Chicken Cordon Bleu
Stuffed with layers of ham and cheese and smothered in a simple sauce, this oven baked chicken cordon bleu is an easy recipe that will become a family favorite.
- 4 chicken breasts boneless and skinless
- 8 slices ham
- 8 slices swiss cheese
- ½ cup flour
- 1 large egg
- 2 tablespoons milk
- 1 cup seasoned bread crumbs
- 2 tablespoons unsalted butter
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ½ cup chicken broth
- 1 cup half and half cream
- 1 tablespoon Dijon mustard
- ⅓ cup parmesan cheese finely grated
- salt and pepper to taste
Preheat the oven to 400°F. Spray a 9x13 casserole dish with non-stick cooking spray. Set aside.
Use a sharp knife to cut a pocket into each of the chicken breasts. Set aside.
Lay out 2 slices of the ham so that the edges are overlapping. Place two slices of swiss cheese on top of the ham and roll them together.
Place the ham/cheese roll into the pocket of one of the chicken breasts and use a couple of toothpicks to hold the opening closed. Repeat with the rest of the ham/cheese and chicken breasts.
Place the flour in a wide shallow bowl or plate. In a separate wide shallow bowl, whisk together the egg and the milk. Put the seasoned breadcrumbs in a third wide shallow bowl.
Dredge each piece of chicken in the flour, then dip it in the egg mixture, and finally dredge it in the breadcrumbs, making sure that both sides of the chicken breast are covered.
Place the breadcrumb coated chicken breasts into the prepared baking dish and place ½ a tablespoon of butter on the top of each.
Bake for 30 minutes until the chicken is cooked through and a meat thermometer reads 165°F.
Melt the butter in a small saucepan over medium heat.
Whisk in the flour until a smooth paste is formed.
Slowly add the chicken broth while stirring continuously. Keep stirring and add in the heavy cream. Continue to cook until the sauce has thickened.
Mix in the Dijon mustard and the parmesan cheese and stir until the cheese has melted into the sauce.
Remove from the heat and season to taste with the salt and pepper.
Serve over the chicken cordon bleu.
PRO TIP: This is a great recipe to make ahead of time. Prep the chicken and store in a casserole dish in the refrigerator until you are ready to bake.
PRO TIP: I find it easier to cut a pocket into the chicken to put the roll of ham and cheese in, however, you can also use a meat mallet to flatten the chicken and roll the flattened chicken, ham, and cheese all together. Be sure to use toothpicks to secure it so that it doesn’t unroll.
PRO TIP: If you would like a crisper coating on your chicken, put it under the broiler for the last couple of minutes of baking until golden brown. Be sure to watch it closely so that it doesn’t burn.
Sodium: 1725mgCalcium: 528mgVitamin C: 6mgVitamin A: 1295IUSugar: 3gFiber: 2gPotassium: 1260mgCholesterol: 331mgCalories: 997kcalTrans Fat: 1gMonounsaturated Fat: 17gPolyunsaturated Fat: 4gSaturated Fat: 28gFat: 54gProtein: 83gCarbohydrates: 41gIron: 4mg