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Chicken Tender Cordon Bleu

Course Main Course
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Author Laura Doerr


For the Dijon Parmesan Sauce

  • 1 1/2 tbsp butter
  • 1 clove garlic minced or grated
  • 1 1/2 tbsp all-purpose flour
  • 1 cup milk
  • 1/8 cup Dijon mustard
  • 1/2 cup fresh grated Parmesan cheese
  • salt and pepper to taste

For the Chicken

  • 1 lb boneless skinless chicken tenders
  • 1 tbsp olive oil
  • salt and pepper
  • 4-5 slices deli style ham
  • 1/2 cup Swiss cheese shredded


For the sauce

  1. In a small-medium sauce pan, melt the butter and garlic over low heat. Once butter is melted whisk in the flour until combined. Whisk in the milk, making sure there are no lumps. Bring to a boil while whisking, sauce will begin to thicken. Reduce heat to low and whisk in Dijon, Parmesan, salt and pepper. Keep on extra low, or cover and remove from heat until ready to serve. Whisk every-so-often.

For the chicken

  1. Heat olive oil in a large skillet over med-high heat. Add in chicken tenders and season with salt and pepper. Reduce heat to medium. Cook for about 4-5 minutes, flip and cook on the other side for another 4-5 minutes. Remove from heat.

  2. Slice each ham slice in half (depending on how big your slices are). Lay out the ham slices on a cutting board or clean work station. (however many chicken tenders you have, that's how many half slices of ham you need)

  3. Sprinkle about a pinch-full of shredded Swiss onto each ham slice. Place a chicken tender on top of each ham and cheese. Roll up and place back into the same skillet, ham seam side down. Cook on medium for 2-3 minutes. Turn each piece and cook another 2 minutes, or until ham is browned and cheese is melted.

  4. Place chicken onto a serving platter or divide evenly among plates. Drizzle Dijon Parmesan sauce over the top. Serve with veggies like asparagus (sauce is delicious on that too!)

Recipe Notes

You could also use frozen, breaded chicken tenders in this recipe if you love the crispy breaded vibe of the traditional Chicken Cordon Bleu. Just bake them as directed before you wrap in the ham and cheese.

The Dijon Parmesan sauce is DELICIOUS! It's going to be my new go-to sauce for chicken. I've make it with skim dairy milk and I've made it with unsweetened almond milk. Both ways turn out delicious, and honestly taste the same.