Chicken Cordon Bleu
Chicken Cordon Bleu is one of those go-to chicken recipes that you will keep going back to. It’s a great casserole for company and a chicken dinner that everyone will love. It has Panko breadcrumbs for that crunch and a creamy Dijon sauce that takes it over the top.
CHICKEN CORDON BLEU
This was one of the first meals I attempted as a newly married woman.
I had never heard of pounding chicken to make it thinner and spent a lot of time in the kitchen violently trying to pound out the chicken and roll all of the fillings up inside.
In the end, most of the cheese and filling leaked out while baking and I was left with a dry chicken breast.
I boycotted making this since that experience figuring it was way too much work for me.
You know how most things taste better when someone else cooks them? Well, this is one dish that I really enjoyed even though I cooked it myself.
HOW TO MAKE CHICKEN CORDON BLEU
First, layer the ham, cheese, and breadcrumbs on top of the chicken breast. Next, drizzle with the cream sauce and serve.
- First, layer a slice of ham on top of the chicken.
- Next, add a piece of Swiss cheese on top.
- Sprinkle with breadcrumbs and bake.
WHAT IS IN CHICKEN CORDON BLEU?
- HAM: Prosciutto can be replaced for the ham.
- CHEESE: Traditional this dish has Swiss cheese in it but you can use cheddar, provolone, or any other cheese you like.
- BREADCRUMBS: This recipe calls for Panko breadcrumbs but you can use regular breadcrumbs as well.
WHAT TO SERVE WITH CORDON BLEU
WHAT ARE PANKO BREADCRUMBS?
Panko breadcrumbs are a Japanese bread crumb made from white bread. They can be found by the regular breadcrumbs at the grocery store.
OTHER CHICKEN RECIPES
- One-Pan Garlic Butter Chicken
- Grilled Chicken Cordon Bleu
- Chicken Cordon Bleu Soup
- Chicken Cordon Bleu Lasagna
- One-Pan Cheesy Chicken, Broccoli and Rice
- Parmesan Chicken Meatballs
- Chicken Pot Pie
- Homemade Chicken Noodle Soup
- Baked Chicken Chimichangas
Chicken Cordon Bleu
Chicken Cordon Bleu is one of those go-to chicken recipes that you will keep going back to. It's a great casserole for company and a chicken dinner that everyone will love. It has a creamy Dijon sauce that takes it over the top.
- 3 large, thick boneless, skinless chicken breasts, cut in half length-wise (to make two thinner chicken breast cutlets; you will have 6 total thin chicken breasts)
- 6 slices good quality deli ham
- 6 slices Swiss cheese
- 1 cup Panko bread crumbs (regular breadcrumbs can be substituted)
- 2 tablespoons butter, melted
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon chicken bouillon base (I like Better Than Boullion)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup grated Parmesan cheese
Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees.
Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with a slice of ham and a slice of Swiss cheese, making sure the entire chicken breast is covered with ham and cheese.
In a bowl, combine the bread crumbs and melted butter. Sprinkle the bread crumbs over the top.
Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
When the chicken is almost done, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly. Cook the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken base and salt and pepper to taste. Whisk mixture constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. If your sauce is too thick, whisk in some more milk. If it's too thin, simmer longer.
Serve each chicken cordon bleu portion with warm sauce.
Mel saves the heels of her bread and stores them in the freezer until she needs them then grinds them up quickly in a blender or food processor.
Source: Mel's Kitchen Cafe