This Classic Chicken Cordon Bleu is a family favorite at Alex Daynes' house. She says the recipe is easy to follow and turns out perect every time!
Classic Chicken Cordon Bleu
Yields 6 Servings
30 Ritz crackers
4 tablespoons butter, melted
6 boneless, skinless chicken breasts
6 slices thick deli ham
6 slices Swiss cheese
3 eggs
2 tablespoons Dijon mustard
1 1/2 cup all purpose flour
Salt & Pepper
Cream Sauce
4 tablespoons butter
4 tablespoons flour
2 cups milk
2 teaspoons garlic powder
2 chicken flavored Bouillon cubes
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1 cup grated parmesan cheese
Preheat oven to 375.
Pulse crackers in a blender or food processor until coarsely ground. Add melted butter to blender and pulse until incorporated. Transfer to a shallow baking dish and set aside.
Take the chicken breast at the thickest part, and slice a pocket out. Stuff the chicken with ham and cheese rolls. Pull the flap of chicken back over the top and press to seal. Secure with toothpicks. Set aside.
In another shallow baking dish, beat eggs and mustard until smooth. Place a bowl of flour off to the side. Working with one breast at a time, coat the chicken lightly with flour, then dip in the egg mixture, both sides. Roll the chicken through the bread crumbs. Place in a well greased 9×13 baking sheet. Repeat for all 6 breasts.
Cover and bake for 50-60 minutes, or until internal temperature reaches 160 degrees. Remove cover for the final 10 minutes of cooking. Let chicken rest 5 minutes before serving.
For the Sauce:
While the chicken is baking, prepare the cream sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and continue to whisk until smooth. It will be thick. Slowly pour in the milk, and stir until smooth. Add in the garlic powder, chicken bouillon, whisking constantly over medium heat until it begins to simmer and thicken, about 5 minutes. Remove from heat and stir in the mustard, worcestershire sauce, and parmesan cheese. When chicken is cooked, remove from oven and drizzle sauce over top.
You can find more at: myownmealplans.com
