Open Faced Chicken Cordon Bleu Over savory French toast
Cordon Bleu is such a crowd pleaser but can be a bit intimidating for some. Make our sheet pan recipe in short order for something to be enjoyed by most everyone (the young ones, too). Nice for supper or a holiday brunch gathering!
- 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. 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.