Easy Chicken Cordon Bleu
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
2
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Calories
590 kcal
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Course
Main Course, Dinner
Easy Chicken Cordon Bleu
Description
This recipe cuts pockets into chicken breasts which are filled with folded Swiss cheese and ham slices, sealed with toothpicks. Coating varies between spreading a mayo-Dijon mustard mixture on the outside and pressing in panko breadcrumbs or dipping the chicken into an egg-flour wash before breading. The coating is baked until golden and the chicken is cooked through.
The Dijon cream sauce is prepared by a simple flour and butter roux enriched with milk, Dijon mustard, and Parmesan cheese, providing a savory complement to the stuffed chicken. The baked chicken breasts come out tender inside with a crispy breadcrumb crust.
If preparing ahead, the breaded chicken can be refrigerated or frozen before baking. Leftover breadcrumbs can be reused to refresh the coating. The Swiss cheese selection helps maintain the filling shape during cooking.
Ingredients
Breadcrumbs
- panko breadcrumbs quantity varies 1/2 cup or 1 cup
- cooking spray
Chicken
- 2 chicken breast around 6-7oz/180-210g each, small
- salt
- black pepper
- 4 lices swiss cheese (Note 1)
- 4 ham about 2.5oz/75g (Note 2, quantity 6 slices
Method 1: Super Easy
- 3 tbsp mayonnaise
- 1 1/2 tbsp Dijon mustard
Method 2: Quick Dredge
- 1 egg
- 2 tsp plain flour
Dijon Cream Sauce (makes 1 cup)
- 1 1/2 tbsp butter
- 1 1/2 tbsp flour
- 1 1/4 cups milk (Note 3)
- 2 tbsp Dijon mustard
- 3 tbsp Parmesan Cheese finely grated
Instructions
- Preheat oven to 200C/390F (standard) or 180C/350F (fan).
- Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
- Cut a pocket into each chicken breast, as per the photo below.
- 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.
Super Easy Method
- Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).
- Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.
Quick Dredge Method
- Whisk egg and flour. Dip chicken into egg mixture, then into the panko breadcrumbs. Transfer to tray, spray with oil.
Baking
- Bake for 25 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.
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.
Notes
- Swiss cheese is preferred as it melts while retaining shape; other cheeses may require extra sealing.
- Small ham slices work best to cover the pocket; adjust quantity accordingly.
- Full fat or low fat milk are acceptable for the sauce; bring dairy ingredients to room temperature before use.
- Chicken can be coated and refrigerated up to 24 hours or frozen uncooked for convenience.
User Reviews
Overall Rating
5
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