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Chicken Cordon Bleu is one of those recipes that can be made the quick way or the extra-crispy way. Both ways produce a crispy, melty, delicious chicken entree, but the regular way makes a crispier chicken breast because the breading is done more consciously. I give you two recipes, you chose your favorite!
Ingredients for Chicken Cordon Bleu
- Panko breadcrumbs
- Oil spray
- Chicken breasts
- Salt
- Pepper
- Swiss cheese
- Ham
- Mayonnaise
- Dijon mustard
- Flour
- Egg (for the regular extra-crispy way)
- Parsley flakes (for the regular extra-crispy way)
- Paprika (for the regular extra-crispy way)
- Butter
- Milk
- Nutmeg
- Parmesan cheese
How to Make Chicken Cordon Bleu
1. Preheat the oven to 400 F and cover a baking sheet with parchment paper.
2. Place the breadcrumbs in a baking tray. Spray with oil spray and bake until golden and crispy, about 10 mins. Remove from the oven and set aside.
3. Pat dry the chicken breasts, season with salt and pepper, and cut a pocket in the middle of each breast. Place 2 folded cheese slices and 2 folded ham slices into the pocket of each chicken breast.
4. For the quick method: brush the chicken breasts with a mixture of 3 tbsp of mayo and 1 ½ tbsp Dijon mustard. Sprinkle the breadcrumbs on top and press them into the chicken breast. Place on the baking sheet.
5. For the extra crispy method: mix the egg, flour, parsley flakes, paprika, ¼ tsp salt, and black pepper until well combined. Place the stuffed chicken breasts into the egg mixture and transfer to the tray with the breadcrumbs until well coated. Press the breadcrumbs into the chicken breast so they stick well. Transfer to the baking sheet.
6. Bake the breaded, stuffed chicken breasts for 30-35 mins or until fully cooked and the internal temperature reaches 165 F.
7. To make the sauce: melt the butter in a small saucepan, add the flour, and cook for about 30 seconds. Whisk in the milk, Dijon mustard, and nutmeg, and cook until thickened, making sure to dissolve any lumps that may form. Turn off the heat and mix in the parmesan cheese until melted. Pour over the baked, sliced chicken breasts.
How to Store Chicken Cordon Bleu
If you are making this dish ahead of time, or have leftovers, let the baked chicken come to room temperature. Place it in an airtight container and place a paper napkin over the chicken before placing the lid on top. Refrigerate for up to 3 days. To reheat, let the chicken come to room temperature and reheat in a 400 F oven until crispy on the outside and hot on the inside.
Can I Freeze Chicken Cordon Bleu?
Yes, you can! But first let it come to room temperature. Place it in an airtight container and freeze for up to 3 months. When ready to enjoy again, thaw overnight in the refrigerator and reheat in a 400 F oven until crispy again.
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Chicken Cordon Bleu Two Ways
Chicken Cordon Bleu is one of those recipes that can be made the quick way or the extra-crispy way. Both ways produce a crispy, melty, delicious chicken entree, but the regular way makes a crispier chicken breast because the breading is done more consciously.
Ingredients
- 1 cup Panko breadcrumbs
- Oil spray
- 2 large chicken breasts
- Salt
- Pepper
- 4 slices Swiss Cheese
- 4 slices Ham
For the quick method:
- 3 tbsp mayonnaise
- 2 tbsp Dijon mustard
For the extra crispy method:
- 1 egg
- 2 tbsp all-purpose flour
- 1 tsp parsley flakes
- 1 tsp paprika
- ¼ tsp salt
- Black pepper to taste
For the Creamy Sauce:
- 1 ½ tbsp butter
- 1 tbsp + 1 tsp all-purpose flour
- 1 ¼ cups milk
- 2 tbsp Dijon mustard
- Pinch of salt
- Pinch of nutmeg
- 3 tbsp grated Parmesan cheese
Instructions
- Preheat the oven to 400 F and cover a baking sheet with parchment paper.
- Place the breadcrumbs in a baking tray. Spray with oil spray and bake until golden and crispy, about 10 mins. Remove from the oven and set aside.
- Pat dry the chicken breasts, season with salt and pepper, and cut a pocket in the middle of each breast. Place 2 folded cheese slices and 2 folded ham slices into the pocket of each chicken breast.
- For the quick method: brush the chicken breasts with a mixture of 3 tbsp of mayo and 1 ½ tbsp Dijon mustard. Sprinkle the breadcrumbs on top and press them into the chicken breast. Place on the baking sheet.
- For the extra crispy method: mix the egg, flour, parsley flakes, paprika, ¼ tsp salt, and black pepper until well combined. Place the stuffed chicken breasts into the egg mixture and transfer to the tray with the breadcrumbs until well coated. Press the breadcrumbs into the chicken breast so they stick well. Transfer to the baking sheet.
- .Bake the breaded, stuffed chicken breasts for 30-35 mins or until fully cooked and the internal temperature reaches 165 F.
- To make the sauce: melt the butter in a small saucepan, add the flour, and cook for about 30 seconds. Whisk in the milk, Dijon mustard, and nutmeg, and cook until thickened, making sure to dissolve any lumps that may form. Turn off the heat and mix in the parmesan cheese until melted. Pour over the baked, sliced chicken breasts.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 435Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gCholesterol: 128mgCarbohydrates: 20gFiber: 2gSugar: 4gProtein: 34g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.