Baked Chicken Cordon Bleu
Here I'll show the easiest and most delicious way to make the classic Chicken Cordon Bleu, plus the most irresistible sauce to go alongside!
Servings: 4
Cost: £4 / $5
Equipment
- Large Baking Tray, Wire Rack & Foil (for baking)
- Sharp Knife & Chopping Board
- 3 Large Shallow Dishes (for dredging chicken)
- Small Bowl (for seasoning)
- Medium Sized Pot & Wooden Spoon (for sauce)
- Toothpicks/Cocktail Sticks
Ingredients
Chicken
- 90g / 1 1/2 cups Panko Breadcrumbs (see notes)
- 8 thin slices of Ham
- 8 slices of Swiss Cheese
- 4x 250g/9oz Chicken Breasts
- 1 tsp EACH: Salt, Paprika
- 1/2 tsp EACH: Garlic Powder, Onion Powder, Black Pepper
- 1/4 tsp Cayenne Pepper (optional)
- 50g / 1/3 cup Flour
- 2 Eggs, beaten
- Oil Spray, as needed
Sauce
- 2 tbsp Butter (preferably unsalted)
- 120ml / 1/2 cup Chicken Stock
- 180ml / 3/4 cup Double/Heavy Cream, at room temp
- 1 heaped tbsp Dijon Mustard
- 30g / 1/3 cup freshly grated Parmesan
- 2 pinches of White Pepper, (sub black pepper)
- Salt, to taste
Instructions
- Pour the breadcrumbs onto a large baking tray and give it a shake so they're evenly distributed. Coat with oil spray then place in the oven at 180C/350F for around 5mins, or until light golden (be vigilant as they turn perfect to burnt quite quickly!). Pour them into a bowl to cool and increase oven temp to 200C/400F.
- Carefully slice a pocket into the side of each chicken breast, going as wide and deep as you can without cutting through the other side. Place two slices of cheese on top of two slices of ham and tightly roll. Wedge into the pocket and close it over so the filling is covered. Use toothpicks to seal the seam shut.
- In a small bowl combine paprika, salt, onion powder, garlic powder, black pepper and cayenne pepper.
- Line up 3 bowls: the first with flour and half of the season, the second with beaten egg and the last with the toasted breadcrumbs and the rest of the seasoning. One by one dredge the chicken through flour, then into the egg, then finish with breadcrumbs, fully coating the chicken at each stage.
- Line a baking tray with foil then place a wire rack on top. Spray the rack with oil, then place the chicken on top. Spray the chicken with oil then place in the oven for 25-30mins, or until deep golden & crispy, with the cheese starting to leak out. The chicken should be piping hot and white right through the centre.
- Meanwhile, in a medium-sized pot over medium heat melt the butter. Stir in the stock, cream, parmesan, mustard and white pepper until blended, then bring to a gentle simmer. Simmer for 5-6mins, stirring frequently, until the sauce thickens (it will thicken more as it cools). Adjust with salt if needed then remove from heat.
- Carefully twist the toothpicks out of the chicken, then serve up with the sauce and enjoy!
Video
Notes
a) Panko Breadcrumbs - These are Japanese breadcrumbs and can be found in the Asian section of most supermarkets. Pre-toasting them is essential for crispiness. If you coat the chicken right away in the untoasted Panko it won't be as crispy.
b) Stuffing the chicken - Depending on how much room you've got inside the chicken breast, you might not be able to fit 2 slices of ham and cheese, so just roll up and slot in whatever fits. If you do accidentally tear the chicken, don't panic too much. The coating will provide an extra layer of protection and because the cheese is wrapped in the ham, it tends not to completely leak out (some leakage is fine and expected).
c) Cheese - Swiss is a must! It melts really nicely, but not to the point it turns thin and completely leaks out of the chicken.
d) Mustard - I find 1 heaped tbsp adds a punch, but not so much it's overbearing. It also mellows out as it simmers. You can alter this to your taste though.
e) Serving - Here I've served with chips and a side salad, but you could serve with Roast Potatoes or Mashed Potato and Greens Beans!
f) Calories - Whole recipe divided by 4 with no sides (slight over-estimate as not all the flour, egg and Panko is picked up by the chicken).
Nutrition
Calories: 857kcal | Carbohydrates: 26.67g | Protein: 88.2g | Fat: 42.78g | Saturated Fat: 23.288g | Polyunsaturated Fat: 3.331g | Monounsaturated Fat: 12.638g | Trans Fat: 0.321g | Cholesterol: 356mg | Sodium: 1645mg | Potassium: 1064mg | Fiber: 1.5g | Sugar: 3.47g | Vitamin A: 1724IU | Vitamin C: 0.5mg | Calcium: 588mg | Iron: 4.73mg