Chicken Cordon Bleu (Printable Version)
# What You’ll Need:
→ Breadcrumbs
01 -
1/2 cup panko breadcrumbs (for Super Easy) or 1 cup panko breadcrumbs (for Quick Dredge)
02 -
Oil spray
→ Chicken
03 -
2 small chicken breasts (6-7 oz/180-210 g each)
04 -
Salt and pepper
05 -
4 slices of Swiss cheese
06 -
4 to 6 slices of ham (about 2.5 oz/75 g)
→ Method 1: Super Easy
07 -
3 tbsp mayonnaise
08 -
1 1/2 tbsp Dijon mustard
→ Method 2: Quick Dredge
09 -
1 egg
10 -
2 tsp plain flour
→ Dijon Cream Sauce
11 -
1 1/2 tbsp butter
12 -
1 1/2 tbsp flour
13 -
1 1/4 cups milk
14 -
2 tbsp Dijon mustard
15 -
3 tbsp Parmesan cheese (finely grated)
# Steps to Follow:
01 -
Preheat oven to 200°C (390°F) for standard or 180°C (350°F) for fan. Spread panko breadcrumbs on a baking tray, spray with oil, and bake for 3 minutes or until light golden. Remove and transfer to a bowl immediately.
02 -
Slice a pocket into each chicken breast. Fold cheese slices in half and place 2 pieces inside each pocket, followed by sliced ham. Close the pocket and seal with 2 toothpicks. Sprinkle with salt and pepper.
03 -
Mix mayonnaise, Dijon mustard, salt, and pepper in a bowl. Spread the mixture onto the top and sides of the chicken. Coat with panko breadcrumbs, pressing gently to adhere. Spray with oil.
04 -
Whisk egg and plain flour together. Dip chicken in the mixture, then coat completely with panko breadcrumbs. Transfer to tray and spray with oil.
05 -
Bake in preheated oven for 25 to 30 minutes, or until golden brown and cooked through. Remove toothpicks before serving with Dijon Cream Sauce.
06 -
Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute. Gradually add milk, whisking constantly, until smooth. Stir in Dijon mustard and Parmesan cheese, cooking for 3 minutes until thickened. Adjust salt and pepper to taste.
# Additional Notes:
01 -
You can prepare chicken using the Quick Dredge method up to 24 hours in advance and refrigerate. Thaw before cooking if frozen.