Sheet pan suppers are fun to make… like this Open Faced Chicken Cordon Bleu over savory French toast.
I’ve had friends say “cordon blue? that’s so fancy… I can’t make that.” But ’tis not so.
Back in the day, I was a busy successful personal chef… the first gal personal chef in the Raleigh area. I actually founded a professional association to teach others across the country how to set up and manage their own personal chef businesses… even a few folks internationally. I created a simple cordon bleu recipe that was one of my top 5 most requested dishes. Everybody loved it, including those with children because it is so kid friendly.
The folks at Carolina Country asked me to create some special dishes for the food issue last December. This is one of those dishes. Different and even easier that the one I made all those families for years. I love doing sheet pan suppers. Throw something in the oven and fix the rest (unless all is on the sheet pan) while cooking. What’s not to love about that? This is a 30 minute meal everybody will love!
I’d love to get your feedback on this recipe. Give it a try and come leave me a comment below!
This recipe created for and published in Carolina Country Magazine December 2021
Food propping/styling and photography © (copyrighted) by Wendy Perry.
Carolina Country Magazine Contributing Recipes Editor
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Open Faced Chicken Cordon Bleu Over savory French toast
- Pan spray
- 12 slices Canadian Bacon
- 1½ pounds thin sliced chicken breasts
- Salt and pepper
- 1 tablespoon honey mustard
- 1 stick butter softened
- 1 cup Panko crumbs
- 8 ounces sliced Swiss cheese
- 2 packages Bearnaise sauce mix
- 2 12-ounce cans evaporated milk
- 12 slices bacon
- 3 large eggs beaten
- 1 cup half and half
- ⅔ cup grated parmesan
- 1 teaspoon garlic powder
- 1½ teaspoon salt
- Freshly ground black pepper
- ¼ cup each chopped fresh chives and parsley
- 6 small croissants cut horizontally
- Preheat oven to 350 degrees. Spray baking pan.
- To prepare the chicken, start by overlapping 2 slices of the Canadian bacon into 6 portions on sheet pan. Place chicken over bacon; season with salt and pepper.
- Mix mustard into butter and spread over chicken. Press crumbs into butter. Bake about 20 minutes till brown (prepare French toast while chicken is cooking, see step 5). Top with Swiss cheese. Bake about 5 more minutes till chicken is done and cheese melts.
- For the sauce: combine mix with milk; whisk while heating. Thin with more milk if needed.
- For the french toast: cook the bacon until crisp in a nonstick skillet. Drain and save drippings.
- Combine eggs with remaining ingredients, except for croissants. Brush same skillet with drippings (over medium high heat). Moisten each croissant half in egg mixture for about 1 minute. Cook in hot skillet about 2 minutes per side until toasty. Keep warm.
- To serve, place chicken over a croissant. Top with Bearnaise sauce and crumbled bacon. Serve immediately.