Stuffed with a mix of tender asparagus spears, sliced ham, gooey swiss and rolled in crispy panko breadcrumbs and topped with a creamy white wine mustard sauce, this asparagus stuffed chicken cordon bleu wows at any occasion!
One seriously indulgent dinner heading your way today! A good chicken cordon bleu never goes out of style and this spring-stuffed version is dressed to impress.
With Easter right around the corner, it’s time to start planning your menu and this chicken cordon bleu not only makes an impressive meat main course, but it can also help you clean up ham leftovers in the days afterwards if you’re planning on roasting a ham this year.
The components for this chicken come together fairly quickly and there’s no need to fuss around with searing either! The chicken gets baked on one sheet pan and while it bakes you’ll have plenty of time to whip up a quick white wine cream sauce.
Better than any frozen cordon bleu, you can be sure of that!
This Chicken Cordon Bleu features…
- Tender asparagus spears, sliced ham, and gooey swiss stuffed inside juicy chicken breasts
- A crispy panko breadcrumb coating
- A flavorful white wine Dijon mustard cream sauce
Making the Chicken Cordon Bleu
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Boneless skinless chicken breasts
- Dijon mustard
- Honey ham
- Swiss cheese
- Asparagus
- Panko breadcrumbs
- Egg
- 2% or skim milk
- All-purpose flour
- Garlic powder
- Onion powder
- Unsalted butter
- Shallot
- Garlic
- White wine
- Heavy whipping cream
- Parsley
Choosing Your Chicken
You will need about 4 medium boneless skinless chicken breasts for this recipe which should come out to around 2 lbs.
Pat the chicken breasts dry with paper towels and use a sharp knife to carefully cut a pocket about 2/3 of the way through each breast.
Tips for Perfect Chicken Cordon Bleu
- Secure chicken with toothpicks – this will keep the ham, asparagus, and swiss from falling out while you’re breading the chicken.
- Toast panko breadcrumbs – toss the panko around in a nonstick skillet over medium heat until golden brown. This gives the panko a lovely crispy texture.
- Use standard breading procedure – this means coating the tenders in flour, beaten egg, and then rolling in the breadcrumbs. This method will help your breading stick to the chicken.
- Temp chicken with kitchen thermometer – insert the probe in the thickest part of the chicken breast. The chicken is done when it registers 165F.
- Reduce wine for sauce – allow the wine to simmer until reduced in half. This will concentrate the wine a bit and make for a flavorful cream sauce.
Recipe Variations
Try these ideas for a different twist on this chicken.
- Skip the ham – while sliced ham is traditional in chicken cordon bleu, you can easily skip it.
- Use a different cheese – try provolone, mozzarella, or gouda.
- Try another fresh herb – fresh basil, dill, or tarragon would be great in place of the parsley.
Serving Suggestions
This chicken cordon bleu goes well with a variety of dishes! Try serving it alongside a big green salad with garlic bread, roast potatoes, mashed potatoes, buttered noodles, or steamed rice.
This chicken is quickly going to become a dinner favorite in your house! The crispy panko coating, that irresistible ham, cheese, and asparagus filling, and oh lordy, the cream sauce on top…it’s just a dinner masterpiece.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More stuffed chicken favorites to make next!
Asparagus Stuffed Chicken Cordon Bleu
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Ingredients
Stuffed Chicken Cordon Bleu
- 4 medium boneless skinless chicken breasts (about 2 lbs)
- 4 teaspoons Dijon mustard
- 8 slices honey ham
- 4 slices Swiss or provolone cheese
- 12 spears asparagus, ends trimmed
- 1-1/2 cups panko breadcrumbs
- 1 large egg
- 1/4 cup 2% or skim milk
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
White Wine Dijon Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons minced shallot
- 1 medium clove garlic, minced
- 1/2 cup dry white wine
- 1 tablespoon Dijon mustard
- 1/3 cup heavy whipping cream
- Salt and pepper to taste
- Minced fresh parsley for topping
Instructions
Stuffed Chicken Cordon Bleu
- Preheat oven to 400F and lightly grease a large sheet pan. Pat chicken breasts dry and cut a slit in each about 2/3 through. Set aside for a moment.
- Spread the cut interior of each chicken breast with 1 teaspoon mustard. Stuff each breast with 2 slices ham, 1 slice cheese, and 3 spears asparagus. Secure with toothpicks.
- Place panko in a large nonstick pan and set over medium heat. Toss panko around occasionally 3-5 minutes until a light golden brown.
- In a shallow bowl, whisk egg and milk together until smooth. Place flour in a separate shallow bowl and season with salt and pepper. Place toasted panko in a third shallow bowl and mix in garlic powder, onion powder, and salt and pepper to taste.
- Gently dredge stuffed chicken breasts in flour, shaking off excess. Dip chicken breasts in egg, then roll in panko mixture until fully coated. Space chicken breasts apart on prepared sheet pan.
- Bake chicken cordon bleu at 400F 20-25 minutes until chicken registers 165F on a kitchen thermometer inserted in center of breast. Set chicken aside for a moment.
White Wine Dijon Sauce
- Melt butter in a medium skillet over medium-high heat. Add shallot and saute 2-3 minutes until golden brown. Add garlic and cook 1 additional minute until fragrant.
- Deglaze pan with white wine, using a wooden spoon to scrape up any browned bits. Bring white wine to a simmer, then reduce heat to medium and allow to reduce by about half.
- Stir mustard and heavy cream into white wine mixture and cook an additional 1-2 minutes until sauce is heated through and slightly thickened. Season sauce with salt and pepper to taste.
- Arrange chicken cordon bleu on a serving plate and spoon white wine Dijon sauce over top. Garnish chicken with fresh parsley and serve immediately. Enjoy!
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