Traditional Cordon Bleu is baked in the oven with individual breasts stuffed and breaded. This modification of the recipe is great for summer grilling. Its filling but still has a light and refreshing taste for summer dinners. The Dijon Cream Sauce would work for a number of grilled chicken dishes.

I’ve been making this for a bit, its super easy. I often double it for the 5 of us or for guests. Doubling gets 4 egg whites which makes for a nice Pavlova.