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Baked Chicken Cordon Bleu

Staff Writer
Baked Chicken Cordon Bleu

Cristina De Guzman

Baked Chicken Cordon Bleu

Chicken cordon bleu is a French-inspired poultry dish that was developed by chefs in the United States in an effort to imitate stuffed meat dishes from Europe. "Cordon bleu," which means "blue ribbon" in French, has chicken, cheese such as Gruyère or Swiss, and prosciutto or ham as the basic ingredients.

For the crust, many chicken cordon bleu recipes include breadcrumbs. Chicken cordon bleu most often appears in a rolled presentation, with the chicken breast pounded flat and the ham and cheese wrapped up inside. The tightly rolled chicken cordon bleu can then be dipped in breadcrumbs and fried, grilled, or baked.

Chicken cordon bleu is certainly a dish your family will love! With the tender, oven-baked chicken and a soft cheesy core, you will find this chicken dish irresistible!

Click here to see 101 Ways to Cook Chicken

5
Servings
1063
Calories Per Serving
Deliver Ingredients

Ingredients

For the chicken

  • 1/2 Tablespoon butter
  • 5 Tablespoons olive oil
  • 1 Cup regular breadcrumbs
  • 1 Cup panko breadcrumbs
  • 3/4 Cups shredded Parmesan cheese
  • 2 Teaspoons herbes de Provence
  • 4 Teaspoons garlic powder
  • 5 boneless chicken breasts, each halved
  • 20 thin slices deli ham
  • 10 slices Swiss cheese
  • Salt and pepper, to taste

For the sauce

  • 2 Tablespoons butter
  • 1 Cup milk
  • 2 Teaspoons cornstarch
  • 1/2 Cup shredded Parmesan cheese
  • 1 Teaspoon garlic powder
  • 1/2 Teaspoon herbes de Provence
  • Salt and pepper, to taste

Directions

For the chicken

Melt the butter in a bowl and mix with the olive oil. Set aside. In another bowl, mix the regular and panko breadcrumbs with the Parmesan cheese, herbes de Provence, and 2 teaspoons of the garlic powder. Set aside.

Pat the breasts dry. Place each chicken piece on a cutting board. Lay plastic wrap over each chicken piece and pound with a mallet to about a ¼- to ½-inch thickness. (Be sure not to pound too hard because it may tear up the meat or create holes.) Repeat with all of the chicken pieces.

Season each chicken piece with salt and pepper and the remaining garlic powder. (Be careful not to oversalt the chicken as it is quite thin and the cheese and ham are also salty.)

Place 2 slices of ham and 1 slice of cheese in each piece of chicken and roll, making sure you tuck in the sides in as much as possible to prevent the cheese from oozing out too much while baking. Secure the roll with toothpicks.

Dip each chicken roll into the melted butter-olive oil mixture, then roll it in the breadcrumb-Parmesan mixture. Make sure all the sides are well coated. Place in a casserole dish or on an ovenproof plate. Place in the refrigerator for at least 1 hour to ensure that the breadcrumbs adhere to the chicken.

Preheat the oven to 375 degrees.

When ready to bake, place each chicken roll on a rack set in a drip pan, making sure you don't overcrowd them. Bake in the oven until no longer pink in the middle, about 35-40 minutes. (The time depends on how thinly you pounded the chicken.) Remove from the oven and let cool slightly. Reserve ½ cup drippings for the sauce.

For the sauce

In a small saucepan, melt the butter over medium heat. Whisk the milk and cornstarch together in a bowl and slowly pour into the saucepan. Add the drippings and whisk until the mixture is smooth and thickened.

Add the Parmesan cheese, garlic powder, and herbes de Provence. Season with salt and pepper, to taste. Mix thoroughly until the cheese is melted. Transfer to a bowl and serve with the chicken.

Baked Chicken Shopping Tip

When buying chicken, make sure to ask for it to be placed in a separate plastic bag, to minimize the risk of cross-contamination.

Baked Chicken Cooking Tip

Wash everything that chicken touches with soap and hot water.

Baked Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
66g
100%
Sugar
5g
N/A
Saturated Fat
28g
100%
Cholesterol
234mg
78%
Protein
77g
100%
Carbs
38g
13%
Vitamin A
296µg
33%
Vitamin B12
3µg
100%
Vitamin B6
1mg
99%
Vitamin C
3mg
3%
Vitamin D
2µg
15%
Vitamin E
3mg
20%
Vitamin K
25µg
21%
Calcium
953mg
95%
Fiber
3g
13%
Folate (food)
28µg
N/A
Folate equivalent (total)
58µg
14%
Folic acid
18µg
N/A
Iron
5mg
25%
Magnesium
112mg
27%
Monounsaturated
27g
N/A
Niacin (B3)
21mg
100%
Phosphorus
998mg
100%
Polyunsaturated
7g
N/A
Potassium
796mg
17%
Riboflavin (B2)
0.7mg
53.1%
Sodium
1378mg
57%
Thiamin (B1)
0.8mg
63.1%
Trans
0.4g
N/A
Zinc
6mg
55%