I found this Chicken Cordon Bleu recipe on Pinterest. It comes from The Girl Who Ate Everything. She has some really great stuff!
I was very drawn to this recipe when I saw how easy it was to assemble. Having two little ones does not make it easy for me to spend lots of time at the counter and stove preparing dinner.
It needs to be quick and easy. This fits the bill perfectly. And being that my husband and I don’t usually like ham, it was really surprising that we liked this so much.
I will be making this one again for sure.
Look at that delicious sauce.
Layered chicken, ham, bread crumbs and a mouth watering cheese sauce.
Notice the half plate of veggies. I am trying to add extra nutrients to our dinners.
Easy Chicken Cordon Bleu Ingredients:
Source: Mel’s Kitchen Café
For 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
2 tablespoons butter, melted
1/2 pound (8 ounces) thinly sliced Swiss cheese. I used 7 sliced from the deli
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 grated Parmesan cheese
*Note: Mel saves the heels of her bread and stores them in the freezer until she needs them then grinds them up quickly in a blender or food processor.
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. Makes 6 servings.
Liked my Chicken Cordon Bleu recipe? Try the White Chicken Enchiladas
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