Easy Chicken Cordon Bleu

My midweek version of Chicken Cordon Bleu. All the flavour, all the crunch, much faster to make, and it's better for you because it's baked! Choose your method for crumbing the chicken - Super Easy or Quick Dredge (see photos for difference). Super Easy coats the top and sides of the chicken, but is faster than the Dredging Method. Served with a gorgeous traditional Dijon Cream Sauce! 

Ingredients

BREADCRUMBS

  • Panko breadcrumbs - 1/2 cup for Super Easy or 1 cup for Quick Dredge
  • Oil spray

CHICKEN

  • 2 small chicken breasts, around 6-7oz/180-210g each
  • Salt and pepper
  • 4 slices swiss cheese (Note 1)
  • 4 to 6 slices of ham, about 2.5oz/75g (Note 2)

METHOD 1: SUPER EASY

  • 3 tbsp mayonnaise
  • 1 1/2 tbsp Dijon mustard

METHOD 2: QUICK DREDGE

  • 1 egg
  • 2 tsp plain flour

DIJON CREAM SAUCE (MAKES 1 CUP)

  • 1 1/2 tbsp butter
  • 1 1/2 tbsp flour
  • 1 1/4 cups milk (Note 3)
  • 2 tbsp Dijon mustard
  • 3 tbsp parmesan cheese, finely grated
Easy Chicken Cordon Bleu #Chickenrecipes


Instructions

  1. Preheat oven to 200C/390F (standard) or 180C/350F (fan).
  2. Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
  3. Cut a pocket into each chicken breast, as per the photo below.
  4. Full instructions visit @recipetineats

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