Thursday, January 3, 2013

Easy Chicken Cordon Bleu

I LOVE Chicken Cordon Bleu but I don't make it very much because you usually have to pound the chicken then add the ham and cheese and roll it up and try to make it all stay together while you dip it in egg and then bread crumbs and then fry it. I did make a lighter version on my grill that I have posted already, but when I watched Cook's Country and they did this recipe I just had to give it a try. You can find the recipe here but I"m posting here so I can find it easy. I followed it just like the original recipe except I used a slice of Swiss (because that is what I had) and I seasoned the flour. I LOVE the breading and this Chicken Cordon Bleu was easy! I served mine with steamed veggies and I like to make a dipping sauce of mayonnaise with a squirt or two of French's mustard whisked into it. ENJOY!

Easy Chicken Cordon Bleu
Serves 4 to 6

25 Ritz crackers (about 3/4 sleeve)
4 slices hearty white sandwich bread, torn into pieces
 6 tablespoons unsalted butter, melted
8 thin slices deli ham ( I like Black Forest Ham)
2 cups shredded Swiss cheese (or 8 slices)
4 Large, boneless, skinless chicken breasts (about 2 pounds total use really thick large breasts because you are going to cut a pocket into them)
Salt and pepper
3 large eggs
2 tablespoons Dijon mustard
1 cup all-purpose flour
1/4 to 1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon onion powder

1. MAKE CRUMBS: Adjust oven racks to lowest and middle positions and heat oven to 450 degrees. Pulse crackers and bread in food processor until coarsely ground. Drizzle in butter; pulse to incorporate. Bake crumbs on rimmed baking sheet on middle rack, stirring occasionally, until light brown, 3 to 5 minutes. Transfer to shallow dish. Leave oven on.
2. STUFF CHICKEN: Following **Simpler Stuffing instructions below, top each ham slice with 1/4 cup cheese (or 1 slice) and roll tightly; set aside. Pat chicken dry with paper towels and season with salt and pepper. cut pocket in thickest part of chicken, and stuff each breast with 2 ham-and-cheese rolls. Transfer chicken to plate, cover with plastic wrap, and refrigerate at least 20 minutes.
3. COAT AND BAKE: Beat eggs and mustard in second shallow dish. Place flour in third shallow dish and stir in the garlic and onion powder. One at a time, coat stuffed chicken lightly with flour, dip into egg mixture, and dredge in crumbs, pressing to adhere. (Breaded chicken can be refrigerated, covered, for 1 day.) Transfer chicken to clean Parchment paper lined baking sheet. Bake on lowest rack until bottom of chicken is golden brown, about 10 minutes, and then move baking sheet to middle rack and reduce oven temperature to 400 degrees. Bake until golden brown and chicken registers 160 degrees, 20 to 25 minutes. Transfer to cutting board, tent with foil, and let rest 5 minutes. Serve.

**Simpler Stuffing
1. Top each slice of ham with 1/4 cup shredded cheese. Roll into tight cylinder.
3. Using paring knife, cut into thickest part of chicken breast to create deep pocket with opening of 3 to 4 inches.
3. Stuff each pocket with two ham-and-cheese rolls and seal. Refrigerate chicken for at least 20 minutes before breading.


  1. This looks delicious and cleverly done indeed!
    Just pinned ;)

  2. I make mine pounded this will be much easier thanks & I'll share my low-cal recipe that uses mustard (I use grey poupon white wine kind) only & no eggs then italian bread crumbs ;-)