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7.25.2011

Easy Chicken Cordon Bleu



   I remember the first time I made Chicken Cordon Bleu. It was an epic failure. Kale and I had only been married a few months. One night we planned to have some friends over for dinner, and I thought making Chicken Cordon Bleu would be a great dish to impress with! It involved pounding the chicken, which I had never done, and rolling the chicken and blah blah blah. Yeah, it didn't turn out so well. At all. It was lacking in flavor and looked pretty silly. I was so embarrassed!

   I wish I would have had this recipe back then. It is so delicious, and could not have been any easier to prepare. All you have to do is cut the chicken breasts lengthwise to form thinner cutlets and just layer the ham and swiss cheese on top. Sprinkle on some fresh bread crumbs and pop 'em in the oven. What made this chicken so outstanding was the Parmesan-Dijon Cream Sauce to spoon over the top! It is super duper delish! This chicken will be a permanent dish in our dinner rotation. A big thank you goes out to Mel from  Mel's Kitchen Cafe for such an awesome recipe!



Easy Chicken Cordon Bleu
*NOTE: Please use fresh bread crumbs. Not store-bought. It really helps this chicken tastes so great!

3 large boneless skinless Chicken Breasts, cut in half lengthwise, to form 2 thinner cutlets. (In total you will have 6 thin chicken breast cutlets)
12 slices deli Ham
12 slices thinly sliced Swiss Cheese
1 cup fresh Bread Crumbs
2 Tablespoons Butter, melted


FOR 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 finely grated Parmesan Cheese


DIRECTIONS:  Lightly grease a 9x13 baking dish with cooking spray. Preheat 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 baking dish. Layer each chicken breast with two slices of ham, overlapping so they cover entire breast. Then over the ham layer two slices of swiss cheese overlapping to cover ham. Repeat over all chicken breasts. Sprinkle the bread crumbs over the tops of the chicken.

Bake the chicken for 30-35 minutes, until the chicken is cooked through and cheese is bubbling, and bread crumbs are golden brown.

While the chicken bakes, in a medium saucepan on medium heat, melt the 2 tablespoons of butter. Stir in the flour, whisking constantly. Cook for about a minute. Slowly pour in the milk, still whisking constantly. Stir in the chicken bouillon granules, and salt. Continue to whisk constantly until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has thickened, turn the heat down to low and stir in the mustard, worcestershire sauce and Parmesan cheese. Stir until the cheese has melted. Keep the sauce warm until chicken is finished cooking.

Serve each chicken cordon bleu with warm sauce. ENJOY!


 



 

25 comments:

Val said...

Is there any houses for sale on your street? I need to be your neighbor.

Steph@PlainChicken.com said...

this looks great!! I need an easy chicken cordon bleu recipe. Can't wait to try it.

Lark (SparkyLarky) said...

Love these!

Megan said...

This looks so good! I am going to have to try it! I too struggle with pounding the chicken breasts. One of my hubby's favorite dishes is Chicken Kiev which is even HARDER for me that Cordon Bleu. At some point I need to master that for his sake;)

Angie's Recipes said...

I love chicken cordon bleu. Yours looks really mouthwatering!

sliceofsouthern said...

My favorite dish and you just made it weeknight accessible! Genius!!

Barefeet In The Kitchen said...

This is the same version of cordon bleu that I make and we love. I haven't made it in ages though. Your photos looks delicious. I'm putting this on the meal plan for next month sometime. Thanks for the reminder!

So Domesticated said...

Mmmm... definitely going to have to try this!

Siggy Spice said...

Wow Holly...this looks AMAZING! I am adding it on next weeks menu plan fo-sho!

Sinful Sundays said...

y-u-m. The chicken looks delish, and that sauce--yum!

Tina at Mommy's Kitchen said...

Holly I love chicken cordon on bleu. That looks really good and I have to agree fresh bread crumbs do make a difference. I giggles about your first attempt. I too had my share of disasters when I first got married. It is so funny to look back at them now.

claire said...

looks like you have mastered the cordon bleu!

Nicole@HeatOvenTo350 said...

I've so been there with making recipes to impress that somehow do the opposite. :) I love this take on chicken cordon bleu. I think I could handle it!

Katie @ This Chick Cooks said...

We've all had our fair share of disasters :) This chicken looks great though!

Kelly @ Eat Yourself Skinny said...

Holly this looks delicious! Thank you so much for the sweet comment on my blog :) I'm so glad you found mine so I could find yours, new follower! xoxo

The Country Cook said...

Mel should have a cookbook. I'm surprised she isn't slammed with offers. Her recipes are winners! The first thing I noticed was that cream sauce. I was totally won over by the sauce..lol. Love this and your picture too Holly!

carolinaheartstrings said...

This batch looks delicious. I love chicken made this way. Great pictures as always.

Lizzy said...

I love to make this dish, but I've never used a sauce. Yours sounds amazing...I will make it exactly as you posted next time :) Yummy!

scratch-made wife said...

Thanks for the tip on the chicken! I had almost the same experience. I pounded the chicken, rolled it up, stuck toothpicks in it, and what happened? It all came apart in the oven. Gah! Your idea sounds so much better. :)

Deborah said...

I'm sure we all have times like that when we first started cooking!! But this recipe sure does look like a winner!!

Muriel Miller said...

Gosh I got to get me some of this! Looks Delicious Holly! I love that you just cut and stack! So much easier than the whole pounding, blah, blah, blah :)

Mary said...

This sounds wonderful and it certainly is easy to do. I love recipes that are easy on the cook :-). I hope you have a great day. Blessings...Mary

Sharon Andy Holderman said...

Just made this for supper tonight and my husband and I both LOVED it! I used one slice of ham because mine was big, and I used shredded swiss cheese (because then the leftovers would go on salads). I also omitted the salt from the sauce because I think my bouillon cubes were a bit bigger than called for...and since those are salty - I omitted the actual salt. But we both agreed it's a keeper! FYI: my husband does not like swiss cheese, but he still loved the recipe. MMMMMM. I love all the recipes I try on your blog, so keep up the great work!

Danielle said...

I just made this tonight for dinner, and it was perfection. I used a homemade bread that had a sundried tomato seasoning in it, and then in the sauce, I used the Pampered Chef dijon seasoning instead of the mustard (only because I was out of the real thing). My 7 year old, who typically doesn't like what I cook said, "I've arrived in Heaven" after his first bite. And let me tell you, compliments like that are few and far between. Thanks for such a great recipe that can be made so quickly. I love Chicken Cordon Bleu, but I never make it because it's so laborious, but this, oh, this was genius!

Marsha Baker said...

This looks and sounds absolutely perfect! I would devour a couple of pieces as I LOVE chicken cordon bleu. Happy Easter to you and yours Dearie. XO