While scheduling a cooking date amidst calendar frustration, we finally chose a day. And then, we chose a meal! Chicken Cordon Bleu – for our men. Easy, delicious, comforting, and kind of exquisite as it rolls off the tongue.

The French term cordon bleu is translated as “blue ribbon”. According to Larousse Gastronomique cordon bleu “was originally a wide blue ribbon worn by members of the highest order of knighthood, L’Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578.

This recipe definitely won THE BLUE RIBBON.
Sherry, Dijon, a touch of oregano, and nutmeg make the cake – I mean the béchamel sauce!

Baked Dijon Chicken Cordon Bleu

4 Tbs. salted butter
2 Tbs. all purpose flour
2 Tbs. sherry
1 tsp. oregano salt
1/4 tsp. ground nutmeg
2 cups whole milk
1 Tbs. Dijon mustard

4 large boneless, skinless chicken breasts
6 oz. Swiss cheese, cut into 8 long chunks
8 slices ham
4 eggs, whisked
2 Tbs. milk
2 cups bread crumbs
sea salt and pepper

Preheat the oven to 350 degrees.
Pound flat the chicken breasts. Line each breast with 2 slices of ham and then layer two chunks of cheese. Roll up.
Whisk together the 4 eggs and milk and dip each roll to coat.
Then coat each roll in breadcrumbs.
Season with salt and pepper.
Bake for about 55 minutes, until the chicken is done.

Meanwhile, melt the butter over medium heat. Add the flour and whisk constantly, careful not to burn. Add the sherry, oregano salt, and nutmeg, continually stirring. Whisk in the milk and continue to whisk until nice and smooth. Reduce the heat to a simmer. Whisk in the mustard.

Once the chicken is cooked, remove from the oven and cover in the Dijon béchamel sauce.

Slice and serve.