Chicken Cordon Bleu with Sauce

Note: Fresh bread crumbs here make all the difference. I use white bread, but u can use what ever kind u like. I grind up the bread crumbs quickly in a blender or food processor.  I love this recipe and so does hubby! There are several different recipes out there for Chicken Cordon Bleu, I make it 2 different ways, this is the best one !! I will post the other way another day.
Happy Cooking and ENJOY ‼ ΓΌ
Serves 6
For the Cordon Bleu:
6 thin cutlets
1 cup flour
6 slices deli ham
1 cup bread crumbs
2 tablespoons butter, melted
6 slices thinly sliced swiss cheese

For the Parmesan-Dijon Cream Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup finely grated Parmesan cheese

Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees.
In a bowl, combine the bread crumbs and melted butter. Set aside.

 Put flour in plastic bag and add chicken breast a couple at a time. Shake and make sure chicken is well coated. Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with  slice of ham folded in half and top with  slice of swiss cheese, folded in half . Sprinkle the bread crumbs over the top of the chicken.

Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.

While the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly, while cooking the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking.

Serve each chicken cordon bleu portion with warm sauce.

No comments: