Susan Tran
APEX
Upwork Family
Upwork Women’s Group

Chicken Cordon Bleu

Having this when I was younger was a real treat—even if it came from frozen boxes! My mom loves ordering this dish when she sees it on the menu, and she was thrilled when I made it for her a few years ago. I love how easy this dish is to prepare with few ingredients.

This recipe makes 6 servings and takes under an hour (prep
and cook time).

<h4-tag>For the cordon bleu</h4-tag><span-key>3</span-key><span-value>boneless, skinless chicken breasts, cut in half lengthwise (to make two thinner chicken breast cutlets)</span-value><span-key>6</span-key><span-value>slices ham (I recommend deli quality!)</span-value><span-key>6</span-key><span-value> slices Swiss cheese</span-value><span-key>1 cup</span-key><span-value>panko bread crumbs</span-value><span-key>2 tbsp</span-key><span-value>butter or ghee, melted</span-value><h4-tag>For the Parm-Dijon cream sauce</h4-tag><span-key>2 tbsp</span-key><span-value>butter or ghee</span-value><span-key>2 tbsp</span-key><span-value>all-purpose flour</span-value><span-key>1 cup</span-key><span-value>milk</span-value><span-key>1 tsp</span-key><span-value>chicken bouillon base</span-value><span-key>-</span-key><span-value>Salt and black pepper to taste (I like to use Lawry’s Seasoned Salt)</span-value><span-key>1 tbsp</span-key><span-value>Dijon mustard</span-value><span-key>½ tsp</span-key><span-value>Worcestershire sauce</span-value><span-key>½ cup</span-key><span-value>grated Parmesan cheese</span-value>

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Ingredients
Directions

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<h4-tag>Assemble and bake the chicken</h4-tag>
<span-p>
Lightly grease with cooking oil a 9 x 13 inch baking dish, and preheat the oven to 350°F/170°C.
Lay the cut chicken breasts in a single layer in the baking dish.
Layer each chicken breast with a slice of ham and a slice of Swiss cheese, making sure to cover as much of the chicken breast as possible.
In a bowl, combine the bread crumbs and melted butter/ghee. Sprinkle over the top of the assembled chicken dish. Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling, and the bread crumbs are golden.
</span-p><h4-tag>Make the Parm-Dijon cream sauce</h4-tag><span-p>
When the chicken is almost done, in a medium saucepan, melt the 2 tbsp butter/ghee.
Stir in the flour, whisking constantly.
Cook the flour/butter mixture for 1-2 minutes.
Slowly pour in the milk while whisking quickly.
Stir in the chicken bouillon base and salt and pepper to taste.
Whisk mixture constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce, and Parmesan cheese.
Stir until the cheese is melted.
Keep the sauce warm until the chicken is finished baking. If your sauce is too thick, whisk in some more milk. If it’s too thin, simmer longer. Usually I find the sauce needs to warm a bit to get to the right consistency.
</span-p><span-p>
Serve each chicken cordon bleu portion with warm sauce.</span-p>

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