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Baked Chicken Cordon Bleu

Mr.Picky loves chicken cordon bleu, although I couldn’t remember the last time I made it.  When I came across Chicken Cordon Bleu – White Lights on Wednesday which was a baked recipe I decided to make it.  I had all the ingredients on hand, minus swiss cheese.  This turned out great especially the sauce, and it wasn’t even fried.  Plus unlike numerous other recipes I have made I didn’t have to worry about stuffing and toothpicks.

This is a must try for any family.  Wasn’t sure the kids were going to care for the swiss cheese, but they both had as much as I would let them eat.

Chicken Cordon Bleu

Baked Chicken Cordon Bleu:

  • 2 chicken breasts, split like a butterfly but cut all the way through
  • 8 slices of deli ham
  • 4 slices of swiss or provolone cheese
  • 3/4 cup panko bread crumbs
  • 2 Tbs butter, melted

Sauce:

  • 3 Tbs butter
  • 3 Tbs flour
  • 1 cup milk
  • 1/4 cup chicken broth
  • 1 Tbs Dijon mustard
  • 3/4 tsp Worcestershire sauce
  • 1/2 cup parmesan cheese
  • Parsley and Salt/Pepper, to taste

Lightly grease a 9×13″ pan, and line up the four chicken pieces flat.  Top each piece of chicken with two slices of ham, and then a piece of cheese on top of that.

Chicken Cordon BleuCombine bread crumbs and 2 Tbs melted butter, mix until crumbs are coated in butter.  Evenly top cheese with bread crumbs.

Bake at 350 degrees for 30-35 minutes, or until chicken runs clear.  About 15 minutes into cooking time make sauce.

Melt butter in a saucepan add in flour and stir for about 1 minute until smooth.  Slowly add in milk and broth, stirring constantly.  Add in mustard, salt, pepper, and Worcestershire.  Continue to stir until thick and smooth, stir in the parmesan and taste for additional seasonings.

Once the chicken is done pull out of the oven and top each piece with some sauce and a sprinkle of fresh parsley.

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About feedingmrpicky

Nothing to do but take care of my family and cook.

One response »

  1. How good does that look! That just looks so easy to make.

    Reply

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