November 30, 2012

Chicken Cordon Bleu

Serves 4
Recipe adapted from The Girl Who Ate Everything

For the Cordon Bleu:
  • 4 boneless, skinless chicken breasts
  • 8 slices good quality deli ham
  • ½ cup bread crumbs (preferably fresh)
  • 2 tablespoons unsalted butter, melted
  • 6 slices of thinly sliced Swiss cheese (I used 1½ slices per breast)
For the Parmesan-Dijon Cream Sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup skim milk
  • 1 teaspoon chicken bouillon granules (I used a half packet of Ramen noodle chicken flavoring since I didn't have any bouillon cubes)
  • ½ teaspoon salt
  • 1 tablespoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • ½ cup grated Parmesan cheese

*Note: Save the heels of bread and store them in the freezer until you need them. Grind it in a food processor when you need it!

  1. Lightly grease a 9x13" baking dish with cooking spray and preheat the oven to 350°F. In a bowl, combine the bread crumbs and melted butter. Set aside.
  2. Butterfly the chicken breasts. Place 2 slices of ham inside and one and a half slices of Swiss cheese on top of the ham. Close the chicken then place it in the baking dish. Sprinkle the bread crumb mixture over the top of the chicken.
  3. Bake the chicken for 20-25 minutes, until the chicken is cooked through completely and the cheese is bubbling and the bread crumbs are golden.
  4. When the chicken is almost done, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly. Cook the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk mixture constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
  5. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. If your sauce is too thick, whisk in some more milk. If it’s too thin, simmer longer.
  6. Serve each chicken cordon bleu portion with warm sauce and enjoy!

1 comment:

  1. Oh gosh, that looks so good! I wish I'd have been around for this!