Night made me giddy growing up. My favorite meat (chicken) was pounded skinny and wrapped around my different favorite meat (ham) and melty cheese, all with a crispy crumb coating. What’s for a kid (and any sincere grownup) not to love?!
Why You’ll Love This Baked Chicken Cordon Bleu Recipe
Chicken Cordon Bleu, But Make It Simple. This baked bird sous-chef is EASY to make, doesn’t require a deep fryer, and it still has that impossible to resist breading-on-chook-on-ham-on-cheese scenario. It takes a couple of minutes to set up your workstation; however, once you do, this recipe comes together collectively fast.
Comfort Food Cosies. Baked chicken sous chef is just the kind of lighter consolation recipe we all want in our lives. This recipe gave both myself and Ben the nostalgic feels; besides that (as Ben so eloquently put it), “it tastes one thousand times higher than the frozen stuff we had growing up.”
Packed With Flavour (literally!). The hen is juicy, the ham savoury, the cheese melty and enjoyable, and the golden, crisp breadcrumb outdoors adds the exclamation factor. And not like this baked bird breast, you don’t want to brine the meat first to make your bird sous-chef juicy.
Stellar Leftovers. In addition to being scrumptious immediately out of the oven, we have been delighted with how properly the leftovers were reheated. Like this spinach-stuffed bird breast, the interior filling insulates the beef and maintains it juicy, even tomorrow.
How to Make Chicken Cordon Bleu
Ingredients
Chicken Breast.
Tender, juicy chook breast is a scrumptious vessel for our tacky ham filling. It’s flavourful while being a lean source of protein.
Breadcrumbs.
A mixture of everyday breadcrumbs and panko breadcrumbs creates the appropriate crispy, golden crust.
I opted to apply the complete wheat model of both kinds, but you could use regular in case you decide on.
Parmesan.
Adds a salty, cheesy element to the breadcrumb combination.
Spices.
Garlic powder and onion powder are the appropriate flavour additions to the breadcrumb combination.
Eggs.
Helps the breadcrumbs stick to the hen breasts.
Deli Ham.
Rather than buying pre-sliced, packaged ham, which is normally thicker and now not the satisfactory excellent or flavour, buy it at once from the deli counter and ask for it to be sliced very thin.
Gruyere.
Rich, creamy, and nutty, Gruyere works fantastically for stuffing the chicken. Swiss or white cheddar might also work nicely for stuffing the chicken in this recipe.
Prep Your Dredging Station.
Stir together the breadcrumb coating. Beat the eggs in a separate dish.
Pound the bird.
Lay the chicken breasts clean aspect down and pound till approximately half-inch thick.
Top the chook.
Lay the ham and cheese on pinnacle.
Roll It.
Roll up the fowl and secure it with toothpicks.
Coat It.
Dip each bird breast into the eggs.
Crumb It.
Dip it into the breadcrumb aggregate, then lay it in a baking dish.
Prepare to Bake.
Mist the tops of the chicken breasts with baking spray, and add a drizzle of melted butter.
Cook.
Bake chook sous-chef at 375°F for 30 to 35 minutes. Let relaxation, then ENJOY!
Recipe Variations
Air Fryer Chicken Cordon Bleu.
Since this recipe wasn’t designed for the air fryer, I can’t say for positive whether or not or no longer it might turn out, but I do think you may have achieved. If you decide to test with it, I’d like to listen to how it goes! For steerage, test out my Air Fryer Fried Chicken Breast and Air Fryer Chicken Breast.
Low Carb or Keto Chicken Cordon Bleu.
Yes, it’s viable! Replace the breadcrumbs in this recipe with keto breadcrumbs, pork breadcrumbs, or beaten red meat rinds.
Fried Chicken Cordon Bleu.
If you’d like to pan-fry this recipe, collect as described beneath; however, comply with the cooking instructions from my pan-fried chicken breast.
Storage Tips
To Store.
Refrigerate chook in an hermetic storage box for up to a few days.
