Chicken Cordon Bleu Open Face

Chicken Cordon Bleu Open Face

This recipe is a crowd pleaser! It’s savory and worth the extra time. You can make this dairy free by eliminating the swiss cheese and using a vegan white sauce. Enjoy


5 chicken breasts

6 eggs

3/4 cup bread crumbs

salt and pepper to taste

10 pieces of deli ham

10 slices of swiss cheese

Bechamel sauce (use your favorite recipe or I have put the recipe for a dairy free option below)


  1. Slice chicken breasts through the top to create a pocket inside the chicken
  2. in a mixing bowl beat eggs. Add salt and pepper to taste, beat together
  3. put the chicken in the bowl of eggs, cover and refrigerate for 30 minutes. Make sure the chicken breasts are coated in egg.
  4. pre heat oven to 400 degrees F
  5. put breadcrumbs in shallow bowl. Take chicken breasts out of the egg mixture one at a time and fully coat in bread crumbs.
  6. place chicken on parchment covered baking sheet
  7. layer ham and cheese slices on top of each other, ham – cheese – ham – cheese
  8. roll ham and cheese together to make a ham and cheese roll to place inside the pocket of chicken
  9. pour bechamel sauce on top of the ham rolls and into the pocket of chicken.
  10. bake chicken for 22-25 minutes or until cooked thoroughly


Dairy Free Bechamel



2 Cups Almond Milk

3 Table spoons of olive oil

2 Tablespoons of all purpose flour

  1. Heat up oil
  2. add flour and whisk together quickly
  3. let the oil and flour cook for 2 minutes. DO NOT LET IT BURN, stir almost constantly
  4. add almond milk, stir until the milk and roux are combined
  5. add salt and pepper to taste
  6. bring to a boil, stirring often
  7. let it thicken to desired consistency



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