Recipe: Chicken Cordon Bleu Flatbread

Celebrating National Chicken Cordon Bleu Day with Kristen Miranda on WBTV’s Morning Break show. Get the recipe from Chef Jill for Chicken Cordon Bleu Flatbread!

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Chicken Cordon Bleu Flatbread
By Chef Jill Aker-Ray


  • 2 prepared flatbreads

  • 2 cups shredded rotisserie chicken

  • 12-16 ounces shredded Swiss:Gruyere cheese

  • 1 cup Alfredo sauce (prepared or see recipe below*)

  • 1 TBSP Dijon mustard

  • 1 cup finely diced ham

  • 1/4 cup toasted Italian Bread Crumbs

  • 1/2 -1 cup spinach (chiffonade into ribbons)

  • 2 tsp chives or parsley

  • Olive oil


Preheat oven to 425 degrees

Remove skin from chicken and Shred meat. Set aside.

Place flatbreads on cookie sheet. Add mustard to prepared Alfredo sauce. Cover each with 1/2 of Alfredo sauce and spread out evenly.

Sprinkle each with cheese, chicken ham, spinach, bread crumbs and herbs.

Drizzle with olive oil ( optional) and bake in preheated oven for 10-15 minutes until bubbly, golden and crispy.

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