Easy Chicken Cordon Bleu

Name: Ayam Cordon Bleu yang Mudah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: Panko breadcrumbs - 1/2 cup for Super Easy or 1 cup for Quick Dredge; Oil spray; 2 small chicken breasts, (around 6-7oz/180-210g each); Salt and pepper; 4 slices swiss cheese ((Note 1)); 4 to 6 slices of ham, (about 2.5oz/75g (Note 2)); 3 tbsp mayonnaise; 1 1/2 tbsp Dijon mustard; 1 egg; 2 tsp plain flour; 1 1/2 tbsp butter; 1 1/2 tbsp flour; 1 1/4 cups milk ((Note 3)); 2 tbsp Dijon mustard; 3 tbsp parmesan cheese, finely grated

Recipe video above. My midweek version of Chicken Cordon Bleu. All the flavour, all the crunch, much faster to make, and it's better for you because it's baked! Choose your method for crumbing the chicken - Super Easy or Quick Dredge (see photos for difference). Super Easy coats the top and sides of

⏱️ 45 min 🔪 Prep: 15 min 🔥 Cook: 30 min 📊 Medium ⭐ 5.0 (248) 👁️ 3 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

2 servings

Panko breadcrumbs - 1/2 cup for Super Easy or 1 cup for Quick Dredge
Oil spray
2 small chicken breasts, (around 6-7oz/180-210g each)
Salt and pepper
4 slices swiss cheese ((Note 1))
4 to 6 slices of ham, (about 2.5oz/75g (Note 2))
3 tbsp mayonnaise
1 1/2 tbsp Dijon mustard
1 egg
2 tsp plain flour
1 1/2 tbsp butter
1 1/2 tbsp flour
1 1/4 cups milk ((Note 3))
2 tbsp Dijon mustard
3 tbsp parmesan cheese, finely grated

Steps

Preheat oven to 200C/390F (standard) or 180C/350F (fan).
Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
Cut a pocket into each chicken breast, as per the photo below.
Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.
Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).
Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.
Whisk egg and flour. Dip chicken into egg mixture, then into the panko breadcrumbs. Transfer to tray, spray with oil.
Bake for 25 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.
Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute.
Add half the milk and whisk until the flour mixture is blended in.
Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
Remove from heat,  add salt and pepper to taste. Serve with chicken.