Chicken Cordon Bleu

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

 Directions:

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.