Chicken Cordon Bleu is made a weeknight masterpiece that is easy to make, little clean up, only takes 30 minutes from start to finish and served with an amazing sauce over a panko-breaded chicken breast, stuffed with classic ham and melted cheese.
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I had a poll on my Instagram last night, and boy, y’all went IN!
Between ragu alla bolognese, crispy fried calamari, and this chicken cordon bleu recipe, I asked which one YOU wanted to see today.
And chicken cordon bleu won overwhelmingly!
As Gristle and Gossip said when I asked about the supreme love for this classic, “I just like chicken!”
Good, because I like chicken, too. And my son was rooting hard for the chicken to win, he refused to go to bed til midnight when the poll ended. He celebrated by passing out on my lap at like 12:10 AM.
This weeknight version is going to knock your socks off, because it’s quick, easy, way less clean up than the classic and requires NO BEATING THE HELL OUT OF THE CHICKEN!
I’ll let you in on a secret to why you don’t need to fuss with beating the living devil out of the chicken breast (or having a super thick piece of chicken that you sandwich ham and cheese in and have to cook for a long period of time).
Get chicken breasts from your grocer prepared for scallopini. If you can’t find it, go to a grocer that has a butcher inside and ask them to slice the chicken breast thinly horizontally. This gives you more bang for your buck with the chicken breasts, from one chicken breast you can make 3 or 4 delicious chicken cordon bleu. It makes things so much easier, saves time, saves money,
Now, that’s not the only thing that cuts back on your time. Usually chicken cordon bleu involved dredging. I gotta be honest, dredging is not my favorite thing ever only because it gets messy. I am not about the messiness because that means I got to clean it up. I’d rather be sitting down watching Kitchen Nightmares with my mister than cleaning up.
So how easy is this:
You slather a bit of dijon mustard on the chicken breasts, both sides, and season both sides with salt and pepper. On the widest side, add ham and cheese, then fold up (it stays nicely folded so no need for toothpicks) and coat in breadcrumbs. Send it into the oven for about 25-30 minutes and serve with an awesome parmesan-dijon cream sauce, which you can make while the chicken is in the oven.
So little clean up, saving money, saving time, easy-peasy, and a ton of flavor. I see why everyone was so excited for this recipe!
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- 6 slices of thinly sliced chicken breast
- 6 slices swiss chese
- 6 slices honey ham
- 3 tbsp dijon mustard
- Salt and pepper to taste
- 1 1/2 cups panko breadcrumbs
- 1 1/2 cups regular breadcrumbs
- 1 1/2 tbsp butter
- 1 1/2 tbsp flour
- 1 cup milk
- 1/2 cup chicken broth
- 1 1/2 tbsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 1/4 cup parmesan cheese grated
- 1/2 tsp dried thyme
- Salt and pepper
Preheat oven to 350 degrees F.
With a brush or back of a spoon, smear dijon thinly on each chicken breast, covering from end to end. You can do one or both sides of each breast. Season with salt and pepper on each side of each chicken breast. On the widest end of the breast, fold up ham and cheese and place on it, then fold the other end of the breast over the ham and cheese.
In a shallow dish, spread out breadcrumbs and place the folded chicken in. Cover each side well in breadcrumbs then place in an oven-safe dish.
Bake for 25 to 30 minutes, or until golden brown and cooked through. While cooking begin making parmesan-dijon cream sauce.
Serve with sauce.
In a medium sized saucepan, melt butter and add thyme. Once butter is melted, add flour and whisk vigorously to create a roux. Cook roux for a minute to cook out raw flour.
In a bowl, combine milk and chicken broth, then gradually pour into the saucepan while whisking constantly to ensure there are no lumps. Add Worcestershire sauce and let simmer for 5 minutes until sauce thickens.
Once thickened, turn off heat and stir in dijon mustard and parmesan until cheese is melted. Keep the sauce warm until chicken is ready to serve. If sauce becomes too thick, splash in a little milk and whisk well.
Another chicken classic? This roasted chicken; the entire bird is juicy and flavorful.
Or comforting chicken and gnocchi soup. It’s darn good any time of the year.
See y’all in the next post!