I’ve always love chicken cordon bleu; ever since I can remember. One thing is that it’s super rich and so I can only eat half of one, but it’s to die for!
This is the best possible chicken cordon bleu recipe I could come with. My friend Blaire’s mom used to make the best chicken cordon bleu and I always wanted her recipe but I keep forgetting to ask her. This recipe is a close second to her recipe. Matt and I enjoyed this!
- 1 1/2 cups Panko breadcrumbs
- Oil spray
- 4 small chicken breasts
- Salt and pepper
- 8 slices swiss cheese (Note 1)
- 8 slices of ham or 4 thick slices
- 2 eggs
- 4 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
- Preheat convection oven to 350F.
- Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 5 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.
- Whisk egg and flour. Dip chicken into egg mixture, then into the panko breadcrumbs. Transfer to cookie sheet, spray with oil.
- Bake for 25 to 30 minutes, or until golden brown and just cooked through.
- 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.
- Pull chicken out of the oven. Top with Dijon sauce.