EASY CHICKEN CORDON BLEU
Chicken Cordon Bleu was one of the first meals I attempted as a newly married woman.
I had never heard of pounding chicken to make it thinner and spent a lot of time in the kitchen violently trying to pound out the chicken and roll all of the fillings up inside.
In the end, most of the cheese and filling leaked out while baking and I was left with a dry chicken breast.
I boycotted chicken cordon bleu since that experience figuring it was way too much work for me.
When I saw this version of easy chicken cordon bleu, I thought I would give the dish one more chance. Yum!
You know how most things taste better when someone else cooks them? Well, this is one dish that I really enjoyed even though I cooked it myself.
If you like this Easy Chicken Cordon Bleu, you’ll love this Grilled Chicken Cordon Bleu.
Easy Chicken 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 (preferably fresh)
- 2 tablespoons butter , melted
- 1/2 pound 8 ounces thinly sliced Swiss cheese
- 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
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.