Chicken cordon bleu. A delicious French classic, chicken cordon bleu is made of chicken breasts stuffed with ham and Swiss cheese. Chicken stuffed with ham and cheese, coated with crunchy golden breadcrumbs. You'd swear it's fried – but it's baked.
Classic Chicken Cordon Bleu is breaded and then fried. We opted to skip the frying and bake ours instead. It takes what is otherwise a tedious recipe and simplifies it a bit. You can have Chicken cordon bleu using 12 ingredients and 4 steps. Here is how you cook that.
Ingredients of Chicken cordon bleu
- You need of stuffing.
- Prepare 3 slice of of ham, chopped.
- It’s 3 slice of of salami, chopped.
- Prepare 4 slice of provolone cheese, chopped.
- It’s 1 tsp of garlic powder.
- Prepare 1 tbsp of flour.
- Prepare 1 tbsp of milk.
- You need of chicken.
- It’s 2 of chicken breasts, thawed.
- You need 1 of egg, beaten.
- It’s 1 tbsp of flour.
- You need 1/2 cup of Italian seasoned bread crumbs.
Chicken Cordon Bleu is usually stuffed with ham and Swiss cheese, but you can use any cheese your family likes such as mozzarella or Gruyere. Baked chicken cordon bleu is a classic dish that is so well-loved for a reason. Ham and Swiss cheese are wrapped up in a chicken cutlet, coated in breadcrumbs and baked to perfection. Arrange chicken smooth side down on a work surface.
Chicken cordon bleu instructions
- Put all the ingredients for stuffing in a medium sized bowl and mix thoroughly. Set aside..
- Preheat oven to °375.
- Pound chicken breasts out till 1/2 inch thick, stuff with mixture. Dip in egg, flour, and bread crumbs..
- Repeat with other chicken breast and place in a buttered baking dish. Cook in oven for 25-30 minutes.
Cover one half of each breast with one slice of ham and one slice of cheese, leaving. Chicken Cordon Bleu with Dijon Cream Sauce is an easy dinner you family will love. Tender boneless skinless chicken breasts are pounded thin, stuffed with swiss cheese and ham. 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.