- 6 boneless skinless chicken breast halves (4 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 slices deli ham
- 3 slices aged Swiss cheese, halved
- 1 cup panko (Japanese) bread crumbs
- Cooking spray
- 2 tablespoons all-purpose flour
- 1 cup 2% milk
- 1/2 cup dry white wine
- 1/3 cup finely shredded Swiss cheese
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Preheat oven to 375°. Sprinkle chicken breasts with salt and pepper; arrange in a greased 13x9-in. baking dish.
- Top each with one slice of ham and a half slice of cheese, folding ham in half and covering chicken as much as possible. Sprinkle with bread crumbs. Carefully spritz bread crumbs with cooking spray, keeping crumbs in place. Bake 15-20 minutes or until golden brown and a thermometer inserted in chicken reads 165°.
- For sauce, in a small saucepan, whisk flour and milk until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
- Reduce to medium heat. Stir in wine and cheese; cook and stir 2-3 minutes or until cheese is melted and sauce is thickened and bubbly. Stir in salt and pepper. Keep warm over low heat until ready to serve. Serve with chicken. Yield: 6 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Oven Chicken Cordon Bleu
"Good and easy, though we adjusted the seasonings a bit because we like heavily seasoned cooking. If you like to have the chicken wrapped around the ham and cheese, either flatten the breasts as previously suggested or go to your nearest Hispanic market with a meat counter and ask for pechugas empanizada. These are chicken breasts already sliced and ready for breading and rolling. You don't need to do anything but decide how large you want each serving to be.g"
"lpelchat the order is chicken, ham, cheese, panko.Good luck!"
"I have a question. Is this a layer of chicken, then ham ,and then cheese plus panko crumbs on top? My husband and I are arguing how to do the layers."
"Great recipe BUT, I take the chicken in a plastic bag, knock it down until1/2 inch in thickness and THEN follow the recipe!Enjoy!!FIVE star!!5*"
"Delicious. All of the kids loved it and my husband was pleasantly surprised to come home to such an amazing dish. From the looks of the dish, you'd never know that it was also very simple! The only thing that I did differently was add real butter dollops to the top of the bread in place of spray, and I used cooking wine. Delicious! Thank you for sharing!"
"Awesome recipe. I only had sliced Swiss and subbed in parmesan in the sauce. I seasoned the chicken with garlic salt and used a tsp of olive oil on the pan. I found this flavorful and not at all dry."
"Would I prefer the traditional Cordon Bleu? Of course! However, since my figure cannot handle that type of food anymore this is a very good substitute. The sauce really makes the dish."
"For years I have made this the traditional way as taught by my mother. Never again. This was a big hit with my family. Loved it."
"Very easy, but not a lot of flavor. I might season again with more spices."