Simple Cordon Bleu


From our Kitchen to yours.

A simple, yet delicious favourite from our Head Chef.



  • Flour -1/4 cup
  • Panko breadcrumbs – 1/4 cup
  • Oil spray


  • 2 small chicken breasts, around 180-210g each
  • Salt and pepper – to taste
  • 1 tsp garlic powder – 10g (optional)
  • 4 slices cheddar cheese (can use blue cheese or swiss cheese too)
  • 4 to 6 slices of ham, about 75g
  • 2 sprigs of fresh thyme
  • 1 tbsp Dijon mustard
  • Baby spinach leaves 10g


  • 1 1/2 tbsp butter
  • 1 1/2 tbsp flour
  • 1 1/4 cups milk
  • 2 tbsp Dijon mustard
  • 3 tbsp parmesan cheese, finely grated


  1. Preheat oven to 200C/390F (standard) or 180C/350F (fan).
  2. Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away to cool down.


  1. Cut a pocket into each chicken breast, sprinkle salt, pepper and garlic powder(optional).
  2. Fold the cheese in half and place 2 pieces inside ham slices and then in each breast pocket with some baby spinach leaves and a sprig of thyme. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.
  3. Spread Dijon mustard onto the top and sides of the chicken (not underside).
  4. Mix the flour and the toasted bread crumbs, Sprinkle crumb-mix over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.
  5. Heat Oil in a pan (Non-Stick) place the crumbed side face down in the pan first to sear both the sides, then place in a baking tray lined with baking paper, crumbed side on the top.
  6. Bake for 20 to 25 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.


  1. Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute.
  2. Add half the milk and whisk until the flour mixture is blended in.
  3. Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
  4. Remove from heat, add salt and pepper to taste. Serve with chicken.