Layers of chicken, provolone cheese, ham, fresh and buttery bread crumbs, with a creamy parmesan topping...what's not to love? I've never attempted to make the official chicken cordon bleu with the rolling and stuffing, but my thought now is, why bother? This is so much easier! And it tastes just as good, if not better than the fancy version, I'm sure of it. If your wish is to impress, go ahead; do the pounding, rolling, stuffing, and praying that it all stays together. As for me, I'll do the layers, thankyouverymuch.
Simplified Chicken Cordon Bleu
Prep: 10 minutes / Bake: 25-30 minutes
Yield: 6 servings
3 large boneless, skinless chicken breasts
12 slices deli ham
6 slices provolone or swiss cheese
1 cup fresh bread crumbs
2 tablespoons butter, melted
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon granules or one chicken bouillon cube, crushed
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup finely grated parmesan cheese
1. Preheat oven to 350 degrees and lightly grease a 9x13-inch baking dish. Cut the chicken breasts lengthwise to get 6 thin pieces. Mine weren't perfect at all, just try to make everything the same thickness.
2. Place the chicken in a single layer in the baking dish. Top each piece with 2 slices ham and 1 slice cheese. Combine the bread crumbs and butter; sprinkle over the entire dish.
3. Bake for 25-30 minutes, until the chicken is cooked through and the bread crumbs golden.
4. While chicken is baking, make the sauce. Melt the butter in a medium saucepan over medium heat. Add the flour and cook for 1-2 minutes, whisking constantly. Continue to whisk and slowly add the milk. Stir in the chicken bouillon and continue cooking, whisking slowly, for 3-5 minutes, until the sauce thickens. Add the Dijon and Worcestershire sauce. Stir in the parmesan cheese until melted.
5. Remove from heat. Stir in the remaining ingredients until cheese is melted. Cover and keep warm until ready to serve.
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Recipe adapted from mel's kitchen cafe
- Preparation: 4
- About 45 minutes from start to finish.
- Taste: 5
- Definitely a winner recipe. Delicious and satisfying!
- Cost: 4
- Clean-up: 4
- I substituted provolone cheese for the swiss (per the husband's request) and it was delicious!
- Depending on how big your crumbs are, you may need more than 1 cup. Mine were pretty large, so 1 cup was not enough for me. There's really no science to this, use how much you want!
- This recipe is simple and guaranteed to please almost anyone!