- 4 chicken breasts, pounded to 1/2 inch thickness, maybe even less. Be careful not to tear the chicken.
- 4 slices deli ham
- 4 slices Swiss cheese
- Salt and pepper
- 2 eggs
- 1 tbsp water
- 1/2 c breadcrumbs
- 1/2 c panko breadcrumbs
- 1 tsp dried thyme
- Updated November 2011: I also add a touch of Dijon mustard mixed with just a bit of minced garlic to the inside of the chicken before layering with the ham and cheese. If you don't have Dijon, sprinkle them with dry mustard.
- Season inside of chicken with salt and pepper and a touch of thyme
- Layer with ham and cheese, roll tightly and secure with a toothpick. I then transferred them to the fridge until I was ready to cook them an hour later.
- In three consecutive dishes, put: flour mixed with some salt and pepper, egg beaten with 1 tbsp water, breadcrumbs mixed with some salt, pepper, and the thyme
- Coat chicken in flour, dip in egg, then roll in the bread crumbs. Place in a baking dish that has been sprayed with cooking spray.
- Bake on 375 for 40 minutes, turning the broiler on for the last minute.
Here is the chicken right out of the oven -
What a nice spiral once cut!
When thinking about this recipe, I thought that it needed a sauce, so I turned to this recipe on the blog Le Petit Pierogi.
- 1 tbsp. butter
- 1-2 garlic cloves, chopped (I used 2, pressed)
- 1/2 cup half and half (I used about 3/4 c)
- 1/2 tbsp. cornstarch
- Splash of white wine
- Shredded Parmesean cheese (I used about 1/3 c)
Making the Sauce
- Melt butter in small saucepan or skillet.
- Add garlic and cook until fragrant, about 1-2 minutes.
- Add a splash of white wine and cook another minute or two.
- In a small bowl, whisk together half and half and cornstarch then add it to the wine/butter mixture. Keep whisking everything in the pan until thickened and smooth.
- Add salt, pepper and a little bit of shredded Parmesean Cheese.
- Drizzle over Chicken Cordon Bleu just before serving.
By this point I was so ready to eat that I didn't put too much effort into the picture, but you get the idea of what the sauce looked like -
Again, we all loved this dish. The flavors were so simple on their own, but together were the perfect combination in this classic French dish.