Chicken Cordon Bleu is very easy to make since it’s a classic
dish from Europe, specifically Switzerland. It is comprised of tender chicken
breasts that is stuffed with ham and swiss cheese. My version in this recipe is
baked in the oven until tender, juicy, and the swiss cheese on top is golden
brown.
Extremely easy to prepare and taste delish when served
with a Dijon cream sauce.
Preheat oven to 350
Ingredients:
Deli Ham or Prosciutto
Swiss cheese 3-4 slices per piece of chicken
1 Chicken breast per person butterflied
1/4 teaspoon each garlic powder, onion powder, and
salt. Stir in 1/2 teaspoon parsley and a pinch of oregano.
Toothpicks
Butterfly the chicken breast meat and then place a
layer of ham and swiss cheese in the middle of the filet. Close over and hold
shut with toothpicks. Place the chicken breast into a baking dish and place
another piece of swiss cheese on top. Sprinkle with the seasoning mix you prepared
above.
Place baking dish in the oven and cook for 40 minutes.
Dijon Sauce:
2 tablespoons
of butter
2 tablespoons of flour
¾ cup milk
¼ cup white wine
2 teaspoons Dijon Mustard
1 cube chicken bouillon
½ teaspoon Worcestershire
sauce
¼ cup Parmesan cheese
Salt & pepper to
taste
Melt butter in a small saucepan. Add flour and cook 1 minute to make a rue.
Slowly add milk and wine a little bit at a time
stirring after each addition until the mixture is smooth. Add bouillon and Worcestershire and stir until
bouillon is dissolved. Bring to a boil while whisking and reduce heat. Simmer 1
minute then add Dijon mustard and stir until smooth once again.
Remove from heat and stir in parmesan cheese. Season
with salt and pepper to taste. Serve over chicken or on the side as a dipping
sauce.
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