Easy Chicken Cordon Bleu
Recipe video above. My midweek version of Chicken Cordon Bleu. All the flavour, all the crunch, much faster to make, and it's better for you because it's baked! Choose your method for crumbing the chicken - Super Easy or Quick Dredge (see photos for difference). Super Easy coats the top and sides of the chicken, but is faster than the Dredging Method. Served with a gorgeous traditional Dijon Cream Sauce!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Preheat oven to 200C/390F (standard) or 180C/350F (fan).
- 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.
- 3
Cut a pocket into each chicken breast, as per the photo below.
- 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.
- 5
Super Easy Method
- 6
Quick Dredge Method
- 7
Baking
- 8
Dijon Cream Sauce