Stuffed Chicken Cordon Bleu: the simple and delicious meal
Many home cooks think that making Cordon Bleu requires a lot of effort, but this isn’t so! This super easy recipe with chicken, is perfect for a quick dinner for two. Or, you can slice it and enjoy as an appetizer. Because it’s not deep-fried, it’s lighter than expected and just a tad bit healthier too. There’s even a gluten-free alternative (see below).
Don’t think that because it’s baked, there is no crunch. The breadcrumb mixture makes this Chicken Cordon Bleu extra crunchy – it’s simply delicious!
Directions
Using a meal mallet, pound the chicken breasts to ¼ inch thickness.
- Using a meal mallet, pound the chicken breasts to ¼ inch thickness.
- Brush the flattened chicken breast with mustard.
- Season generously with salt and pepper.
Brush the flattened chicken breast with mustard.
- Add the ham slices and top with cheese.
- Roll the chicken breast tightly and secure with toothpicks.
- Add paprika to the flour and mix thoroughly with a fork.
Season generously with salt and pepper.
- Using a small sieve, sprinkle the flour-paprika mixture over the chicken breasts. Turn over and repeat.
- In a large plate, combine the breadcrumbs, herbs, and melted butter. Mix well.
- Dip the chicken in the beaten egg, then in the breadcrumbs.
Add the ham slices and top with cheese.
- In the large pan over medium heat, melt butter and vegetable oil. Cook chicken rolls until golden brown on all sides.
- After browning the chicken breasts, bake in a preheated oven at 350°F (180°) for 25-30 minutes until cooked through (the breast should register at least 150°F or 65°).
- Serve!
Recipe Notes
Pounding the chicken breast beforehand will create uniform thickness, which ensures even cooking. It will also create a surface large enough to fill and roll. If you don’t have a meat mallet, you can use any heavy object (a skillet, rolling pin, or even a wine bottle). Make sure to cover the chicken breast with plastic wrap, or place it in a Ziploc bag before pounding.
To make the Chicken Cordon Bleu even crispier, toast the breadcrumbs in the oven before mixing it with the herbs and butter. You can also use Panko breadcrumbs. The mustard should not be left out – it prevents the meat from drying out and keeps it juicy.
If you don’t eat pork, you can use smoked beef instead of ham.
Even though you can use any melting cheese, Swiss cheese is the best option – it has great melting properties while maintaining its shape. Alternatively, you can use cheddar or mozzarella.
Serve this deliciously crispy Chicken Cordon Bleu with a side of grilled French beans and mashed potato.
For a gluten-free alternative, substitute the breadcrumbs with crushed cornflakes. Use gluten-free flour for sprinkling.
If you cannot find Herbs de Provence in a store near you, you can make your own. Simply combine 3 Tbsp dried thyme, 2 Tbsp each dried savory, oregano, and parsley, 1 Tbsp each dried rosemary, marjoram, and dried lavender flowers (optional). Mix well and store in an airtight container.
