Chicken Cordon Bleu

Traditional Chicken Cordon Bleu is breaded then fried. We opted to skip the frying and bake ours alternatively. It takes what’s usually a tiresome recipe and also simplifies it a little. After the chicken is layered with ham and cheese after which rolled, it has just one huge piece of chicken, therefore frying it looked like way too much. The chicken is going to bake right into a gorgeous, golden, and crispy portion of beef that is completely swirled on the inside. It left us mesmerized.

Chicken Cordon Bleu sauce actually finishes:

this particular dish. It is tangy and creamy and like a next level gravy. You begin by creating a standard gravy and next add Parmesan and dijon mustard to get it right into a class all by itself.

Preheat oven to 400° and line a big baking sheet with parchment paper.:

Place a chicken breast between 2 pieces of clear plastic wrap over a cutting board and then flatten to some ¼” thickness with a meat mallet or even rolling pin. Top chicken with two slices of cheese, then two slices of ham. Beginning at the top of the breast, move up firmly and secure with toothpicks. Repeat with remaining chicken breasts.
Place flour, eggs, and even panko in 3 shallow bowls. Season flour with pepper and salt. Add melted oregano and butter to mix and panko until incorporated.

Dealing with one at a moment roll chicken initially in flour:

then eggs, then panko combination, pressing to coat. Place on prepared baking sheet. Bake until golden and prepared through, thirty minutes.
Meanwhile make sauce: In a big skillet over medium high heat, melt butter. Add flour and mix until golden, two minutes. Gradually whip in milk, then add mustard.

Let simmer until thickened:

minutes. Add Parmesan and mix until melted. Season with pepper and salt.
Remove toothpicks from chicken and serve with sauce.
How you can make Easy Chicken Cordon Bleu
I stuff my Easy Chicken Cordon Bleu by simply getting a pocket into chicken breast, consequently stuffing it with cheese rolled up inside ham (helps prevent the cheese melting out, terrific reader tip!). Secure with toothpicks – and that is it! The stuffing is performed!

Here is a comparison of the two methods:

There is simply no questioning the Quick Dredge comes out much better looking, and also it is the choice I would use for organization. Additionally, complete coating of crunch.

But the Super easy model is simply so darn fast and simple, and truly, the major point is simply the lack of crunch on the underside of the chicken. Small compromise of the usefulness, in the humble opinion of mine!

Secret Tip: Oven Toasting Breadcrumbs

If you have previously baked something crumbed and also been let down by the way it became available pale and splotchy or significantly less crunchy as you wished, I believe you are likely to appreciate this particular cheeky tip.

Simply distribute the breadcrumbs out on a paper tray, squirt with oil, then bake for three minutes. This oven toasting provides the breadcrumbs a jump start on the colour or crunch component.


Baked crumbed / breaded chicken which is attractively golden all over and really crunchy, as if it was deep fried! Optional added step, but genuinely worthwhile in the view of mine.

And here is a comparison of the Chicken Cordon Bleu with as well as without toasting the breadcrumbs. See just how splotchy it’s without the toasted breadcrumbs when compared with the toasted breadcrumbs??

Easy Chicken Cordon Bleu

Whichever technique you choose, you will be welcomed with exactly the same marvelous sight of molten cheese oozing from the comfortable ham stuffing inside the delicious chicken breast, and everything golden crunchy crumb….

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