Chicken Cordon Bleu

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chicken-cordon-bleu
Traditional Chicken Cordon Bleu is made with ham and Swiss cheese wrapped together and placed within a seasoned chicken breast, however, if you don’t happen to have Swiss cheese (or like myself, you prefer a “less dry”) cheese, American cheese slices will work just as well, if not better! This easy weeknight recipe takes about 10 minutes to prepare . . .

We like this recipe because it only takes about 10 minutes to prepare after work and gives me time to jump in the shower or squeeze in a workout while it’s baking. If you want a slight change of pace, add in a bit of chopped asparagus with the cheese!

You’ll Need:

4 skinless, boneless chicken breasts
4 slices cooked ham
4 slices Swiss cheese, cut into 1 inch pieces (or American Cheese)
salt and pepper to taste
1 teaspoon dried thyme
1/4 cup melted butter
1/2 cup Panko Bread Crumbs

toothpicks (soak in water for 30 minutes)

Optional Cream Sauce:

1 (10.75 ounce) can condensed cream of chicken soup
1/2 can milk
1/2 cup sour cream
1/2 tsp thyme
salt & Pepper

Preheat oven to 400 degrees F

Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet until it reache approximately 1/8 inch thickness. Sprinkle the breast lightly with salt, pepper and thyme. Place a piece of cheese on each ham slice and fold the ham to cover the cheese. Season lightly with a touch of salt and pepper, then roll up seasoned ham and cheese ‘jellyroll-style’, then roll each chicken breast with ham and cheese inside.
Carefully Tuck in the ends and fasten with toothpicks.
Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in panko crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9×13 inch baking dish.
Bake at 400 degrees F for about 35 minutes or until chicken is golden brown and juices run clear. This can be served with Cordon Bleu sauce, if you prefer.

To Make Cordon Bleu Sauce:
In a small saucepan over low heat, combine together the soup, sour cream, milk, thyme and pepper, stirring occasionally. Serve hot over the cooked cordon bleu.

Variation Ideas:

  • Cheese & Asparagus
  • Cheese & Broccoli

© Can Stock Photo Inc. / bhofack2

THIS POST MAY CONTAIN AFFILIATE LINKS. SEE OUR DISCLOSURE FOR MORE INFO.

About GB101 719 Articles
Filled with an insatiable wanderlust to see the world, I've dedicated most of my life to saving money where I can so I can afford to see and do the things I want. I dug our family out of debt by reducing our grocery expense to less than $300 a month. You can too!

1 Comment

  1. Great recipe. I love wrapping just about anything in chicken and baking it. My favorite is cranberries and pecans with just a sprinkle of mozzarella to hold it together. Anyway…

    You might try dipping the side of the chicken that will be on the outside of the roll in flour before you roll it. It helps to hold the moisture in the chicken and gives the butter something to stick to. I do this, and it keeps my Panko from falling off. Happy saving.

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