CHICKEN CORDON BLEU RECIPE
An
easy Chicken Cordon Bleu which is quick to prepare, and baked rather than
fried. All the flavour, all the crunch, a beautiful golden crumb, and it’s
better for you! Served with a gorgeous traditional Dijon Cream Sauce!
Prep
Time : 15 mins
Cook
Time : 30 mins
Total
Time : 45 mins
Servings : 2
INGREDIENTS
BREADCRUMBS
·
Panko
breadcrumbs - 1/2 cup for Super Easy or 1 cup for Quick Dredge
·
Oil
spray
CHICKEN
·
2
small chicken breasts, around 6-7oz/180-210g each
·
Salt
and pepper
·
4
slices swiss cheese (Note 1)
·
4
to 6 slices of ham, about 2.5oz/75g (Note 2)
METHOD 1: SUPER EASY
·
3
tbsp mayonnaise
·
1
1/2 tbsp Dijon mustard
METHOD 2: QUICK DREDGE
·
1
egg
·
2
tsp plain flour
DIJON CREAM SAUCE (MAKES 1 CUP)
·
1
1/2 tbsp butter
·
1
1/2 tbsp flour
·
1
1/4 cups milk (Note 3)
·
2
tbsp Dijon mustard
·
3
tbsp parmesan cheese, finely grated
INSTRUCTIONS
1.
Preheat
oven to 200C/390F (standard) or 180C/350F (fan).
2.
Spread
panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until
light golden. Remove and scrape into bowl straight away.
3.
Cut
a pocket into each chicken breast, as per the photo below.
4.
Fold
the cheese in half and place 2 pieces inside each pocket. Do the same with the
ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.
SUPER EASY METHOD
1.
Mix
the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and
sides of the chicken (not underside).
2. Sprinkle
panko over the chicken, using your other hand to press the readcrumbs onto the
side of the chicken. Spray with oil.
QUICK DREDGE METHOD
1.
Whisk
egg and flour. Dip chicken into egg mixture, then into the panko breadcrumbs.
Transfer to tray, spray with oil.
BAKING
1.
Bake
for 25 to 30 minutes, or until golden brown and just cooked through. Remove
toothpicks, serve with the Dijon Cream Sauce.
DIJON CREAM SAUCE
1.
Melt
butter over medium heat in a small saucepan. Add flour and cook for 1 minute.
2.
Add
half the milk and whisk until the flour mixture is blended in.
3. Add
remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly,
until thickened. It will thicken as it cools.
4.
Remove
from heat, add salt and pepper to taste.
Serve with chicken.
NOTES
1.
Swiss
cheese (or masdaam sold at supermarket delis in Australia) is best for this
recipe because it melts but holds it's shape quite well. If you substitute with
gruyere, cheddar, mozzarella or any other melting cheese, more cheese will ooze
out. But if you seal with extra toothpicks, you can use any cheese you want!
2.
I
used small ham rounds so I needed 2 for each to cover the surface inside the
chicken.
3.
Preferably
full fat milk but low fat is also ok.
4.
Make
Ahead: Use the Dredge Method and then refrigerate for up to 24 hours (probably
ok longer, I just haven't tried) or freeze uncooked. Keep leftover breadcrumbs
and touch up if required before baking. Thaw then cook per recipe.
5. Easy
Chicken Cordon Bleu Calories per serving (180g/6oz chicken), assuming around
1/3 cup of sauce is used between the 2 servings.
Recipe
from recipetineats.com
Delicious Food Recipes
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