Chicken Cordon Bleu Recipe

A easy Chicken Cordon Bleu which is quick to rearrange, and baked pretty than fried. All the flavour, the entire crunch, a ravishing golden crumb, and it’s greater for you!

This retro conventional is true right here to stay – always!

Chicken full of ham and cheese, coated with crunchy golden breadcrumbs. You’d swear it’s fried – nonetheless it’s baked.

The conventional method to make Chicken Cordon Bleu consists of breast pounded until skinny, layered with ham and cheese, rolled proper right into a log, chilled, dredged in flour then egg then breadcrumbs then deep fried (and likewise you need loads of oil to deep fry them). It’s not dissimilar to Chicken Kiev on this respect.

Nevertheless phew! I acquired drained merely typing that out!! And it’s truly not one factor that I’m making tonight. 🙂

BUT – you can positively make my Easy Chicken Cordon Bleu tonight. Because of it’s merely that – EASY.

I stuff my Easy Chicken Cordon Bleu simply by decreasing a pocket into chicken breast, then stuffing it with cheese rolled up inside ham (helps stop the cheese melting out, terrific reader tip!) . Protected with toothpicks – and that’s it! The stuffing is completed!

Subsequent up is the breadcrumb. I’ve acquired 2 methods to pick from:

Approach 1: Large Easy – Smear mayo and mustard on the chicken, then sprinkle over breadcrumbs. The mayo-mustard mixture acts as glue / flavouring and oil to help make the breadcrumb toasty gold; OR

Approach 2: Quick Dredge – Dunk chicken in egg flour mixture (combined in equivalent bowl), then in breadcrumbs.

After coating the chicken with breadcrumbs, merely give them a quick spray and voila! Ready for baking!

Proper right here’s a comparability of the 2 methods. There’s no denying the Quick Dredge comes out greater wanting, and it’s the selection I’d use for agency. Plus, full coating of crunch.

Nevertheless the Large Easy mannequin is just so darn quick and simple, and truly, the precept issue is solely the absence of crunch on the underside of the chicken. Small compromise for the consolation, in my humble opinion!

Whenever you’ve ever baked one factor crumbed and been disillusioned by the way in which it obtained right here out pale and splotchy and/or not as crunchy as you hoped, I consider you’re going to love this cheeky tip.

Merely unfold the breadcrumbs out on a tray, spray with oil, then bake for 3 minutes. This oven toasting presents the breadcrumbs a head start on the colour / crunch problem.

Consequence: Baked crumbed / breaded chicken that is fantastically golden all through and truly crunchy, want it was deep fried! Elective additional step, nonetheless truly worth it in my opinion.

PS Some recipes do this in a skillet – oven is less complicated. 🙂

And proper right here’s a comparability of the Chicken Cordon Bleu with and with out toasting the breadcrumbs. See how splotchy it is with out the toasted breadcrumbs compared with the toasted breadcrumbs??

Whichever methodology you choose, you’ll be greeted with the equivalent very good sight of molten cheese oozing out of the great and comfy ham stuffing contained within the juicy chicken breast, and all that golden crunchy crumb….

And to excessive all of it off, that MUSTARD CREAM SAUCE!!!!

I consider it’s essential to change this weeks’ meal plan. Immediately. 😂 – Johnsat x

Further crunchy crumbed chicken 

• Crunchy Baked Chicken Tenders and as well as the Parmesan mannequin

• Oven Fried “KFC” Chicken Tenders (11 secret herbs & spices!)

• Crispy Parmesan Crusted Chicken Breast – LOW CARB marvel!

• Shortcut Healthful Crunchy Chicken Schnitzel

And further baked crunchy crumbed points

• Baked McDonald’s Filet-O-Fish

• Baked Parmesan Crusted Salmon

• Healthful Garlic Parmesan Crunchy Baked Fish

Chicken Cordon Bleu Recipe

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Serves: 2 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 590 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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

Instructions

1. Preheat oven to 200C/390F (standard) or 180C/350F (fan).
2. 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.
3. Cut a pocket into each chicken breast, as per the photo below.
4. 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.
5. Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).
6. Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.
7. Whisk egg and flour. Dip chicken into egg mixture, then into the panko breadcrumbs. Transfer to tray, spray with oil.
8. Bake for 25 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.
9. Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute.
10. Add half the milk and whisk until the flour mixture is blended in.
11. Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
12. Remove from heat,  add salt and pepper to taste. Serve with chicken.

Notes

1. Swiss cheese (or masdaam sold at supermarket delis in Australia) is best for this recipe because it melts but holds it’s shape 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.
Nutrition Facts
Easy Chicken Cordon Bleu
Amount Per Serving (300 g)
Calories 590
Calories from Fat 217
% Daily Value*
Fat 24.1g37%Saturated Fat 8.8g55%Polyunsaturated Fat 15.3gCholesterol 207mg69%Sodium 996mg43%Carbohydrates 19.4g6%Fiber 1.5g6%Sugar 3.2g4%Protein 72.3g145% * Percent Daily Values are based on a 2000 calorie diet.
Originally published October 2015, updated with new photos, better step by step instructions and a recipe video.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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