Chicken
Chicken Cordon Bleu Kabobs, served with Swiss Cheese Dip
These straightforward chicken cordon bleu kabobs are a fun take on the traditional combination of chicken with ham. The Swiss cheese dipping sauce will keep you coming back for more.
At a glance
What stands out: These straightforward chicken cordon bleu kabobs are a fun take on the traditional combination of chicken with ham. The Swiss cheese dipping sauce will keep you coming back for more.
How long it takes: 25 minutes
Equipment you’ll need: skewers, broiler, small saucepan
Servings: makes 6 kabobs, about 3 servings
straightforward chicken cordon bleu kabobs
A fresh look at a classic recipe. There’s a time and place for classic chicken cordon bleu but freshening things up is always a good idea, too. We've already done a healthier baked chicken cordon bleu, but isn’t everything just a little more fun on a stick? These fun and straightforward chicken cordon bleu kabobs are ready to serve in just 25 minutes, and kids think they are awesome! (Be sure to check out our chicken cordon bleu pasta, too! It’s a straightforward one pot pasta recipe.)
All the flavor you expect! Cubes of tender chicken are threaded on a skewer along with cubes of ham. The meat is seasoned with a mixture of Dijon mustard, a bit of maple syrup, and paprika before broiling. The creamy dipping sauce delivers the Swiss cheese component. (The sauce is so tasty! We like to serve it with other dishes, too, like baked potatoes or roasted cauliflower. It’s also great as a dipping sauce for from-scratch soft pretzel bites.)
Versatile. The kabobs can be grilled if you prefer cooking outside. Straightforward chicken cordon bleu kabobs are a popular appetizer idea, too. Simply use shorter skewers to make 12 kabobs instead of 6. The recipe can easily be doubled if you want to make more.
- Yield: 3
- Prep: 15 minutes
- Cook: 10 minutes
- Total: 25 minutes
Ingredients
For Skewers:
- 6 (8-inch) skewers (wooden, bamboo, or metal)
- 12 ounces boneless skinless chicken breasts
- 6 ounces ham steak
- 1 tablespoon Dijon mustard
- 1 teaspoon pure maple syrup
- 1 teaspoon olive oil
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
For Sauce:
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 cup milk (2% or full fat is best)
- 1 teaspoon Dijon mustard
- 1 cup shredded Swiss cheese
Method
- If using wooden or bamboo skewers, soak them in water for at least 30 minutes or overnight before using.
- Preheat broiler to 500°F or high. Line a broiler pan or rimmed sheet pan pan with foil and spray foil with nonstick spray.
- Cut the chicken into 1-inch pieces, as evenly as possible. Cut the ham into 1-inch cubes. Thread chicken pieces and ham cubes alternately onto skewers.
- In a small bowl, combine Dijon mustard, maple syrup, olive oil, black pepper, and paprika. Brush mixture onto the kabobs.
- Broil kabobs for about 5 minutes, flip and continue to cook for 5 more minutes, or until chicken is cooked through.
- Meanwhile, for the sauce, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute, whisking constantly. Gradually add milk, whisking constantly. Add mustard. Continue to cook the sauce for about 5 minutes or until boiling and thickened.
- Reduce heat to low and gradually stir in cheese, whisking until melted. Taste the sauce, and add salt and pepper as desired.
- Serve chicken and ham kabobs with dipping sauce.
Notes
Appetizer idea: Use shorter skewers and make 12 kabobs instead of 6. Serve with dipping sauce. The recipe can easily be doubled if you want.
