I love a great chicken cordon blue. The crunchy breading with the tangy gruyere running out of the middle, and that salty bite of ham. However I don’t like making it as trying to stuff chicken breasts is not fun, no matter how many ways I’ve tried it. This recipe eliminates that step, and gives you all the great flavors without the pain of stuffing the chicken. Instead it layers all the ingredients, open faced style, making this a quick dish to pull together and just as tasty.
TIPS: You can pile on as much gruyere cheese as you like, the more the better! I make this often when on a low-carb diet, by eliminating the step of adding breadcrumbs and just adding more cheese.
Open Faced Chicken Cordon Blue
Ingredients
- 4 six oz boneless skinless chicken breasts pounded to 1/2 – 3/4 inch even thickness
- kosher salt and pepper
- 6 Tbsp mayonnaise or greek yogurt
- 1 1/2 Tbsp dijon mustard
- 4-6 thin slices deli ham (real tavern or black forest ham) or leftover baked ham
- 1 C shredded gruyere cheese
- 1 C panko or fresh breadcrumbs
- 1 Tbsp melted butter
Instructions
- Line a baking sheet with parchment (or a 9×13 baking dish). Preheat oven to 400 degrees.
- Lay chicken breasts evenly spaced in baking dish. Sprinkle each with salt and pepper.
- In a small bowl mix together the mayonnaise or yogurt and mustard. Brush the mixture thickly on top of the chicken breasts. Top each breast with sliced ham to cover the entire breast. (I pile it on roughly so it has some height, rather than lay it smoothly on top). Spread gruyere cheese over the top, dividing among all four chicken breasts.
- Melt butter in a small dish and mix together with breadcrumbs to moisten them. Sprinkle a bit of breadcrumbs on top of the cheese on each chicken breast. (For Keto or No-Carb, omit this breadcrumb step).
- Bake uncovered for 20-25 minutes, until the chicken is cooked to 165 degrees. Be careful not to overcook or chicken can be dry.
- Enjoy!