Chicken Cordon Bleu with Honey Mustard Sauce

Now doesn’t this sound fancy? lol. Don’t be scared, it’s way easier than it sounds! This is a nice addition to my list of P90x recipes because it uses only a few, fairly common ingredients, but seems just a bit gourmet! This recipe makes enough for one, but it’d be easy to multiply to feed the whole family.


  • 1 6 oz. boneless skinless chicken breast
  • 1 1/2 oz. low fat ham or turkey ham
  • 1 1/2 oz. cheese (I used Mozzarella because I had it on hand, you could use Swiss to be more authentic. Any would work.)
  • 2 Tb. Dijon or spicy brown mustard (or you could use yellow mustard in a pinch)
  • 1 Tb. honey
  • 1 Tb. low-fat mayonnaise

Preheat oven to 400 degrees. Line pan with foil for easy cleanup. Put a piece of plastic wrap on the counter, place your chicken breast in the center, then put another piece of plastic wrap on top. Then use a rolling pin or other heavy object to pound the chicken until it is as flat and wide as you can get it. Remove top piece of plastic wrap and place ham and cheese in the center of chicken. Wrap the chicken around it in a roll, securing with a toothpick if necessary, then place in foil-lined pan. In a small bowl, mix mustard, honey, and low-fat mayonnaise together. Scoop 1 Tablespoon of honey mustard sauce over chicken, then refrigerate the remainder for later. Spread the sauce over chicken, then close foil lightly over it to make a loose pouch. Bake for 25 minutes, or until chicken juices run clear. Serve with 1 Tablespoon of honey-mustard sauce for dipping. (There will be extra sauce.)

P90x Diet Servings:

Full P90x chicken cordon bleu recipe is 2 1/2 protein servings, 1 dairy serving, 1 condiment serving.

P.S. If you feel too silly practicing your P90x Kenpo workout on the chicken, you can always just cut a slit in the center of the chicken breast and stuff the ham and cheese inside it! =)

P.P.S. Having guests over? Make this for them along with a big salad and some brown rice – they’ll never know you’re on a diet! 😉

P.P.P.S. P90xer Alison commented below that it took her chicken 40 minutes to bake instead of the 25 that it took for me. Not sure why that happened (perhaps it has to do with the temp of our ovens?) but be aware that you might have to alter the cook time a bit. Just cut it open and make sure the chicken is in fact cooked through, not pink.

Need a way to keep track of your P90x diet and servings? Try my P90x nutrition plan food journal!


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  1. Andrew

    Hi CJ,

    The grocery store where I live has what’s called “chicken cutlets.” AKA a godsend for chicken cordon blue. Basically the same price but they have done all the work for you. They are already thin enough and tenderized enough that they roll up like a soft taco shell and all the meat will be consistently cooked.

    PS – to change things up I use asparagus and a sprinkling of cheddar cheese and roll it.

    1. CJ =)

      Good find, Andrew!! I’ll have to look for those!
      Thanks for sharing. =)
      – CJ =)

  2. Alison

    I made this for dinner last night (my fiance is doing P90X- I’m just along for the ride). It did take longer to bake for me- 40 min total. I pulled it out after 25 min and the chicken was still very pink (and I did pound it quite thin). As we were on a tight schedule, we wound up having pre-made chicken salad (P90X style) for dinner instead, but the Chicken Cordon Bleu looked and smelled delicious when I pulled it out after 40 min. We’ll be eating it as a lunch sometime this week. 🙂

    I’m not sure if it was the fact that I prepared the meal the night before to save time- so it stayed in the fridge over night- that caused the longer bake time (though I don’t know why that would be a factor as I cook cold chicken all the time). But I wanted to let you know that it took a little longer for me, so it may for others as well.

    Thanks for your great site! It really is a great resource for those looking for alternate P90X approved recipes!

    1. CJ =)

      Hey Alison, sorry it took longer for you. Thanks so much for taking the time to let me and other folks know!! =)
      I’ll add this to the notes on the actual recipe as well. Hope you like it when you actually get to eat it! lol
      – CJ =)

  3. TJ

    I’m back!! I made this dish for lunch today 🙂

    My husband loves Chicken Cordon Bleu and hasn’t had it in a long while now. I have never made it before but as soon as I saw this recipe on your site I knew I had to try and make it.

    The only change I made was to use turkey ham since we don’t eat pork and I did use 2% milk swiss cheese.

    It is so easy and so delicious! My husband was pleasantly surprised 😀

    He even said he would have it again for dinner!! I don’t want him to get sick of it so I didn’t do it LOL It is for sure going to be a regular in our home.

    I already pounded out 8 chicken breasts and froze them tonight to eliminate that step for the next few times I make it 😀

    Thanks for another great recipe again!

    1. CJ =)

      Hey TJ!! That is so awesome! I’m so happy it worked out for you. I typically use turkey ham too. Turkey saves the day when it comes to pretending to be pork! =) That is a great idea to just pound out the chicken breasts and then freeze them that way – I never would have thought of it, but it makes so much sense. Thanks for sharing! – CJ =)

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