Chicken · French · 30 min
Chicken Cordon Bleu with Lemon-Dijon Sauce & Roasted Asparagus
- 30 min
- 2–6 servings
- 629 kcal / serving
A light, pan-seared chicken breast is wrapped with prosciutto and cheese, then finished under a broiler with a tangy lemon-Dijon sauce. The roasted asparagus provides a bright, crisp contrast for a weeknight-friendly plate.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 small bunchasparagus
- ¾ lbchicken breasts, boneless skinless
- 4 fl ozchicken or vegetable broth
- 1 clovegarlic
- ½lemon
- ¼ (8 oz) blockmozzarella cheese
- 8 slicesprosciutto
- lemons
From the pantry: all-purpose flour, black pepper, butter, unsalted, Dijon mustard, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · stainless steel or cast iron skillet · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 small bunchasparagus
- 1 clovegarlic
- ½lemon
- lemons
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- ¼ (8 oz) blockmozzarella cheese
- 8 slicesprosciutto
Pantry & dry goods
- 4 fl ozchicken or vegetable broth
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| garlic | 1 clove | 2 cloves | 3 cloves |
| lemon | ½ | 1 | 1 ½ |
| mozzarella cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| prosciutto | 8 slices | 16 slices | 24 slices |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Pat the asparagus dry, snap or trim the woody ends, and toss with a little oil, salt, and pepper. Roast on a sheet pan in the lower part of a 425°F oven until tender-crisp, about 10–15 minutes.
- Meanwhile, pat the chicken dry and cut each breast in half horizontally to form thin cutlets. Season both sides with salt and pepper.
- Heat a skillet over medium-high heat with a small amount of butter, then lightly dredge each cutlet in flour and brown briefly on both sides. Transfer to a plate.
- Whisk together the lemon juice, broth, Dijon, and a little flour until smooth, and set aside.
- In the same skillet, add garlic and cook until fragrant, then pour in the lemon-broth mixture and simmer until slightly thickened, scraping up browned bits.
- Layer two slices of prosciutto on each cutlet, top with mozzarella cheese, return to the skillet, and slide the pan under the broiler until the cheese melts and the chicken is cooked through, about 3 minutes.
Two tips
- Prep the asparagus while the chicken cooks so both finish together.
- Leftovers can be reheated gently in a skillet; store any extra sauce separately for a light reheating drizzle.
Nutrition per serving
- Calories
- 629 kcal
- Protein
- 65 g
- Carbs
- 23 g
- Fat
- 32 g
- Fiber
- 3 g
- Sodium
- 1318 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.