Chicken Cordon Bleu
April 14, 2024
Contrary to popular belief, Chicken Cordon Bleu isn't French. It likely originated in Switzerland around the 1940s. The first documented recipe appeared in a Swiss cookbook in 1949. It is based on schnitzel, a thin, breaded cutlet, filled with cheese in this case. Most recipes roll the ham and cheese in the chicken. This recipe puts the ham, cheese and bread crumbs on top and it gets baked in the oven, which makes it way easier. It’s served with this Parmesan-Dijon Cream Sauce sauce, which makes this dish outstanding.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 6 Servings
Ingredients
3 large, thick boneless, skinless chicken breasts, cut in half length-wise (to make two thinner chicken breast cutlets)
8 ounces thinly sliced Swiss Cheese
For the Parmesan-Dijon Cream Sauce
2 Tablespoons all-purpose flour
1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
Directions
1Lightly grease a 9 x 13 baking dish with cooking spray and preheat oven to 350° F.
2In a bowl, combine the bread crumbs and melted butter. Set aside.
3Lay the cut chicken breasts in a single layer in the 9 x 13 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 bread crumbs over the top of the chicken.
4Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
5When the chicken is almost done, in a medium sauce pan, melt the 2 Tablespoons butter. Stir in the flour, whisking constantly. Cook the flour/butter mixture for 1-2 minutes. Slowly pour 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.
6Once the sauce has bubbled and thickened, remove from the 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.
7Serve each chicken cordon bleu with warm sauce.
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