Let’s face it, chicken breast is bland. Even if perfectly baked. Chicken cordon bleu is a classic recipe that improves the taste of chicken breast by filling it with ham and cheese, then dredging it in breadcrumbs and frying in butter.
The classic chicken cordon bleu is excellent, but a bit too involved for a lazy cook like myself. So I decided to simplify things by baking the chicken breasts as I normally do, then topping them with Dijon mustard, ham and cheese, and returning to the hot oven for just a few seconds, until the cheese melts. We loved the result! Easy enough to make on a weeknight, adult-and-kid-friendly, and very tasty.
- 4 large (8 oz each) boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 tablespoon Dijon mustard
- 4 thin slices ham
- 4 thin slices swiss cheese
- Preheat oven to 450 degrees F. Line a baking dish with foil.
- Brush both sides of each chicken breast with olive oil, and sprinkle with kosher salt, black pepper, garlic powder and dried thyme.
- Bake, uncovered, for 10-12 minutes on each side, until an instant-read thermometer inserted into the thickest part reads 165 degrees F.
- Spread the top of each chicken breast with Dijon mustard; top with a slice of ham (fold in two if necessary) and a slice of cheese.
- Return to the hot oven for just a few seconds, until the cheese melts. Remove to a plate, allow to rest 2 minutes, then serve.