Why Make This Recipe
Chicken Cordon Bleu is a delicious dish that combines the flavors of chicken, ham, and Swiss cheese. It’s a crowd-pleaser that is perfect for family dinners or special occasions. This easy version of Chicken Cordon Bleu is quick to prepare and bake, making it ideal for busy weeknights. Plus, the crispy panko breadcrumbs add a delightful crunch.
How to Make Easy Chicken Cordon Bleu
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
- 4 to 6 slices of ham (about 2.5oz/75g)
- 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
- 2 tbsp Dijon mustard
- 3 tbsp parmesan cheese, finely grated
Directions:
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Preheat oven to 200°C/390°F (standard) or 180°C/350°F (fan).
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Prepare panko breadcrumbs: Spread them on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and transfer to a bowl immediately.
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Prepare chicken: Cut a pocket into each chicken breast.
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Stuff chicken: Fold the cheese in half and place 2 pieces inside each pocket. Add 2 to 3 slices of ham, close the pocket, and seal with 2 toothpicks. Sprinkle with salt and pepper.
Super Easy Method
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Mix mayonnaise, Dijon mustard, salt, and pepper in a bowl. Spread this mixture onto the top and sides of the chicken (not the underside).
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Sprinkle panko over the chicken, pressing it onto the sides. Spray with oil.
Quick Dredge Method
- Whisk egg and flour together. Dip chicken into the egg mixture, then into the panko breadcrumbs. Transfer to the tray and spray with oil.
Baking
- Bake for 25 to 30 minutes, or until golden brown and cooked through. Remove toothpicks and serve with Dijon Cream Sauce.
Dijon Cream Sauce
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Melt butter in a small saucepan over medium heat. Add flour and cook for 1 minute.
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Add half the milk and whisk until the flour is blended.
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Add the remaining milk, Dijon mustard, and parmesan cheese. Cook for 3 minutes, whisking constantly until thickened. The sauce will thicken as it cools.
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Remove from heat and add salt and pepper to taste. Serve over chicken.
How to Serve Easy Chicken Cordon Bleu
Serve the Chicken Cordon Bleu with a drizzle of Dijon Cream Sauce on top. Pair it with a side of vegetables or a fresh salad for a complete meal.
How to Store Easy Chicken Cordon Bleu
Store any leftovers in an airtight container in the refrigerator. It should be consumed within 3 days. You can also freeze the cooked Chicken Cordon Bleu for up to 2 months. Just reheat it in the oven before serving.
Tips to Make Easy Chicken Cordon Bleu
- Ensure that the chicken breasts are pounded evenly for even cooking.
- Use fresh Swiss cheese and ham for the best flavor.
- Don’t skip the panko breadcrumbs; they give the dish a wonderful crispy texture.
Variation
Try adding spinach or mushrooms into the chicken pocket for an extra layer of flavor. You can also swap Swiss cheese for mozzarella for a different taste.
FAQs
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Can I use chicken thighs instead of breasts?
- Yes, chicken thighs can be used. They will need a slightly longer cooking time than chicken breasts.
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Can I make this recipe ahead of time?
- Yes, you can prepare the stuffed chicken breasts, refrigerate them, then bake when ready to serve.
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What can I serve with Chicken Cordon Bleu?
- You can serve it with mashed potatoes, steamed vegetables, or a light salad to complement the rich flavors.
Easy Chicken Cordon Bleu
Ingredients
For the Chicken
- 2 pieces small chicken breasts (around 6-7oz/180-210g each) Ensure they are pounded evenly for even cooking.
- 4 slices Swiss cheese Use fresh for best flavor.
- 4 to 6 slices ham (about 2.5oz/75g)
- 3 tbsp mayonnaise
- 1.5 tbsp Dijon mustard Plus 2 additional tablespoons for the sauce.
- 1 ea egg
- 2 tsp plain flour
- 2 tbsp oil spray For spraying the breadcrumbs.
- 1.5 tbsp butter For the Dijon cream sauce.
- 4.5 tbsp flour 1.5 tbsp for chicken coating and 3 tbsp for the sauce.
- 1.25 cups milk Divided for the sauce.
- 3 tbsp parmesan cheese, finely grated For the sauce.
- Salt and pepper to taste
- 0.5 cup panko breadcrumbs Can double for quick dredge method.
Instructions
Preparation
- Preheat the oven to 200°C/390°F (standard) or 180°C/350°F (fan).
- Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and transfer to a bowl.
- Cut a pocket into each chicken breast.
- Fold cheese in half and place 2 pieces inside each pocket, adding 2 to 3 slices of ham. Seal with toothpicks and season with salt and pepper.
Super Easy Method
- Mix mayonnaise, Dijon mustard, salt, and pepper in a bowl. Spread this mixture onto the top and sides of the chicken.
- Sprinkle panko over the chicken, pressing it onto the sides and spray with oil.
Quick Dredge Method
- Whisk egg and flour together. Dip chicken into the egg mixture, then into the panko breadcrumbs. Transfer to the tray and spray with oil.
Baking
- Bake for 25 to 30 minutes, or until golden brown and cooked through. Remove toothpicks and serve with Dijon Cream Sauce.
Dijon Cream Sauce
- Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute.
- Add half the milk and whisk until combined.
- Stir in the remaining milk, Dijon mustard, and parmesan cheese. Cook for 3 minutes, whisking constantly until thickened.
- Remove from heat and adjust seasoning with salt and pepper to taste.