Chicken Cordon Bleu with Dijon Cream Sauce
&
Limerence
We're away this week on vacation, so we're bringing back one of our early favorites. Chicken cordon bleu is a classic for a reason: tender chicken rolled around ham and melted Gruyère, baked until golden, and finished with a silky Dijon cream sauce. With almond rice and garlicky broccoli on the side, it feels like a proper dinner out.
Roll the chicken earlier in the day or even the night before, and dinner is halfway done before the evening begins. From there, it's just dredging, baking, and pulling the sides together while the oven does its work.
We paired it with Limerence, named for that early, head-over-heels kind of love. Gin, Aperol, and rhubarb bitters under a soft layer of foam, bright enough to cut through the richness.
Kevin & Kate
The Cocktail
Limerence
The Menu
Chicken Cordon Bleu with Dijon Cream Sauce
Cook Along with Us
YOUR WEEKLY ESSENTIALS
Everything you’ll need to make this meal — plus a few pantry staples you probably already have.
Complete Steps One through Three earlier in the day, or even the night before. The cordon bleu needs at least 30 minutes to chill, and a longer rest in the fridge helps it hold its shape when you dredge and bake.
This week we're cooking to Red Garland, the pianist behind Miles Davis's classic 1950s quintet, whose light touch feels made for a slow dinner at home.
NOTES FORM THE KITCHEN
Just a few kitchen tips to make the most of this week's ingredients and flavors.
PREP MAKES PERFECT
Slicing the chicken breasts in half horizontally gives you thinner, more even pieces to work with. Then use the smooth side of a meat mallet, or a rolling pin, to pound each one to about 1/4-inch thickness. The thinner and more even the cutlet, the easier it is to roll and the more evenly it cooks.
CHEESE SWAPS
We love the rich, nutty flavor of Gruyère for this dish. It melts beautifully and adds just the right depth. If you already have Swiss cheese on hand, that's a classic and reliable option too.
TOOTHPICK TRICK
The plastic wrap and chill time do most of the work of holding each bundle together. If one starts to loosen as you dredge it, secure it with a toothpick or two. Just count how many you use, so none get left behind at the table.
SERVE IT WHOLE OR SLICED
You can plate the cordon bleu whole, or slice it crosswise into rounds to show off the spiral of ham and cheese. Use a serrated knife so you don't crush the crust. Sliced adds a little extra presentation flair.
BREADCRUMB NOTES
Panko gives you a crispier, lighter coating, while traditional breadcrumbs make a denser, more classic crust. Either works. The melted butter in the panko mixture is what turns the coating golden in the oven, so make sure every crumb is well coated before you dredge.
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We hope you enjoy this week's menu. And as always,
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