The Best Chicken Cordon Bleu (Mom's Recipe)
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4.9
27 reviews
Excellent
The Best Chicken Cordon Bleu (Mom's Recipe)
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This easy Chicken Cordon Bleu recipe comes to you just as my mom makes it, and you're going to love it! This dish has tender chicken breasts filled with rich ham and Swiss cheese, breaded with a coating mix of garlic, herbs, and cheese, all served with a deliciously creamy sauce.
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Ingredients
Chicken Cordon Bleu
- 4 large boneless skinless chicken breasts
- 8 lices ham
- 8 lices Swiss cheese
- 2 large eggs beaten
- ¼ cup all-purpose flour
- 1 box Original Shake N' Bake
- 1 envelope Garlic & Herb dressing mix
- 1 cup powdered Parmesan cheese
- Toothpicks or plastic wrap
Sauce
- 2 (10.5-ounce) cans cream of chicken soup
- 1 cup sour cream
- ½ cup chicken broth
- salt & pepper to taste
Instructions
- Working with one chicken breast at a time, lay the meat on a cutting board and use a sharp knife to slice each breast in half horizontally into two even pieces. Cover with sheets of plastic wrap and pound each piece with a meat mallet to about ¼-inch thick with a meat mallet, if needed.
- Place a slice of ham and a slice of cheese on top of each flattened chicken breast. Roll each chicken breast into a tight roulade, then wrap them tightly in pieces of plastic wrap. Refrigerate for 30 minutes to secure without toothpicks. Alternatively, you can use toothpicks to hold each roulade together and skip the refrigerating time.
- Preheat oven to 350°F. Combine the contents of a box of Shake N' Bake (each box comes with 2 packets and you will use them both) with the Parmesan cheese and packet of Good Seasons Garlic & Herb Dressing in a shallow dish. Stir well to combine, then set aside. Also set aside a shallow dish or plate with ¼ cup of flour for dredging, and a third shallow dish with the beaten eggs for an egg wash.
- Unwrap and dredge each roulade first in flour, shaking off any excess, then in the beaten egg, then in the Shake N' Bake mixture. Repeat the process with all of the remaining chicken.
- Combine the cream of chicken soup, sour cream, and chicken broth in a medium bowl. Season with salt and pepper, to taste. Pour into a 9x13-inch pan and set aside.
- Heat 3-4 tablespoons of vegetable oil in a large skillet. Working in batches, brown the chicken cordon bleu on all sides for 2-3 minutes just to crisp up the outside and give it some color. Transfer to a large baking dish with the chicken cordon bleu sauce.
- Bake for 40 minutes until the sauce is bubbling and the chicken is cooked through.
Notes
- Shake-N-Bake substitute: Combine 3 cups Panko breadcrumbs, ¼ cup vegetable oil, 1 tablespoon salt, 1 tablespoon paprika, 1 teaspoon each minced onion, garlic powder, black pepper, and celery salt, ½ teaspoon each dried parsley, dried basil, dried oregano, and ¼ teaspoon cayenne pepper. Combine all ingredients in a Ziploc bag or large bowl and shake or stir well to combine.
- Good Seasonings Garlic & Herb Dressing substitute: 2 tablespoons dried oregano, 1½ tablespoons salt, 1 tablespoon each of garlic powder, onion powder, dried parsley, and sugar, 1 teaspoon each of black pepper and dried basil, ¼ teaspoon each of celery salt, dried thyme, and ground mustard seed. This makes more than needed for 1 recipe. Combine all ingredients in a small container with a resealable lid and shake well. Use 2 tablespoons of the dry mix is the equivalent of one package of Good Seasons Garlic & Herb Dressing.
- Presentation: If you want a more traditional presentation, you can bake the breaded chicken cordon bleu on a baking sheet lined with parchment paper without browning them first. Bake for 25-30 minutes until cooked through and heat the sauce separately on the stovetop.
- Make-Ahead: Assemble the chicken rolls until the browning stage, and instead of cooking them, wrap them individually in aluminum foil or plastic wrap and store them in a freezer-safe container or in a freezer bag in the freezer for up to 3 months. Fully defrost then follow cooking directions as normal. It is best to make the sauce fresh.
- Storage:
- Store: Store leftovers in an airtight container in the refrigerator for up to 7 days. Reheat thoroughly in the microwave or in the oven.
- Freeze: Leftovers can be stored in the freezer for up to 1 month. Fully defrost before reheating until piping hot. The sauce may not freeze well as it contains dairy.
Nutrition Information
Show Details
Calories
630kcal
(32%)
Carbohydrates
35g
(12%)
Protein
47g
(94%)
Fat
33g
(51%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
155mg
(52%)
Sodium
3833mg
(160%)
Potassium
761mg
(22%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1052IU
(21%)
Vitamin C
4mg
(4%)
Calcium
419mg
(42%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 630 kcal
% Daily Value*
| Calories | 630kcal | 32% |
| Carbohydrates | 35g | 12% |
| Protein | 47g | 94% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 155mg | 52% |
| Sodium | 3833mg | 160% |
| Potassium | 761mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1052IU | 21% |
| Vitamin C | 4mg | 4% |
| Calcium | 419mg | 42% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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