To Reheat.
Gently rewarm leftovers in a baking dish within the oven at 350 degrees F or within the microwave.
To Freeze.
Freeze fowl in an hermetic freezer-safe storage container for up to a few months. Let thaw in a single day inside the fridge earlier than reheating.
Meal Prep Tip
Up to 1 day earlier, prepare the bird breasts via Step five above (do not make the breadcrumb mixture or beat the eggs).Refrigerate the rolled, crammed hen breasts till you’re geared up to complete the recipe.
What to Serve with Chicken Cordon Bleu
Salads of the dressing.
For a light dinner, serve a warm arugula salad or Brussels sprout salad with this dish on the facet.Rice and other cereals.
Citrussy Lemon Rice makes an awesome evaluation for the wealthy Chicken Cordon Bleu, or try Farro Risotto, Instant Pot Brown Rice, or Wheat Berries with lemon juice and clean herbs.The vegetable wings.Roasted inexperienced beans, air-roasted zucchini, or roasted asparagus would be incredible.Potato chips.For an actual comfort food dinner, serve your home-made chook cordon bleu with this garlic mashed potato recipe or crockpot scalloped potatoes.
Recipe Tips and Tricks
Thaw Frozen Chicken.
Yes, you can use frozen chicken breasts to make this chicken sous-chef; however, you’ll need to thaw the fowl completely first so you can pound it and roll it.
Use a thermometer.
To tell when cordon bleu is completed, use an instantaneous thermometer inserted at the thickest part to test the beef for doneness. Chicken is taken into consideration cooked at 165 ranges F. I normally eliminate the beef at 155 degrees F, as its temperature will keep to rise because it rests.
Break Out the Tongs for Dredging.
Kitchen tongs or maybe chopsticks will assist in making sure you’re coating the chicken with egg and breadcrumbs, not your fingers.
Ingredients
½ cup breadcrumbs, whole wheat if to be had
¼ cup Panko breadcrumbs, whole wheat if available
¼ cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon black pepper
2 huge eggs
4 small/medium boneless, skinless bird breasts, about eight to ten oz. Every
4 thin slices deli ham a scant .25 pounds
3 oz freshly shredded Gruyere Swiss or white cheddar cheese (about 3/four cup)
3 tablespoons unsalted butter melted
Instructions
Preheat your oven to 375 degrees F. Generously coat a nine×13-inch baking dish with nonstick spray. In an extensive, shallow bowl (a pie dish works properly), stir together the breadcrumbs, Panko, Parmesan, garlic powder, onion powder, salt, and pepper.In a separate wide, shallow dish, beat the eggs. Working one after the other, place a bird breast at the reducing board with the presentation (smooth) side down. To keep things tidy, cover with a big piece of plastic wrap.
With a mallet or rolling pin, lightly pound the chook breasts until they may be each 1/four-inch thick (it’ll seem very thin but will be clean to roll this manner). Be careful now not to hit too vigorously, for as the beef turns thinner, it could tear. Top each chicken breast with 1 slice of ham and three/4 ounce (three tablespoons) cheese. Starting on the narrower aspect, roll up the bird like a dozing bag, tucking within the ham and cheese as you go.
Secure with toothpicks (I used approximately 2 per breast). Arrange your notebook in the following order: rolled chicken, crushed eggs, breadcrumbs, baking dish. Working one after the other, dip every piece of fowl into the eggs to coat, shaking off any extra. Dip the chicken into the breadcrumbs, lightly patting as wanted so that the crumbs adhere to all facets.
Place in the organized baking dish. Lightly mist the tops of the fowl with baking spray. Drizzle with melted butter. Bake for 30 to 35 minutes, till the inner temperature of the chook reaches 155 to one hundred sixty degrees F on an immediately examined thermometer (the chook is considered cooked at a hundred sixty-five ranges F, but the temperature will keep to upward thrust as it rests). Let rest for five to ten minutes, cast off the toothpicks, then serve.
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