Pistachio Gruyere Chicken Cordon Bleu with Creamy Honey Dijon Sauce
Chicken Cordon Bleu to rival any restaurant made at home! This Chicken Cordon Bleu recipe sounds and tastes fancy but is actually easy to prepare! Tender chicken breasts are stuffed with smokey ham, Gruyere or Swiss Cheese, rolled and breaded in lemon panko pistachio breading and then baked to nutty, smoky, cheesy golden perfection. If you like pistachios even just a little, you are going to go crazy for this spectacular breading! The Chicken Cordon Bleu is then smothered in creamy Honey Dijon Sauce for a bite after bite of flavor/texture heaven. I’ve included step by step photos of how to make Chicken Cordon Blue and how to prep ahead.
Honey Dijon Cream Sauce
*You can purchase pistachios pre-shelled to save time **Panko breadcrumbs are Japanese breadcrumbs can be found by the Italian bread crumbs. If you can’t find lemon pepper panko, then you can use regular Panko with a dash of lemon pepper seasoning.
Chicken Cordon Bleu Chicken is best if completely assembled right before baking (so the breading doesn’t get mushy), but you can still prep most of the recipe.
To prep ahead:
Chicken Cordon Bleu should be stored in an airtight container in the refrigerator. When properly stored, it is good for 3 to 5 days. When storing, don’t stack your chicken for best results as this will make it more soggy. Instead, place a piece of parchment paper in between the layers. Reheated chicken will still be flavorful but not as crunchy as freshly baked.
You you can freeze the Chicken Cordon Bleu before or after baking: