breadcrumbs
- 6 tablespoons salted butter, melted
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 12 slices Swiss cheese, cut into quarters
- 24 rounds Canadian bacon (about 1 pound), cut into half-moons
Instructions
- Preheat the oven to 425 degrees F.
- At a slight angle, cut 6 slits into each of the chicken breasts, making sure not to cut all the way through. You should leave roughly 1/4 inch unsliced. Brush the top of each chicken breast with 1 tablespoon of the mustard.
- Mix together the breadcrumbs, butter, salt and pepper in a bowl. Sprinkle the breadcrumb mixture evenly over the chicken, using your hands to press the mixture into the mustard. Place a quarter piece of cheese and a half-moon piece of Canadian bacon into each of the slits in each chicken breast. Transfer the stuffed chicken breasts to a baking sheet.
- Bake until the chicken is cooked through and the breadcrumbs are golden, 20 to 22 minutes. Serve warm with your favorite sides.
- Freezing instructions: Once the uncooked chicken breasts are assembled, place 4 onto a wax paper-lined baking sheet; repeat with the remaining chicken breasts on a separate lined baking sheet. Transfer the baking sheets to the freezer until the chicken breasts are frozen through, at least 3 hours. Transfer the chicken breasts to 2 wax paper-lined foil pans. Label, date and freeze until ready to eat.
- When ready to eat, preheat the oven to 425 degrees F. Bake the chicken breasts from frozen until the chicken is cooked through and the breadcrumbs are golden, about 40 minutes. Serve as directed above.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 688 |
| Total Fat | 30 g |
| Saturated Fat | 15 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 86 g |
| Cholesterol | 287 mg |
| Sodium | 959 mg |
Reviews
Made this a few times! Family loves it!!! It’s a weekly for us now!!!
I made this tonight for dinner. I cut the recipe in half because it’s only me and my husband. My husband took a bite and said, Oh my God this is delicious. This a keeper. I was hesitant about making this because I’m not a fan of chicken cordon bleu. I tried this because of the canadian bacon, I love Bacon. I really like this recipe, it is a keeper.
Yes!!! This is delicious and easy. OMG, the cheese stayed in the chicken. Can’t in rolled version. I made a honey mustard sauce to drizzle.
Never left a review before, but I had to for this one! Followed directions exactly and turned out great. Next batch I froze and it was just as good. This will be my go to recipe for new mothers or people recovering from illness. So easy to cook straight from frozen.
I have made the traditional rolled Cordon Bleu for many years. My family loves it and I hate all that work after a ten hour day. This was fantastic! I should not have bothered to make side dishes as everyone ate two each. So at my house this serves four. I will definitely be checking out more of Ree Drummond’s recipes!!!
Love this recipe- so easy and tasty. Always enjoy a recipe that freezes well!
I marinated my chicken in Italian dressing and used provolone it was Great
Love this recipe. Added an extra ingredient by cutting 3/4 through the middle and stuffing an additional cheese Marsc.
Make it low carb by using crushed pork rinds instead of panko & Dijon mustard instead of honey mustard – it’s delicious!
This is a great recipe! It is company worthy but so easy. It is in a regular rotation at my house! Ree’s recipes are the best:)