Baked chicken cordon bleu
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Baked chicken cordon bleu is always a staple at the dining table. It is a delicious meal, and a fulfilling dish loaded with tasty ingredients.
When I was a kid, I always leaned toward meals with melted cheese or breadcrumbs. I had a weakness toward such plates and were always my go-to option when I had a choice. Things didn’t change much as I grew up. I can tell that my kids have the same preference, especially when baked chicken Cordon Bleu is the meal of the day.
Baked chicken cordon bleu is always a staple at the dining table when it is served and everyone in the household is a fan of it. It is a delicious meal, and a fulfilling dish loaded with tasty ingredients such as cheese, ham slices, and a range of seasonings to flavor it all.
Making this baked chicken cordon bleu is a twofold joyful task. That is because it is easy to make on one hand meaning that it is not as complicated as it may look. It is rewarding on the other hand. Being able to serve a healthy, oven-baked not fried chicken dish to your family members and draw a big smile on their faces is a happy dream.
So let’s go deep into this subject and discuss how you can make this delicious baked chicken cordon bleu!
What are the ingredients of this baked chicken cordon bleu?
The cordon bleu consists of wrapping seasoned chicken breasts around cheese and ham, then coating the chicken with breadcrumbs.
- Chicken Breast: fresh, tender, and juicy chicken breast make the best ingredient in this recipe.
- Cheese: although the traditional cordon bleu calls for the use of Swiss cheese, for a healthy version, we are replacing Swiss cheese with shredded mozzarella.
- Ham: ham slices take this dish to another level. I sometimes add turkey slices for a change.
- Seasonings: garlic powder, onion powder, salt, and pepper.
- Flour and eggs: steps to go through before adding breadcrumbs.
- Breadcrumbs: seasoned, regular, or Panko breadcrumbs. They all work. You can add as well parmesan to the breadcrumbs for an intense flavor if you decide not to bake the crumbs a bit before tossing the chicken.
How to prepare chicken for stuffing?
The easiest way to prepare the chicken is to place it between two cling film sheets.
Then start pounding the chicken using a pestle or a rolling pin until reaching a 1 cm thickness.
If the chicken breast you have in hand is too thick, try cutting slicing it horizontally in the shape of a butterfly. It will be thin enough to start pounding.
How to make baked chicken cordon bleu?
Start first by preparing the chicken as mentioned above.
Season the chicken from both sides with garlic powder, onion powder, salt, and pepper.
Next, add a layer of ham or turkey slices then top it with mozzarella cheese, then roll the chicken, trying to close it from the sides.
Wrap it with one sheet of cling film and place the chicken rolls in the fridge for 30 minutes.
Unroll the chicken, toss to coat them with flour, then dip them in the egg wash and finally cover them with breadcrumbs and bake them at 180°C for 20 to 25 minutes.
What to serve with chicken cordon bleu?
Chicken cordon bleu is a fulfilling meal, which means it is already loaded with nutrients and ingredients that will satisfy your cravings and hunger. Therefore, side dishes served next to cordon bleu tend to be light:
– Stewed carrots and peas
– Grilled vegetables: carrots, broccoli, cauliflower, green beans
– Mashed or grilled sweet potatoes
– Coleslaw salad and French fries
– Lettuce salad
And, we can’t forget the famous Dijon sauce that always accompanies a chicken cordon bleu plate and complements it.
What could be this recipe’s variations?
- Cheese: Swiss cheese is the typical cheese for cordon bleu. But here I am using mozzarella instead. Cheddar cheese is another option to add to this recipe.
- Ham: You can use ham or even turkey slices. Both work.
- Chicken: Instead of pounding chicken breasts, you can use minced chicken, and add 1 egg and 1 boiled potato. You will end up with a dough-like chicken to spread, stuff and roll.
- Breadcrumbs or cornflakes: seasoned, regular, or panko breadcrumbs are all great options. Another way to coat the chicken is using crushed cornflakes.
- Sauce: Instead of Dijon sauce, you can use lemon mustard or cocktail sauce.
Can you freeze cordon bleu?
Cordon bleu is best stored in the freezer before coating with flour, eggs, and breadcrumbs. This way it can be stored for up to 3 months.
Once you want to cook it, thaw it one day ahead in the fridge then proceed with the coating steps.
Looking for more poultry based recipes? Check out these options:
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Baked chicken cordon bleu is always a staple at the dining table. It is a delicious meal, and a fulfilling dish loaded with tasty ingredients.
Ingredients
Chicken
- 4 small (or 2 large) boneless, skinless chicken breasts
- Salt and pepper to taste
- Half tbsp. garlic powder
- Half tbsp. onion powder
- 100 g shredded mozzarella
- 8 slices of ham or turkey
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1.5 cups bread crumbs
- 1 tbsp olive oil
Dijon sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 minced clove garlic
- 1.5 cups milk
- 2 tbsps. cup Dijon mustard
- 2/3 cup shredded parmesan cheese
- 1/2 chicken stock cube
- Salt and pepper to taste
Instructions
In a small bowl, mix garlic powder, onion powder salt, and pepper
- Coat the chicken breasts with the seasoning mix.
- Line one plastic film sheet then place one chicken breast.
- Cover the chicken breast with another sheet of plastic film.
- Pound the chicken to reach 1 cm thickness.
- Remove the top plastic sheet and stuff the chicken breast with ham and cheese
- Roll the chicken breast then wrap it with the cling film.
- Chill the chicken in the fridge for 30 minutes.
- In the meantime, beat the eggs in one bowl.
- Add the olive oil to the breadcrumbs then spread them over parchment paper in a baking tray.
- Bake at low temperature for 5 to 10 minutes until they become slightly golden.
- Take the chicken breasts out of the fridge and unwrap them.
- Toss in flour to coat then dip to cover in the egg wash.
- Toss then in the breadcrumbs.
- Press to stick the breadcrumbs to the chicken.
- Place them on a wire rack over a baking tray.
- Bake for 20 to 25 minutes at 180°C.
Notes
- In a saucepan, melt the butter until it softens.
- Add the garlic and fry for 1 minute, then add the flour and whisk the ingredients for another minute.
- Add the milk gradually and continue whisking to remove all lumps just as you do the béchamel sauce.
- Continue whisking until you notice that the sauce started to thicken.
Nutrition
Calories: 435 kcal per serving | Serving size: 1 chicken breast | Number of servings: 4
Total Fat 14 g | Saturated Fat 4 g | Cholesterol 199 mg | Sodium 908 mg | Potassium 161 mg | Total Carbohydrate 30 g | Dietary Fiber 1 g | Sugars 0 g | Protein 45 g | Vitamin A: 44% | Vitamin C: 0% | Calcium: 28% | Iron: 3%
* The Percent Daily Values are based on a 2,000 calorie diet
2 Comments
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