Classic Cordon Bleu’
Chicken Cordon Bleu with Gruyere
I eliminate the traditional Dijon cream sauce. You can lighten it up more by using sliced turkey instead of the ham. Also these can be made in batches, frozen for up to 3 weeks, thawed before baking.
Ingredients:
- 4 boneless, skinless chicken breasts
- 4 slices of deli low sodium ham (preferably thinly sliced)
- 4 slices of Gruyere cheese
- 1 cup all-purpose whole wheat flour
- 2 large eggs
- 1 cup breadcrumbs (preferably Panko for extra crispiness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil (for coating the breadcrumbs)
Instructions:
1. Prepare the Chicken:
- Preheat your oven to 350°F (175°C).
- Lay the chicken breasts flat on a cutting board and use a sharp knife to carefully slice them horizontally, creating a pocket without cutting all the way through. If you need to flat them more, wrap the breasts in plastic wrap and beat with a rolling pin to flatten.
- Place one slice of ham and one slice of Gruyere cheese inside the pocket of each chicken breast. Fold the chicken back over the filling.
2. Set up the Breading Station:
- Set up three shallow bowls:
3. Bread the Chicken:
- Dredge each stuffed chicken breast first in the seasoned flour, then dip it into the eggs, and finally coat it with the breadcrumbs. Press gently to ensure the breadcrumbs stick well. I sometime use toothpicks to hold the breasts together while baking. If you use, be sure to remove prior to serving.
4. Bake:
- Place the breaded chicken breasts on a greased or parchment-lined baking sheet.
- Bake in the preheated oven for 25-30 minutes or until the chicken is fully cooked and golden brown. An internal temperature of 165°F (74°C) ensures it’s done.
5. Serve:
- Garnish with chopped fresh parsley if desired.
Tips:
- Serve with steamed vegetables, mashed potatoes, or a side salad for a complete meal.
- For a gluten-free version, substitute the flour and breadcrumbs with gluten-free alternatives.
This Chicken Cordon Bleu with Gruyere adds a slightly nutty, creamy flavor that complements the ham perfectly. Bon Appetite!
Check out this Cuisinart defrost mat I use to reduce defrosting time. #commissionearned.
