Asparagus Stuffed Chicken Cordon Bleu
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!
Servings 4 servings
Calories 456kcal
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!
Notes
Storing Instructions
Chicken is best if served immediately after assembly.
Nutrition
Serving: 1 chicken breast | Calories: 456kcal | Carbohydrates: 21.4g | Protein: 34g | Fat: 25.3g | Saturated Fat: 14.8g | Cholesterol: 137mg | Potassium: 274mg | Fiber: 1.4g | Sugar: 2.7g | Calcium: 318mg | Iron: 2mg