Chicken Cordon Bleu with White Aged-cheddar Cheese Mornay

Andrew’s Recipe.


  • Large chicken breasts
  • Ham
  • Swiss cheese
  • Herb and garlic spices
Mornay: (approximate measurements)
  • 5 tablespoons Butter
  • 3 tablespoons Flour (substitute 3 teaspoons of xanthan gum for low carb/keto)
  • 2 cups Milk
  • 2 cups Aged white cheddar cheese
  • 1 tablespoon of garlic herb spices


  1. Preheat Sous Vide to 158 degrees.
  2. Cut pockets into chicken breasts.
  3. Lay out 4 ham slices overlapping.  NOTE: Many ham products have a lot of water added.  If you are using uncooked deli style ham, I would brown or at least heat the ham to remove excess water before adding it. The water would thin the cheese and make it run out.
  4. Sprinkle Swiss cheese in the middle of the slices.
  5. Roll up the ham slices carefully.
  6. Slide ham roll into chicken pocket. Extra Swiss cheese inside if you can fit it.
  7. Use a thick round toothpick to “sew” pocket of chicken closed. (Keep toothpick in chicken until done.)
  8. Spice chicken with garlic herb mix and salt/pepper.
  9. Vacuum seal
  10. Sous Vide for 50 minutes.
  11. With 7 minutes on the chicken left, melt butter, whisk in flour slowly until thick. (Microwave milk until almost boiling this will prevent lumps when adding to roux.)
  12. Slowly add the milk into the butter flour roux to make the béchamel (white sauce.)
  13. Cook béchamel for 1 minute whisking constantly to avoid milk burning to bottom.  Once it is thick enough to stay on the spoon, whisk in the cheese to make the Mornay (cheese sauce.)
  14. Finally add in the herbs and garlic spices to flavor.
  15. Brown chicken on cast iron skillet and plate. (Don’t forget about the toothpick)
  16. Pour the Mornay over the chicken to serve.  
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