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Chicken Cordon Bleu with Smokey Raspberry Chipotle Sauce

Yield 6 Servings


  • 3 large chicken breasts
  • 18 slices of deli-thin black forest ham
  • 6 slices of pepper-jack cheese
  • 1 cup raspberry preserves
  • 1 Tbsp pureed chipotle in adobo sauce
  • 2 Tbsp apple cider vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp kosher salt


  1. Half each chicken breast, width-wise, making 6 chicken breasts. Butterfly each breast & lay open.
  2. Stack 3 pieces of black forest ham & lay 1 piece of pepper-jack cheese on top. Roll up the meat & cheese, & place it in the center of a butterflied chicken breast. Fold over the top of the chicken breast to conceal the ham & cheese. Repeat for each chicken breast.
  3. Spray a baking sheet with pan-coating. Season both sides of the prepared chicken breasts with salt & pepper, & place on greased baking sheet.
  4. Bake at 400*F for 20 minutes or until chicken is done & a thermometer reads 165*F in the center.
  5. Meanwhile, in a small saucepan on medium-low heat, whisk together raspberry preserves, pureed chipotle pepper, cider vinegar, garlic powder, onion powder, cayenne pepper & kosher salt. Bring to a boil & turn heat down to keep warm. Taste & adjust seasonings if necessary. It should have a good kick to it, otherwise you are just putting jam on your chicken. If it is too spicy, add up to ¼ cup more preserves.
  6. Once chicken is cooked drizzle the tops with raspberry sauce & serve.

Recipe Notes

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