Easy Chicken Cordon Bleu Recipe

Easy Chicken Cordon Bleu is one of those go-to chicken recipes that you will keep going back to. This dish is a great casserole for the company and a chicken dinner that everyone will love. It has a creamy Dijon sauce that takes it over the top.

Classic Chicken Cordon Bleu is breaded and then fried. We opted to skip the frying and bake ours instead. It takes what is otherwise a tedious recipe and simplifies it a bit. Once the chicken is layered with cheese and ham and then rolled, it’s one big piece of chicken, so frying it seemed like too much. The chicken will bake into a beautiful, golden, and crispy piece of meat that’s perfectly swirled on the inside. It left us mesmerized.

Classic Chicken Cordon Bleu is breaded and then fried. We opted to skip the frying and bake ours instead. It takes what is otherwise a tedious recipe and simplifies it a bit. Once the chicken is layered with cheese and ham and then rolled, it’s one big piece of chicken, so frying it seemed like too much. The chicken will bake into a beautiful, golden, and crispy piece of meat that’s perfectly swirled on the inside. It left us mesmerized.

Time Zone

Prep Time: 20 mints.

Cook Time: 30 mints.

Total Time: 50 mints.

Serving: 4.

Chicken Cordon Bleu

Appliance: Microwave OvenMixerSmall saucepanKnifeBowl & Plate.

Ingredients

CHICKEN CORDON BLEU

  • 1/2 cup breadcrumbs.
  • 1/4 cup grated parmesan.
  • One teaspoon herbs choice of garlic herb blend, thyme, etc.
  • One tablespoon butter melted.
  • Two boneless skinless chicken breasts.
  • Four slices swiss cheese.
  • Four slices of ham.
  • One egg is beaten.
  • Two tablespoons all-purpose flour.

DIJON CREAM SAUCE – MAKES 1 CUP

  • One tablespoon butter.
  • One tablespoon all-purpose flour.
  • 1 1/4 cups whole milk.
  • Two tablespoons Dijon mustard.
  • Three tablespoons parmesan cheese finely grated.
  • One teaspoon thyme Fresh thyme is best. If using dried, reduce the amount to 1/2 teaspoon.
  • Salt and pepper as needed.

Directions

  1. Preheat oven to 350 degrees F.
  2. Prepare breadcrumb mixture by combining breadcrumbs, parmesan, herbs, and melted butter. Set into a shallow dish and set aside.
  3. Prepare egg and flour needed for dredging by putting each in a separate shallow dish. Set aside.
  4. To prepare chicken, flatten to a uniform thickness of 1/4 inch by smashing with a meat tenderizer or rolling pin in between two sheets of plastic wrap. For each breast, set 2 pieces of swiss cheese wrapped in two pieces of ham in the centre of each flattened breast. Wrap the chicken around the ham and swiss and use toothpicks to secure.
  5. To bake, dip each stuffed breast in flour, then egg, and then press both sides firmly into the breadcrumb mixture to fully coat.
  6. Set on the parchment-lined baking sheet and bake in preheated oven for 25-30 minutes.
  7. While the chicken is baking, make the dijon sauce. And then in a small saucepan over medium heat, melt the butter. Add the flour to the melted butter, whisk, and allow cooking for several minutes while continually whisking to avoid burning. Once the flour has started to cook, whisk in milk. Continue to heat until the milk bubbles and begins to thicken about 3-5 minutes. Remove from heat and whisk in Dijon, parmesan, and thyme. Add salt and pepper to taste.
  8. To serve, pour the warm sauce over chicken breasts. Stuffed breasts are usually large enough such that a half of a breast is plenty for one serving.

Note: When your dish is cooked, you need to decorate it to look attractive and tastier. There are no rules or regulations for decorations. You can decorate it with your own choice, the way you like it or want to serve. But cucumber, carrot, tomato, and latus are some main ingredients for decoration. Wash some carrot, cucumber, and latus. Cut them and put the chicken on a large plate, decorate it with them and serve it.

Nutrition

Nutrition for food is the most vital part. Foods without nutrition are useless, and no one wants to have it. We eat food because of nutrition. Nutrition gives us the necessary energy and vitamin for our bodies. So healthy food must have good nutrition facts in it. The nutrition of this dish is given below:

Amount Per Serving:

Calories: 472kcal | Carbohydrates: 20g | Protein: 35g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 150mg | Sodium: 889mg | Potassium: 463mg | Fiber: 1g | Sugar: 5g | Vitamin A: 715IU | Vitamin C: 1.5mg | Calcium: 459mg | Iron: 1.9mg

**Nutrient information is not available for all ingredients. The amount is based on available nutrient data. Information is not currently available for this nutrient. And remember, if you have any medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Note: Foods are for our health so that we can be healthy and fit. But if you are sick, or on any special meditation or on a diet and taking doctor’s recommended foods only, please check your list or consult with your doctor before heaving it.

What to Serve With Chicken Cordon Bleu?

Cordon bleu is a rich meal with bold flavours, so light, and fresh side makes the perfect compliment. I would suggest a steamed or roasted vegetable like Steamed Broccoli. Add in a tossed or Caesar Salad and a side of garlic butter rice for the perfect meal!

This baked chicken cordon bleu recipe can feed as few as four or double the recipe and have a fancy dinner party for 8! Leftovers can be made into a delicious sandwich that can be made on a crusty baguette with some spicy mustard and a few leaves of crispy lettuce! Hearty and flavorful!

How to make chicken cordon bleu sauce:

While the chicken is cooking, you’ll combine flour and butter in a saucepan to create a roux. Then, as with most every cream sauce, you’ll add milk and cook until it thickens to the thin gravy.

You’ll finish the sauce off by stirring in some parmesan cheese and dijon mustard. There’s something magical about dijon and chicken.

What is Chicken Cordon Bleu?

Straight from Wikipedia (where we all go for answers): cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried.

But, did you know the French term cordon bleu is translated as a “blue ribbon”? Does that mean this meal deserves a prize? After devouring it, I would say YES.

It is believed that this, and similar recipes, were made popular in Europe, namely Switzerland, around the 1940s. I classified this as an American dish, however, because I’m sure most of the tweaks I made qualify as American fare as opposed to traditional European cooking.

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