Pistachio Crusted Chicken Cordon Bleu

Pistachio crusted chicken

Chicken Cordon Bleu is one of the first “fancy” things I remember eating as a child.  It usually comes with a thick creamy sauce but frankly, when you have chicken with melted cheese on the inside and coated with pistachios on the outside, I don’t think the sauce is necessary!  This is quick to put together but still special.  Everyone agreed, even both boys so I know it was a score.  You could make lots of changes on this one;  Swap out gruyere for swiss or cheddar, omit the ham, do goat cheese & spinach, the possibilities are endless :)

Pistachio Crusted Chicken Cordon Bleu
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ⅔ Cup pistachios (shelled)
  • 1 Cup Panko
  • 2 Boneless chicken breasts, sliced vertically and pounded thin
  • 4 Slices black forest ham
  • 1 Cup shredded gruyere
  • 2 Tbsp olive oil
  • 2 Tbsp honey
  • 1 Tbsp dijon
  • 1 Tbsp cider vinegar
  1. Heat oven to 350.
  2. In a food processor, add the pistachios. Process as a rough chop, then add the panko and process again. Season with salt and pepper. Pour pistachio mixture onto a plate.
  3. Lay out the chicken and place a slice of ham on each.
  4. Sprinkle ¼ cup of the cheese on top of the ham.
  5. Fold the chicken over like a book and secure with toothpicks.
  6. Mix the oil, honey, dijon and vinegar in a small bowl until combined. Season with salt and pepper.
  7. Season chicken with salt and pepper and then brush chicken all over with the honey dijon mixture (one at a time). When chicken has been coated with the honey mixture, put the chicken in the pistachio mixture and coat all sides of chicken.
  8. Put chicken on a wire rack on top of a cookie sheet. Repeat with the rest of the chicken.
  9. Cook chicken in the oven for 30-40 minutes until cooked thru. Check the chicken at 30 minutes and put foil on top if it is getting too brown.