Oven Chicken Cordon Bleu
My son loves Chicken Cordon Bleu, but I’m not a fan of store versions. My recipe has all the yummy flavors in a 30-minute meal. Leftovers freeze well. —Ronda Eagle, Goose Creek, South Carolina
Ingredients
- 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 bread crumbs
- Cooking spray
- SAUCE:
- 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
Reviews
This recipe took some tweaking for it to work. First, the 15-20 minute cooking time wasn't anywhere near enough so while the rest of my meal was ready, the chicken wasn't. Then the sauce. OMG, way too much wine for that little bit of cheese. So I had to add some cream and a lot more cheese to make it edible. After all that, the chicken was actually quite good and my husband said he would eat it again if I made the changes noted. So only 3 stars for the recipe as written; 4 with my changes made.
The chicken dish was a definite keeper! We didn’t care for the sauce with the Sauvignon blanc wine that we used. Will make the sauce next time and sub in chicken broth for the wine.
I just want to know can you prepare the sauce without the wine? Thanks
I found this to be bland and boring. One notch better than a plain chicken breast.
This is so good and easy. I only had chicken tenderloins so I just layered everything in the pan and didn't even bother trying to keep them separate. We just cut out sections when it was time to serve, so not a beautiful presentation, but just as tasty. And while it would have been lower calorie to use the spray, I buttered the crumbs in a baggie before sprinkling them on top. And the sauce is good, but also good without.
Good, easy recipe. I love the fact that the whole thing goes into the oven. I did use pats of butter on the panko crumbs instead of cooking spray. I got busy while it was baking and realized I had forgotten to make the sauce. Everyone loved it as is! Next time, I'll definitely make the sauce to go with it!
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*