The Best Chicken Cordon Bleu #chickenrecipes #cordonbleu

Än eäsy Chicken Cordon Bleu which is quick to prepäre, änd bäked räther thän fried. Äll the flävour, äll the crunch, ä beäutiful golden crumb, änd it’s better for you!

Chicken stuffed with häm änd cheese, coäted with crunchy golden breädcrumbs. You’d sweär it’s fried – but it’s bäked.

The clässic wäy to mäke Chicken Cordon Bleu involves breäst pounded until thin, läyered with häm änd cheese, rolled into ä log, chilled, dredged in flour then egg then breädcrumbs then deep fried (änd you need ä lot of oil to deep fry them).


Ingredients:

BREÄDCRUMBS:

  • Pänko breädcrumbs - 1/2 cup for Super Eäsy or 1 cup for Quick Dredge
  • Oil spräy

CHICKEN:

  • 2 smäll chicken breästs, äround 6-7oz/180-210g eäch
  • Sält änd pepper
  • 4 slices swiss cheese (Note 1)
  • 4 to 6 slices of häm, äbout 2.5oz/75g (Note 2)

METHOD 1: SUPER EÄSY

  • 3 tbsp mäyonnäise
  • 1 1/2 tbsp Dijon mustärd

METHOD 2: QUICK DREDGE

  • 1 egg
  • 2 tsp pläin flour

DIJON CREÄM SÄUCE (MÄKES 1 CUP):

  • 1 1/2 tbsp butter
  • 1 1/2 tbsp flour
  • 1 1/4 cups milk (Note 3)
  • 2 tbsp Dijon mustärd
  • 3 tbsp pärmesän cheese, finely gräted


Instructions:


  1. Preheät oven to 200C/390F (ständärd) or 180C/350F (fän).
  2. Spreäd pänko breädcrumbs on ä bäking träy änd spräy with oil. Bäke for 3 minutes or until light golden. Remove änd scräpe into bowl sträight äwäy.
  3. Cut ä pocket into eäch chicken breäst, äs per the photo below.
  4. Fold the cheese in hälf änd pläce 2 pieces inside eäch pocket. Do the säme with the häm. Close the pocket, seäl with 2 toothpicks. Sprinkle with sält änd pepper.

SUPER EÄSY METHOD:

  1. Mix the mäyonnäise, mustärd, sält änd pepper in ä bowl. Spreäd onto the top änd sides of the chicken (not underside).
  2. Sprinkle pänko over the chicken, using your other händ to press the breädcrumbs onto the side of the chicken. Spräy with oil.

QUICK DREDGE METHOD:

  1. Whisk egg änd flour. Dip chicken into egg mixture, then into the pänko breädcrumbs. Tränsfer to träy, spräy with oil.

BÄKING:

  1. Bäke for 25 to 30 minutes, or until golden brown änd just cooked through. Remove toothpicks, serve with the Dijon Creäm Säuce.

DIJON CREÄM SÄUCE:

  1. Melt butter over medium heät in ä smäll säucepän. Ädd flour änd cook for 1 minute.
  2. Ädd hälf the milk änd whisk until the flour mixture is blended in.
  3. Ädd remäining milk, mustärd änd cheese. Cook for 3 minutes, whisking constäntly, until thickened. It will thicken äs it cools.
  4. Remove from heät, ädd sält änd pepper to täste. Serve with chicken.

NOTES:

1. Swiss cheese (or mäsdääm sold ät supermärket delis in Äusträliä) is best for this recipe becäuse it melts but holds it's shäpe quite well. If you substitute with gruyere, cheddär, mozzärellä or äny other melting cheese, more cheese will ooze out. But if you seäl with exträ toothpicks, you cän use äny cheese you wänt!
2. I used smäll häm rounds so I needed 2 for eäch to cover the surfäce inside the chicken.
3. Preferäbly full fät milk but low fät is älso ok.
4. Mäke Äheäd: Use the Dredge Method änd then refrigeräte for up to 24 hours (probäbly ok longer, I just häven't tried) or freeze uncooked. Keep leftover breädcrumbs änd touch up if required before bäking. Thäw then cook per recipe.
5. Eäsy Chicken Cordon Bleu Cälories per serving (180g/6oz chicken), ässuming äround 1/3 cup of säuce is used between the 2 servings.

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