Chicken recipes

Chicken Cordon Bleu

My midweek version of Chicken Cordon Bleu. All the flavor, all of the crunch, a good deal quicker to make, and it’s higher for you because it’s baked! Choose your technique for crumbing the hen – Super Easy or Quick Dredge (see pics for distinction). Super Easy coats the pinnacle and sides of the chicken, however, it is faster than the Dredging Method. Served with a fabulous traditional Dijon Cream Sauce!

Chicken Cordon Bleu

Chicken Cordon Bleu

Ingredients

BREADCRUMBS

  • Panko breadcrumbs – 1/2 cup for Super Easy or 1 cup for Quick Dredge
  • Oil spray

CHICKEN

  • 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)

METHOD 1: SUPER EASY

  • 3 tbsp mayonnaise
  • 1 1/2 tbsp Dijon mustard

METHOD 2: QUICK DREDGE

  • 1 egg
  • 2 tsp plain flour

DIJON CREAM SAUCE (MAKES 1 CUP)

  • 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

Instructions

  • 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 lightly 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.

SUPER EASY METHOD

  • 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.

QUICK DREDGE METHOD

  • Whisk egg and flour. Dip chicken into the egg mixture, then into the panko breadcrumbs. Transfer to a tray, spray with oil.

BAKING

  • Bake for 25 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.

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.

 Recipe Notes:

1. Swiss cheese (or macadam sold at supermarket delis in Australia) is best for this recipe because it melts but holds it shapes quite well. If you substitute with gruyere, cheddar, mozzarella or any other melting cheese, more cheese will ooze out. But if you seal with extra toothpicks, you can use any cheese you want!

2. I used small ham rounds so I needed 2 for each to cover the surface inside the chicken.

3. Preferably full-fat milk but low fat is also ok.

4. Make-Ahead: Use the Dredge Method and then refrigerate for up to 24 hours (probably ok longer, I just haven’t tried) or freeze uncooked. Keep leftover breadcrumbs and touch up if required before baking. Thaw then cook per recipe.

5. Easy Chicken Cordon Bleu Calories per serving (180g/6oz chicken), assuming around 1/3 cup of sauce is used between the 2 servings.

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