Sealand's Chicken Cordon Bleu is a classic dish that has been elevated to new heights with the addition of a rich and flavourful creamy mustard sauce. The tender, juicy chicken breasts are stuffed with savoury ham and melted Swiss cheese, creating a delightful contrast of textures and flavours.
To complement the Chicken Cordon Bleu, the recipe includes a side of air-fried asparagus, providing a crisp, fresh counterpoint to the indulgent main dish.
Whether you're looking to impress your guests or treat yourself to a gourmet-level meal at home, this Chicken Cordon Bleu with Creamy Mustard Sauce is sure to delight your taste buds and leave you craving more.
A gourmet-quality dish that delivers a harmonious balance of classic flavours and textures, making it a guaranteed crowd-pleasing meal for any special occasion.
Unwrap the Sealand Chicken Cordon Bleu and place on a baking sheet while frozen. No need to defrost in advance.
Optional—drizzle a light amount of olive oil (or avocado oil) over the chicken and season with salt and pepper.
Place the sheet in the oven to bake for 35-40 minutes until the chicken turns golden brown. A meat thermometer should register 165-170 degrees when inserted into the chicken meat.
While the chicken is cooking, make the sauce and asparagus.
For the sauce, use a medium saucepan over medium heat and add in the butter, rosemary and garlic.
Sauté the garlic for 2 minutes until fragrant and opaque, but not golden in colour.
Add in the stock and bring the mixture to a boil. Simmer the stock for 5 minutes until it has reduced slightly and then add in the mustard. Mix it in.
Add in the cream, and bring to a boil. Simmer the sauce for 2-3 minutes until it has thickened.
Season the sauce with salt and pepper to taste. Fish out the rosemary stalk and finish the sauce with the parsley. Turn off the heat.
For the air fryer asparagus, season the trimmed asparagus with salt and pepper to taste. Spray or coat in a thin layer of oil and Air fry at 400 degrees F for 7-8 minutes.
To serve the chicken cordon bleu, add a quarter cup of the mustard sauce at the bottom of the plate and layer the chicken right over the sauce. Place some asparagus alongside the chicken over the sauce as well.
Sprinkle grated parmesan cheese over the asparagus, and drizzle some extra mustard sauce over the chicken.
