Chicken Cordon Bleu

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!

chicken cordon bleu

Ingredients

Breadcrumbs

1 1/2 cups Panko breadcrumbs
Oil spray

Chicken

4 small chicken breasts
Salt and pepper
8 slices swiss cheese (Note 1)
8 slices of ham or 4 thick slices

Crust

2 eggs
4 tsp plain flour

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

Directions

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.