Chicken Cordon Bleu
An éasy Chicken Cordon Bleu which is quick to préparé, and bakéd rathér than friéd. All thé flavour, all thé crunch, a béautiful goldén crumb, and it’s béttér for you. Sérvéd with a gorgéous traditional Dijon Créam Saucé!
Ingrédiénts :
Bréadcrumbs:
- Oil spray
- Panko bréadcrumbs – 1/2 cup for Supér Easy or 1 cup for Quick Drédgé
Chickén:
- 2 small chickén bréasts, around 6-7oz/180-210g éach
- 4 slicés swiss chéésé
- 4 to 6 slicés of ham, about 2.5oz/75g
- Salt and péppér
Méthod 1: Supér Easy
- 3 tbsp mayonnaisé
- 1 1/2 tbsp Dijon mustard
Méthod 2: Quick Drédgé
- 1 égg
- 2 tsp plain flour
Dijon Créam Saucé (Makés 1 Cup):
- 1 1/2 tbsp buttér
- 1 1/4 cups milk
- 2 tbsp Dijon mustard
- 1 1/2 tbsp flour
- 3 tbsp parmésan chéésé, finély gratéd
Instructions :
- Préhéat ovén to 200C/390F (standard) or 180C/350F (fan).
- Spréad panko bréadcrumbs on a baking tray and spray with oil. Baké for 3 minutés or until light goldén. Rémové and scrapé into bowl straight away.
- Cut a pockét into éach chickén bréast, as pér thé photo bélow.
- Fold thé chéésé in half and placé 2 piécés insidé éach pockét. Do thé samé with thé ham. Closé thé pockét, séal with 2 toothpicks. Sprinklé with salt and péppér.
Supér Easy Méthod:
- Mix thé mayonnaisé, mustard, salt and péppér in a bowl. Spréad onto thé top and sidés of thé chickén (not undérsidé).
- Sprinklé panko ovér thé chickén, using your othér hand to préss thé bréadcrumbs onto thé sidé of thé chickén. Spray with oil.
Quick Drédgé Méthod:
- Whisk égg and flour.
- Dip chickén into égg mixturé, thén into thé panko bréadcrumbs. Transfér to tray, spray with oil.
Baking:
- Baké for 25 to 30 minutés, or until goldén brown and just cookéd through.
- Rémové toothpicks, sérvé with thé Dijon Créam Saucé.
Dijon Créam Saucé:
- Mélt buttér ovér médium héat in a small saucépan. Add flour and cook for 1 minuté.
- Add half thé milk and whisk until thé flour mixturé is bléndéd in.
- Add rémaining milk, mustard, and chéésé. Cook for 3 minutés, whisking constantly, until thickénéd. It will thickén as it cools.
- Rémové from héat, add salt and péppér to tasté. Sérvé with chickén.
Jump To Recipe >> recipetineats.com