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–+ servings

Chicken Cordon Bleu with Dijon Mustard Sauce

Tom Jeanette
This version of the dish is modified to cook using the Ninja Foodi. 
Print Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 4 servings

Ingredients
  

Main

  • 4 Boneless Skinless Chicken Breast Cutlets You can also slice regular breasts horizontally to produce a cutlet. Be careful!
  • 2 cups Baby Spinach optional
  • 4 slices Deli Ham
  • 4 slices Baby Swiss Cheese
  • 1/4 cup All Purpose Flour
  • 1/2 cup Whole Milk
  • 2 Eggs beaten
  • 1 cup Panko Bread Crumbs
  • 1/4 cup Parmesan Cheese grated
  • 2 Tbsp Butter melted
  • 8 Toothpicks

Sauce

  • 3 Tbsp Butter melted
  • 2 Tbsp Flour
  • 1/2 cup Milk
  • 2 Tbsp Dijon Mustard
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • Water

Instructions
 

Prepare the Meat

  • Cover each chicken breast with plastic wrap and pound with a meat hammer until each piece is about 1/4-inch thick. 
  • If desired, cover each piece of chicken with one layer of baby spinach leaves (stems removed.)
  • Add one slice of ham and Swiss cheese to each piece of chicken.
  • Roll up each piece of chicken and secure with two toothpicks.
  • Coat each piece of chicken with milk, then roll in flour to coat all sides lightly.
  • Roll each piece of chicken in beaten egg and then in a mixture of Panko breadcrumbs, Parmesan cheese and melted butter.

Cook in the Ninja Foodi

  • Preheat the Foodi with only the ceramic pot inside, setting the front panel to Bake/Roast, Time to 5 minutes, and Temperature to 375. Close the Aircrisp lid and press Start.
  • After the timer expires, open the lid, insert the crisper basket (with the plastic diffuser attached to the bottom.)
  • Remove the toothpicks from each roll and carefully place the chicken in the crisper basket with the "seam" side of each piece down.
  • Set the front panel controls to Aircrisp, 400 degrees, and 12 minutes.  Close the Aircrisp lid and press Start.
  • After 7 minutes, open the lid and flip the chicken over.  Close the lid (cooking restarts automatically.)
  • When the timer expires, check the internal temperature of each piece of chicken.  Add more time if the temperature is below 165.

Prepare Sauce

  • In a sauce pan, melt the butter using medium heat. Slowly add flour, stirring to break up any clumps.
  • Continuing to use medium heat, add the milk and dijon mustard, stirring quickly as the mixture will thicken quickly.  Add water slowly while stirring if needed to create a creamy texture. Add salt and pepper to taste.

Serve

  • Serve each piece of chicken with a generous covering of sauce.
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