Allow the chicken breasts to thaw in the refrigerator overnight before baking. Cover well and freeze for up to 3 months. Place the prepared chicken in an air-tight container, baking dish, or individually wrapped with plastic wrap and placed in a large ziptop bag. To do so, follow the recipe all the way through coating them in panko. Yes, chicken cordon bleu freezes well before baking. Garnish with freshly chopped parsley and serve immediately.
Pour dijon sauce over baked chicken as desired. Stir in mustard and swiss cheese (if using). Cook over medium heat, stirring constantly until the mixture begins to thicken. Whisk in the flour and then slowly add the milk, whisking until the mixture is smooth.
Prepare the dijon cream sauce by melting the butter in a saucepan.(Cook time will vary depending on the size/thickness of the chicken breasts. Bake for 30-40 minutes or until the internal temperature registers 165☏ on an instant-read thermometer.Set the breaded chicken breasts onto a foil or parchment-lined baking sheet.Dredge by placing each side of it into the flour mixture, then coat it in the egg mixture, and finally coat it in the panko. Remove the chicken breast from its plastic wrap.In a third bowl, place the panko crumbs.Place 1⁄2 cup flour, 1⁄2 teaspoon onion powder, 1⁄2 teaspoon garlic powder, 1⁄2 teaspoon black pepper, and 1⁄2 teaspoon salt in a shallow bowl. Meanwhile, prepare a dredging station.Place the wrapped chicken breasts in the refrigerator for at least 30 minutes to set their shape.Wrap the plastic wrap completely around the chicken breast to keep it in place. Slowly, roll up the chicken breast, using the under layer of plastic wrap to keep the contents inside and compact.Place a ham slice(s) to cover the chicken breast. Remove the plastic and season the chicken breast with salt and pepper.Place each chicken breast between two sheets of plastic wrap and use a meat mallet to flatten the chicken breast no more than 1⁄2” thick.You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
Chicken cordon bleu how to#
These step by step photos and instructions are here to help you visualize how to make this recipe. Be sure to use freshly grated cheese so that it melts into the sauce smoothly. SAUCE – Swiss or parmesan cheese add a little more flavor to the dijon cream sauce, but they are optional.
You can also use seasoned breadcrumbs for more flavor. Swiss cheese can be purchased in larger slices from the deli as well – thick or thin.īREADCRUMBS – Panko breadcrumbs are crunchy and hold up well. If you’d like to use thinner slices, you will need 2-4 per chicken breast. I requested a thick cut ham sliced at the deli counter. STUFFING – There are a variety of ham and swiss options available. You don’t want large mounds of chicken cordon bleu, this dish is known for its thin, rollable chicken. We used 6 oz boneless skinless chicken breasts (each) without the need to slice them in half first. Ingredient Info and Substitution SuggestionsĬHICKEN – Depending on the size of your chicken breasts, you may need to slice them in half first to get them to be 1/2 inch thick after pounding. Get all measurements, ingredients, and instructions in the printable version at the end of this post. We love the flavors of chicken cordon bleu so much that we’ve even made it into a casserole bake in our chicken cordon bleu lasagna recipe. This dish is traditionally pan-fried but today we are making an ever so slightly healthier version by skipping the oil and popping it in the oven to bake to crispy on the outside, juicy on the inside perfection. Tender chicken rolled with Swiss cheese and ham, dredged in crunchy breadcrumbs, and baked to a crispy golden brown… I can’t see a reason you wouldn’t enjoy chicken cordon bleu! Baked chicken cordon bleu is made with ham and Swiss cheese stuffed chicken that’s rolled in seasoned breadcrumbs and topped with a rich dijon cream sauce.
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