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Deep Dish Chicken Cordon Bleu (6/20/2014)

Deep Dish Chicken Cordon Bleu (recipe courtesy of
1-8oz. can refrigerated crescent dinner rolls (8 rolls)
2 tablespoons butter or margarine
1 tablespoon Olive Oil
1 medium onion, thinly sliced
2 lbs. boneless, skinless chicken breasts, diced and cooked
1/8 teaspoon Italian Seasoning
16 slices Swiss Cheese
¼ cup grated Parmesan Cheese
1/3 cup mayonnaise or salad dressing
2 tablespoons Dijon mustard
2 teaspoons lemon juice
1 teaspoon honey or maple syrup
Candian bacon slices

Heat oven to 375 degrees F. Coat a 9 x 13-inch baking dish with cooking spray. Unroll crescent rolls in baking dish; press perforations to seal. Bake 10-13 minutes or until lightly golden brown.

Meanwhile, in a large skillet, heat butter or margarine and Olive oil over medium heat. Add diced chicken and Italian Seasoning and cook 8-10 minutes, or until chicken is no longer pink. Add onion; cook 2-3 minutes, stirring frequently, until softened. Remove from heat; drain.

In a small bowl, stir Parmesan cheese, mayonnaise, mustard, lemon juice, and honey or maple syrup until well blended. Add chicken and onion mixture to mayo mixture and spoon over the cheese/Canadian bacon crust.

Place 8 slices Swiss Cheese over baked crust, and top with some of the Canadian Bacon slices.

Cover with more Canadian bacon slices, and top with remaining 8 slices Swiss cheese.

Bake, uncovered, 15-20 minutes longer or until cheese is melted and filling is thoroughly heated.


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