Chicken Cordon Bleu – Recipe
If you would like to put together a meal that is easy to prepare, but looks complicated, you will love this recipe for Chicken Cordon Bleu.
You can use plain chicken breast, but I prefer a more flavored taste, so I marinate it for an hour or overnight, in an Italian Salad Dressing. If you have the time, you can make your own mushroom sauce to use in this recipe. However, for simplicity and ease, you may use Campbell’s Cream of Chicken or Cream of Mushroom soup as the sauce.
This recipe yields 4 servings.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 slices of smoked ham(Ham of the Bone, or Smoked Virginia Ham, from the Deli)
- 4 slices of Swiss cheese
- 2 tsp of deli mustard
- Italian Salad Dressing
- Salt, pepper, garlic powder
- Flavored breadcrumbs
- Oil for frying
- 1 can of Cream of Chicken soup (or Cream of Mushrooms)
- ½ cup of heavy cream, or whole milk
- ¼ cup of white wine (optional)
- Italian seasoning
- 4 toothpicks, or kitchen twine
Instructions
- Trim off all fat from the chicken breast.
- Spread the breasts on a cutting board, cover with clear plastic saran wrap, and pound with a meat mallet to a ¼ inch thickness. (I like to place the chicken with the clear membrane side down, to keep it intact during this process).
- Place the chicken in a large enough container, and pour the Italian Dressing, or marinate, over it.
- Move the chicken around, to coat all pieces evenly.
- Cover and let marinate in the refrigerator for an hour, or overnight.
- Lay each piece of marinated chicken on a work surface.
- Place one piece of ham and one piece of cheese on top of each breast (you might fold the ham and cheese in half for a better fit).
- Spread ¼ tsp of deli mustard over the ham/cheese slices.
- Roll up from the widest end towards the opposite end.
- Fasten with tooth pick, or a string.
- Dredge the chicken in flour seasoned with garlic powder.
- Beat one whole egg with a tablespoon of water, salt and pepper.
- Dip the floured chicken in the egg, then coat with flavored breadcrumbs, set aside.
- Heat the oil in a frying pan, place the chicken roll ups in the hot oil and fry to a golden color, turning gently.
- In a casserole dish, pour 1/4 cup of water on the bottom, and arrange a single layer of the browned chicken rolls.
- Remove the toothpicks, or cut off and remove string.
- Mix the Cream of Chicken soup with the sweet cream (if you are using wine, add the wine, and mix well).
- Pour the sauce over the chicken.
- Sprinkle with pepper and Italian seasoning.
- Cover the casserole dish tightly with aluminum foil.
- Bake in a preheated oven at 350°F, for 30 minutes, or until the inner temperature of the chicken reaches 165 degree F.
- Remove from the oven, let rest 10 minutes before serving.
Notes
I like to serve this chicken with garlic mashed potatoes, and cooked green vegetables.
If you love mushrooms, you can saute some mushrooms with onion and garlic, and place them on top of the chicken rolls before baking, or even just before serving. I love to use my homemade mushroom sauce. If you like your chicken on a crispy side, you may bake it in a shallow pan with a wire rack on the bottom and without sauce. Then add the sauce just before serving.