:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/eOL2UZc7SYZK9vsH_jK6/84cafa3dd756a949592071454040fc.png "Classic Creamy Chicken Cordon Bleu Bake")
Classic Creamy Chicken Cordon Bleu Bake
Chicken Cordon Bleu is a French-inspired poultry dish, though it’s not actually a French dish. This recipe combines chicken, ham, and Swiss cheese to create a flavorful, crispy, and cheesy meal that is sure to impress your guests.
Ingredients
- 4 boneless skinless chicken breasts
- 4 slices of Swiss cheese
- 4 slices of cooked ham
- 1 Cup of all-purpose flour
- 1 teaspoon of paprika
- salt and pepper to taste
- 2 eggs
- 2 cups of dried breadcrumbs
- 4 tbls of butter
- 1⁄4 Cup of chicken broth
- 1 Cup of heavy cream
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Directions
Preheat your oven to 350 degrees F (175 degrees C).
Lay the chicken breast between two pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.
On each chicken breast, place one slice of ham and one slice of Swiss cheese. Roll up each breast tightly and fix it with a toothpick.
In a shallow dish, mix the flour, paprika, salt, and pepper. In another dish, beat the eggs. In a third dish, put the breadcrumbs.
Coat each chicken roll in flour, shake off the excess, then dredip in the egg and roll in breadcrumbs.
In a large skillet, melt the butter over medium-high heat. Cook the chicken until browned on all sides.
Transfer the chicken to a baking dish, pour chicken broth over it. Bake for 15 minutes, then pour the heavy cream over it, and bake for another 15-20 minutes until the chicken is no longer pink inside. Let it set for a few minutes before serving.
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TammersClassic Creamy Chicken Cordon Bleu Bake
Chicken Cordon Bleu is a French-inspired poultry dish, though it’s not actually a French dish. This recipe combines chicken, ham, and Swiss cheese to create a flavorful, crispy, and cheesy meal that is sure to impress your guests.
Preheat your oven to 350 degrees F (175 degrees C).
Lay the chicken breast between two pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.
On each chicken breast, place one slice of ham and one slice of Swiss cheese. Roll up each breast tightly and fix it with a toothpick.
In a shallow dish, mix the flour, paprika, salt, and pepper. In another dish, beat the eggs. In a third dish, put the breadcrumbs.
Coat each chicken roll in flour, shake off the excess, then dredip in the egg and roll in breadcrumbs.
In a large skillet, melt the butter over medium-high heat. Cook the chicken until browned on all sides.
Transfer the chicken to a baking dish, pour chicken broth over it. Bake for 15 minutes, then pour the heavy cream over it, and bake for another 15-20 minutes until the chicken is no longer pink inside. Let it set for a few minutes before serving.
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