Easy Chicken Cordon Bleu

This Chicken Cordon Bleu recipe is so easy to make. Instead of preparing it the traditional way by pounding out the chicken breast, and rolling it up, you just cut the breast in half horizontally with a knife, leaving one of the edges intact, and stuff the opening with the meat and cheese.

So quick and easy, perfect for a busy weeknight meal.

Chicken Cordon Bleu

Servings: 4

4 large chicken breasts
4 slices deli ham
4 slices swiss cheese
1/4 cup all-purpose flour
1 egg, beaten
3/4 cup bread crumbs, plain or seasoned
2 Tbsp finely shredded Parmesan cheese
1/4 tsp garlic salt

4 thick boneless and skinless chicken breasts
4 teaspoons Dijon mustard, divided
4 slices ham
4 slices Swiss cheese
1/4 cup flour
1 egg, beaten
3/4 cup bread crumbs, plain or seasoned
1/3 cup grated Parmesan cheese
Preheat oven to 350º F degrees
Slice chicken breasts in half lengthwise, leaving 1/2 inch on the other side intact. Spread 1 teaspoon Dijon mustard in each one. Roll up 1 piece of ham and 1 piece of cheese and place it in the opening. Repeat with remaining chicken breasts. Secure with toothpicks if necessary.
In a shallow bowl, place the flour, the egg in another, and the breadcrumbs, Parmesan, and salt in another. Dip the chicken into the flour, then into the egg, then into the breadcrumb mixture. Repeat with remaining chicken breasts and place them in a greased 9x13” pan. Bake on the bottom oven rack at 450 degrees F. for about 10 minutes. Lower temperature to 400 degrees F. and bake for 25-30 minutes or until the center of the chicken breasts registers 165 degrees F.

For the Dijon Parmesan Sauce
2 Tbsp butter
2 Tbsp flour
1 cup milk
1 Tbsp Dijon mustard
1 teaspoon chicken bouillon (or 1 bouillon cube, crushed)
1/2 tsp Worcestershire sauce
1/2 cup parmesan cheese, grated
Salt and pepper, to taste

While the chicken is in the oven:
In a saucepan, melt butter over medium heat. Reduce heat to low, whisk in flour and cook for 1 minute. Slowly add the milk a little bit at a time, stirring continuously until the mixture is smooth and blended. Add in the Dijon, bouillon, Worcestershire and Parmesan and whisk until the cheese is melted and sauce has thickened. Season the sauce with salt and pepper to taste. Serve over chicken.

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