Easy Chicken Cordon Bleu
This recipe is originally from RecipeTin Eats. It has two methods of preparation. Below you'll see the method we used plus changes I made. Fort the original recipe visit the link below.
Servings: 2
Ingredients
Breadcrumbs
- 1 cup panko breadcrumbs*
- oil spray
Chicken
- 2 chicken breasts small
- salt and pepper
- 4 slices Swiss cheese
- 4 slices ham
Dredging
- 1 egg
- 2 tsp plain flour
Dijon Cream Sauce (makes 1 cup)
- 1 ½ tbsp butter
- 1 ½ tbsp flour
- 1 ¼ cups milk
- 2 tbsp Dijon mustard
- 3 tbsp parmesan cheese finely grated
Instructions
- Preheat oven to 390°F/200°C (standard) or 350°F/180°C (fan).
- Spread breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl right away.
- Cut a pocket into each chicken breast.
- Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks**. Sprinkle with salt and pepper. Set aside
Dredging
- Whisk egg and flour.
- Dip chicken into egg mixture, then into the panko breadcrumbs.
- Transfer to tray, spray with oil.
Dijon Cream Sauce
- Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute.
- Add half the milk and whisk until the flour mixture is blended in.
- Add remaining milk, mustard, and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
- Remove from heat, add salt and pepper to taste. Serve with chicken.
Baking
- Bake for 25-30 minutes or until golden brown and just cooked through.
- Remove toothpicks and serve with the Dijon Cream Sauce.
Notes
*I combined bread with Crispy Fried Onions to create the breadcrumbs for this dish. Two slices of bread plus the onions in the dry mixer of my Vitamix Blender
**I used three toothpicks to be sure while sealing.