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Chicken Cordon Bleu Recipe

Chicken Cordon Bleu Recipe is simple work of art; delicate chicken bosoms are loaded down with smoky ham and swiss cheddar. This form is heated in the broiler until delicate and delicious.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 4 people
Calories 590 kcal

Equipment

  • Instant Pot
  • Sizzler Plate

Ingredients
  

BREADCRUMBS

  • Panko breadcrumbs – 1/2 cup for Super Easy or 1 cup for Quick Dredge
  • Oil splash

CHICKEN

  • 2 little chicken bosoms, around 6-7oz/180-210g each
  • Salt and pepper
  • 4 cuts swiss cheddar (Note 1)
  • 4 to 6 cuts of ham, about 2.5oz/75g (Note 2)

Technique 1: SUPER EASY

  • 3 tbsp mayonnaise
  • 1 1/2 tbsp Dijon mustard

Technique 2: QUICK DREDGE

  • 1 egg
  • 2 tsp plain flour

DIJON CREAM SAUCE (MAKES 1 CUP)

  • 1 1/2 tbsp margarine
  • 1 1/2 tbsp flour 
  • 2 tbsp Dijon mustard
  • 1 1/4 cups milk (Note 3)
  • 3 tbsp parmesan cheddar, finely ground

Instructions
 

Guidelines

  • Preheat broiler to 200C/390F (standard) or 180C/350F (fan).
  • Spread panko breadcrumbs on a heating plate and splash with oil. Heat for 3 minutes or until light brilliant. Eliminate and scratch into bowl straight away.
  • Cut a pocket into every chicken bosom, according to the photograph beneath.
  • Overlap the cheddar down the middle and spot 2 pieces inside each pocket. Do likewise with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.

Very EASY METHOD

  • Blend the mayonnaise, mustard, salt, and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).
  • Sprinkle panko over the chicken, utilizing your other hand to compress the breadcrumbs onto the side of the chicken. Splash with oil.
  • Speedy DREDGE METHOD
  • Whisk egg and flour. Dunk chicken into egg blend, then, at that point into the panko breadcrumbs. Move to plate, splash with oil.
  • Preparing
  • Prepare for 25 to 30 minutes, or until brilliant brown and just cooked through. Eliminate toothpicks, present with the Dijon Cream Sauce.

DIJON CREAM SAUCE

  • Dissolve margarine over medium warmth in a little pot.
  • Add a large portion of the milk and speed until the flour combination is mixed in.
  • Add remaining milk, mustard, and cheddar. Cook for 3 minutes, whisking continually until thickened. It will thicken as it cools.
  • Eliminate from heat, add salt and pepper to taste. Present with chicken.

Notes

1. Swiss cheddar (or macadam sold at store shops in Australia) is best for this formula since it softens, however, holds its shape very well. In the event that you substitute with gruyere, cheddar, mozzarella, or some other softening cheddar, more cheddar will overflow out. However, in the event that you seal with additional toothpicks, you can utilize any cheddar you need!
2. I utilized little ham adjusts so I required 2 for each to cover the surface inside the chicken.
3. Ideally full-fat milk yet low fat is likewise alright.
4. Make Ahead: Use the Dredge Method and afterward refrigerate for as long as 24 hours (likely alright more, I simply haven’t attempted) or freeze uncooked. Keep extra breadcrumbs and final detail whenever needed prior to heating. Defrost then cook per formula.
5. Simple Chicken Cordon Bleu Calories per serving (180g/6oz chicken), accepting around 1/3 cup of sauce is utilized between the 2 servings.
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