Well, hello there! I hope you’re doing lovely today! On this weeks episode, I made Chicken Cordon Bleu. Don’t let the fancy name fool you. It’s actually easy to make. Noah asked me to make this for him when we first started dating and I freaked because I had never made it before. When you see how easy it is, you will be shocked.
To go with this, I made bacon wrapped asparagus. The only tip I have for this is to cook it uncovered in the oven so that the bacon fully cooks and gets crispy.
This meat stuffed with more meat and cheese was kid approved by my girls. They did not like the sauce so let your kids try it first before you pour the sauce on. Of course, Noah had something to say about it. LOL….MEN!! Just kidding, or am I? He said that he wished there was more cheese inside. He’s so cheesy. Hahahaha! So if you think you may want more cheese the double up on it! Alright, here is the recipe.
Chicken Cordon Bleu
- 1/2 cup breadcrumbs ( I used a mixture of panko and Italian seasoned)
- 1/4 cup grated Parmesan
- 1 teaspoon italian seasoning
- cooking spray
- 4 boneless skinless chicken breasts
- 4 slices swiss cheese
- 4 slices of ham
- 2 egg beaten
- 1/4 c. flour
Directions: Preheat oven to 350 degrees. Prepare breadcrumb mixture by combining breadcrumbs, parmesan, italian seasoning. Set into a shallow dish and set aside. Prepare egg and flour needed for dredging by putting each in a separate shallow dish. To prepare chicken, flatten to a uniform thickness of 1/4 inch by smashing with a meat tenderizer in a gallon size freezer bag. This keeps the salmonella from splashing all over you. Once done, place one slice of ham and one slice of swiss cheese flat on the chicken and roll it up. Dip it in flour first then egg and then breadcrumb and parmesan mixture. Place on a sheet pan sprayed with nonstick spray. I also spray the tops too to help them brown. Cook for 25-35 minutes depending on your oven. While the chicken is cooking, you will have plenty of time to make the Dijon Cream sauce.
Dijon Cream Sauce
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 1 1/4 cups whole milk
- 2 tablespoons Dijon mustard
- 3 tablespoons parmesan cheese finely grated
- 1 teaspoon thyme Fresh thyme is best. If using dried, reduce amount to 1/2 teaspoon
- Salt and pepper as needed
Directions: Melt butter in pan, add the flour and whisk while it cooks for a few minutes without burning. Add milk and bring to a boil. Reduce heat to low and dd the rest of the ingredients. Stir well with whisk and pour over the yummy chicken cordon bleu!
I hope you keep watching and keep cooking. I look forward to my next episode and helping you keep the kitchen the center of the home.
The Hungry Realtor