Tuesday, January 31, 2012

Chicken Cordon Bleu

One of my favorite ways to spend Valentine's Day is at home enjoying a deliciously home-cooked meal by candlelight. By staying at home, you can save money on overpriced restaurants and create a more personal, intimate environment. You can even select your own soundtrack to play in the background while you dine. The only roadblock? You have to do the cooking! Enter Chicken Cordon Bleu, a fancy, scrumptious dish made easy in this simple recipe. You can even make everything a couple days in advance (store in the fridge and wait to bake until an hour before you eat) so you are completely stress-free on V-Day.

Yield: 6 servings
Prep Time: 15 minutes
Baking Time: 35 minutes
Total Time: about 50 minutes


{for the Chicken Cordon Bleu}

3 large boneless, skinless chicken breasts, pounded down to about 1/2 inch and cut in half
12 slices deli ham
1 cup bread crumbs
2 Tablespoons butter, melted
1/3 to 1/2 pound 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

*I did not have chicken bouillon granules or cubes so I left this out and it tasted delicious!


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. 

Lay the chicken breasts in a single layer in the 9x13-inch dish. Layer each chicken breast with two slices of ham and top with 2 slices of Swiss cheese. Make sure the entire chicken breast is covered with ham and cheese. Sprinkle the bread crumbs over the top of the chicken. (If you are preparing this in advance, go ahead and put foil over the dish and store in the refrigerator until ready to bake. Don't let it sit there for more than a couple days.)

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

While the chicken bakes, make the sauce. 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 (is using) 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. (If making ahead of time, you can store this in the fridge, then heat in a saucepan prior to serving.)

Serve each chicken cordon bleu portion with warm sauce. Bon Appetit!


Carrie said...

That looks seriously scrumptious! :)

memory said...

i could eat that RIGHT NOW.

(new kid here)


Jenni Austria Germany said...

this used to be my FAVORITE meal when i was little. such a sophisticated meal for a child, now that i think about it...i think my taste buds were classier then.

Linds said...

ooo this looks delish!