Chicken Cordon Bleu
Chicken Cordon Bleu easy to make with tender chicken breasts stuffed with layers of ham and Swiss cheese.
Foto: Spend With Pennies
Ingredients
- 4 boneless skinless chicken breasts (5-6 oz each)
- 4 slices deli ham
- 4 ounces Swiss cheese (or Gruyere cheese, shredded or sliced )
- 3 tablespoons melted butter
- 1 clove garlic (minced)
- 1 cup seasoned bread crumbs
- ½ teaspoon dried thyme leaves
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¾ cup milk
- ¼ cup white wine
- 2 teaspoons Dijon mustard
- 1 cube chicken bouillon
- ½ teaspoon Worcestershire sauce
- ¼ cup shredded Parmesan cheese
- salt and black pepper (to taste)
Steps
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Preheat the oven to 350°F. Spray a baking dish or rimmed baking sheet with cooking spray or line with parchment paper.
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Place the chicken breasts in between two pieces of plastic wrap and, using the flat side of a meat tenderizer, pound to ¼-inch thick (*see note). Season with ½ teaspoon of Kosher salt and ¼ teaspoon of pepper.
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Top each chicken breast with 1 slice of ham and about 1 oz cheese. Roll the chicken jelly-roll style. Secure with a toothpick.
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Combine melted butter and garlic in a small dish. Mix breadcrumbs and thyme in a separate bowl. Dip each chicken roll in butter and then into the breadcrumb mixture.
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Place in a baking dish and bake 35-40 minutes or until the chicken reaches a internal temperature of 165°F.
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To make the sauce, melt the butter in a small saucepan over medium heat. Add the flour and cook for 1 minute.
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Add in milk and wine a little bit at a time stirring after each addition until the mixture is smooth. Add in Dijon, bouillon and Worcestershire. Bring to a boil while whisking and reduce heat. Simmer for 1 minute.
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Remove from heat and stir in parmesan cheese. Season with salt and pepper to taste.
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Remove the toothpicks from the chicken. Serve immediately with the sauce.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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