Chicken Cordon Bleu Recipe
Chicken Cordon Bleu, a classic French dish, has stood the test of time with its delectable combination of flavors and textures. This recipe offers an irresistible blend of juicy chicken, creamy Swiss cheese, and savory ham, all encased in a golden, crunchy crust. Perfect for a special dinner or an impressive meal for guests, this Chicken Cordon Bleu is a must-try for home cooks seeking a touch of elegance.
Ingredients Overview
This recipe revolves around a few key components that elevate it to gourmet status. The chicken breasts serve as the foundation, offering a blank canvas for the rich flavors of the cheese and ham. Swiss cheese is preferred for its melting quality and mild flavor, while the ham adds a salty, savory contrast. Panko breadcrumbs are used for their superior crunch, and a creamy Dijon mustard sauce ties everything together.
When selecting ingredients, quality matters. Opt for fresh, high-quality chicken breasts and deli-grade ham. If Swiss cheese isn’t available, Gruyère or even mozzarella can be a suitable substitute. Panko breadcrumbs can be found in the international aisle of most grocery stores, and using freshly grated Parmesan for the sauce can enhance its richness.
Preparing the Chicken
Begin by preheating your oven to 200C/390F for a conventional oven or 180C/350F for a fan-forced oven. Creating pockets in the chicken breasts is a crucial step; use a sharp knife to carefully slice horizontally into each breast, ensuring not to cut all the way through. This technique allows you to stuff the chicken with cheese and ham without them spilling out during cooking.
Choose Swiss cheese for its perfect melt and flavor. Fold each slice in half and tuck two folded slices into the pocket of each chicken breast. Do the same with the ham, ensuring it’s evenly distributed for consistent flavor. Secure the chicken pockets with toothpicks to keep the fillings intact during baking. Season the outside with salt and pepper to enhance the natural flavors of the chicken.
Coating Methods
Super Easy Method
The Super Easy method involves a simple yet effective coating using mayonnaise and Dijon mustard. In a bowl, mix the mayonnaise, mustard, salt, and pepper. This mixture not only adheres the breadcrumbs to the chicken but also imparts a tangy flavor. Spread this blend generously over the top and sides of each chicken breast, avoiding the underside. Press the panko breadcrumbs onto the coated chicken, ensuring an even layer. A light spray of oil will help the breadcrumbs turn golden and crispy during baking.
Quick Dredge Method
For the Quick Dredge method, whisk an egg with plain flour to create a smooth mixture. Dip each chicken breast into the egg mixture, allowing any excess to drip off before coating it in panko breadcrumbs. This method ensures a thicker, crunchier crust. Place the coated chicken on a baking tray and lightly spray with oil to promote even browning.
Baking the Chicken
Bake the chicken for 25 to 30 minutes, until the crust is golden brown and the chicken is just cooked through. To check for doneness, use a meat thermometer to ensure the internal temperature reaches 165F/74C. This method ensures the chicken remains juicy while the exterior turns crisp. Allow the chicken to rest for a few minutes before removing the toothpicks and serving.
Making the Dijon Cream Sauce
In a small saucepan, melt the butter over medium heat and stir in the flour, cooking for about a minute to eliminate the raw flour taste. Gradually whisk in half of the milk, creating a smooth base, then add the remaining milk. Stir in Dijon mustard and finely grated Parmesan cheese, whisking constantly until the sauce thickens, about three minutes. Season with salt and pepper to taste. The sauce should be smooth and creamy, with a balanced tang from the mustard and richness from the cheese. Serve this luscious sauce alongside the Chicken Cordon Bleu.
Recipe Tips & Frequently Asked Questions
- Suggestions for making ahead and storing leftovers:
- Prepare the chicken up to the coating step, then refrigerate for up to a day before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in an oven to retain crispiness.
- How to avoid common mistakes and troubleshoot issues:
- Ensure the chicken breasts are of even thickness for uniform cooking.
- If the breadcrumbs aren’t sticking well, try patting the chicken dry before applying the coating.
- Answers to common questions about the recipe:
- Can I use other cheeses? Yes, Gruyère or mozzarella can work well.
- Can this be made gluten-free? Substitute panko with gluten-free breadcrumbs and use gluten-free flour for dredging.
- What if I don’t have Dijon mustard? Use regular yellow mustard or a blend of mustard and honey for a different flavor twist.
- Tips for ingredient substitutions and dietary adjustments:
- Use turkey or chicken ham for a lighter version.
- For a dairy-free option, use a dairy-free cheese and margarine in the sauce.
What to Serve With This Recipe
Pair your Chicken Cordon Bleu with a variety of side dishes to complement its rich flavors. Steamed vegetables, such as green beans or asparagus, provide a fresh, crisp contrast. Mashed potatoes or a creamy potato gratin can add a comforting, hearty element to the meal. For a lighter option, a mixed green salad with a tangy vinaigrette works wonderfully.
When it comes to beverages, a crisp white wine like Chardonnay or Sauvignon Blanc pairs well with the creamy sauce and rich flavors of the chicken. Alternatively, a light-bodied red wine, such as Pinot Noir, can also be a delightful choice. For non-alcoholic options, consider a sparkling water with a slice of lemon or a refreshing iced tea.
By following this detailed guide, you can create a restaurant-quality Chicken Cordon Bleu in your own kitchen, impressing family and friends with this classic dish’s sophisticated flavors and textures.
