Pirates Pantry

Plundering the seven seas for grub worth preserving

Classic Chicken Cordon Bleu with Dijon Cream Sauce

main-dishbakedcomfort-foodfrench

Prep
25 min
Cook
40 min
Total
1 hour 5 min
Servings
4

For the Stuffed Chicken Rolls

Pound chicken evenly for easier rolling and even cooking

Ingredients

  • 4 whole Boneless Skinless Chicken Breasts
  • 1 to taste Salt And Ground Black Pepper
  • 4 slices Ham
  • 4 ounces Swiss Cheese Or Gruyère Cheese
  • 3 tablespoons Melted Butter
  • 1 clove Garlic, Minced
  • 1 cup Seasoned Bread Crumbs
  • ½ teaspoon Dried Thyme

Instructions

  1. Preheat oven to 350°F (177°C).
  2. Pound chicken breasts to 1/4-inch thickness. Season with salt and pepper.
  3. Top each breast with 1 slice of ham and 1 ounce of cheese.
  4. Roll chicken tightly jelly-roll style and secure with toothpicks.
  5. Mix melted butter and garlic in a small dish.
  6. In a separate bowl, combine bread crumbs and thyme.
  7. Dip each chicken roll in garlic butter, then coat in breadcrumb mixture.
  8. Place in a baking dish and bake for 35–40 minutes, until internal temperature reaches 165°F.

Prep: 20 min • Cook: 40 min • Wait: No time

For the Dijon Cream Sauce

Ginger ale can substitute for white wine for a sweeter twist

Ingredients

  • 2 tablespoons Butter
  • 2 tablespoons All-Purpose Flour
  • ¾ cup Milk
  • ¼ cup White Wine (Or Ginger Ale)
  • 2 teaspoons Dijon Mustard
  • 1 cube Chicken Bouillon Cube
  • ½ teaspoon Worcestershire Sauce
  • ¼ cup Grated Parmesan Cheese
  • 1 to taste Salt And Ground Black Pepper

Instructions

  1. Melt butter in a small saucepan over medium heat.
  2. Add flour and cook for 1 minute, stirring constantly.
  3. Gradually whisk in milk and wine, stirring until smooth.
  4. Add Dijon mustard, bouillon cube, and Worcestershire sauce.
  5. Bring to a boil while whisking, then reduce heat and simmer for 1 minute.
  6. Remove from heat and stir in Parmesan cheese.
  7. Season with salt and pepper to taste.
  8. Spoon sauce over baked chicken rolls before serving.

Prep: 5 min • Cook: 5 min • Wait: No time

Notes

A refined classic with a golden crust and creamy center—this dish is fit for a captain’s celebration or a quiet evening in the galley. The sauce adds a tangy richness that pairs beautifully with roasted vegetables or buttered noodles. Keeps well in the ship’s stores for up to 2 days.