An easy Chicken Cordon Bleu which is quick to prepare, and baked rather than fried. All the flavour, all the crunch, a beautiful golden crumb, and it’s better for you! Show
This retro classic is here to stay – always! Chicken stuffed with ham and cheese, coated with crunchy golden breadcrumbs. You’d swear it’s fried – but it’s baked. The classic way to make Chicken Cordon Bleu involves breast pounded until thin, layered with ham and cheese, rolled into a log, chilled, dredged in flour then egg then breadcrumbs then deep fried (and you need a lot of oil to deep fry them). It’s not dissimilar to Chicken Kiev in this respect. But phew! I got tired just typing that out!! And it’s certainly not something that I’m making tonight. 🙂 BUT – you can definitely make my Easy Chicken Cordon Bleu tonight. Because it’s just that – EASY. How to make Easy Chicken Cordon BleuI stuff my Easy Chicken Cordon Bleu simply by cutting a pocket into chicken breast, then stuffing it with cheese rolled up inside ham (helps stop the cheese melting out, terrific reader tip!) . Secure with toothpicks – and that’s it! The stuffing is done! Choose your own adventure: CrumbingNext up is the breadcrumb. I’ve got 2 methods to choose from: Method 1: Super Easy – Smear mayo and mustard on the chicken, then sprinkle over breadcrumbs. The mayo-mustard mixture acts as glue / flavouring and oil to help make the breadcrumb toasty gold; OR Method 2: Quick Dredge – Dunk chicken in egg flour mixture (combined in same bowl), then in breadcrumbs. After coating the chicken with breadcrumbs, just give them a quick spray and voila! Ready for baking! Super Easy vs Quick DredgeHere’s a comparison of the 2 methods. There’s no denying the Quick Dredge comes out better looking, and it’s the option I’d use for company. Plus, full coating of crunch. But the Super Easy version is just so darn quick and easy, and really, the main thing is just the absence of crunch on the underside of the chicken. Small compromise for the convenience, in my humble opinion! Secret Tip: Oven Toasting BreadcrumbsIf you’ve ever baked something crumbed and been disappointed by how it came out pale and splotchy and/or not as crunchy as you hoped, I think you’re going to love this cheeky tip. Just spread the breadcrumbs out on a tray, spray with oil, then bake for 3 minutes. This oven toasting gives the breadcrumbs a head start on the colour / crunch factor. Outcome: Baked crumbed / breaded chicken that is beautifully golden all over and truly crunchy, like it was deep fried! Optional extra step, but truly worth it in my view. PS Some recipes do this in a skillet – oven is easier. 🙂 And here’s a comparison of the Chicken Cordon Bleu with and without toasting the breadcrumbs. See how splotchy it is without the toasted breadcrumbs compared to the toasted breadcrumbs?? Whichever method you choose, you’ll be greeted with the same glorious sight of molten cheese oozing out of the warm ham stuffing inside the juicy chicken breast, and all that golden crunchy crumb…. And to top it all off, that MUSTARD CREAM SAUCE!!!! I think you need to change this weeks’ meal plan. Immediately. 😂 – Nagi x More crunchy crumbed chicken
And more baked crunchy crumbed things
Chicken Cordon Bleu Watch how to make itIn the video, I demonstrate how to make one breast using each crumbing method: Super Easy and Quick Dredge. The recipe makes 2 chicken breasts using one of these methods.
Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Servings2 Tap or hover to scale Recipe video above. My midweek version of Chicken Cordon Bleu. All the flavour, all the crunch, much faster to make, and it's better for you because it's baked! Choose your method for crumbing the chicken - Super Easy or Quick Dredge (see photos for difference). Super Easy coats the top and sides of the chicken, but is faster than the Dredging Method. Served with a gorgeous traditional Dijon Cream Sauce! Breadcrumbs
Chicken
Method 1: Super Easy
Method 2: Quick Dredge
Dijon Cream Sauce (makes 1 cup)
Super Easy Method
Quick Dredge Method
Baking
Dijon Cream Sauce
1. Swiss cheese (or masdaam sold at supermarket delis in Australia) is best for this recipe because it melts but holds it's shape quite well. If you substitute with gruyere, cheddar, mozzarella or any other melting cheese, more cheese will ooze out. But if you seal with extra toothpicks, you can use any cheese you want! 2. I used small ham rounds so I needed 2 for each to cover the surface inside the chicken. 3. Preferably full fat milk but low fat is also ok. 4. Make Ahead: Use the Dredge Method and then refrigerate for up to 24 hours (probably ok longer, I just haven't tried) or freeze uncooked. Keep leftover breadcrumbs and touch up if required before baking. Thaw then cook per recipe. 5. Easy Chicken Cordon Bleu Calories per serving (180g/6oz chicken), assuming around 1/3 cup of sauce is used between the 2 servings. Nutrition Facts Easy Chicken Cordon Bleu Amount Per Serving (300 g) Calories 590 Calories from Fat 217 % Daily Value* Fat 24.1g37% Saturated Fat 8.8g55% Polyunsaturated Fat 15.3g Cholesterol 207mg69% Sodium 996mg43% Carbohydrates 19.4g6% Fiber 1.5g6% Sugar 3.2g4% Protein 72.3g145% * Percent Daily Values are based on a 2000 calorie diet. Originally published October 2015, updated with new photos, better step by step instructions and a recipe video. Serving: 300gCalories: 590cal (30%)Carbohydrates: 19.4g (6%)Protein: 72.3g (145%)Fat: 24.1g (37%)Saturated Fat: 8.8g (55%)Polyunsaturated Fat: 15.3gCholesterol: 207mg (69%)Sodium: 996mg (43%)Fiber: 1.5g (6%)Sugar: 3.2g (4%) Keywords: Chicken Cordon Bleu Life of DozerFlashback: before he knew how to swim – looking out longingly at all the ducks teasing him mercilessly, wiggling their tails and flapping their wings….. How long do you cook store bought Cordon Bleu?Conventional Oven
Preheat oven to 375 F. Remove frozen raw breast(s) from pouch(es) and place on metal baking sheet, place each breast 2 inches apart. Bake 1-2 pieces for 31 to 33 minutes and 3-6 pieces for 36 to 39 minutes. Caution: Filling will be hot andmay splatter, allow to cool at least 3 minutes before serving.
How long do you cook chicken cordon bleu from Whole Foods?If you have a meat thermometer, stick it into the middle of the stuffed chicken breast and cook until the thermometer registers 165F (mine did after 45 minutes). If you don't have a meat thermometer, just bake it for 1 hour to be safe.
How long do you cook chicken cordon bleu from Safeway?Bake until chicken is cooked through and golden brown, about 20 min. Internal temperature should reach 165°F (74°C).
What temperature do you cook store bought chicken cordon bleu?Preheat oven to 375°F. Remove frozen entrée from pouch. Place entrées on an aluminum baking sheet at least 3 inches apart. Bake 1–2 entrées for 38–40 minutes.
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