Chicken Cordon Bleu
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
French
Chicken Cordon Bleu
Description
Chicken Cordon Bleu features boneless chicken breasts sliced into cutlets layered with good quality deli ham and Swiss cheese. The cutlets are placed in a baking dish, covered with a mixture of panko breadcrumbs and melted butter, then baked at 350°F until cooked through, the cheese is melted and bubbling, and the topping is crisp and golden. The recipe includes a Parmesan-Dijon cream sauce made by whisking a butter and flour roux with milk, chicken bouillon base, Dijon mustard, Worcestershire sauce, and Parmesan cheese. This sauce is finished on the stovetop until thickened and smooth, adding a flavorful, creamy finish to the dish.
The flavors balance the mild salty notes of ham and savory Swiss cheese with the rich sauce, while the crisp breadcrumb topping contrasts the tender chicken. It works well as a dinner entrée served alongside vegetables or a simple salad.
A practical tip for this recipe is to prepare the bread crumbs by freezing and grinding bread heels if fresh breadcrumbs are not available, ensuring a fresh and crunchy topping. Baking until the chicken reaches safe internal temperature guarantees juiciness and doneness.
Ingredients
For the Cordon Bleu:
- 3 chicken breast large, thick, boneless skinless; cut in half lengthwise to make cutlets
- 6 lices deli ham good quality
- 6 lices swiss cheese
- 1 cup panko bread crumbs (regular breadcrumbs can be substituted)
- 2 tablespoons butter melted
For the Parmesan-Dijon Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon chicken bouillon base (I like Better Than Boullion)
- 1 tablespoon Dijon mustard
- 1/2 /2 teaspoon Worcestershire sauce
- 1/2 /2 cup Parmesan Cheese grated
Instructions
- Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees.
- Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with a slice of ham and a slice of Swiss cheese, making sure the entire chicken breast is covered with ham and cheese.
- In a bowl, combine the bread crumbs and melted butter. Sprinkle the bread crumbs over the top.
- Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
- When the chicken is almost done, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly. Cook the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken base and salt and pepper to taste. Whisk mixture constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
- Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. If your sauce is too thick, whisk in some more milk. If it's too thin, simmer longer.
- Serve each chicken cordon bleu portion with warm sauce.
Notes
- Freeze and grind bread heels to make fresh breadcrumbs if needed; this improves the coating texture.
- Use good quality deli ham and Swiss cheese slices to enhance flavor.
- Bake until cheese bubbles and breadcrumbs are golden for best texture.
User Reviews
Overall Rating
4.7
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