Craving a touch of elegance without the fuss? Prepare to unlock the secrets of Easy Chicken Cordon Bleu, a surprisingly simple dish that will impress your guests and tantalize your taste buds with its golden-brown perfection and creamy Dijon sauce.
This recipe proves that fancy doesn't have to be complicated—get ready to elevate your weeknight dinner game!
Baking Breadcrumbs
Let's get the breadcrumbs ready for baking, shall we? I'm going to tell you how to get this done. It's super easy, I promise!
First, spread either ½ cup (for Super Easy) or 1 cup (for Quick Dredge) of panko breadcrumbs on a baking tray, like you're making a mini beach for bread!
Now, grab your oil spray! Give those breadcrumbs a good spritz. I mean, don't drown them, just a nice light coat. Consider mixing in some cheddar cheese for a richer flavor and golden-brown crust.
Pop the tray into a preheated oven at 200C/390F (standard) or 180C/350F (fan). Bake for just 3 minutes—until they turn a light golden-brown. Don't let them burn; burnt breadcrumbs are sad breadcrumbs!
Finally, pull the tray out and immediately scrape those golden goodies into a bowl.
Preparing the Chicken
Alright, so now I'm gonna walk you through prepping the chicken. First, grab your chicken breasts – aim for around 6-7 ounces (180-210g) each. We're not building a protein skyscraper, just a tasty dish!
Now, carefully cut a pocket into each chicken breast. Don't go all the way through, we aren't butterflying them, just making a cozy home for the cheese and ham! If you want an even richer dish, consider using garlic butter as a flavor base inside the chicken before adding the remaining ingredients!
Time to get cheesy – fold those Swiss slices in half and tuck two pieces into each pocket. Then, do the same with your ham, about 2.5 ounces (75g) should do it. Close up the pockets, using a couple of toothpicks to seal everything in! We don't want any escapees! A sprinkle of salt and pepper, and bam – you're done.
Baking
Time for baking – and believe me, it's easier than trying to parallel park on a busy street! Now, I preheat my oven to 200C/390F (standard) or 180C/350F (fan).
Baking time! Pop those prepared chicken breasts onto a baking tray. I then bake them for 25 to 30 minutes.
You'll know they're done when they're golden brown and cooked right through. Trust me, you don't want salmonella!
Before serving, don't forget to remove those toothpicks! They've done their job.
Next, remove toothpicks, serve with the Dijon Cream Sauce. Now, I am ready to get started on the sauce – the grand finale of this delicious dish!
Dijon Cream Sauce
Now, for the Dijon cream sauce—the grand finale. First, melt 1 1/2 tablespoons of butter in a saucepan over medium heat. Stir in 1 1/2 tablespoons of flour, and cook for one minute—it'll start smelling amazing!
Next, pour in about half of the 1 1/4 cups of milk. Whisk until it's blended, no ugly lumps. Add the rest of the milk along with 2 tablespoons of Dijon mustard and 3 tablespoons of grated parmesan cheese.
Cook for 3 minutes, whisking – don't let it burn. The sauce thickens as it cools. Season with salt and pepper to taste. The sauce may seem thin, but trust me—it thickens up beautifully. This is what brings that extra "oomph" – that I love.
Short Recipe Version
Easy Chicken Cordon Bleu Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients:
- 4 boneless, skinless chicken breasts
- 4 slices ham
- 4 slices Swiss cheese
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1/2 cup breadcrumbs
- 2 tablespoons butter
- 2 tablespoons Dijon mustard
- 1/2 cup heavy cream
Instructions:
- Preheat oven to 375°F (190°C).
- Flatten chicken breasts to 1/4-inch thickness.
- Top each chicken breast with 1 slice of ham and 1 slice of Swiss cheese.
- Roll up chicken breasts and secure with toothpicks.
- Combine flour, salt, and pepper. Dredge chicken in flour mixture, then dip in egg, and coat with breadcrumbs.
- Melt butter in an oven-safe skillet over medium heat.
- Brown chicken on all sides.
- Transfer skillet to oven and bake for 20-25 minutes, or until chicken is cooked through.
- Remove toothpicks.
- Whisk Dijon mustard and heavy cream until smooth. Simmer until slightly thickened.
- Drizzle sauce on top and serve.
Nutrition Information (per serving, approximate):
- Calories: 450
- Protein: 45g
- Fat: 25g
- Carbohydrates: 10g