Chicken Cordon Blue – gotta love it, right? But not when it’s fried. This “chicken-in-a-blanket” recipe is baked, not deep fried, and deliciously served with a homemade cheese sauce. The chicken cordon bleu gets its name from the blue ribbon, which is the translation for the name cordon (ribbon) bleu (blue). The chicken is coated and breaded in breadcrumbs similar to chicken schnitzel, but also stuffed with ham and cheese inside and served with a cream sauce. The perfect chicken dinner for family or to entertain.
Step-by-step: Chicken cordon bleu recipe
Prep chicken – Split each chicken breast into 3 thin slices. Place them between two sheets of plastic wrap and pound them down with a meat mallet until they are about 1/4 to 1/2 inch thick.
Chicken rolls – Place the three pounded pieces of chicken on a plastic wrap. Season with salt and pepper. Place 2 slices of ham, topped with 2 slices of swiss cheese. Starting from one side to the other horizontally, roll each like a jellyroll, squeezing tightly in the pieces of plastic wrap. Twist the ends to keep them tight. Place the roulades on a baking tray or plate and refrigerate for 1 to 2 hours.Pro tip – These can also be secured with toothpicks but I find plastic wraps work best. These rolls can be kept in the freezer for up to 2 days. Make sure to thaw an hour before coating. Coat the chicken – Unroll the chicken rolls. Flour – Put the flour in a shallow bowl and season with salt and pepper. Coat the rolls with flour. Egg – Beat the eggs in a shallow bowl. Season with salt and pepper. Coat the rolls in the beaten egg. Breadcrumbs – Pour the breadcrumbs into a shallow plate and season with salt and pepper. Generously coat the chicken roll in the breadcrumb mixture.Pro tip – these breadcrumb coated rolls will keep in the refrigerator for up to 2 days. Thaw in the fridge before baking.
Preheat the oven at 350°F/ 177°C/ Gas Mark 4 Bake chicken – Place the chicken rolls on a baking dish or baking sheet lined with parchment paper or aluminum foil. Generously spray with cooking spray. Bake for 20 to 25 minutes until lightly golden brown.Pro tip – You must spray them generously so they are crisp and to get a nice golden brown color.
Cheese sauce
In a saucepan, over medium heat, add the oil and butter. Once melted, add the flour and cook for 2 minutes. Then, gradually add the milk a little at a time whisking constantly. Add the garlic powder, salt, pepper, and mustard paste. Let it come to a simmer then add the cheeses. Cook until smooth then take it off the heat and pour into a sauceboat.
Assemble – Cool the chicken for 10 minutes. Then, slice each roll into 1-inch thick pinwheels. Drizzle over the cheese sauce, Garnish with chopped parsley.Pro tip – Leftovers can be kept in an airtight container for up to 3 days in the refrigerator.
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