Weeknight Skillet Chicken Cordon Bleu


  • 2 chicken breasts (trimmed)
  • 4 slices Jones Dairy Farm Canadian Bacon
  • 2 oz grated swiss cheese
  • 1.5 cups chicken broth
  • 1 T Dijon mustard
  • 1.5 T arrowroot starch, or cornstarch
  • 3 T gluten-free panko breadcrumbs
  • 2 T olive oil
  • 2 T fresh parsley, (chopped)
  • salt & pepper to taste


  1. Preheat oven to 400. In a medium sized oven safe skillet, add 1 T oil, and breadcrumbs, toasting for 3-5 minutes over medium heat until golden brown. Remove from pan and set aside.
  2. Wipe pan out and add remaining olive oil. Pound chicken breast out thinly- about an inch thick, and then cut a slit in the middle of each breast, like a pocket. Season each side with salt and pepper, and sear in skillet over medium-high heat for 3 minutes. Flip and sear for an additional 2 minutes then remove chicken from pan.
  3. To the skillet- add one cup of chicken stock, scraping the bottom of the pan to incorporate all the seared bits still at the bottom, aka the extra flavor! Bring to a bubble over medium heat. With the remaining broth, whisk in arrowroot flour and Dijon, and add to the simmering stock. Sauce will thicken as you stir. Remove from heat.  
  4. Once chicken is cool enough to touch, stuff with slices of Jones Dairy Farm Canadian Bacon, and the grated cheese. Return to the sauce, and transfer to the oven. Bake for 15-20 minutes, until chicken is cooked through, about 165 degrees. Serve with a drizzle of the pan sauce over the top, and a sprinkle of the toasted breadcrumbs. Enjoy!