This is a sponsored post written by me on behalf of Sprouts Farmers Market. All opinions are 100% mine.
Bastille Day commemorates the Storming of the Bastille on July 14, 1789 – a turning point of the French Revolution. What better reason to try your hand at French cuisine? The French term “cordon bleu” translates to “blue ribbon.” The term was used when referring to a special order of French knights and was then applied to the highest order of food and cooking. My mom makes her Chicken Cordon Bleu using canned cream of chicken soup and stuffing for the topping. Her recipe inspired me to create my own version, with a few twists. Making a homemade sauce adds a few extra steps, but I promise this dish still comes together easily and is packed with flavor!
My mom seemed to always make Chicken Cordon Bleu when we would have company over for dinner. I can see why: you can easily adjust the amount you make if you need to feed a crowd.
I remember my mom always making rice as a side dish to go along with Chicken Cordon Bleu. (Rice is a great vehicle to mop up the extra cream sauce by the way!) Isn’t it amazing how food can bring back good memories? It just so happens that my mom celebrated a birthday recently so I was happy to recreate this dish (using my real food philosophy) to honor her. She really did spend a lot of time and effort to cook for us. If it wasn’t for her I am not sure I would be the cook that I am today. Thank you, Mom!
- 2 packages Sprouts Organic Chicken Breast (about 6 pieces)
- 8 ounces Black Forest Ham
- 8 ounces Swiss or Provolone cheese
- 3 Tablespoons butter
- 3 Tablespoons tapioca flour (any flour you like will do)
- 1 cup chicken stock (I use homemade)
- 1 cup full-fat coconut milk
- ¼ cup dry white wine
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ cup almond flour (any breadcrumb you like will do)
- 1 Tablespoon butter
- 1 teaspoon Herbes de Provence
- Preheat the oven to 350 degrees F.
- In an 8 ½ x 11 pan, add the chicken in one layer.
- Top each piece of chicken with 1-2 pieces of ham to cover the chicken.
- Top the ham with the slices of cheese.
- In a small saucepan over medium low heat, melt 3 Tbsp butter.
- Whisk in the flour and cook for one minute.
- Add in the chicken stock and coconut milk while whisking to mix in the flour and to thicken the sauce.
- Once sauce has thickened add in the wine and seasonings (salt, garlic powder, onion powder, and black pepper).
- The sauce will be fairly thick but will thin out once cooked with the chicken.
- Pour the sauce over the chicken to cover entirely.
- Mix the almond flour with butter and Herbes de Provence and sprinkle over the chicken.
- Bake in the oven until sauce is bubbly and the chicken is cooked through, about 35-45 minutes.
- Serve immediately.