Easy Open-Faced Chicken Cordon Bleu
This recipe is sized for for two people eating a reasonable 4-5 oz portion each.
Ingredients matter! Even if you don't normally like Swiss Cheese, you'll find that a good, strong Swiss cheese is very yummy in this recipe. Likewise, a high-quality, flavorful ham will produce a much more tasty result.
INGREDIENTS FOR THE CHICKEN (based on one 6-8 oz breast. Increase as necessary for the number of breasts you make):
- 1 6-8 oz boneless, skinless chicken breast, (or pound lightly, then slice a 12-16oz chicken breast in half horizontally)
- 2 oz thinly sliced Boar's Head Branded Deluxe Ham
- 2 oz thinly sliced Boar's Head Switzerland Swiss Cheese
- salt and pepper
- dijon mustard
- 1/2 cup bread crumbs (crunchy ones like Panko or crushed gluten free corn flakes are best)
- 1 Tbsp butter, melted
INGREDIENTS FOR THE SAUCE(I'm still playing with the proportions for this):
- 1-2 tsp butter
- 1-2 tsp flour
** (You want approximately equal amounts of flour and butter, but may use up to twice as much butter as flour).
- 1/4 cup milk or cream
- 1/4 tsp chicken bouillon granules or paste (I use Better Than Bouillon)
- 1/8 tsp Worchestershire sauce
- 1/8 cup grated parmesan cheese (a coffee scoop is 1/8 cup)
- Cut the chicken breast into two equal pieces, then pound each piece to 1/4" - 1/2" thick to tenderize them, allow them to cook more evently, reduce cooking time, and provide more surface area for more yummy topping in each bite.
- Lightly salt and pepper each side of each chicken piece
- Place chicken pieces on a non-stick pan
- Lightly smear one side of each chicken piece with dijon mustard
- Cover each chicken breast piece with half the ham, then half of the cheese, tearing and layering as needed to cover the chicken completely
- Mix the breadcrumbs with the melted butter and press as much of the mixture on top of the chicken pieces as you can fit.
- Bake at 400 degrees for about 18 minutes. The topping should be a nice golden brown.
While the chicken is baking:
- Melt the butter in a small pan on low heat and mix in the flour. Allow to cook 1-2 minutes, stirring constantly. You want this roux to remain "blonde," not turn brown.
- Slowly pour in milk or cream, whisking briskly to avoid lumps. Add the bouillon, then cook, stirring constantly, until the mixture begins to thicken.
- Remove sauce from heat and stir in the Worchestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is done. If the sauce becomes too thick, add more milk/cream.
- When the chicken comes out of the oven, pour a line of sauce over each chicken breast piece and serve.
Recipe created by meshing my own Chicken Cordon Bleu recipe with the Easy Chicken Cordon Bleu recipe found at: https://www.melskitchencafe.com/chicken-cordon-bleu-the-easy-way/