Chicken Cordon Bleu Recipe
Breaded Chicken Breasts Stuffed with Savory Cheese and Ham
A delicious and easy to make dish which is sure to impress
Cordon Bleu translates from French into English into the phrase Blue Ribbon, and this dish is surely deserving of the title and award. Not only is the taste savory and exquisite, suitable to a wide range of audiences from the connoisseur who loves dinner with a glass of fine white wine to the finicky kids who love the classic flavors and ham, cheese, and chicken. It does not cost a fortune to whip up this dish, either. Also, the simplicity of the recipe makes it an easy creation, even without a culinary degree. A great dish to try for a date, a dinner with the boss, or even just a Thursday night with the kids.
Ingredients: (makes 4)
- 4 boneless, skinless chicken breasts, butterflied so they are 1/4 of an inch thick (butterflied means cut like a hot dog bun, so the breast is split, but still attached by a spine. )
- 2 egg whites or 1 cup of milk (to be used as a binder)
- 1 cup of italian style breading
- salt
- pepper
- 4 slices of white cheese (Provolone is a good choice in terms of flavor and texture and costs about $2 for a pack of 12 slices. Swiss is also a popular choice.)
- 4 slices of ham
- 1 can of condensed cream of mushroom soup
Directions (for the chicken)
- Preheat the oven to 420 degrees.
- Sandwich the ham and cheese into the chicken breasts. If possible, wrap the ham around the cheese to minimize leakage during the melting process.
- Coat the chicken breast sandwiches with the egg whites or milk.
- Salt and pepper the italian style breading to taste.
- Coat the chicken breasts sandwiches with the breading until it is completely covered. Make sure to get the sides as well.
- Put the chicken breasts on a wire rack, and heat for 30 minutes. (For easy clean up, place a tray covered with aluminum foil under the wire rack. The cheese will drip!)
- Turn the chicken breasts and heat for an additional 20 minutes.
- Let the chicken rest off the heat for 20 minutes before serving, to ensure the heat distrubutes evenly throughout the meat. To see if the meat has cooked fully, merely flap open the chicken breasts and make sure that the meat is white, and not pink.
Directions (for the sauce)
- In a sauce pan, heat the mushroom soup to a simmer. Add half the recommended amount of milk to the mix, and stir until smooth and creamy.
Serving Suggestions:
- Place a chicken breast on the side of the plate, and drizzle a generous amount of the cream of mushroom sauce on the top.
- Serve with a side. Pasta, stuffed mushrooms, or asparagus are nice compliments.
- Top with grated parmesan.
The copyright of the article Chicken Cordon Bleu Recipe in Dinner Recipes is owned by Karen Kim. Permission to republish Chicken Cordon Bleu Recipe in print or online must be granted by the author in writing.
