Try your hand at creating a delicious French-inspired meal of Chicken Cordon Bleu. This classic dish is one of our favorites and is made by slicing and stuffing tender chicken with creamy cheeses, including cream cheese, mozzarella cheese and Parmesan cheese, accompanied by Canadian bacon or ham and finished with subtle mustard sauce. 

This recipe makes for the perfect family dinner and is even great the next day!

Nutrition Per Serving (serves 4: includes stuffed chicken, 2 oz. of sauce, ½ cup cooked rice, 1 cup broccoli)
Calories: 380
Protein: 36g
NET Carbohydrates: 21g

Ingredients 

Chicken Cordon Bleu 
4 Chicken boneless, skinless chicken breasts (5 oz. each)
3 tablespoons Canadian bacon or ham, finely diced
3 ounces Cream cheese, reduced fat, softened
¼ cup Mozzarella cheese, reduced fat, shredded
1 tablespoon Parmesan cheese, grated

Mustard Caraway Sauce
1 cup Chicken stock, low sodium
1 teaspoon Olive oil
¼ cup Milk, reduced fat
3 tablespoons Dijon mustard
3 cloves Garlic, minced
¼ teaspoon Caraway seeds
¼ teaspoon Turmeric

Rice Blend
1 cup mixed grain blend (such as Lundberg Wild Blend)

Serving Suggestion: Serve with steamed broccoli seasoned with olive oil, sea salt and coarse black pepper.

Directions

Chicken Cordon Bleu 
1. Preheat oven to 350F.
2. Combine cream cheese, Mozzarella and Parmesan in a small bowl and mix until all ingredients are combined. 
3. Fold in Canadian bacon or ham.
4. Divide into 4 portions and place in the refrigerator to chill for about 5 minutes.
5. In the meantime, butterfly each chicken breast forming a pocket, being careful not to cut all the way through the chicken. 
6. Stuff one portion of the stuffing into each breast and press down slightly to evenly distribute the filling throughout. 
7. Secure the center of the opening with a toothpick and place on a baking sheet.
8. Bake for 20-25 minutes, until chicken is cooked through the center.
9. When finished cooking, allow to settle for a few minutes before removing the toothpicks.

Mustard Caraway Sauce
1. Heat olive oil in a medium sauce pot over medium heat. 
2. Add garlic and allow to cook 1 minute
3. Add chicken stock, milk and Dijon mustard. Whisk to combine.
4. Add caraway seeds and turmeric
5. Bring to a boil and reduce heat to a low simmer.
6. Allow sauce to reduce by 1/3 to thicken.

Rice Blend
1. Prepare per package instructions.

Serve with steamed broccoli seasoned with olive oil, sea salt and coarse black pepper and enjoy!