Chicken Cordon Bleu Plate

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 1 hr
  • Yield: 4 servings
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8 tablespoons butter, at room temperature

1/4 cup chives, finely chopped 

1/4 cup fresh flat-leaf parsley leaves, finely chopped 

1 tablespoon fresh thyme leaves, finely chopped 

Salt and freshly ground black pepper

Salt and freshly ground black pepper 

4 skin-on chicken breasts

1 tablespoon olive oil 

4 slices thick-cut country bread, toasted 

4 slices tasso ham, crisped 

8 ounces The Morning After Red Eye Gravy, recipe follows

1 tablespoon thinly sliced scallions

The Morning After Red Eye Gravy:

4 tablespoons butter

1/2 cup finely diced yellow onion

1 clove garlic, minced 

1 cup 1/2-inch pieces andouille sausage

5 tablespoons all-purpose flour 

1 cup chicken stock 

1/2 cup brewed coffee 

1 tablespoon paprika 

1 teaspoon ground black pepper 

1/2 teaspoon cayenne

1/4 cup cream 



  1. Preheat the oven to 450 degrees F.
  2. In a small mixing bowl, combine the butter, chives, parsley, thyme and some salt and pepper.
  3. Gently loosen the skin from the chicken with your fingers. Rub 1 tablespoon of the herb butter between the meat and the skin on each piece of chicken. Sprinkle both sides of the chicken with salt and pepper.
  4. Add the oil to a pan set over high heat. Carefully place the chicken skin-side down and cook, without touching, until the skin turns golden brown, 3 to 4 minutes. Transfer the chicken to a baking sheet skin-side up, and bake for 15 minutes.
  5. Place one slice of bread on each plate and spread each slice with 1 tablespoon of the remaining herb butter. Place the tasso ham over the butter and top each with a piece of chicken. Generously ladle The Morning After Red Eye Gravy over the chicken and sprinkle with scallions to serve.

The Morning After Red Eye Gravy:

  1. In a saucepot set over medium heat, melt the butter. Add the onions and garlic, and saute for 3 minutes. Add the sausage and cook for 5 minutes. Add the flour to create a roux. Cook, stirring continuously, until the roux is a rich caramel color and smells nutty, 5 minutes. Add the stock and coffee, and stir. Add the paprika, black pepper and cayenne. Cook, stirring occasionally, until thickened, about 15 minutes. Finish with the cream and season with salt.
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