Chicken Cordon Bleu

I am a little embarrassed to admit this, but I had never made Chicken Cordon Bleu for my family before. I love Chicken Cordon Bleu. But it always seemed like too much work. Then I saw a tip from Melanie at Mel’s Kitchen Cafe. Instead of pounding out the chicken breast, rolling it up, and securing with toothpicks, she uses a much easier method. Just take a knife and split the breast in half horizontally, leaving the edge intact. Fold it open, add the meat and cheese, and fold it closed.
Oh my gosh. So easy. And the cheese actually stayed in the middle instead of leaking out all over the pan. I will be making Chicken Cordon Bleu this way from now on! I also tried Melanie’s recipe for sauce, and it was delicious. So much better than the cream of chicken soup variety. Don’t be afraid to give it a try!

chicken cordon bleu-recipe

Easy Chicken Cordon Bleu

4 large chicken breast
4 slices deli ham
4 slices swiss cheese
1/4 cup flour
1 egg, beaten
1/2 cup seasoned bread crumbs
2 Tbsp finely shredded Parmesan cheese
1/4 tsp garlic salt
Place the flour in one shallow bowl, the beaten egg in another, and the bread crumbs, parmesan, and salt in another. Make a pocket in the chicken breasts by cutting them in half lengthwise almost all the way through. Leave one side intact. Place a piece of cheese on a slice of ham and roll up. Stuff into the chicken “pocket”. Secure with toothpicks if necessary. Dip chicken into the flour, then into the egg, then into the crumb mixture. Place in a greased 9×13″ pan. Repeat with remaining chicken, ham, and cheese.
Bake on bottom oven rack at 450° for about 10 minutes. Lower temperature to 400° and bake for 25-30 more minutes or until chicken is done.

Sauce:
1 Tbsp butter
1 Tbsp flour
1/2 cup + 2 Tbsp milk
1/2 tsp chicken bouillon
1/4 tsp salt
1 tsp Dijon mustard
1/4 tsp Worcestershire sauce
2 Tbsp parmesan cheese
Melt butter in a small saucepan. Whisk in flour, then milk. Add remaining ingredients and bring to a boil, whisking constantly. Boil for at least one minute.

Print Friendly

Comments

  1. I WRAPPED THE CHICKEN IN BACON AFTER DIPPING IN BREADCRUMBS. IT HOLDS THE CHICKEN TOGETHER AND THE TASTE OMG!

  2. Those look yummy! I too gave up on this dish when I realized how much work it was to roll them and try to pin them with a toothpick. The second time around I did just as you did and now it’s so much easier!

  3. I made cordon bleu once and the time to pound and roll the chicken was enough to keep me from doing it again. I will definitely be trying it this way!

  4. Looks yummy! I always roll mine but will have to try this out. Here’s my recipe: http://www.momontimeout.com/2011/09/chicken-cordon-bleu-family-recipe.html

  5. That looks outrageously good and so much easier than rolling the chicken up! Must try!

  6. That looks so good! And what a great idea, the thought of pounding chicken to flatten it always sounded too annoying to me to make cordon bleu.

  7. Yum. Seriously craving this now. :) Might have to go on the menu for this week.
    xoxo

  8. Your picture is lovely, Kara, just lovely!

Speak Your Mind