Have y’all ever had Chicken Cordon Bleu? Especially the kind that you bought frozen in little bricks that end up turning into something insanely delicious once cooked? No? Just me? Well if you don’t know what chicken cordon bleu is, its a breaded chicken breast that is stuffed typically with ham and Swiss cheese. It may sound a little odd, but trust me when I tell you it’s DELICIOUS and so easy to veganize!
I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The product I used in this recipe is their mozzarella shreds! It’s so dang good and really sends this recipe over the top!
Chicken Cordon Bleu
- 8 Gardein chicken scallopini thawed
- 1 pack Yves ham or salami slices
- 1 cup Follow Your Heart Mozzarella Shreds
- ½ cup Dijon mustard
- 1 ½ cups panko breadcrumbs
- 2 tbsp melted vegan butter
- 1 tsp garlic powder
- 1 tsp salt
- 1 tbsp dried parsley
Take 2 of your thawed pieces of chicken and press them together and flatten them out to make a larger / thinner piece of chicken. Do this with all 8 pieces so you have 4 large pieces of chicken total.
Take 2 of your pieces of chicken and place them on a parchment lined baking tray. Add half your ham slices to the center, then add half of your mozzarella to each piece, and top with the remaining ham to incase the cheese.
Place your other 2 pieces of chicken over top and press the edges with your fingers to seal well.
Brush the top of each piece of chicken with Dijon mustard. In a bowl, mix your breadcrumbs, melted vegan butter, garlic powder, salt, and dried parsley together. Pack the breadcrumbs onto the Dijon mustard, and carefully shake off the excess.
Place in a preheated 425F oven and cook until the breadcrumbs are golden brown, about 10-15 minutes.
Serve with a simple arugula salad and lemon wedges if desired!