Easy Chicken Cordon Bleu
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.97 out of 5 stars
(234)
Ingredients
2 servings
- 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
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Preparation
Step 1
Preheat oven to 200C/390F (standard) or 180C/350F (fan).
Step 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.
Step 3
Cut a pocket into each chicken breast, as per the photo below.
Step 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.
Step 5
Super Easy Method
Step 6
Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).
Step 7
Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.
Step 8
Quick Dredge Method
Step 9
Whisk egg and flour. Dip chicken into egg mixture, then into the panko breadcrumbs. Transfer to tray, spray with oil.
Step 10
Baking
Step 11
Bake for 25 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.
Step 12
Dijon Cream Sauce
Step 13
Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute.
Step 14
Add half the milk and whisk until the flour mixture is blended in.
Step 15
Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
Step 16
Remove from heat, add salt and pepper to taste. Serve with chicken.
Step 17
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