Devotionals

Easy Chicken Cordon Bleu

Published April 5th, 2019 by Ccwestside

Ingredients

  • 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

DIJON CREAM SAUCE (MAKES 1 CUP)

  • 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

Instructions

  • Preheat oven to 200C/390F (standard) or 180C/350F (fan).

  • 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.

  • Cut a pocket into each chicken breast.

  • 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.

  • Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).

  • Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.

  • Bake for 25 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.

DIJON CREAM SAUCE

  • Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute.

  • Add half the milk and whisk until the flour mixture is blended in.

  • Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.

  • Remove from heat,  add salt and pepper to taste. Serve with chicken.

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