The only time I'd ever had chicken cordon bleu before making this was on a cruise trip I went on this summer. Noah and I both tried it there and, not surprisingly, fell in love. Cheesy, crunchy and flavorful. So, we tried to make a version of our own. Thank goodness it was a success. We had the pizza place on speed dial just in case.
This was made for Valentine's Day, and it is a great dinner for two. It really doesn't require much work, which is always a plus. The only downside - it can get just a little messy!
The cutting open of the chicken is the most challenging part, but we learned it doesn't really matter what the chicken looks like when it goes in the oven. One of our chicken breasts went in the oven a little mangled, but we couldn't even tell the pieces apart once they were cooked.
The original recipe uses two ham slices per chicken breast, but we used four, and it was a great decision. But, if you only have four slices total, that will work, too! The ending result was great and very filling. Neither of us could finish ours!
If you are wanting to make this for a family meal, feel free to double the recipe. You won't be disappointed!
Chicken Cordon Bleu for TwoPrep Time: 10 minutes. Chill time: 20 minutes. Cook time: 30 minutes. Total time: 60 minutes.
Serves: 2
Ingredients:
2 boneless skinless chicken breasts (about 6 ounces each)
8 slices deli ham (can use 4 if preferred)
3/4 cup shredded Swiss cheese (or 4 slices Swiss cheese)
1/3 cup all-purpose flour
1/2 teaspoon salt, plus more to season
1/2 teaspoon pepper, plus more to season
1/4 teaspoon paprika
2 teaspoons poultry seasoning
1 egg
2 tablespoons milk
1/2 cup seasoned bread crumbs (I recommend seasoned, but plain is great, too.)
Directions:
1. Preheat oven to 400 degrees.
2. Pat chicken dry with paper towels. Cut a pocket in the thickest part of each chicken breast. The cut should be 3-4 inches long and deep enough to fit ham and cheese. Set aside.
3. Place 2 ham slices on top of each other, making 4 stacks. Top each ham stack with a scant 1/4 cup shredded cheese. (If only using 4 slices, top each slice.)
4. Roll up ham and cheese tightly and carefully stuff each chicken pocket with 2 ham/cheese rolls. Pull the top flap of the chicken over the rolls and press to seal (using a toothpick to gently secure the pocket edge, if needed).
3. Place 2 ham slices on top of each other, making 4 stacks. Top each ham stack with a scant 1/4 cup shredded cheese. (If only using 4 slices, top each slice.)
4. Roll up ham and cheese tightly and carefully stuff each chicken pocket with 2 ham/cheese rolls. Pull the top flap of the chicken over the rolls and press to seal (using a toothpick to gently secure the pocket edge, if needed).
5. Season each side of chicken with salt and pepper. Cover the chicken and refrigerate for at least 20 minutes.
6. In a shallow dish, beat the egg and milk. In a separate dish, mix flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, paprika and poultry seasoning. In a third dish, place bread crumbs.
7. Remove chicken from refrigerator. Coat chicken (one piece at a time) lightly with flour mixture and then dip in the egg mixture, covering both sides. Dredge the chicken in the bread crumbs, pressing lightly to help the crumbs stick to the chicken. (The breaded chicken can be refrigerated covered for up to one day.)
8. Transfer the chicken to a lightly greased rimmed baking sheet. Bake about 30-35 minutes until golden brown and cooked through.
9. Remove chicken from oven and let cool for 5 minutes before serving. Serve with vegetables, potatoes, rice, etc.
7. Remove chicken from refrigerator. Coat chicken (one piece at a time) lightly with flour mixture and then dip in the egg mixture, covering both sides. Dredge the chicken in the bread crumbs, pressing lightly to help the crumbs stick to the chicken. (The breaded chicken can be refrigerated covered for up to one day.)
8. Transfer the chicken to a lightly greased rimmed baking sheet. Bake about 30-35 minutes until golden brown and cooked through.
9. Remove chicken from oven and let cool for 5 minutes before serving. Serve with vegetables, potatoes, rice, etc.
*Note: Nutrition facts may vary due to brand of products.
Recipe adapted from
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