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chicken cordon bleu recipe

chicken cordon bleu recipe
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You don’t need chef-level skills to pull this off. This recipe is perfect for those weeknights when you want something special without spending hours in the kitchen. Trust me, your dinner table is about to get a major upgrade!

Ingredients

Scale

For the Breadcrumbs:

  • 1/2 cup Panko breadcrumbs (for Super Easy method) or 1 cup (for Quick Dredge method)
  • Oil spray

For the Chicken:

  • 2 small chicken breasts (around 6-7oz/180-210g each)
  • Salt and pepper to taste
  • 4 slices Swiss cheese (or any melting cheese)
  • 4 to 6 slices ham (about 2.5oz/75g)

For Super Easy Crumbing:

  • 3 tbsp mayonnaise
  • 1 1/2 tbsp Dijon mustard

For Quick Dredge Crumbing:

  • 1 egg
  • 2 tsp plain flour

For the Dijon Cream Sauce:

  • 1 1/2 tbsp butter
  • 1 1/2 tbsp flour
  • 1 1/4 cups milk (preferably full-fat)
  • 2 tbsp Dijon mustard
  • 3 tbsp parmesan cheese, finely grated
  • Salt and pepper to taste

Instructions

  1. Prep the oven and breadcrumbs: Preheat your oven to 200°C/390°F (standard) or 180°C/350°F (fan). Spread Panko breadcrumbs on a baking tray, spray with oil, and bake for 3 minutes until they’re light golden. Set aside. (This pre-toasting trick gives you that golden crunch without overcooking the chicken!)
  2. Prepare the chicken:
    • Cut a pocket into each chicken breast, being careful not to cut all the way through.
    • Fold each slice of Swiss cheese in half and place 2 pieces inside each pocket.
    • Add the ham slices into each pocket.
    • Secure with toothpicks and season with salt and pepper.
  3. Choose your coating method:Super Easy Method:
    • In a bowl, mix mayonnaise, Dijon mustard, salt, and pepper.
    • Spread the mixture on the top and sides of the chicken (not underneath).
    • Sprinkle the toasted Panko breadcrumbs over the chicken, pressing lightly. Spray with oil.

    Quick Dredge Method:

    • Whisk together egg and flour in a shallow bowl.
    • Dip the stuffed chicken into the mixture, then coat with Panko breadcrumbs.
    • Transfer to the baking tray and spray with oil.
  4. Bake the chicken: Place in the oven for 25-30 minutes, until the crust is golden brown and the chicken is cooked through (internal temperature of 165°F/74°C).
  5. Make the Dijon cream sauce:
    • While the chicken bakes, melt butter in a small saucepan over medium heat.
    • Add flour and cook for 1 minute, stirring constantly (your arm’s mini-workout for the day!).
    • Add half the milk, whisking until the mixture blends smoothly.
    • Add the remaining milk, Dijon mustard, and parmesan cheese, whisking constantly for about 3 minutes until the sauce thickens.
    • Remove from heat and season with salt and pepper.
  6. Serve: Remove toothpicks from the chicken, plate, and drizzle generously with the warm Dijon cream sauce.

Notes

  • Chicken cutting hack: Place your hand flat on top of the chicken breast and slice horizontally into the side. This helps create an even pocket without cutting through.
  • No Swiss cheese? Provolone, Gruyère, or even mozzarella work beautifully too.
  • Sauce troubleshooting: If your sauce looks a little lumpy at first, don’t panic! Keep whisking vigorously and it’ll smooth out like magic.
  • Make ahead option: You can stuff and coat the chicken up to 24 hours ahead. Just keep it covered in the refrigerator and bake when you’re ready.

Keywords: Chicken Cordon Bleu, Baked Chicken Cordon Bleu, Dijon Cream Sauce

Find it online: https://mumrecipes.com/chicken-cordon-bleu/