Easy Chicken Cordon Bleu
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
- 4 to 6 slices of ham, about 2.5oz/75g
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
- 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.
- 5
Super Easy Method - Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).
- 6
Super Easy Method - Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.
- 7
Quick Dredge Method - Whisk egg and flour. Dip chicken into egg mixture, then into the panko breadcrumbs. Transfer to tray, spray with oil.
- 8
Baking - Bake for 25 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.
- 9
Dijon Cream Sauce - Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute.
- 10
Dijon Cream Sauce - Add half the milk and whisk until the flour mixture is blended in.
- 11
Dijon Cream Sauce - Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
- 12
Dijon Cream Sauce - Remove from heat, add salt and pepper to taste. Serve with chicken.
