Chicken cordon bleu is one of those names that I hear, and I have to take a step back almost. It sounds like the fanciest thing in the world, and like it’s going to cost a fortune financially and in effort and time. It actually isn’t as big of a deal as it sounds. Those pesky French words make everything sound so intimidating.
Luckily for us, this chicken cordon bleu recipe is a piece of cake. It’s delicious as those that I’ve had in restaurants. It’s funny. The only place that I’ve had chicken cordon bleu was a local German restaurant. It was really, really good. Everything you love about chicken cordon blue, the cheesiness, the ham, the moist chicken, and the crunchy breadcrumbs you get in this recipe.
Thanks to Christy at The Girl Who Ate Everything for this fantastic recipe!
IngredientsFor the Cordon Bleu:
- 3 large, thick boneless, skinless chicken breasts, cut in half length-wise (to make two thinner chicken breast cutlets; you will have 6 total thin chicken breasts)
- 12 slices good quality deli ham
- 1 cup bread crumbs (preferably fresh)
- 2 tablespoons butter, melted
- 1/2 pound (8 ounces) thinly sliced Swiss cheeseFor the Parmesan-Dijon Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
- 1/2 teaspoon salt
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup grated Parmesan cheese
- Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside.
- Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with two slices of ham and top with slices of Swiss cheese, layering across the chicken breast to make sure the entire chicken breast is covered with ham and cheese. Sprinkle the bread crumbs over the top of the chicken.
- Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
- 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.
- 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.
- Serve each chicken cordon bleu portion with warm sauce.
Other Recipes You Might Enjoy:
- Monterey Jack Chicken
- Stuffed Chicken Rollups
- Cheese and Pesto Stuffed Chicken
- 30 Minute Champagne Chicken
- Cheesy Stuffed Chicken Breast
- Chicken Cordon Bleu Bake
For more spectacular recipes and some great step-by-step photos, visit The Girl Who Ate Everything