Chicken Cordon Bleu

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 :

  1. Préhéat ovén to 200C/390F (standard) or 180C/350F (fan).
  2. 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.
  3. Cut a pockét into éach chickén bréast, as pér thé photo bélow.
  4. 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:

  1. Mix thé mayonnaisé, mustard, salt and péppér in a bowl. Spréad onto thé top and sidés of thé chickén (not undérsidé).
  2. 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:

  1. Whisk égg and flour.
  2. Dip chickén into égg mixturé, thén into thé panko bréadcrumbs. Transfér to tray, spray with oil.

Baking:

  1. Baké for 25 to 30 minutés, or until goldén brown and just cookéd through.
  2. Rémové toothpicks, sérvé with thé Dijon Créam Saucé.

Dijon Créam Saucé:

  1. Mélt buttér ovér médium héat in a small saucépan. Add flour and cook for 1 minuté.
  2. Add half thé milk and whisk until thé flour mixturé is bléndéd in.
  3. Add rémaining milk, mustard, and chéésé. Cook for 3 minutés, whisking constantly, until thickénéd. It will thickén as it cools.
  4. Rémové from héat, add salt and péppér to tasté. Sérvé with chickén.

Chicken Cordon Bleu

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