Cordon Bleu Chicken Recipe Recipe critic


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Cordon Bleu Chicken has layers of ham and cheese wrapped inside a crumbled chicken breast with a crunchy bread crust. This oven is baked which also makes it healthier.

Chicken is an easy and favorite dish! For more tender chicken, try this one Chick And these piece of Chicken very.

A close-up of an interior of a blue chicken cordon with oozing cheese.

Homemade Cordon Bleu Chicken

This crunchy blue cordone chicken breading crumb has it all. The flavor, tender chicken, and sticky cheese, are all topped with a rich, creamy mustard sauce that is easy to make.

After tons of tests with different filling and cooking methods, I can now share all the tips for getting the perfect Cordon Bleu recipe.

What is cordon bleu?

Traditionally, cordon bleu is a form of schnitzel stuffed with ham and cheese, then rolled and fried.

This oven is baked which makes it healthier and easier to prepare. Once ready to cook, go directly to a hot oven and bake for about 30 minutes. No babysitting necessary.

Chicken cordon bleu on the oven rack.

Ingredients for Classic Chicken Cordon Bleu

One of the great things about this recipe is that it uses the fewest ingredients and they’re all very popular.

  • Chicken breast: Use slices / schnitzel or cut them yourself from scratch.
  • pork: Use very thin or chopped slices of pork and bone-in pork for the best flavor.
  • cheese: Great quality, if you can get it, but Swiss or Provolone also work well. Even cheddar cheese. You want semi-hard cream cheese in either slice or block form – not grated.
  • Plain flour, salt, onion and pepper: This constitutes the first stage of the three rake scooping / baking stages, with the chicken perfectly seasoned at the same time.
  • an egg: Just one egg for this recipe will cover 4 Cordon Place.
  • Panko bread crumbs: I love panko because it is very light and crunchy but the other types will also work.
  • olive oil: Just a touch mixed with the breadcrumbs, which helps it go crunchy and get a hint of color too.

The ingredients for the sauce

This Cordon Bleu recipe comes with a super-simple creamy mustard sauce as well. Doesn’t it feel like creamy mustard sauce? try this Homemade cheese sauce Or even this Tomato sauce is easy to make.

  • Chicken broth / broth: Use a high-quality, low-sodium stock. Adjectives vary greatly but a good recipe will be delicious before anything else is added.
  • Dried thyme: You can also use other dried herbs – such as sage, basil, and oregano all work well.
  • One / light cream: You can also use heavy cream if this is what you have.
  • Dijon Mustard: Dijon is definitely the best here – it gives off a light touch and a good mustard flavor. You can use the same amount of mustard powder, or use whole grain mustard for something different.
  • Cornstarch and water: This simple mixture will thicken the sauce without you having to make roux. You only need a little and it does not change the consistency or flavor of the sauce in any way.

How to make chicken cordon bleu

Here is a quick step-by-step detail to make blue cordon chicken but be sure to check my tips below this section for all the tips to make it perfect.

  1. Divide the chicken by equal thickness all around (about ¼ to inch).
  2. Put the pork and then the cheese over the chicken.
  3. Roll it up tightly and pull the sides as you go.
  4. Wrap in plastic wrap and freeze for 40-60 minutes.
  5. Unfold and cover first with flour mixture, then eggs, then rusk.
  6. Bake for 30-35 minutes – the cooking time depends on the size of the chicken breasts.

6 pictures showing how to pack a chicken cordon.

Cordon Bleu tips and tricks

  • Chicken bombardment: This does three things – it softens the meat, makes it larger (makes it easier to fit for filling and wraps) and makes the meat evenly around (so it cooks evenly, too). Don’t be too harsh though.
  • Cover the chicken: Cover the meat with plastic wrap before grinding to prevent any chunks from splashing all over your kitchen.
  • Pork first: Put a thin layer of pork on the chicken first.
  • The second cheese: Cut the cheese at least 1 inch (2.5 cm) apart from the sides of the chicken. The pork is then folded over it to make a small package. This traps the sticky cheese so that it has less chance of escaping.
  • Roll it up tightly: Using a piece of plastic wrap under the chicken will help you roll it. Pull the sides as you go. Make sure not to wrap the plastic wrap inside the chicken. Once wrapped, wrap it tightly in plastic wrap.
  • Baking quickly: Remove the plastic wrap and act quickly when baking parcels. The heat in your hands can cause them to heat up a lot, which can cause them to stretch.
  • Use a shelf: Place the chicken on a rack, on a baking tray, to bake it. This will allow air to circulate around the whole piece of chicken which means crunchy breadcrumbs everywhere. No soggy parts and no need to flip it.

Mustard sauce poured over grilled chicken.

What is served with chicken cordon bleu

Cordon Bleu is a rich dish with bold flavors, so simple sides work best. try this An ideal air fryer “roaster” asparagus or Panzanilla salad.

This Wonderful pear and beetroot salad It is a nice aspect as well as some Amazing Air Fryer For French Fries.

How to freeze it

Freezing the chicken nuggets for 40-60 minutes before cooking will help maintain the shape of the chicken, making it easier to handle and again make sure that the cheese cannot escape once it starts baking.

Chicken cordon bleu on a fork shows the inner layers.

More amazing chicken recipes

A close-up of an interior of a blue chicken cordon with oozing cheese.

Chicken cordon bleu

Preparation time 20 Minutes

Cooking time 30 Minutes

Chilling time 40 Minutes

Total time 1 hour 30 Minutes

author Mary Rovey

Servings 6 Serving


The Classic Chicken Cordon Bleu has layers of ham and cheese wrapped inside a crumbled chicken breast with a crunchy breadcrumbs crust. This oven is baked which also makes it healthier.



For chicken

  • 4
    Non-crumbled chicken cutlets / schnitzel
    (Notes)
  • 5
    ounce
    Thin slices of pork or throat
  • 4
    ounce
    Shredded or chopped cheese (gouda, swiss or provolone)
  • 2 ½
    Large spoons
    All-purpose flour
  • 1
    small spoon
    salt
  • ½
    Small spoons
    Onion powder
  • ½
    small spoon
    Cracked black pepper
  • 1
    Big
    an egg
  • 1
    cup
    Panko bread crumbs
    (Notes)
  • 1
    small spoon
    olive oil

To prepare mustard sauce

  • 1
    cup
    Low sodium chicken broth
  • 1
    small spoon
    Dried thyme

  • cup
    Kareem
  • 2
    Large spoons
    Dijon Mustard
  • 4
    Small spoons
    Corn Starch
  • 4
    Small spoons
    Water

  1. Chicken cutlets are chicken breasts that are cut in half the thickness of which makes the breasts thinner. You can do this yourself using large chicken breasts.
    • Place the chicken breast on a cutting board and place one hand over it to apply gentle pressure.
    • Use a sharp knife to cut across the center, starting with the thickest end and working toward the thinner end.
  2. Panko bread crumbs are very light and crunchy Japanese bread crumbs. It’s available at most grocery stores.

Serves: 6

Calories363Calories (18%)Carbohydrates13G (4%)protein33G (66%)Fat19G (29%)Saturated fat9G (45%)Unsaturated fats1GCholesterol154Mg (51%)sodium964Mg (40%)Potassium587Mg (17%)the basic1G (4%)sugar1G (1%)Vitamin A479IU (10%)Vitamin C2Mg (2%)Calcium57Mg (6%)iron2Mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will differ depending on the brands you use, the methods of measurement, and portion sizes for each household.


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