Chicken Cordon Bleu is Simple and Elegant
This simple and elegant dish can be put together in minutes. Using simple ingredients to make an amazing dishes. I am sure you have most of these items in your fridge right now to make this meal. Crunchy coated chicken filled with cheese, and ham with a delicious cream sauce is FANTASTIC!
What do I eat this with?
It’s simple whatever side you like! You can dress this dish up with some rainbow carrots, sauteed baby spinach, or asparagus. You could be more rustic with some homestyle mashed potatoes or rice. Chicken Cordon Bleu is one of those meals that everyone will love. Now if you don’t eat pork products you can easily substitute with turkey bacon. The turkey bacon has that smokey flavor ham has to give you that awesome flavor.
Let’s Cook!
Chicken Cordon Bleu
Nutrition per portion
Ingredients
- 2 Medium Beaten Chicken Breast
- 1/2 pound of thinly sliced Ham or Turkey Bacon
- 1/2 pound of thinly sliced Provolone or Swiss
- 1 tsp of Salt or to taste
- 1 tsp of Pepper or taste
- 1 tsp of Garlic
- Dijon Mustard
- 1 Cup of Panko Bread Crumbs
- 2 Tbsp of Melted Butter
- 2 Tbsp of Parmesan Cheese
- 2 Tbsps of Flour
- 2 Tbsps of Butter
- 1 Cup of Light Cream
- 1/2 Cup of Parmesan Cheese
- 1 Tbsp of Dijon Mustard
- 1 Tsp of Salt or to taste
- 1 Tsp of Pepper or taste
- 1/4 Cup of Fresh Chopped Chives
Method
Prep
- Preheat oven to 400F
- Mix Panko breadcrumbs with butter until coated.
- Spread panko breadcrumbs on a small baking tray a Bake for 3-5 minutes or until lightly golden. Remove and place into a bowl.
- When breadcrumbs are cooled, add parmesan cheese and mix. Then sit aside.
- On saran wrap, butterfly, and beat chicken breast to an even thickness (one inch thick).
- Season chicken with salt, mustard, and pepper. (Brush a thin layer of dijon mustard on chicken)
- Cut the provolone cheese and ham into halved pieces. Then place them into the center of the chicken.
- Roll the chicken while tucking the ingredients.
- With the saran wrap roll the chicken into a sphere. using the loose ends to tighten the sphere shape.
- Place in the fridge for 30 minutes.
Dredge
- In 3 separate medium sheet pans or shallow dishes place flour, beaten eggs, and lightly browned breadcrumbs.
- Remove chicken from the saran wrap and lightly coat with flour all over. Shake off excess flour and then roll into the egg mixture. Shake excess egg mixture from rolled chicken and roll in panko. Then sit aside. Repeat for all remaining chicken rolls.
Cook
- Preheat oven 400F
- In a heatproof skillet add oil and a little butter. Once hot add rolled chicken but don't crowd. Cook on all sides to ensure even browning. If you can't fit all the chicken in the skillet at once while cooking sits aside on a wire rack to ensure crispiness.
- Once all the chicken rolls are browned place them all in a heatproof skillet in the oven to cook for 10-12 minutes or until an internal temp of 165F.
Mustard Cream Sauce
- Melt butter over medium heat in a small saucepan. Add flour and cook until you smell pie crust for about 2 minutes.
- Add half the milk and whisk until the flour mixture is blended in.
- Add remaining milk, mustard, and cheese.
- Cook for 5 minutes, whisking constantly until thickened. It will thicken as it cools.
- Remove from heat
- add chives, salt, pepper, and serve with chicken
Happy Eating
Chef J