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After years of thinking Chicken Cordon Bleu was too fancy for my everyday cooking I finally cracked the code for a simple baked version. The combination of juicy chicken wrapped around ham and melty cheese with that golden crunchy coating has become our family's special dinner. My version skips the frying but keeps all the flavor making it perfect for busy nights or when company comes over.
What Makes This Version Special
I love how this recipe turns a restaurant favorite into an easy home cooked meal. Baking instead of frying means less mess and healthier results but trust me nobody misses the oil. The chicken stays incredibly tender while that coating gets perfectly crispy. Even better I've figured out two foolproof ways to coat the chicken so you can choose what works best for your schedule.
Everything You Need
- Chicken Breast: Skinless and boneless, with a pocket cut into each breast.
- Ham: Thinly sliced deli ham for easy rolling.
- Cheese: Swiss or mozzarella for a creamy, melty interior.
- Breadcrumbs: Panko for an extra crispy texture.
- Mayonnaise: Acts as glue and adds flavor (optional for Super Easy method).
- Mustard: Dijon or yellow mustard enhances the flavor of the crumb.
- Egg and Flour: Used in the Quick Dredge method for a traditional coating.
- Oil Spray: Helps toast the breadcrumbs for an evenly golden finish.
Let's Make It Together
- Prepare the Chicken
- Cut a pocket into each chicken breast and stuff with ham and cheese rolled together. Secure the opening with toothpicks.
- Choose Crumbing Method
- For Super Easy: Spread mayo and mustard on the chicken and sprinkle breadcrumbs over. For Quick Dredge: Dip chicken in a combined egg and flour mixture, then coat with breadcrumbs.
- Toast the Breadcrumbs
- Spread breadcrumbs on a tray, spray with oil, and bake for 3 minutes at 400°F (200°C) for extra crunch.
- Bake the Chicken
- Preheat oven to 400°F (200°C). Place coated chicken on a greased tray and bake for 20-25 minutes, until golden and cooked through.
- Serve with Sauce
- Drizzle with mustard cream sauce for an extra burst of flavor and serve warm.
The Secret's in the Sauce
My creamy mustard sauce takes this dish from good to amazing. I simmer heavy cream with Dijon mustard garlic and just a touch of butter until it's thick and velvety. Drizzling it over that crunchy chicken creates pure magic on the plate. Sometimes I make extra sauce because everyone wants more.
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Mix It Up
Some nights I switch things up using Gruyere cheese for extra flavor or adding fresh herbs to my breadcrumbs. My husband loves when I use smoked ham it adds such a nice twist. For my gluten sensitive friends I use crushed cornflakes instead of breadcrumbs and they can't believe how crispy it gets.
What to Serve With It
In my house this chicken always shows up with creamy mashed potatoes and some bright green veggies. A crisp salad works perfectly too cutting through the richness. When I'm feeling extra fancy I'll make some garlic bread for soaking up that delicious sauce.
Common Questions
Friends always ask if they can prep this ahead absolutely just assemble and keep it in the fridge until you're ready to bake. It freezes beautifully too perfect for busy weeks. My mushroom cream sauce is another fantastic option when you want to switch things up. For perfectly cooked chicken I always use my meat thermometer looking for that magic 165°F.
Lighter Options
When we're watching calories I use low fat cheese and lean ham. Whole grain breadcrumbs add extra fiber and nutrition. Since it's baked not fried it's already healthier than the restaurant version. We love it with a big serving of steamed broccoli or green beans on the side.
The Breadcrumb Secret
Taking those extra few minutes to toast the breadcrumbs is my absolute favorite trick. It guarantees that gorgeous golden crust every single time no deep fryer needed. This simple step transformed my chicken cordon bleu from good to restaurant quality.
A Recipe Worth Mastering
This baked chicken cordon bleu has become my go to for both family dinners and entertaining. It's easier than it looks but always impresses. Whether you choose the quick or traditional coating method you'll get that perfect combination of juicy chicken melty cheese and crispy coating every time.
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Frequently Asked Questions
- → Can I make this ahead of time?
- Yes, using the Dredge Method, you can prepare and refrigerate for up to 24 hours or freeze uncooked. When ready, thaw if frozen and bake according to instructions.
- → What kind of cheese works best?
- Swiss cheese is ideal as it melts while holding its shape. Other melting cheeses can be used but may ooze out more during cooking. Secure with extra toothpicks if using different cheese.
- → Which coating method should I choose?
- The Super Easy method is faster and coats the top and sides. The Quick Dredge method takes longer but provides complete coverage around the chicken.
- → Can I use low-fat milk for the sauce?
- While full-fat milk gives the best results, low-fat milk works fine in the Dijon cream sauce.
- → How do I store leftovers?
- Store any leftover chicken in an airtight container in the fridge. Reheat in the oven to maintain crispiness.