This was the easiest chicken cordon bleu recipe I've ever seen and it was DELICIOUS! From the website: "A midweek version of Chicken Cordon Bleu. All the flavor, all the crunch, much faster to make, and it's better for you because it's baked!" I used the quick-dredge method and seriously, I will never make chicken cordon bleu any other way.
When David and I were engaged, we decided that we wanted to hold our wedding luncheon at The Bluebird restaurant in Logan. We scheduled to go meet with the owner about booking a luncheon in their beautiful top-floor hall. I don't think we realized that we were also going to be able to taste the food that we could choose from, but it was delightful. One of our favorite memories from being engaged. We selected Chicken Cordon Bleu and mashed potatoes and it was the perfect wedding luncheon - we loved it so much. This past year we randomly saw some frozen chicken cordon bleu at Sams Club pretty close to our anniversary and we bought it and served it to the family for our anniversary dinner. We decided right then that we would always have chicken cordon bleu to celebrate our anniversary with our kids. I had counted on just buying it frozen, but when I came across this recipe I decided to give it a try (especially because the kids had liked it so much the first time) and it was a winner! I see lots of anniversary dinners in our future.
When David and I were engaged, we decided that we wanted to hold our wedding luncheon at The Bluebird restaurant in Logan. We scheduled to go meet with the owner about booking a luncheon in their beautiful top-floor hall. I don't think we realized that we were also going to be able to taste the food that we could choose from, but it was delightful. One of our favorite memories from being engaged. We selected Chicken Cordon Bleu and mashed potatoes and it was the perfect wedding luncheon - we loved it so much. This past year we randomly saw some frozen chicken cordon bleu at Sams Club pretty close to our anniversary and we bought it and served it to the family for our anniversary dinner. We decided right then that we would always have chicken cordon bleu to celebrate our anniversary with our kids. I had counted on just buying it frozen, but when I came across this recipe I decided to give it a try (especially because the kids had liked it so much the first time) and it was a winner! I see lots of anniversary dinners in our future.
INGREDIENTS:
BREADCRUMBS
BREADCRUMBS
Panko breadcrumbs - 1/2 cup for Super Easy or 1 cup for Quick Dredge
Oil spray
CHICKEN
Oil spray
CHICKEN
2 small chicken breasts, around 6-7oz/180-210g each
Salt and pepper
4 slices swiss cheese (Note 1)
4 to 6 slices of ham, about 2.5oz/75g (Note 2)
METHOD 1: SUPER EASY
Salt and pepper
4 slices swiss cheese (Note 1)
4 to 6 slices of ham, about 2.5oz/75g (Note 2)
METHOD 1: SUPER EASY
3 tbsp mayonnaise
1 1/2 tbsp Dijon mustard
METHOD 2: QUICK DREDGE
1 1/2 tbsp Dijon mustard
METHOD 2: QUICK DREDGE
1 egg
2 tsp plain flour
DIJON CREAM SAUCE (MAKES 1 CUP)
2 tsp plain flour
DIJON CREAM SAUCE (MAKES 1 CUP)
1 1/2 tbsp butter
1 1/2 tbsp flour
1 1/4 cups milk (Note 3)
2 tbsp Dijon mustard
3 tbsp parmesan cheese, finely grated
DIRECTIONS:
Preheat oven to 200C/390F (standard) or 180C/350F (fan).
Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
Cut a pocket into each chicken breast, as per the photo below.
Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.
SUPER EASY METHODMix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).
Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.
QUICK DREDGE METHODWhisk egg and flour. Dip chicken into egg mixture, then into the panko breadcrumbs. Transfer to tray, spray with oil.
BAKINGBake for 25 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.
DIJON CREAM SAUCEMelt butter over medium heat in a small saucepan. Add flour and cook for 1 minute.
Add half the milk and whisk until the flour mixture is blended in.
Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
Remove from heat, add salt and pepper to taste. Serve with chicken.
Make Ahead: Use the Dredge Method and then refrigerate for up to 24 hours (probably ok longer, I just haven't tried) or freeze uncooked. Keep leftover breadcrumbs and touch up if required before baking. Thaw then cook per recipe.
1 1/2 tbsp flour
1 1/4 cups milk (Note 3)
2 tbsp Dijon mustard
3 tbsp parmesan cheese, finely grated
DIRECTIONS:
Preheat oven to 200C/390F (standard) or 180C/350F (fan).
Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
Cut a pocket into each chicken breast, as per the photo below.
Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.
SUPER EASY METHODMix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).
Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.
QUICK DREDGE METHODWhisk egg and flour. Dip chicken into egg mixture, then into the panko breadcrumbs. Transfer to tray, spray with oil.
BAKINGBake for 25 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.
DIJON CREAM SAUCEMelt butter over medium heat in a small saucepan. Add flour and cook for 1 minute.
Add half the milk and whisk until the flour mixture is blended in.
Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
Remove from heat, add salt and pepper to taste. Serve with chicken.
Make Ahead: Use the Dredge Method and then refrigerate for up to 24 hours (probably ok longer, I just haven't tried) or freeze uncooked. Keep leftover breadcrumbs and touch up if required before baking. Thaw then cook per recipe.
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