Ingredients
Chicken
- 2 small chicken breasts, around 6-7oz/180-210g each
- 4 slices swiss cheese (Note 1)
- 4 to 6 slices of ham, about 2.5oz/75g (Note 2)
- Salt and pepper
Breadcrumbs
- Panko breadcrumbs – 1/2 cup for Super Easy or 1 cup for Quick Dredge
- Oil spray
Method 1: Super Easy
- 3 tbsp mayonnaise
- 1 1/2 tbsp Dijon mustard
Method 2: Quick Dredge
- 1 egg
- 2 tsp plain flour
Dijon Cream Sauce (Makes 1 Cup)
- 1 1/2 tbsp butter
- 1 1/2 tbsp flour
- 1 1/4 cups milk (Note 3)
- 2 tbsp Dijon mustard
- 3 tbsp parmesan cheese, finely grated
Instructions
Preheat your oven to 200C/390F if you’re using a conventional oven, or to 180C/350F for a fan-forced oven. Spread the panko breadcrumbs evenly on a baking tray, spritz them with oil, and bake for about 3 minutes until they turn light golden. Immediately transfer the toasted crumbs to a bowl.
Create a pocket in each chicken breast by slicing horizontally. Fold each slice of Swiss cheese in half and tuck two folded slices into each pocket. Do the same with the ham slices, then secure the chicken pocket with two toothpicks. Season the chicken with a sprinkle of salt and pepper.
Super Easy Method
In a bowl, combine the mayonnaise, Dijon mustard, salt, and pepper. Spread this mixture over the top and sides of each chicken breast, avoiding the underside. Press the panko breadcrumbs onto the coated chicken, ensuring they stick well. Lightly spray the coated chicken with oil.
Quick Dredge Method
In a bowl, whisk together the egg and flour. Dip each chicken breast into the egg mixture, followed by the panko breadcrumbs, ensuring they are fully coated. Place the coated chicken on a tray and lightly spray with oil.
Baking
Bake the chicken for 25 to 30 minutes until it is golden brown and just cooked through. Remove the toothpicks before serving. Pair the chicken with the Dijon Cream Sauce.
Dijon Cream Sauce
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in half of the milk until the mixture is smooth and thickened. Add the remaining milk, Dijon mustard, and grated parmesan cheese, continuing to whisk until the sauce thickens, about 3 minutes. Remove from heat and season with salt and pepper to taste. Serve the sauce alongside the Chicken Cordon Bleu.
Chicken Cordon Bleu Recipe
Ingredients
Chicken
- 2 small chicken breasts around 6-7oz/180-210g each
- 4 slices swiss cheese Note 1
- 4 to 6 slices of ham about 2.5oz/75g (Note 2)
- Salt and pepper
Breadcrumbs
- Panko breadcrumbs – 1/2 cup for Super Easy or 1 cup for Quick Dredge
- Oil spray
Method 1: Super Easy
- 3 tbsp mayonnaise
- 1 1/2 tbsp Dijon mustard
Method 2: Quick Dredge
- 1 egg
- 2 tsp plain flour
Dijon Cream Sauce
- 1 1/2 tbsp butter
- 1 1/2 tbsp flour
- 1 1/4 cups milk Note 3
- 2 tbsp Dijon mustard
- 3 tbsp parmesan cheese finely grated
Instructions
- Preheat your oven to 200C/390F if you’re using a conventional oven, or to 180C/350F for a fan-forced oven. Spread the panko breadcrumbs evenly on a baking tray, spritz them with oil, and bake for about 3 minutes until they turn light golden. Immediately transfer the toasted crumbs to a bowl.
- Create a pocket in each chicken breast by slicing horizontally. Fold each slice of Swiss cheese in half and tuck two folded slices into each pocket. Do the same with the ham slices, then secure the chicken pocket with two toothpicks. Season the chicken with a sprinkle of salt and pepper.
Super Easy Method
- In a bowl, combine the mayonnaise, Dijon mustard, salt, and pepper. Spread this mixture over the top and sides of each chicken breast, avoiding the underside. Press the panko breadcrumbs onto the coated chicken, ensuring they stick well. Lightly spray the coated chicken with oil.
Quick Dredge Method
- In a bowl, whisk together the egg and flour. Dip each chicken breast into the egg mixture, followed by the panko breadcrumbs, ensuring they are fully coated. Place the coated chicken on a tray and lightly spray with oil.
Baking
- Bake the chicken for 25 to 30 minutes until it is golden brown and just cooked through. Remove the toothpicks before serving. Pair the chicken with the Dijon Cream Sauce.
Dijon Cream Sauce
- In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in half of the milk until the mixture is smooth and thickened. Add the remaining milk, Dijon mustard, and grated parmesan cheese, continuing to whisk until the sauce thickens, about 3 minutes. Remove from heat and season with salt and pepper to taste. Serve the sauce alongside the Chicken Cordon Bleu.
Notes
- Swiss cheese (or Maasdam from supermarket delis in Australia) is ideal for this recipe because it melts well while maintaining its shape. If you use Gruyère, cheddar, mozzarella, or other melting cheeses, more cheese might ooze out. However, with extra toothpicks to seal, you can use any cheese you prefer.
- I used small ham rounds, requiring 2 pieces per chicken breast to fully cover the inside surface.
- Full-fat milk is preferred, but low-fat milk is also acceptable.
- For making ahead: Prepare using the Quick Dredge Method and refrigerate for up to 24 hours, or freeze uncooked. If needed, touch up with extra breadcrumbs before baking. Thaw before cooking as per the recipe.
- Easy Chicken Cordon Bleu contains calories per serving (180g/6oz chicken), assuming about 1/3 cup of sauce is divided between the two servings.