Baked Chicken Cordon Bleu with Parmesan Cream Sauce


All right! I asked if you wanted the recipe and I was met with a resounding YES. So here it is folks: Baked Chicken Cordon Bleu.

If you are in the same boat I am this week and have so much leftover ham from Easter dinner, then this is the recipe for you. I am a Cordon Bleu fan through and through. But I am ashamed to say I used to just buy the pre-made stuff because I thought it would be hard to make. But it really isn't hard at all!

This recipe took me about ten minutes to prep and 40-ish minutes to cook. If anything, the Parmesan Cheese Sauce was the most labor intensive, and that was only because of the need to constantly stir.

I hope you enjoy!



Ingredients:

  • 2-3 chicken breasts
  • Swiss cheese slices
  • Leftover ham or sliced deli ham
  • Italian flavored panic bread crumbs
  • 1 egg
  • Pepper to taste
  • Parmesan Sauce:
    • 2 tbs butter
    • 1/4 cup shredded parmesan cheese
    • 1 cup of milk (I used 1%, but I'm sure whole would make it creamier)
    • 2 tbs flour
    • 1 tsp garlic powder
    • 1 tbsp mustard (it is supposed to be dijon, but I was out so I used honey mustard--it was amazing)
    • Splash of Worcestershire sauce 
    • 1 chicken bouillon cube smashed up
Directions for Chicken:
  1. Preheat over to 350˚F.
  2. Butterfly your chicken breast and use a meat tenderizer to flatten out until about a 1/2 inch thick.
  3. Laying the chicken open faced, sprinkle with pepper, then layer with swiss cheese and ham.
  4. Close the chicken breast. If you have to, pin together with a couple of toothpicks.
  5. Beat egg and dip each breast in the egg coat.
  6. Cover in panic bread crumbs then transfer to a baking sheet lined with parchment paper.
  7. Bake for 25-35 minutes, or until chicken is cooked through.
Directions for Sauce:
  1. Over medium heat melt butter in a medium saucepan.
  2. Whisk in flour and stir for about 1 minute.
  3. Slowly add milk, garlic powder, and bullion cube.
  4. Simmer and continuously stir for 5 minutes or until thick.
  5. Remove from heat and add cheese, Worcestershire, and mustard.
  6. Drizzle over baked chicken.

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