Preparation Steps

• Gather all the tools and ingredients for this recipe.
• Beat the eggs.
• Chop fresh rosemary.
• Mince garlic.

Cooking Instructions

To Make the Chicken Cordon Bleu

• First, preheat the oven to 350°F (180°C). You'll also need a baking sheet lined in foil. Get two shallow bowls for the egg wash and coating station and a pair of tongs.
• Break down the cornflakes either in a food processor or with an immersion blender. I process in 2 batches, taking the first batch very fine, leaving the second batch more granular. Add the processed flakes to a bowl along with the other dry ingredients. Mix well and set aside. Make sure your eggs are mixed well in the second bowl.
• Stuff the butterflied chicken with the ham and cheese. Make sure that it is not overly stuffed; otherwise, the stuffing will get everywhere.
• Using tongs, grab the stuffed chicken breast on the cut side. Dunk the chicken into the egg wash and then the cornflake breadcrumb mixture. Dip again in the egg wash and a second time into the cornflake bread crumbs. Set onto the baking sheet and repeat with the remaining tender chicken breasts.
• Bake the coated chicken bundles in the preheated oven for 30 minutes or until cooked through.

For the Cordon Bleu Sauce

• Add the butter to a saucepan over medium-high heat. When it starts to bubble, add the minced garlic and rosemary. Cook, stirring frequently, until the garlic is lightly browned.
• Add the cream and Dijon mustard. Stir constantly until thickened. Add the balsamic vinegar. Taste and adjust the salt and pepper. If you need to thin or reheat the chicken cordon bleu sauce, add the water. Stir well, taste, and serve on top of the chicken.