Easy Chicken Cordon Bleu
Chicken Cordon Bleu is a delicious dish that can be enjoyed by everyone. It has a golden, crunchy exterior and a rich, flavorful filling.
In this article, we will take a look at how to make Chicken Cordon Bleu, step by step. From preparing the chicken breast to creating the filling, dredging, and baking, we will cover it all.
How To Make Chicken Cordon Bleu
Before we begin, let’s preheat our oven to 375°F (190°C) and prepare our baking dish. In a shallow baking dish, we will add 1 1/4 cups of panko breadcrumbs, 1/2 teaspoon of salt, and 1/4 teaspoon of cracked black pepper. You can also add any other spices you like to enhance the flavor of the dish. To the mixture, we will add 2 tablespoons of melted butter and give it a good toss to ensure that all the breadcrumbs are evenly coated.
Next, we will prepare the chicken breasts. Take a sharp knife and butterfly one chicken breast, stopping at one of the long ends to create a book of chicken. Repeat the process with the remaining chicken breasts. Place the chicken breasts between two sheets of parchment paper and gently pound them to an even thickness of 1/4 inch.
Now it’s time to add the filling. For this recipe, we will be using Swiss cheese and ham, but you can use any type of cheese or ham that you prefer. Lay a slice of Swiss cheese on top of the chicken breast, followed by a slice of ham. If there are any gaps, add more Swiss cheese to ensure good coverage. Roll the chicken breast tightly, and use toothpicks to hold it in place.
Now, we will set up our dredging station. In one shallow dish, add about 1/3 cup of flour. In the second dish, beat two eggs together. Take each chicken breast and roll it in the flour, then dip it in the beaten eggs, making sure it is fully coated. Finally, roll it in the panko breadcrumbs, ensuring that the entire chicken breast is coated.
Place the chicken breasts on a rimmed baking sheet with a wire rack inside. Bake for 25-30 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown and crispy.
While the chicken is baking, let’s prepare the cream sauce. In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes, or until the mixture turns a golden brown color. Gradually whisk in 1 cup of milk, and continue whisking until the mixture is smooth and thickened. Add 1/2 cup of grated Parmesan cheese and 1/4 teaspoon of garlic powder, whisking until the cheese has melted and the sauce is smooth.
Once the chicken is done, let it rest for a few minutes before slicing it into pieces. Serve the chicken cordon bleu with the creamy Parmesan sauce drizzled on top. This dish is sure to impress your guests and is perfect for any special occasion or a cozy family dinner.
Kitchen tools and equipment needed:
- Shallow baking dish
- Sharp knife
- Parchment paper or plastic wrap
- Meat mallet or rolling pin
- Toothpicks (optional)
- 3 shallow dishes or bowls (for dredging station)
- Rimmed baking sheet with a wire rack
- Instead of Swiss cheese and ham, try using other types of cheese and deli meats such as cheddar cheese and turkey.
- Add some herbs or spices to the panko mixture for added flavor.
- Serve with a side of roasted vegetables or a salad for a complete meal.
Frequently Asked Questions:
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the chicken rolls up to the dredging stage and then refrigerate them until you’re ready to bake. When you’re ready to cook, dredge the chicken rolls and bake as directed.
Q: Can I use regular breadcrumbs instead of panko?
A: Panko breadcrumbs are recommended for this recipe as they give the chicken a crispy exterior. However, you can use regular breadcrumbs if that’s all you have on hand.
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use chicken thighs instead of chicken breasts. Just make sure to pound them to an even thickness before rolling them up with the cheese and ham.
Q: How do I know when the chicken is cooked through?
A: The internal temperature of cooked chicken should reach 165°F. You can use a meat thermometer to check the temperature of the thickest part of the chicken roll to ensure that it’s cooked through.
Q: Can I freeze the chicken cordon bleu?
A: Yes, you can freeze the uncooked chicken cordon bleu. Wrap each chicken breast tightly in plastic wrap and then in foil. Label and date the packages and store them in the freezer for up to three months. Thaw in the refrigerator overnight before cooking.
In conclusion, Chicken Cordon Bleu is a classic dish that can be made easily at home. By following the above steps, you can make a delicious meal for your family or friends. Remember, you can always customize the filling to suit your preferences. Try experimenting with different types of ham, cheese, and spices to make the dish your own. With a little bit of preparation and patience, you can make a gourmet meal in the comfort of your own kitchen.Print
Easy Chicken Cordon Bleu
- Total Time: 45-50 minutes
Chicken Cordon Bleu is a classic and delicious dish made of chicken breast stuffed with ham and cheese, coated with breadcrumbs, and baked until crispy. The dish is served with a creamy Parmesan sauce.
4 chicken breasts
4 slices of Swiss cheese
4 slices of ham
1 1/4 cups of panko breadcrumbs
1/2 teaspoon of salt
1/4 teaspoon of cracked black pepper
2 tablespoons of melted butter
1/3 cup of flour
For the creamy Parmesan sauce:
2 tablespoons of butter
2 tablespoons of all-purpose flour
1 cup of milk
1/2 cup of grated Parmesan cheese
1/4 teaspoon of garlic powder
- Preheat the oven to 375°F (190°C) and prepare a baking dish.
- In the baking dish, mix the panko breadcrumbs, salt, pepper, and melted butter. Toss to coat evenly.
- Butterfly the chicken breasts and pound them to an even thickness of 1/4 inch.
- Lay a slice of Swiss cheese and a slice of ham on top of each chicken breast. Roll the chicken tightly, and secure it with toothpicks.
- Set up a dredging station with three shallow dishes. Place flour in one dish, beaten eggs in the second dish, and the breadcrumb mixture in the third dish.
- Dredge each chicken breast in flour, dip in the beaten eggs, and roll in the breadcrumb mixture.
- Place the chicken breasts on a wire rack inside a rimmed baking sheet and bake for 25-30 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown and crispy.
- While the chicken is baking, prepare the creamy Parmesan sauce. Melt butter in a saucepan over medium heat. Whisk in flour and cook until the mixture turns golden brown. Gradually whisk in milk, and continue whisking until the mixture thickens. Add Parmesan cheese and garlic powder, whisking until the cheese has melted and the sauce is smooth.
- Let the chicken rest for a few minutes before slicing it into pieces. Serve with the creamy Parmesan sauce drizzled on top.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Main dish
- Method: Baking
- Cuisine: French
- Serving Size: 4 servings
- Calories: 518
- Sugar: 3g
- Sodium: 1122mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 54g
- Cholesterol: 174mg