Cherchies Blog

Champagne Chicken Cordon Bleu Recipe

entrees, lunch, leftoversSheri SpalloneComment
Champagne Chicken Cordon Bleu Recipe

Champagne Chicken Cordon Bleu Recipe

Cook Time:  About 30 minutes  

Difficulty:  Easy

Are you looking for a new chicken recipe that will dazzle your family and guests?  Consider our Champagne Chicken Cordon Bleu, a classic chicken dish, consisting of chicken, ham, and swiss cheese, but Cherchies® style, with champagne mustard of course!  

Cordon Bleu is fancy for "Blue Ribbon" or award-winning-(, so it is only fitting to use our award-winning Champagne Mustard in this tasty recipe.  It is the pièce de résistance of this dish, hands down.

This deliciously rich recipe is family-approved, yet perfect enough for guests, or for a romantic dinner for two!  Serve our Champagne Chicken Cordon Bleu with our Cranberry Orange Salad, for a complete meal.  Bon Appetit!


Sauce Ingredients

  • 2 Tablespoons (Tbsp) butter

  • 2 Tablespoons (Tbsp) flour

  • 1 Tablespoons (Tbsp) Cherchies® Champagne Mustard

  • 1/4 cup white wine (or could substitute chicken broth)

  • 1 cup milk (preferably warmed)

  • 3 Tablespoons (Tbsp) grated parmesan cheese

  • Salt and pepper


Preheat oven to 350 degrees.  Place Rice Krispies cereal in a resealable plastic bag. Gently roll over bag with a rolling pin, crushing the cereal.  Set aside.  

Slice chicken breasts in half lengthwise, but not completely through chicken.  This will create a pocket to stuff the chicken.  Sprinkle both sides of chicken with Cherchies® Garlic Seasoning and pepper and place on a baking pan or jelly roll pan.

Brush the opened chicken breasts with Cherchies® Champagne Mustard, and place ham slices (here we used ham from the deli, but leftover holiday ham is also perfect) and swiss cheese over the chicken breasts.

Fold chicken breasts in half and cut chicken bundles in half horizontally (if have large chicken breasts).  

Spread mayonnaise over chicken breast pockets, then sprinkle Cherchies® Select Grilling Rub and Seasoning over the chicken.  Generously coat the chicken breast pockets with crushed cereal mixture.

Spray coated chicken breasts with cooking spray and bake in the oven until the chicken is cooked completely, the crust is golden brown, and the cheese is melty (about 30 minutes).

While chicken is cooking, prepare the sauce.  In a medium skillet, turn the stove on low and melt the butter.  Combine melted butter with the flour, whisking constantly and cook (otherwise known as a roux) for a couple minutes to remove the raw flour taste. Add Champagne Mustard (or Cherchies® Hot Banana Pepper Mustard) and white wine, and stir until smooth.   Mixture should be thick. 

Slowly whisk warmed milk into roux, add parmesan cheese and continue to cook for a few minutes on low .  Season with salt and pepper to taste.  Turn off stove and remove pan from burner.  

To serve, arrange chicken on plates and top with the cheese sauce.  Serve with crusty bread and our Cranberry Spinach Salad for a complete meal.  Enjoy!