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Chicken cordon blue

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Chicken Cordon Bleu (Easy Fancy!) Prep Time 15 mins Cook Time 30 mins Total Time 45 mins This is my midweek version of Chicken Cordon Bleu. All the flavour, all the crunch, much faster to make and healthier too because it's baked, not fried! Choose your method for breading / crumbing the chicken - use the Dredging Method or my super Shortcut Method (see photos in post for quick visual of difference). The Shortcut Method only coats the top and sides of the chicken, not the underside, but is much faster than the Dredging Method. Both are super crunchy and come out beautifully golden all over. Served with a gorgeous traditional Dijon Cream Sauce! Course: Chicken, Dinner Cuisine: French(ish) Calories: 590 kcal Author: Nagi | RecipeTin Eats Ingredients
      Panko breadcrumbs, 1/2 cup for Shortcut Method or 1 cup for Dredging Method
    2 small  chicken breasts, around 6-7oz/180-210g each
    4 slices  swiss cheese, (Note 1)
    4 to 6 slices  ham, about 2.5oz/75g (Note 2)
Method 1: Dredging Method
    1  egg
    2 tsp  plain flour
Method 2: Shortcut Method
    3 tbsp  mayonnaise, preferably whole egg
    1 1/2 tbsp  Dijon mustard
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
    1 tsp  thyme leaves, (optional)

Preheat oven to 180C/350F.
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 toothpicks.
Sprinkle with salt and pepper.
Dredging method
Whisk egg and flour. Dip chicken into egg mixture, then into the panko breadcrumbs. Transfer to tray, spray with oil.
Shortcut Method
Mix 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.
Bake for 25 to 30 minutes, or until golden brown and just cooked through. Rest for 5 minutes before serving with the Dijon Cream Sauce.
Dijon Cream Sauce
Melt butter over medium heat in a small saucepan. Add flour and cook for 1 1/2 minutes.
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, stir through thyme leaves and add salt and pepper to taste. Serve with chicken.
Recipe Notes
1. Swiss cheese is best for this recipe because it melts but holds it's shape quite well. If you substitute with gruyere, cheddar, mozzarella or any other melting cheese, most of it will ooze out because the chicken is not sealed. You can seal the seam using toothpicks if you wish. In which case, you can use any cheese you want.

2. I used small ham rounds so I needed 3 for each to cover the surface inside the chicken.

3. Preferably full fat milk but low fat is also ok.

4. Nutrition per serving - 180g/6oz chicken only, assuming about 1/3 of the sauce is used between the 2 servings.

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