Chicken Cordon Bleu Sliders

Published on
June 3, 2022
Intro
What do dinner parties, tailgating, and pot-lucks all have in common? Finger foods! My Chicken Cordon Bleu sliders - a retro recipe I modernized is ridiculously easy, and utterly delicious.
Prep Time:
10 Minutes
Cook Time:
40 Minutes
Servings:
12
Difficulty Level:
Easy
Ingredients

3 tablespoons Herbes de Provence Seasoning, divided

1 1/4 cups panko

1/2 cup parmesan cheese, grated

1/4 cup Dijon mustard

1/4 cup white wine

1 pound boneless skinless chicken cutlets or thinly sliced breasts

1 package of 12 soft pull apart dinner rolls

1 stick (4 ounces) unsalted butter, melted

12 slices Swiss or provolone cheese

8 slices ham

Directions

1. Preheat oven to 350°F. Line two cookie sheets with parchment paper. Set aside.

2. In a shallow bowl combine 2 tablespoons Herbes de Provence, panko, and Parmesan cheese.

3. In a second shallow bowl combine the mustard and wine.

4. Dip the chicken into the mustard mixture. Then press both sides into the panko mixture. Arrange on one of the prepared pans. Bake for 20 minutes or until internal temperature reaches 160°F.

5. Meanwhile, in a small bowl combine butter and remaining tablespoon of Herbes de Provence.

6. Slice rolls in half horizontally and place the bottom half on the second pan. Brush with half of the seasoned butter, then layer 6 slices of cheese, followed by the ham, and chicken. Top the chicken with the remaining cheese. Replace roll tops. Brush the top of the rolls with the remaining seasoned butter.

7. Bake for 20 minutes or until the rolls are golden brown and the cheese has melted. Let cool 5 minutes before serving.

Substitutions
Recipe Tip:
In a pinch Bell & Evans Chicken tenders can be used in place of the cutlets. Cook according to package directions.
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