Chicken Cordon Bleu
Chicken cordon bleu is breaded, savory filled chicken breast encased in a delicious crumb-coated exterior and finished with a filling layer of ham and cheese. I just know that you all are gonna just love this baked chicken recipe that's soon to be in my growing repertoire of classic French meals that your family will love, especially when served over a mustard cream sauce.
Ingredients
FOR THE CHICKEN
- 4 boneless skinless chicken breasts, pounded thin
- 4 slices deli ham, thinly sliced
- 4 slices Swiss cheese
- ½ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- ½ teaspoon onion powder
- ½ cup butter, melted
- 1½ cup Italian bread crumbs
- 3 tbsp olive oil
SAUCE
- 1 cup low sodium chicken broth
- 1 teaspoon fresh thyme
- ⅔ cup heavy cream
- 2 tbsp dijon mustard
- 4 teaspoon cornstarch
- 4 teaspoon water
Instructions
Prepare the Chicken
- After putting the chicken breasts on a chopping board and covering them with plastic wrap, use the meat mallet's flat side to pound them to a thickness of approximately 1/4 inch.
- Each pounded chicken breast should have a piece of ham and a slice of cheese in the center, with room to fold over the sides. Roll the log as tightly as you can, folding the edges in with great care.
- Tightly cover the chicken in the plastic wrap and place it aside. Proceed with the remaining three chicken breasts.
- Freeze for thirty to forty-five minutes, or until somewhat hard but not frozen.
- Make sure you have the oven set at 375 degrees. Spray some non-stick cooking spray into a baking dish, and let it wait for later use.
Bread the Chicken
- Combine the flour, onion powder, salt, and pepper in a medium-sized bowl. In a separate dish, melt the butter. In a third dish, combine the oil and bread crumbs; toss to coat the crumbs well.
- After removing the wrapping, thoroughly coat the chicken by rolling it in the flour mixture. The chicken should next be dipped in melted butter and then the breadcrumb mixture. Continue with the remaining chicken and put them all in the pan that has been preheated.
- Bake until well done, about 30 to 45 minutes. If the breadcrumbs become too black, cover with foil.
Sauce
- Heat the chicken stock and thyme in a small saucepan over medium heat while the chicken bakes. Simmer and cook for half of the cooking time.
- Combine the cream and dijon mustard by stirring them together. Return the mixture to a simmer.
- Whisk together the cornstarch and water, then gradually pour half of the mixture into the sauce. Add more till the consistency is what you want. Simply add a little water or chicken broth if it becomes too thick.
- Drizzle some warm salt and pepper over the chicken and serve.