Delicious Chicken Cordon Bleu

An easy Chicken sous-chef that is fast to arrange, and baked instead of deep-fried. All the flavour, all the crunch, a stunning golden crumb, and it’s higher for you!

Chicken filled with ham and cheese, coated with fresh golden breadcrumbs. You’d swear it’s deep-fried – however it’s baked.

Delicious Chicken Cordon Bleu

The classic thanks to create Chicken sous-chef involves breast pounded till skinny, bedded with ham and cheese, rolled into a log, chilled, dredged in flour then egg then breadcrumbs then deep deep-fried (and you would like loads of oil to deep fry them).

How to create simple Chicken sous-chef
I stuff my simple Chicken sous-chef just by cutting a pocket into misshapenness, then stuffing it with cheese rolled up within ham (helps stop the cheese melting out, terrific reader tip!) . Secure with toothpicks – and that’s it! The stuffing is done!

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

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. Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.

SUPER EASY METHOD:

1. Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).
2. Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.

QUICK DREDGE METHOD:

1. Whisk egg and flour. Dip chicken into egg mixture, then into the panko breadcrumbs. Transfer to tray, spray with oil.

BAKING:

1. Bake for 25 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.

DIJON CREAM SAUCE:

1. Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute.
2. Add half the milk and whisk until the flour mixture is blended in.
3. Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
4. Remove from heat,  add salt and pepper to taste. Serve with chicken.