Chicken cordon bleu, a culinary masterpiece that graces many restaurant menus, has an air of sophistication, but fear not, as we embark on a journey to demystify and elevate this classic dish. In this rendition, we will deviate slightly from tradition, opting for a healthier twist by forgoing pan-frying in favor of oven-baking, resulting in a crispy exterior and succulent interior. Get ready to savor the perfect marriage of tender chicken, savory ham, and gooey Swiss cheese, all encased in seasoned breadcrumbs and crowned with a luxurious dijon cream sauce.
Why This Recipe Captivates Taste Buds
Imagine a symphony of flavors where tender chicken is rolled with Swiss cheese and ham, coated in crunchy breadcrumbs, and then baked to a golden perfection. There’s an undeniable allure to chicken cordon bleu, and in this version, we’re elevating it to new heights. The magic lies in the art of crafting a dish that captures the essence of this classic while embracing a healthier approach. As a testament to our love for these flavors, we’ve even ventured into the realm of casserole bakes with our chicken cordon bleu lasagna, a culinary adventure worth exploring.
Ingredients Needed
Before we dive into the art of crafting this culinary masterpiece, let’s take a moment to acquaint ourselves with the key players:
Chicken: Opt for boneless, skinless chicken breasts, ensuring they are pounded to a thin, rollable thickness of no more than 1/2 inch.
Stuffing: Choose your ham and cheese wisely. Deli-counter thick-cut ham and Swiss cheese slices, either thick or thin, will serve the purpose splendidly.
Breadcrumbs: Panko breadcrumbs, known for their crunchiness, take center stage. If you desire an extra burst of flavor, seasoned breadcrumbs are a worthy alternative.
Sauce: The dijon cream sauce, a crowning glory, welcomes the addition of Swiss or Parmesan cheese for that extra touch of flavor. Opt for freshly grated cheese for a smooth, luxurious sauce.
How to make this recipe: A Step-by-Step Guide
Begin by flattening each chicken breast to a thickness of no more than 1/2 inch, then season with salt and pepper.
Layer a ham slice over the chicken, followed by Swiss cheese.
Roll up the chicken, using plastic wrap to maintain its shape, and refrigerate for at least 30 minutes.
Prepare a dredging station with flour, onion powder, garlic powder, black pepper, and salt. Whisk eggs in a separate bowl and place panko crumbs in a third bowl.
Dredge each chicken roll in the flour mixture, coat it in the egg mixture, and finally, cover it in panko crumbs.
Bake at 350°F for 30-40 minutes until the internal temperature reaches 165°F.
Making the Dijon Cream Sauce: A Finishing Touch of Luxury
While the chicken bakes, prepare the dijon cream sauce by melting butter, whisking in flour, and gradually adding milk until the mixture thickens. Stir in mustard and Swiss cheese, then pour the velvety sauce over the baked chicken.
Frequently Asked Questions & Expert Tips
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat the sauce on the stovetop and add milk to thin, as needed.
Can I freeze chicken cordon bleu?
Yes, freeze before baking, thaw in the refrigerator overnight, and make the cream sauce on the day of serving.
Serving Suggestions
Indulge in the sophistication of sliced or whole chicken cordon bleu, paired with a dinner salad or delightful veggies like green beans, broccoli, roasted carrots, or potatoes.
Chicken Cordon Bleu
4
servings45
minutes20
minutes821
kcal1
hour5
minutesEmbark on a culinary adventure with this simplified yet elegant Chicken Cordon Bleu recipe. Unleash the flavors of juicy chicken, savory ham, and melty cheese, all bundled up in a crispy golden crust. Follow this step-by-step guide for a cozy yet sophisticated meal that’s perfect for any occasion.
Ingredients
- For the Chicken:
2 large boneless, skinless chicken breasts (about 1½ pounds)
¾ teaspoon salt, divided
¾ teaspoon freshly ground black pepper, divided
4 thin slices black forest ham
1 cup (4 oz) shredded cheese
1 cup panko breadcrumbs
3 tablespoons unsalted butter, melted and slightly cooled
¼ cup grated Parmigiano Reggiano cheese
½ cup all-purpose flour
2 large eggs
1 tablespoon Dijon mustard
- For the Sauce:
3 tablespoons unsalted butter
3 tablespoons minced shallots (from 1 to 2 shallots)
2 tablespoons all-purpose flour
1½ cups chicken stock (or broth)
⅓ cup heavy cream
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
2 tablespoons grated Parmigiano Reggiano cheese
1 teaspoon fresh chopped thyme (or ½ teaspoon dried)
Directions
- For the Chicken:
- Slice and pound the chicken, aiming for an even thickness between ⅛ and ¼ inch.
- Season the chicken with salt and pepper, then lay ham slices and cheese on top.
- Create neat ham and cheese packets, encasing the cheese within the ham.
- Place the ham and cheese packets on seasoned chicken breasts, roll tightly, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F, set up a breading station with flour, egg/mustard mixture, and panko mixture.
- Dredge each chicken roll in flour, dip in the egg/mustard mixture, and coat in the panko mixture.
- Bake for about 25 minutes until golden and cooked through. Rest for 5 minutes before serving.
- For the Sauce:
- While the chicken bakes, melt butter in a skillet, add shallots, and cook until softened.
- Stir in flour, then add chicken stock, bringing it to a boil.
- Add heavy cream, salt, pepper, Dijon mustard, and Parmigiano Reggiano, simmer until thickened.
- Add thyme, adjust seasoning if necessary, and serve the sauce with the chicken.
Nutrition Facts
- Calories: 821kcal
- Fat: 47g
- Sodium: 1001mg
- Carbohydrates: 32g
- Fiber: 2g
- Sugar: 4g
- Protein: 64g
