A simple classic, chicken cordon bleu consists of soft chicken breasts that have been filled with swiss cheese and smoked ham. This variation is oven-baked till juicy and tender.
Contrary to what the name might suggest, the Chicken Cordon Bleu dish for baked chicken is simple to make. Everyone adores this recipe when it is served with a straightforward dijon cream sauce.
Chicken Cordon Bleu
The term “Cordon Bleu” means “blue ribbon,” and I can attest that this simple dish is deserving of the name.
With a conventional cordon bleu, tender chicken is wrapped in ham and swiss cheese, but you may be creative and mix and match the ingredients in this dish!
Prosciutto can be replaced in this recipe with ham.
CHEESE: Provolone or even cheddar cheese can be used in place of the Swiss. Shredded cheeses can melt into the chicken, while cheese slices give a stronger cheese covering.
BREADCRUMBS: Seasoned breadcrumbs are used in this recipe. Panko can be swapped out, or you can make your seasoned crumbs by combining 1/4 teaspoon each of salt, garlic powder, and onion powder. Add a pinch of oregano and half a teaspoon of parsley.
The Ideal Sauce
We prepare a straightforward homemade dijon sauce to go with this dish.
If you’d like, you could also top it with hollandaise or a simple cheese sauce (change the cheddar for parmesan and swiss). You can completely omit the sauce if you’re in a hurry.
Easy Chicken Stuffed
Doubtful still? Never be! When we claim that making this chicken cordon bleu recipe is simple, we mean it! Prepare the chicken beforehand if you want to make this recipe.
Chicken for stuffing preparation:
Between two sheets of plastic wrap, layer the chicken (this keeps it from splattering juices everywhere).
Use the flat side of a meat mallet or tenderizer to pound the chicken until it is 1/4″ thick. You can butterfly the chicken breast if it is thick before pounding.
When pounding the chicken, use both firmness and gentleness to prevent injury or crumbling.
Chicken Cordon Bleu Recipe
There are a few stages to this simple chicken cordon bleu recipe, but none of them are difficult. An excellent technique is to wet the toothpicks before using them to secure the chicken so that they won’t burn in the oven and will be simple to remove from the final chicken roll.
To keep track of them all when I am serving, I always place two toothpicks per roll.
- Prepare the chicken as described above, then top it with ham and Swiss cheese.
- Garlic and melted butter should be rolled in before adding seasoned breadcrumbs and baking.
- Prepare your sauce and pour it over your finished dish while that’s baking.
Voila! A sophisticated restaurant dish that is simple to prepare at home (but don’t worry, your identity is kept confidential)!
With what should chicken cordon bleu be paired?
Considering how rich and flavorful cordon bleu is, a light and fresh side dish is the ideal complement. A steamed or roasted vegetable, such as broccoli or roasted asparagus, is what I would advise.
The ideal supper would also include a side of garlic butter rice and a tossed or Caesar salad.
This elegant dinner party for eight people may be served with just four servings of this baked chicken cordon bleu recipe! With some spicily flavored mustard and a few crisp lettuce leaves, leftovers can be transformed into a delectable sandwich and served on a crusty baguette! Delicious and filling!
- 4 chicken breasts boneless/skinless
- salt & pepper to taste
- 4 slices ham
- 4 ounces Swiss cheese or Gruyere cheese
- 3 tablespoons melted butter
- 1 clove garlic
- 1 cup seasoned bread crumbs
- ½ teaspoon thyme
- 2 tablespoons butter
- 2 tablespoons flour
- ¾ cup milk
- ¼ cup white wine
- 2 teaspoons Dijon mustard
- 1 cube chicken bouillon
- ½ teaspoon Worcestershire sauce
- ¼ cup Parmesan cheese
- Salt & pepper to taste
- Set the oven to 350°F.
- chicken till it is 14″ thick. To taste, add salt and pepper to the food.
- Add 1 slice of ham and around 1 ounce of cheese to the top of each chicken breast. Roll the chicken like a jelly roll. Use a toothpick to secure it.
- Butter and garlic are combined in a tiny serving. In another bowl, combine the thyme and breadcrumbs. Each chicken roll should be dipped in butter, followed by the breadcrumb mixture.
- Bake for 35 to 40 minutes, or until chicken reaches a temperature of 165°F, in a baking dish.
- In a little saucepan, melt the butter. Cook for 1 minute after adding flour.
- Once the mixture is smooth, gradually add the milk and wine, stirring after each addition. Worcestershire, Dijon, and bouillon are added. while whisking, bring to a boil, then lower the heat. 1 minute of simmering
- Add parmesan cheese after taking the pan off the heat. To taste, add salt and pepper to the food. over chicken, please.